I officially have a new
hobby obsession. Obstacle course races.
I am now dying to train for a Tough Mudder. For those of you who don’t know, the Tough Mudder is basically the Warrior Dash times 4. It’s 10-12 miles of running, with about 25 obstacles sprinkled throughout to test your “strength, stamina, mental grit, and camaraderie.” It’s completed in teams, and looks like such a blast!
The number 1 fact on their website says “Marathon running is boring.” Um yes! I agree! I’ve always said I have no interest in running straight, for 2-4 hours. Never been bitten by the marathon bug.
But…running and crawling through mud and diving into lakes and climbing walls? Sign me up!
Unfortunately, the Tough Mudder in New England is about a month away, which means really expensive registration fees. But me and Andrea are trying to get a team together to venture to the Tri-State one in October. We have till the end of the month to make a decision. I think this would be the perfect challenge to train for. I’m getting excited!
Work it Out
I was all amped up thinking about the Tough Mudder, so I decided to go for a treadmill run with a goal in mind of running at 7 mph for as long as I could. I need to work more on running at a steady, fast pace, rather than my usual interval style of jogging, running, and sprinting. I will always love interval training and have no intention of stopping, but I just need to incorporate some steady pace runs too. Here’s what my workout looked like:
After my run, I drove home to do Week 4 of Ripped in 30. This workout is still a definite challenge for me, but imagining myself scaling 12 ft walls and crawling through mud made me feel badass, so it flew by!
After my workout, I ate some dinner and then got to work in the kitchen prepping some lunch for the office.
Pineapple Chicken Salad
Loosely Adapted from My Recipes. Serves 5.
1 lb of boneless, skinless chicken breasts
1/2 cup of carrots, chopped
1 8 oz. can of crushed pineapple, drained with juice preserved
2 tbsp of chopped walnuts
1/2 cup of vanilla greek yogurt
1 tbsp of light mayonnaise
2 tbsp of reserved pineapple juice
1. Bring a large pot of water to a rapid boil.
2. Place chicken breasts in the boiling water for 15 – 20 minutes until cooked through the center.
3. While the chicken is cooking, chop the pineapple and carrots. Set aside.
4. In a small bowl, whisk together yogurt, mayonnaise, and pineapple juice until combined.
5. When the chicken is cooked through the center, use a fork to pull apart.
6. Combine the chicken, pineapple, carrots, and yogurt sauce in a bowl. Season to taste with salt and pepper.
7. Refrigerate overnight and serve over lettuce!
I have to be honest, I wasn’t really a fan of this chicken salad. I should love it–Greek yogurt, pineapple, chicken, what’s not to love? But I found that it lacked flavor. I’ve been trying to get on board with Greek yogurt in chicken salad to healthify it a bit, but I still like the mayo/Dijon mustard combo much better. Also, I’d never tried canned pineapple before. Coming from someone who loves fresh pineapple, it looks like I’ve been spoiled! The canned version is pretty blah.
Silver lining. I have an absolutely DELICIOUS, healthy recipe to share with you tomorrow!