“Only those who will risk going too far can possibly find out how far one can go.” – T.S. Eliot
My first week of training for my first half-marathon looms before me and I can’t help but feel anxious. Can I really run that far? Are my joints strong enough to handle it? Am I? The 10 K I ran last June feels like someone else’s dream.
This fitness goal is not just about running in the same race as my Dad, although that in itself is a huge, meaningful motivator. To be honest, it’s not even about running. I’ve spent the last three years in an intense state of learning how to heal and listen to my body. I’m down to one prescription drug, but where am I at physically? Have I learned enough from my experiences, both in health and illness, to achieve this goal in a safe and healthy way? Do I have the wisdom to adjust or stop my training if can’t? I need to try. I need to know.
In the last little while, I’ve been prepping meal plans for my 17-week training schedule. I want to focus on mainly vegan, protein rich dishes but will be eating fish, eggs, and some chicken, as well. I don’t feel knowledgeable enough to go entirely vegan while training, so I thought it would be safer not to make the attempt. Here are a couple of vegan dishes I’m thinking of including. If you have any super fuelling dishes you’d like the recommend, please send them my way!