Last week we had our annual snowcamp at Sognefjellet. It was (as always) a week with focus on Crosscountry training and getting as much time on snow as possible. As usual we stayed at Turtagrø (link to website) Hotel which is one of my favorite Hotels thanks to the relaxed atmosphere and delicous food made by the austrian chef Rolland. The food is important since this is the definitive high-volume week of the year with about 25 hours of training in seven days.
The basic schedule for our week was like this:
08:00 : Breakfast
09:00 : 2 – 2,5 hrs. Crosscountry skiing
12:00 : Lunch
15:00 : 2-3 hrs. Classick Rollerskiing or running
19:00 : Dinner
After having done some adjustments to my training approach this summer, the last week has been a good test to see if it has affected my endurance. It has been a very positive experience, tolerating the high volume better than any of the past years. Despite including more high-intensity training than the last couple of years.
Because of the good snow conditions this year we had the opportunity to go touring, sqeezing in one last day of Alpine skiing. Saturday morning Seppi, Robert and I went up Dyrehaugsryggen to shred some slush.
For more pictures check out the gallery