I know I missed last week’s marathon training update so let’s consider this post this week’s update as I discuss my 20 mile run and food, of course! Linking up with Deborah and Kim for the Weekly Run Down.
I’m happy to share that my travel schedule (which was CRAZY in September) will now quiet down until the Marathon, which is less than a month away.
Late/August September brought me to Chicago for a bachelorette party, Vermont for my cousins’ wedding, back to Chicago for a sponsored blog trip, Rhode Island for my sister’s wedding, and back to Vermont for another blog trip.
Quite honestly, I love to travel but I’m feeling a strong pull to be home for a while and just be.
Last Marathon Long Run
This weekend marked my last marathon long run for training. I did just about 20 miles, and I’m doing a half marathon this upcoming weekend (with a few miles added on before and after). Then, I’ll head into taper mode, as we’re 3 weeks out currently.
Aside from this week’s long run, last week I also got 20 miles in over 4 runs. I felt really good, much better than I have throughout all of training.
Most of those runs were in Rhode Island where it strongly felt like fall and I’m wondering if that played a role.
I feel much faster and more efficient in the fall. I don’t run well in warm weather and I guess I’m realizing this more and more.
PS – I love this lightweight running vest from Nathan. I’m someone who hates holding anything when I run, so handheld water bottles don’t work for me.
This is a good in between and it doesn’t feel heavy or like it’s wearing me down.
How I Felt On the 20 Mile Run
After this weekend’s run (which was a much-needed confidence booster), I’m feeling more at peace with just being content with where I am currently. My goal was to go for an 18 mile run in 3 hours, and I did just about 19.5 miles so I’m calling it 20.
I haven’t run for 3 hours since my last marathon training cycle (2.5 years ago), so that almost seemed like a new sensation for my legs.
Ed and Cam joined me for the last hour, which really helped because my legs were starting to feel really heavy and tired then.
I thought it’d be fun to show a day of eats on long run day, although most of us know that the real hunger comes the day AFTER the long run. I feel like I have constant hunger, but just to give some context, here we go.
As always, these meals aren’t meant to compare and remember that we are all different in how much food we need each day.
Breakfast: Long Run Nutrition
In terms of race day nutrition, I always eat a balanced breakfast before a run, 1-2 hours before. This time it was toast, one with yogurt and blackberries and the other with peanut butter and banana.
I also had a muffin with more peanut butter, coffee, and water with electrolytes.
I ate a few more bites of Camryn’s banana and muffin right before I went out the door.
During the run, I took some Gu chews, a gel, and raisins, and mixed electrolytes in with my water. I probably took about 30-35 ounces of water in total, which is probably on the lower end (more on hydration needs here), but I always drink a bunch before my run, too.
Remember: you won’t stay hydrated with water alone. You need salt as a buffer to help your body use that water.
Long Run Recovery Meal
I was starving immediately after finishing the run so my attention turned to long run nutrition recovery. I had a stroop waffle on the ride home with more water and prepared an easy lunch.
For lunch, I had leftovers from the night before – pumpkin risotto with some crockpot chicken and a salad with hemp seeds, orange slices and grapes.
I obviously believe in and follow intuitive eating, but for recovery purposes, I do make sure to include a variety of foods that I’ll talk about here.
- Risotto and fruit, for carbs, obviously
- Chicken for protein
- Salad for fiber
- Grapes and Oranges for phytochemicals, antioxidants (to help with inflammation)
- Oranges and tomatoes for Vitamin C (an antioxidant) but also to help with iron absorption from the chicken
These are things I just kind of do naturally, but figured it would be helpful to break it down for you.
Later on, I made a snack plate with a mix of salty (electrolytes), crunchy and savory, with some chocolate for sweet.
I shared most of this with Cam (not the chocolate/nuts/seeds because choking hazards), so that also helped make this snack plate complete. I do try to model eating a variety of foods and colors myself, to help spark her interest.
She has always loved tomatoes, and is also really into crunchy peppers right now. She was also crushing that popcorn, too!
I did some meal prep for the week, including many easy meals from my easy recipes for marathon training.
Then, we reheat some of my kale and sweet potato pasta because it was just what my body needed!
So, that was a day of eats!
Do you enjoy the taper period or do you get antsy?
Favorite post run meal?