Still trying to grasp that the marathon is less than a week away! Not feeling very nervous yet and just trying to go with it. The final 2-mile training run followed by 2 days of rest will feel strange I’m sure after logging so many miles. Just trying to be calm and enjoy our Christmas tree.
With the chilly temps, Leela is happy to enjoy the warm fireplace.
I’ve been reading a lot of marathon training diet advice for this final week – maybe too much and decided to focus on simple, whole food carbs while cutting out a lot of fat. I started Sunday night with simple brown rice cooked in veggie broth with onions and green beans.
And a simple salad for lunch the next day with a lot of steamed butternut squash.
This was an interesting compromise dinner last night because I was not in the mood to get creative after a long, draining day. I started with a can of Amy’s Organic Split Pea soup, it’s flavorful, non-fat, hearty, and low calorie. Then added in half a can of black beans that needed to be used up and a few spoonfuls of pre-cooked brown rice.
It looks ugly, but was actually a warming and hearty dinner.
Tonight I simply simmered chopped potatoes, kidney beans, and broccoli and carrot slaw in a tangy soy citrus sauce for a simple combo.
All of these eats were delicious and satisfying for being low fat and low processed. I just hope they help for the marathon!