This week was a down week for my long run. Already?! It actually felt good because I added extra miles to my mid-week runs this past week. I know from training for a half we have some down weeks as well to let our bodies rest and repair.
It makes sense. I read a really great article on Greatist the other day about how we can achieve fitness without waging a war on our bodies. It’s a balance of using intensity wisely for motivation rather than using it compulsively to exhaust yourself.
I’ve been worried about the toll marathon training will take on my body and brain. I’m pretty sure by the end of March my life will be: eat, work, run, sleep. I want to have a race where I feel good afterwards. I know this means listening to my body and resting when it needs to.
I also know that I need to give my training it’s due and eat foods that will support me along the way. I’m incorporating cross training with more yoga and strength training to help prevent injury and keep me strong. I was injured training for my first half-marathon and I don’t want that to happen again.
I also gave my Healthy Eating for Runners talk to my team this week. I talk about the 3 key principles: hydration, fuel and recovery. While we’re all different we can all tank if our bodies aren’t properly hydrated and fueled before a run. And after a long run we need fuel to recover and let the muscles heal.
As a Holistic Health Coach I like my nutrition to be made from ingredients I know and can pronounce. Through some trial and error I know what works for me and what doesn’t. Pre-run breakfasts are either oatmeal or multi-grain sprouted bread with almond or sunflower seed butter. Peanut butter gives me heartburn when I run. During a run nothing orange flavored stays down for me, no matter what brand it is.
Happily there are many choices available, whether you’re buying them prepackaged or making your own.
What do you like to fuel yourself with while running?
What are some no-no’s for you?