Marathon Eats

Recovery is going nicely from Sunday’s marathon, getting back to running this weekend should go okay. I have been a little tired getting through the work week which is to be expected. We’re getting freezing temps and rain this week and that’s fine, getting the rain is a good thing and I’m still so thankful for the perfect weather we had Sunday for the California International Marathon. I was nervous about making it my first marathon since weather in the Sacramento area is a complete gamble in December. I’ve done the marathon relay three times in the past and have had completely different weather each time – perfect in 2010, freezing in 2013, and windy and rainy last year. And it down-poured rain for the entire marathon a few years back. But last Sunday was perfect.

And I was looking pretty happy at the mile 23-ish photo.

The finish line picture wasn’t too awkward.

I’m seriously considering registering again for next year, but will wait a few months before deciding to see if my sisters(s) will run it with me.

My diet leading up to the marathon included a lot of breakfast smoothies loaded with dates, bananas, carrots, kale, and chia seeds. And lots of simple, low to no fat carbs for lunch and dinner. I cooked a huge batch of quinoa earlier in the week to use for simple meals like this tempeh, kale, cabbage, and quinoa stir fry with tamari and sriracha sauce Friday night.

Saturday I had a huge pre-race lunch of quinoa, beans, and veggies simmered in miso ginger broth.

By the night before the race, I was feeling a little jittery and not super hungry worried that too big a meal would interfere with sleep. So it was Amy’s Organic Split Pea soup with sourdough bread slices.

Race morning was another huge breakfast smoothie with a lot of dates, banana, and chia seeds.

I suppose I should have gone out after the race to celebrate, but I was tired and just wanted to shower. So after we got home, I took a hot shower and had a fun late lunch of hot soba noodles with chopped chard in a savory broth.

And it’s been back to my usual routine this week of oil-free stir fries for dinner like this tofu broccoli creation.

And this lovely tempeh stir fry with purple potatoes and cauliflower with a citrus ginger sauce.

I am glad the weekend is almost here, I have a lot to catch up on around the house after spending so much time training and looking forward to a little fun too!