The Runner I Think I Am/Plus a repeat recipe

It seems that I am the best about getting out and running by myself on Mondays.  I'm thinking that it is just that it's a new week and I like fresh beginnings.  If I don't start my stride on Monday, I may not until the following Monday.  I know this about myself.

I have different feelings each time I work out.  Sometimes I know that I had to dig really deep to get the workout in.  Sometimes it just feels like a normal workout.  But tonight, tonight I left feeling like an athelete.

Jenn Morgan was stretching at my starting line and as I passed her the first time around I yelled, "I hate the first couple laps."  On the fourth lap I said to her, "I'm imagining myself as the runner I think I am.  And that was the truth.

In the middle of the day I will get restless and I will wish that I can just get up and start running.  I imagine myself doing so and I imagine that run being so smooth and painless.  Then I REALLY start running and I think to myself, "THIS isn't how it felt in my daydream." 

But tonight while I was running I was picturing that daydream in real time.  I still finished that run at 13:00 which is about my norm.  But it felt better.  The first couple laps were somewhat painful, but then my muscles warmed up and it really felt like smooth sailing.  On the fifth or sixth lap I said to Jenn that I thought it was going to be my best mile ever.  It wasn't, but it felt good enough at the time to think so. 

But my second mile was (I think).  I don't think I've had a better mile than 12:28.  I know earlier when practicing for Steamboat I thought I was doing them in 10 minutes, but someone had told me the wrong distance for what I was running.  For the Firecracker I ran at a 12:41 mile pace.  In the last couple of laps of my 2nd mile, I really pushed myself.  I definitely didn't have to dig deep.  It felt good.  I didn't try to sprint it, I just tried to pick up a little speed.  And it worked!  When I was done I was really breathing hard.  I left everything I had on the track.

When I walked out of the gym I still had that sweaty, sticky glow.  I felt fatigued and I was still breathing hard.  And I actually thought, "I think this is what atheletes feel like."

What a great feeling.

On a different topic, I was asked what Spaghetti Tacos are.  I am reposting the recipe and pics.  ;o)

iHungry Spaghetti Tacos

Per Serving (1/3rd of recipe, 2 tacos);  253 calories, 7g fat, 778mg sodium, 29.58 carbs, 6 fiber, 4g sugars, 18g protein.  These nutritional facts are from the cookbook if you use the exact ingredients from the recipe.  I did not and so will list what I used in paranthesis next to the ingredients in the book.

Ingredients:
1 cup frozen ground-beef-style soy crumbles (Morningstar Farms Veggie Grillers burger style recipe crumbles)
3/4 teaspoon taco seasoning mix
1 bag House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute (Barilla Whole Grain Linguine)
1 cup canned crushed tomatoes
6 corn flat bottomed taco shells (we used 10)
3/4 cup shredded fat-free cheddar cheese (reduced fat)
1/3 cup chopped onion (did not use onion)
1/2 cup shredded lettuce

Place soy crumbles in a nicrowave-safe bowl and sprinkle with taco seasoning.  Microwave for 1 minute, or until hot.  Stir and set aside.

Use a strainer to rinse and drain noodles well.  Pat dry.  Place noodles in a microwave-safe bowl, and microwave for 1 minute.  Drain excess liquid.  Dry as thoroughly as possible, using paper towels.  Cut noodles up a bit with kitchen shears (if you've got 'em)

Add the crushed tomatoes and seasoned crumbles to the bowl of noodles and mix well.  Microwave for another minute, until hot.

Give spaghetti mixture a stir and then evenly distribute among the taco shells, about 1/3 cup per shell.  Top each evenly with cheese, onion, and lettuce.

Josh liked the veggie grillers burger style crumbles, but I wasn't a fan.  Next time I will use a lean beef.

They were very messy.  But sooooo good!