Hitting the wall + baked banana walnut oats

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As I mentioned earlier this week, it was time for a break from marathon training. My body was feeling the rigors of training and I was overall tired. I did pretty well sticking to my “rest” plan– besides a six mile run on Monday, I stuck to arm/core strengthening workouts and yoga all week.

I woke up yesterday morning excited! In exactly one month, I would be toeing the starting line of the Pittsburgh Marathon. AHHHH.

I originally planned to run this morning but because the weather was so nice, I decided to tackle my 20-miler yesterday afternoon after work. My eating had been a little “off” during the day since I wasn’t really hungry, but I still ate a decent amount and stuck to the foods I typically do when I go running in the afternoon. (That typically means having a snack of 1/4 c. nuts about an hour before my run for fuel.)

The setting was perfect — it was over 60 degrees and I ran in shorts for the first time since last fall. Miles 0-5 weren’t too bad. I was averaging a 8:05 pace, which is a little fast but I felt okay. Luckily, I wrapped my toe and didn’t feel any pressure like I did when I ran on Monday morning.

Slowly, things started to go downhill. I slowed down a bit (around 8:25/mile, which is closer to where I should be anyways), and just really wasn’t feeling it. At mile 11, I had it. I was so tired. I was tired of training for this marathon, I was tired of hurting, I was tired of feeling like I’m dragging my body around. I ended up calling the hubby hoping he’d tell me to suck up and keep going, but he told me I needed to stop and give my body some time to rest and attempt the run later.

But, I’d already come 11 miles, I really didn’t want to do that all over again. I pushed through for a while and even cut my 13 mile pace down to 8:30 (faster than my splits that had just kept creeping up). But, by mile 15, I was dragging. I hurt all over, and I knew I shouldn’t finish. (At that point, I think I could have finished, but not without doing some more damage to my body.)

It was an emotionally draining evening. I feel like I’ve come so far, and I’m only a month away from race day! With only one more long run left on the schedule (22 miles), I wasn’t feeling as confident as I wanted to at this point.

After a quite emotional call to my sister, I gained some perspective.

It’s my first marathon, and I’m going to do it — even if I walk all the way to the finish line. (That’s not going to happen, let’s be honest). I need to take the pressure off myself to be “fast” and just focusing on finishing. She’s right — when I was running my “slowest” yesterday, I was still keeping a 9:10/mile pace. That’s more than respectable — that’s awesome! I need to focus on finishing and not on my time.

I’m hoping to take some time to rest and recover today and attack a shorter distance run tomorrow — without my watch and without worrying about pace and time. I’m going to enjoy running again.

The game plan for today is to take it easy and let my legs recover. As usual, I wasn’t really hungry after my run last night but was starving today. I legitimately woke up at 4:30 this morning and had to convince myself not to get up and eat, haha! I held off until 7:15 a.m. before getting up and enjoying the last of these baked banana walnut oats…

Baked Banana Walnut Oatmeal

Baked Banana Walnut Oats
Serves 4-5

  • 2 bananas (1 sliced, 1 mashed)
  • 2 c. oats
  • 1/4 c. flax meal
  • 1/4 tsp. salt
  • 1 tsp. baking powder
  • 1/2 c. walnuts
  • A few shakes of cinnamon
  • 1 1/3 c. milk (I used unsweetened vanilla almond)
  • 1 Tbsp. agave syrup
  • 1 egg
  • 1/2 tsp. vanilla
  1. Preheat oven to 375 degrees and spray a round (or 9 x9 square) pan with cooking spray.
  2. Slice one of your bananas and lay slices evenly on bottom of greased pan.
  3. In a large bowl, combine your oats, flax meal, salt, baking powder, 1/3 c. chopped walnuts, and a few shakes of cinnamon.
  4. In another bowl, combine your mashed banana, milk, agave, vanilla, and egg. Mix until well blended.
  5. Slowly pour dry ingredients into wet, mixing until both are well combined.
  6. Pour mixture over bananas. Top with remaining walnuts and place in oven for about 25 minutes or until lightly browned on the edges.

How to “level up” this recipe:

  • For added sweetness, you could add 1/2 c. blueberries and leave out the agave. 

How to “level down” this recipe:

  • For a chocolate-ly breakfast, add in 1/2 c. chocolate chips before baking! 
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4 thoughts on “Hitting the wall + baked banana walnut oats

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