Race Season is Right Around the Corner.

If you're from anywhere near the northeast above West Virginia, then you know this winter has been rough. We've had weather in the negatives or single digits almost every morning for weeks. That ground hog wasn't kidding when he said 6 more weeks of winter. Getting to the gym has been tough becsuse every time I try to go we get hit with a snow storm. 

Training has had it's ups and downs though. Right now, I'm mostly making it to CrossFit 3 days a week and getting to the gym when I get there. To motivate myself I've made done new training schedules. 

I'm going to start working on my marathon training schedule this week. I plan on working in swimming and biking to my cross train days. Even though the calendar only has one workout on most days, there might be two. I think as long as I stick to my training schedule, I'll be as good as gold. 

I'm really hoping for some decent weather soon so I can get outside. In the meantime, I meal prepped with a summery salad to feel like it's summertime. 

I found a recipe similar on Pinterest under Triathlete Magazine's board. I had to change it up for myself a little bit. 

2 10oz. Cherry or grape tomatoes (Chopped)

2 Cucumbers

1 Purple onion 

1 Can white kidney beans (drained and rinsed) 

1 Can Garbonza Beans 

1/2 cup White or red wine vinegar (I used white)

4 tbs. Extra Virgin Olive Oil

Salt & Peper 

Mix everything and refrigerate for 30 minutes before eating.