Not that is usually necessary to carb load for a 5K, but today I felt it essential. Since becoming vegan around January 1st, my weight has dropped and now I am hovering about 8 pounds below the weight I was this time last year. Mind you, we did not make the change in our diets so that I could lose weight, that was not my intention. I am not complaining either. It is just that after 54 years, I have come to know my body.
Tomorrow, after getting up at the crack of dawn (okay, 7am), Mark and I will run our first 5K of the season, the Bordentown St. Patrick's Day 5K. The expected temperature at the time the gun fires, 35 degrees with a wind chill of 31. We are also expecting a wintery mix right about the time I should be crossing the finish line. My body will need some serious fuel to keep me warm and to keep me moving. So tonight we loaded up on carbs. A nice vegan marinara sauce, farfalle pasta, a delicious salad loaded with lots of veggies along with home made bread - made garlic by broiling with a touch of olive oil and garlic. Delish!I guess I am as ready as I will ever be. Here's to staying warm and running a very fast time so that I can return to my heated house and snuggle under the quilts!
