I ran the Newport 10k last weekend and made a new PR! My goal was to break my last 10k race time (my first!) of 1:08.12.19. I shattered it last weekend by finishing in 1.03.53.64! I remember when I first starting running in the summer of 2011. Before that I had never run more than a mile, and that was in high school gym class. So it was a big leap for me when I registered for my first 5K, the World Trade Center Run to Remember on Governor's Island in September 2011, and started training. My goal back then was to simply to finish the race without stopping. I ran a 12:00 min mile pace for 3.1 miles. And that was really hard! Now I can run 10:17 minute mile pace for 6.2 miles! I have to admit losing weight helped in my vast time improvement. As J. always says, imagine running 6.2 miles with a 30 lb backpack. That was what I was running with before.
In the spirit of healthy living and exercise, (and to make up for all the almond butter ice cream, and the leftover birthday cake I had for breakfast), here is a light and healthy twist on the classic tuna melt, which makes a quick and easy lunch. I made this a few weeks ago after I did a trial kickboxing class at CKO. It was a hard workout! And left me starving! So this lunch really hit the spot, without completely undoing the effects of the workout!
Spicy Tuna Melt with Avocado
(Serves 1)
1/2 can Albacore tuna, packed in water, drained (I used Trader Joe's no-salt added)
1-2 tsp mayonnaise (to taste)
1 tsp dijon mustard
salt and pepper to taste
squeeze of lemon juice
chopped pickled jalapenos, to taste (I used 3-4 slices and chopped them)
1 slice of cheddar cheese
1 slice whole wheat bread
1/4 avocado, sliced
Dash of cayenne pepper
Mix the first 6 ingredients in a bowl. Toast bread and cheese in the toaster oven until the cheese is melted. Top with the tuna mixture, sliced avocado, and dash of cayenne.
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