One week ago I ran my 15th marathon. Before I get into it, let me set the stage. If you know my story, you know that the marathon has been a journey for me. I ran my first 42.2K in 2008 at the Calgary Marathon and finished in 5:38. I didn’t think much of that time, other than I had *actually* finished. As someone who grew up dancing, I would never have pictured myself a marathoner. Over the years, my relationship has running has evolved. I have goals and big dreams and those are what fuel my fire. Along the way, I have chiselled nearly 2 hours off my marathon time and have set my sights on Boston. I’m close, but I do not, for one second, take for granted the hard work that goes into moving the yard stick from my previous PR of 3:44 (November 2016) to the sub -3:35 it will take to get me to Boston. My goal going into the Shamrock Marathon was to move the yard stick closer.
On the Friday of the race, my husband and I drove from Ottawa to Virginia Beach. We got to Virginia Beach around 8:00pm and dropped our stuff off at our AirBnB. We were tired but all was good. There were some rumblings that there was a storm that weekend, but mentally I would not entertain that. I couldn’t. I knew it would impact my mental game that I have worked so hard on.
This might be bold for me to say, but I consider myself a master meal prepper. I’ve been meal prepping on and off for the past seven years. I started in 2009, after finishing grad school when I realized that living on garbage for the past few years had taken a toll on my health. To fix my predicament, I started running and then I stumbled upon fellow Canadian and fitness enthusiast Tosca Reno and her Eat-Clean Diet books. The books appealed to me because they weren’t just about losing weight, but viewed the diet as part of overall fitness. Important for us, her plans emphasized the importance of meal prepping. Being the Type-A that I am, I loved the ideal of planning meals and being ready for the week.
Seven years later, and here I am running far more than ever and meal prep has become essential to balancing my running goals with the demands of daily life. Over the years I’ve refined my prep, and offer these five tips to meal prepping like a champ.
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A few weeks ago I ran my 15th half marathon, on a whim. On the Friday of Winterman, my Mom, who was going to be in town that weekend, texted me to see if I wanted to do the race. I would do the half-marathon and she would do the full (her 50th marathon, I should add). It was admittedly the first time I entered a race last minute. I had unfinished business at this race after being pulled off in 2014 due to a frost bite scare. The forecast was looking great and in the back of my head, I knew I would get a mental boost from running a race. Normally I build a half-marathon into my marathon trying cycles, but given that Shamrock Marathon is in March, there are limited half-marathons in the lead up. Whereas with later spring marathons, take your pick of X, Y, Z, March-April races to use as trainers.
I am a routine oriented person, to a fault. I have a plan and I stick to it. Whether this is my morning routine, my running routine, or my general life routine: I am a creature of habit. This helps, as you can imagine, for marathon training. With expectations of running nearly every day of the week, it’s important for me to have a game plan for getting sh*t done. I do what is necessary to make it all fit. Sometimes this can help me in my pursuit of #goalz, and in others it can hinder (e.g., running myself into the ground). I’m aware of this, at least.
As the middle of February approaches, the days are short and the treadmill runs are long. Was it just a few short months ago I was running outside in shorts? As easy as it is to dislike the many challenges of winter, as a runner I’ve come to enjoy this part of the year. It’s a different season of running for me for many reasons.