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Boston Marathon Training Update: The meals and miles of my peak week before taper!

 

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Last week I was supposed to run just under 80 miles. I was supposed to run 20 miles on the Boston marathon course. I was supposed to enter taper on a high note in my training.

The week started off tough but awesome as I came off of the 24 mile split run (from the previous week). Even though my body was incredibly tired I did my best to focus during each workout and simply “get through the week.” I kept telling myself that this peak week of training is just like the final moments of labor when you’re deliriously thinking, “Why the hell did I do this to myself? Did I choose this to happen? One more push. All I have to do is just one more push and then it’ll all be over and I can rest.” I’ll be honest- this week was truly draining- but I successfully completely all of my workouts— well almost all of them…

On Sunday I was supposed to run 20 miles on the Boston marathon course. I wasn’t supposed to get a 24 hour stomach bug on late Saturday night that left me with a 102 degree temperature , dehydrated and debilitated for the remainder of Sunday. No 20 miler. No course recon. Very little movement of any kind actually.

Maybe I pushed too hard during training. Maybe I have a toddler who acts as a human petrie dish and slipped me the pox when cuddling. Maybe that’s just the hand I was delt on Sunday. I don’t know. What I do know is that my coaches at Your26.2 reassured me that I’ve “done all of the necessary work” and to “under NO circumstances try to make up the 20 miles another day.” I trust them, so I’ll listen. But I’ll be honest- I’m nervous. I needed to run on that course. I have to run on that course before d-day. 18 days and counting.

So, to tapertown I go. I won’t like it, but I’ll go. 😉

 

Last Week’s Meals and Miles 

Monday

Run: 4 miles @ 10 min/mi recovery pace  *day after 24 mi split run (45 min lift)

Dinner (at work): Spinach salad with 3 oz sliced turkey, carrots, red pepper strips, avocado, blue cheese and FF balsamic dressing

 

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Tuesday

Run #1– 2×20 min tempo run: 11.5 miles @ 7:26  (tempo paces: 1st effort- 7:20, 2nd effort- 7:02)

*The legs, mind and body were still very tired from Sunday’s long run. I’ll admit that I was scared that I might not hit my desired paces, but I quickly realized that that I had to run the workout as assigned and simply to “my best effort.” The tired body took a while to warm up, but given enough time the speed did come and I’m very happy with out this workout went!

Run #2 – 3 recovery miles @ 8:30 pace – This run felt amazing!

Dinner: Sweet Potato Belgium Waffle  and Roasted Brussels Sprouts (recipe here)

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Wednesday

Run- 8.5 miles @ 7:45 pace (easy/conversational pace)

Dinner: Homemade pineapple and pancetta pizza with whole wheat crust and size salad with balsamic dressing

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Thursday

Run #1: 3 mile w/u, 5 x 1 mile repeats (6:29, 6:33, 6:49 [hill], 6:40, 6:40), 2 mi c/d; total- 12 miles @ 7:31 pace

*This workout was ROUGH. My body was utterly exhausted and a small part of me wanted to give up after the second repeat. I may have even uttered the words, “That’s it. That’s all I’ve got. I’m done” to my running partner. He responded, “Maybe we should just run the next few repeats at 7’s (instead of goal 6:30/635’s).” In a weird way I’m allowed to doubt myself, but not my running partner! This reved me up just enough to give my all on the final 3 repeats- which were far better than 7’s I may add, Alan! 😉 Bottom line- never give up up on yourself or your workout!

Run #2: 3 miles @ 8:20 pace

 

Dinner: Fat free refried bean, tomato, avo & cheese quesadilla with carmelized onions and corn. (This is my “I have no energy to think or cook, quick-prep, low-fat, protein-rich, but kinda starchy dinner”)

March 2015- blog running

 

Friday

Run: 5 recovery miles @ 8:45 pace

Dinner at work:  Turkey, brie and fig sandwhich on cinamon-raisin  ezekiel bread with red pepper strips/carrots and hummus

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Saturday

Run: 10 miles @ 7:50 pace
*I felt absolutely horrible on this run. My heart rate was 8-10 bpm higher than it usually is for this pace, but I figured that it was because my body was tired from all of the training. I had no clue that I was about to come down with “the pox”-otherwise known as a 24 hour stomach bug on my last day before taper. Lesson learned- heart rate doesn’t lie!
Dinner: Out with friends!

Sesame chicken with steamed broccoli  at Lime Leaf Cuisine in Weymouth, MA

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Sunday The Day of the Pox

Run – NONE. But I did sleep for 3 hours.

Dinner- Pasta with butter noodles and water, lots and lots of water.

 

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Total miles: 57.2  (should have been 77…whomp whomp)

 

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Up this week:  Taper, rest and recovery!!

So far I have spent this week getting healthy, hydrated and healed! During my two peak weeks of training I put a ton of stress (and miles) on my body, so much so that I noticed that my calves were constantly a little (to a lot) swollen. This body has taken a serious beating this marathon training cycle!!

Taper is the time to run fewer miles, but stay sharp with some short tempo workouts, and give the body an opportunity to repair. This week I’m focusing on getting 100% healthy, eating well, sleeping more and foam rollering/stretching.

 

 

 

 

 

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The snow has finally melted enough to unearth some of Sydney’s tennis balls!! Hip hip horray this pup can finally play!

 

4 Responses

  1. The stomach bug hit our house, too!! Ugh!!

  2. Ugh! What a bummer to get the stomach bug, but on the bright side, at least it happened when you’ve got plenty of time to recover. You were definitely smart not to try and make up that 20 miler somewhere else in your schedule, though it’s tough to convince yourself of that.

  3. Oh wow, that is a tough break! But, you powered through it, so you totally rock 🙂 The real training has been done. I’ve been doubting myself all week, which doesn’t help, but it’s so hard not to! I hope you are feeling back to 100% soon. Boston here we come!!

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