WHAT I EAT IN A DAY: LONG RUN EDITION
So I thought I’d start sharing what exactly I eat during my training. If you follow me on instagram (@lisalindeyeats) on my stories I usually show what I’m eating but I want to break it down and get specific of what and why.
I’m currently training for the Speed Project, which is a 340 mile ultra relay that starts at Santa Monica Pier and ends at the Las Vegas sign.
First things first I chug a HUGE glass of room temperature Berkey water with lemon. We got a Berkey water filter a few years ago and I love it. It was definitely worth the investment. I can honestly taste the difference. After my big ass glass of water I drink my coffee, usually Stumptown with a splash of French Vanilla Nutpods.
Lately my go-to long run breakfast (or let’s be honest, I eat this just about every morning) has been sweet potato toast with nut butter, banana slices, hemp seeds and unsweetened coconut flakes. It’s pretty much my favorite meal, especially before a long run or hard workout.
Sweet potatoes are amazing to eat before a run: they have good carbs, filled with natural sugar which is slowly released into the blood stream, vitamin B6, vitamin C, vitamin D (so necessary if you live in a colder climate), iron, magnesium, potassium, and antioxidants.
I try to eat breakfast at least two hours before I go out for a run to let everything digest properly. Sweet potatoes sit well with me digestion wise.
DURING THE RUN
I’ve been trying to practice my fueling during my long runs. I like to take a gel about every 45 minutes. I ended up taking an Endurance Tap gel right before I started my run and then ended up taking 4 more during my run. I took two chocolate GU Roctane gels and two vanilla regular Gus.
For my long run today I did 18 miles in Central Park. It was super windy which made Harlem Hill that much tougher. Immediately after a hard or long run I refuel with a smoothie. I’m not usually super hungry right after a run but I know I need to get nutrients in my body. I like to sip on it while I’m stretching and foam rolling. The smoothie gives me carbs and protein I need to activate muscle repair and help prevent soreness. I also try to pack in some anti-inflammatory ingredients to help speed recovery.
1 scoop Vega Vanilla Protein
1 teaspoon maca
1 teaspoon ashwaganda
1 inch chunk of ginger
1/3 cup blueberries
1 Tablespoon almond butter
1/2 cup (more or less) almond milk
Put everything in a high powered blender and blend until smooth. I always put my smoothies in my insulated tumbler. It’s leakproof and keeps my smoothie nice and cold.
After my smoothie I was still a little munchie but didn’t have time to get a legit meal so I grabbed a vegan protein bar from Walgreens. It wasn’t what I really wanted but I had limited time and options.
I was starving after my appointment so I grabbed some vegan sushi from Whole Foods. It’s faux tuna made with tomato from Ocean Hugger Foods. I’m obsessed with it. It’s pretty pricey and sushi doesn’t really hold me over too long but it was close to dinner so why not? I like to have a meal an hour or so after my post run smoothie and snack, especially since I have another long run tomorrow. I’m not gonna lie, it was a STRUGGLE to not grab a vegan doughnut. All the carby sugar looked soooo good, but I knew it wouldn’t do me any favors in the long run.
Since I was out all day I just grabbed some food from Dig Inn: mixed greens, sweet potatoes, broccoli and tofu. I love Dig Inn, it’s pretty inexpensive and healthy. I always get the tofu aioli and homemade siracha.
AFTER DINNER SNACK/DESSERT
Now, what I used to do for dessert after a long run was grab some cake, cookies, ice cream or some other junk food but I’ve been trying to eat cleaner so I’ve been sipping on Moon Juice “Cosmic Cocoa” which is an adaptogenic hot chocolate.
So there you have it: what I’ve eaten in a day. Let me know in the comments if you liked it or have any questions.