The temperature is rising, and that means one thing: early morning running. Today I woke up at 6 a.m. to get my run in before the heat set in. The forecast said it was going to get above 90 degrees for the first time this year!
I had 3 miles on the agenda today and I left around 6:25. I ran down the hill to the trail, which made mile 1 very nice and mile 3 not so fun.
Running in the morning is rough. I was sleepy and my legs were heavy. Hopefully the more I workout in the mornings, the more I’ll get used to it. My splits were a little bit slower each mile but I got it done:
I was showered and ready to go a little before 9 a.m., when I headed up to school. I had about 30 minutes to get some work done before class. We have our first test on Thursday so I put together a study guide to help me prepare.
After class, I headed back to the apartment for lunch. I made a time-intensive lunch because I was craving this salad!
After lunch, I dragged myself together and went to the bank to get a credit card! They have to mail it so I won’t get it for a week or two. Then I went BACK to campus and studied at the library for about an hour and a half before I called it a day. I was really feeling my early morning, so I took a nap when I got home.
I prepared the tofu by marinating it during the afternoon and then baking it for about 30 minutes, turning it once. When it was cooled, I mixed the tofu with chopped celery, pre-cooked green beans, sliced cherry tomatoes and the basil dressing (which was mayo-based and delicious).
Tonight we are watching the Cardinals and relaxing. I’m really happy they are on the East Coast because it means the games start an hour earlier and I can get plenty of sleep for my early-morning workouts this week.
Now, I think I’ll make myself some tea and find a bit of dark chocolate to nibble on…