I’ve signed up for my first marathon clinic and I think it’s time to start reviewing my diet. ‘Light’ 10-12km runs on the weekdays coupled with 20km+ runs on the weekends are going to require some serious planning. No more grilled cheese sandwiches on white bread otherwise I’ll start getting the shakes at 7km. The goal is to go through the grains bin at Whole Foods to figure out what we like and what we don’t. So far, I’m not digging the quinoa. Too small of a grain I think. I do love steel cut oats though. I also love the fact that Ryan cooks it for me (1 cup of oats and 2-3 cups of water in the rice cooker, set on porridge function and you’re done)!And when I’m seriously stuck on what the heck to do with a new ingredient or grain, I just stroll over to the deli and hot food aisle and steal the ideas from their salad bars. They’re so inspiring with all of that beautiful healthy stuff… !
The hardest thing may be cutting back on the deep fried goods…
Here’s a copy of my training schedule. I doubt most people run the recommended 5-6 times a week. ??I normally aim for 3-4 times a week, even that’s probably on a good week. ??I got away without training 3 times a week for the 1/2 marathon but I don’t think it’ll work for the full. ??This chart is my background photo on my desktop and basically guilts me into running more often…As does Ryan’s nagging “why aren’t you running?”