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Running into 2019…Part 4

I now have all the gear, with a little bit of an idea!

Things seem to have started running a lot more smoothly over the last week, I managed to break through ‘the wall’ and keep the pace going for a 12 mile stretch… you should’ve seen my feet afterwards! New trainers were definitely on the agenda, so on Saturday I went to Milton Keynes to a store called ‘Up and Running’ to get some. The staff there were great and did a Gait analysis where they identified what kind of runner I was and which trainers would suit best. I definitely opted for comfort, which my many blisters were happy about! I also invested in some ‘marathon fresh’ socks and a headband to keep the ears warm, so the bobble hat has been benched.

As I increase the mileage I have really noticed my hunger levels increase as well…I know I’m usually a food fiend but this is the next level, I’ve become ‘rungry’! One dish I have really grown to love after a mid to long run is a salmon and prawn pasta dish with a side of spinach, it’s divine and refuels my body!

Here’s the recipe if you fancy trying it –

Ingredients:

Raw Tiger Prawns
Olive Oil
Garlic
Chilli
Mushrooms
White wine
Cream (or yoghurt)
Seasoning
Tarragon – dried
Parsley – fresh
Pasta
Salmon Fillet

Method:

Marinate raw king prawns in olive oil with garlic and chilli.

Chop an onion and slice mushrooms (however many you fancy) and fry in a pan for a few minutes until soft. Add the prawns into the pan and cook for a few minutes until they are pink, add a glass of white wine, cook for a further few minutes and then add cream or yoghurt, salt & pepper, dry tarragon and fresh parsley.

Then serve it with pasta and a salmon fillet baked in the oven.

Drinks wise, as I still remain alcohol-free until the marathon, a great alternative to quench my lager craving is a Beck’s Blue or if I’m missing a Friday night Prosecco…Fizz Zero isn’t too bad!!

Here’s to another weekend of forecast cold weather and many more miles!

Thanks,

Cam

 

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