It was great to see so many of you show up to the run this morning. I hope you all enjoyed the ocean breeze and crisp air. And, to those of you who made it to the top of Temescal Canyon, you deserve an extra congratulations. That is a far more challenging hill than any of the inclines on the course. With this hill training under your belt plus those that will follow, you’ll feel strong as you tackle the hills on Marathon Day.
Now that we are getting into longer runs, I have two words of advice for you: Eat Breakfast! While many runners can roll out of bed and run 4-6 miles quite well on an empty stomach (assuming they had a decent night sleep and a reasonable dinner the night before), few can go much further and still feel good. That’s why it’s time to make sure you eat a good breakfast, if you aren’t doing so already.
An appropriate breakfast before a long run is comprised of primarily “good carbs”, those foods that digest slowly and provide you with sustained energy during your run, i.e, fresh fruit and whole grains. Examples of a good pre-run breakfast include whole wheat bread, oatmeal, or whole grain muffins, with a piece of fruit. Leftover baked potatoes or brown rice are also good choices. Try to avoid pre-run meals that are high fat / high protein, like steak and eggs. We’re marathon runners, not body builders or Sumo wrestlers. 🙂
As you experiment with different breakfasts, see which foods and portion sizes help you keep going strong. This is the time to really start paying attention to your body and figure out what works best for you. Your body will thank you.