Peachtree Training Tip #4
Oops! I skipped last week’s training tip, lucky for you I’m going to double up on this week’s tips.
As I train for this year’s Peachtree Road Race one thing is for sure if I’m going to finish under 40 minutes I’ve got some work to do! Hey! At least I’m being honest…
My number one problem is my lifelong love affair with this red head girl name Wendy.
Doubles stacks w/cheese, Big Bacon Classics, Singles w/cheese, & the Baconator are my downfall.
I’m often asked how can I run 8 miles and then celebrate by eating a Wendy’s hamburger and my response is” I earned it!” However, in the back of my mind I know that I’ve f’d up & basically destroyed everything that I’ve just worked for.
I understand that I’m not the only person dealing with these issues and this weekend I plan on going on a clean food diet consisting of lots of fruits & green veggies. I’ll throw some chicken and fish in the mix and by July 4th I’ll be somewhere around 170-175 pounds the perfect weight for me to run strong and finish strong.
Going on a meatless diet has never been an issue for me but, I understand that some people can’t live without meat so if you’ve got to have that fried chicken how about an alternative method to cook the chicken without all the grease.
Serves: 3 |Prep: 10min|Cook: 25min |Total: 35min
12 small chicken drumsticks
1/2 qt milk
1 pint flour
2 cups crushed cornflakes
1. Preheat the oven to 400°F. Combine the milk and eggs, mixing thoroughly. In a bowl, combine the flour and cornflakes. Dip each drumstick in the milk/egg mixture, and then quickly roll it in the flour/cornflake mixture. Place the drumsticks on a sheet pan and bake them for 25 minutes until they’re cooked through and golden brown.