Another week has passed. It was a time defined by continued progress, as well as by familiar setbacks. As usual, here’s the quick-and-dirty summary:
Training Days: 4 (To Date: 9)
Rest Days: 3 (To Date: 5)
Body Weight: 155.5 (Net Gain/Loss: -4.5)
Running Days: 3 (To Date: 7)
Running Miles Logged: 18.2 (To Date: 45.2)
Average Run: 6.0 miles (Short: 5.6, Long: 6.4)
Cross-Training: Mountain Biking
As you can see, I’ve lost another 2.5 pounds, making for 4.5 pounds of body weight shed in the first two weeks. Frankly, I’m a little surprised (but quite pleased) with how quickly I’ve dropped those pounds. And I must emphasize – I am not starving myself, nor am I eating a diet of lettuce and celery sticks. My gluten-free training diet over the course of the past week has been both well-rounded and filled with appropriately sized portions of comfort food: Belgian waffles, almond scones, cinnamon rolls with cream cheese frosting, BBQ boneless country-style ribs, Stromboli. I have to attribute my success (thus far) in this department to “the little things.” Snacking less between meals. Going for fresh fruits and veggies when I do snack. Eliminating “throw-away” calories. And eating a smaller portion of the indulgent foods, while filling the rest of my plate with healthy choices. It’s really quite a simple formula; one that’s easy to implement, and one where I can seemingly have my cake and eat it, too. How’s that for a win-win situation?
A familiar setback did creep in this week, though. I got sick, again. In fact, I’m still recovering today, my seventh day of symptoms, and I have a little ways to go before I reach 100% again. I first started feeling “icky” on Tuesday afternoon/evening. It had all the makings of another viral relapse. Wednesday, conveniently enough, was a planned rest day in my training schedule. I took it easy, and hoped my body would fight it off. I never did get as sick as I had during my many bouts this past winter, but I’ve been sick enough that I’ve been forced to scale back my training – in terms of the number of workouts (I’ve taken additional, unplanned rest days), the mileage of my runs (quite a bit shorter than I had hoped for this week), and the intensity of the workouts (I’m running a slower per-mile pace).
In a lot of ways, this mirrors the days when I used to get sick on gluten, pre-gluten-free (which thankfully feels like a million years ago). So many times, I would have to revise my expectations, adjust my physical exertion and planned activity, because I’d be “sabotaged” by another round of gluten-induced sickness. This time, of course, the problem isn’t gluten. It’s a virus. And I’m not letting it keep me down. Though I’ve been sick, I’ve still been well-enough to train, and maintaining that routine and continuing to chart progress keeps my spirits high. I have big expectations for the week ahead.
P.S. Have you entered to win a copy of Artisanal Gluten-Free Cooking from the National Foundation for Celiac Awareness? Complete the Athletes for Awareness trivia quiz and submit your entry! The contest giveaway runs through the end of the week!