Now that I’m in Chicago &
eating too much enjoying the local cuisine, I’ve been thinking about my marathon training diet. Mostly because I’m panicking about my food intake over the last few days – there has been too much snacking due to travelling & being out and about exploring. I like cooking & making my own food most of the time, & whilst I’m not complaining about dining out several times a day in one of the best foodie cities in the world, I look forward to getting back on track when I return.
In normal non-travelling times, I am relatively healthy, but slightly overweight. My fitness Instagram focused on food quite a lot at first, & surprisingly I have only had a small amount of judgement about what I eat. Still a bit surprised that someone would slide into my DMs to criticise the food I’m posting, but whatever. The internet is bonkers most of the time.
Anyway, it generally looks like this:
- Weekday breakfast is usually scrambled eggs, or overnight oats made with Fage 5% yoghurt & frozen fruit. Weekend breakfast when I’m running is porridge, sometimes with peanut butter, or toast/bagel with jam or hazelnut spread.
- If I’m not running, it’s likely to be eggs again. Poached or scrambled or omelette. I love them all ways. Usually with some combination of cherry tomatoes, onions, peppers, spinach & cheese in the omelettes. Poached eggs are special & need sourdough bread & serious amounts of chilli salt.
- Lunch can vary – but if I’m well prepped during the week, it’s either rice, pasta or cous cous with broccoli, kale, random other veg, and some sort of protein: usually cheese or chicken. I mostly work in the centre of Glasgow or Edinburgh, so there is endless choice if I need to buy something in, but for money-saving & macro-tracking reasons I prefer to bring my own lunch. If short of time & money I am quite likely to buy a packet of flatbreads & a pot of hummus – not ideal, but hits the spot.
- Dinner can be more variable & the evenings are also when I am prone to boredom snacking. I do try to limit carbs in the evening, adding plenty of veg instead, but sometimes a bowl of pasta is required. If I’m running a longer distance the following day, it’s usually pasta or rice that I go for, with chicken.
Supplements get discussed quite a lot. I am back on the vitamins for this training cycle, & I do use protein powder occasionally (usually mixing with oats or yoghurt) but that’s all.
Fuelling on the runs has usually been with SiS gels (grapefruit flavour is the best), jelly babies, and Lucozade Sport. This has been a staple of my long runs for a few years now & it quite possibly has more of a placebo effect than a sugar fix, but the taste reminds me of running now. It’s so interesting how different runners have their own favourites & plans for fuelling – I’ve learned based on what works for me but I will always listen to suggestions from others.
Heading out for another ridiculous USA breakfast right now: pancakes, probably. I’m running today, so it’s fine…