I’m currently training for the Boston Marathon, which will be on Monday April 20!!! Ahhhh!!! So incredibly excited!!
Even though I’ve been logging many miles on the road, I continue to struggle with the nutrition piece to my training. Properly training for a marathon is truly a lifestyle change where the most dedicated runners put their cravings aside and focus on properly fueling their bodies to both recover from the previous run and prepare for the next one. Let me restate that: they put their cravings aside. I consistently struggle to both put my cravings aside and eat healthy, balanced meals with enough fruits and vegetables to properly fuel for the all the miles.
This past week I took pictures of my dinners during the week to hold myself accountable.
Monday: Grilled chicken and spinach salad with oil and balsamic dressing.
(Other ingredients: avocado, shredded carrots, blue cheese, red pepper strips)
Run: 4.5 miles @ 9 min/mi pace- recovery run day after New Bedford half
Tuesday: Grilled chicken with oven-roasted heirloom bruschetta and string beans (recipe here)
Run: 8 base pace miles @ 7:35 min/mi
Wednesday: BBQ Chickpea Pizza with Gouda and Caramelized Onions
*I found this recipe on the blog Eat, Live, Run. It’s fun, it’s different and it’s meat free! The only problem is that I didn’t put a vegetable with this meal. It would have been easy to add a salad, but honestly, I was feeling lazy.
Run: 8 base pace miles @ 7:52 pace.
Thursday: Homemade Chicken Parmesan with Spinach Salad and Steamed Broccoli.
Run: A tough 2×20 min tempo where I was able to hit 6:50’s during the first 20 min set of miles! Wahoo! 12 miles @ 7:22 pace.
Friday: Breakfast for dinner! Whole wheat pancake, cooked apples, bacon and sweet potato fries, naturally.
Friday was one of those nights where I got home from work and had zero desire to cook anything, let alone stand on my own two feet. After Lillian went to bed around 8, Owen and I decided to split up for dinner and make whatever our hearts desire… he made steamed clams and I had breakfast for dinner…with sweet potatoes. Random, but that’s what I wanted!
Run: 6 relaxing miles @ 8:30 pace
Saturday: Lobster roll, greens and a few french fries @ Scarlet Oak Tavern, Hingham MA.
Lillian is getting big enough where we can confidently take her out to dinner with few meltdowns. After bouncing around at KidZone in Norwell we headed over to Scarlet Oak Tavern– our favorite restaurant on the South Shore (Tip: Sit in the full-service bar area, not the restaurant! The bar menu is awesome!). This restaurant never fails us! Great food, fun ambiance, and surprisingly kid-friendly.
Run: 10 base pace treadmill miles @ 7:47 pace (snowy morning, again)
Sunday: Corned beef, mashed potatoes and steamed broccoli.
Runs: Run #1- 12.4 miles @ 7:31 pace; Run #2- 11.5 miles @ 7:37 pace (more on this run tomorrow)
All in all not too bad of a week run-wise and food-wise :). That being said my plan is to add a little more color on my plate next week (more veggies!).
Total miles: 72.4
What was your favorite meal that you had last week?
What are your go-to pre and post- long run meals?
Never stop running,
The Lone Runner