Marathon training has brought on a whole new challenge regarding nutrition and workouts. I will have to say earlier this week I felt completely depleted mentally and physically. It got to the point where I realized I need to make some changes.
- Most articles I have read state that during marathon training you should be eating a diet that is roughly 60-75% complex carbs so going to add quinoa, brown rice, or gluten free brown rice bread to lunch and dinner.
- Whey Protein Shake (1 scoop whey protein, teaspoon of glutamine, and water) for breakfast and evening) this will help speed up muscle recovery.
- Liter water bottle goes with me everywhere (sweating more therefore, need more water!)
- Good fats; have rediscovered my love for guacamole so making conscious effort to have avocado for lunch
- Less sugars; my biggest weakness is sugar laden energy bars so I have recently switched to a gluten free fruit and nut bar that has about 8 grams of sugar in it instead of the typical 15-20g bars.
- More running focused strength training; utilizing own body weight: push-ups, pull-ups, light free weights, lunges, jump squats
- Sundays are going to be dedicated to yoga and cross-training: walk, swim, bike etc.
- Running on my toes: I am a notorious heel striker and I have been trying to run on my toes during runs (even if it’s for a mile)
- Pendulum- like- arms: Arms should move back and forth to propel the body forward the most efficiently. I try to focus on form during runs.
- More stretching!
Last week I met a guy while I was in Connecticut for work. He said that he had done a few Ironman’s (A few, no big deal right?!) anyways, he inspired me to make the “tweaks” above. I sensed a great amount of passion when he talked about his training and the races he has done. Hopefully next week is a bit better!