Today Jill‘s question over at the Runner’s Lounge Take It and Run Thursday is “What do you eat before your long run?” It took me a long time to come up with an answer to this question. Not that it took me a long time to think about, but that I tried a whole bunch of different combinations when training for the marathon. My final answer: peanut butter and jelly on whole wheat bread.
I have a rather finicky stomach, especially in the morning. When I’m not running, I usually eat an egg mixed with vegetables and cottage cheese (basically a crustless quiche). This keeps me full and happy while I’m getting the kids to school and running errands, etc. However, I found that it didn’t have enough complex carbs for anything more than about a 4 mile run. So, I tried cereal with milk and added nuts, which works pretty well, but sometimes has a little too much fiber, IYKWIM… Finally, I tried eating a PB&J. For me, it seems to be the perfect combination of protein and carbs and doesn’t sit heavy in my stomach (nor does it send me into bathroom crisis a few miles in). Thankfully, it’s also really portable, so it’s easy to take with me to races or on trips.
Yesterday, my dad and I ran a nearly perfect tempo run. I did plenty of carb loading the night before (hello birthday cake and beer LOL), so my legs felt full of energy, despite the 8 miles the day before. We went out a little fast (8:57) and then got into an awesome groove (8:35, 8:34, 8:35), with a slow quarter mile cool down. The best part was that I usually psych myself out before tempos and this wasn’t a planned tempo, so it was really cool to hit what would normally be my tempo pace and enjoy it!
Stay tuned for a beer related giveaway when I get home to Virginia!