Once upon a time I used to eat lbs of spaghetti with nearly an entire loaf of sourdough bread before a half marathon. These days, the breads don’t sit well in my gut (womp womp) which meant I had to come up with other options the day before my recent race.
Bare with me on these photos, I lazily used my iPhone. (Except the last two.)
Breakfast – Wheat free vegan berry muffin from TJ’s (ohh SWOON) and strawberries.
Lunch – A huge bed of steamed kale (which you can barely see) topped with tofu, carrots, yellow bell pepper, and half of an avocado. With a mango chili sauce and cayenne pepper.
Pre Dinner Snack – Apple (no need to photograph this, if you don’t know what an apple looks like please find the closest kindergarten classroom.)
Dinner – A medium sized sweet potato (hidden under the mix) topped with lentils, cucumber, tomato, salsa, and cayenne. Plus 2-3 servings of black bean quinoa chips.
Post Dinner Snacking – Figs and almond butter, a (large) handful of chocolate chips, a few bites of fresh fruit, and a few bites of some vanilla coconut milk ice cream.
So there you have it, a day full of food to power me through 13.1 miles. If you read my recap you’ll know the race didn’t quite go as planned, but I wasn’t hungry once. All problems were definitely caused my lack of pre race expulsion and lack of training.
When I ran the Seattle Half Marathon last December, I remember getting ravenous around mile 9, I made sure that didn’t happen this time. I didn’t even need the ALT bar I brought with me. I hope I made some squirrels day by tossing it into the woods.
Post race I skipped the sugar bombs I bought from the bakery and face planted a salad.
I don’t even know who I am anymore.
Q: What’s your go to carb loading meal?