In typical pre-marathon fashion, I’m starting to freak out a little about the race on Sunday. Did I train enough over the past 4 months? Am I ready to run my goal pace for the race? Did I eat well enough this week? Did I stay hydrated enough? Will the morning of the race be another 90% humidity morning like today? Blahhhh….heck with all of that! Think positive…think positive…think positive.
Now is the time to focus on enjoying the pleasure of the race itself. Running the marathon itself is like the cherry on top of a sundae, it’s the sweet little reward after a grueling, long few months of solo training. I am running with my twin sister (as I do in most of my races). We don’t often get the chance to run together in training so I’m looking forward to a nice long 4ish hour run with her during the race. We will NOT be racing each other (as we do in most other races!). We will stifle any and all desires to come out in the lead at the end of the race and cross the finish line together (but not in an emotional, sobby, huggie sort of way…not that there’s anything wrong with that…it’s just not our style.) Anyhow…pre-race dinner is on the mind!
Tomorrow will be spent strolling around the expo to pick up our race packet and bib number. (And guzzling water) After that, we’ll making our 3rd annual trek to the crazy cool Ringing Rocks Park in Bucks County, PA. Where else in the world can you stumble on acres of massive rocks that literally ring like a bell when you bang a hammer or baseball bat on them? (Then we’ll guzzle more water)
Dinner is key and that is what I’m preparing right now so I don’t have to tomorrow night!
- 1 pound of ground beef (I used 90/10)
- 1 whole egg
- 1/2 cup Italian breadcrumbs
- 1 Tablespoon dried parsley
- 1 Tablespoon ketchup
- 1 teaspoon fresh minced garlic
- 1/2 teaspoon dried oregano & basil
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Wash your hands really good and dig in mixing that goodness right up. (Feels a little weird, doesn’t it?)
Form the mix into 9 medium sized meatballs and bake them for 40 minutes on 350 degrees. Use a handy meat thermometer to make sure the internal temperature is 160 degrees.
When these little beauties turn into dinner tomorrow, I’ll warm them up in a jar of marinara sauce and serve them over some whole wheat pasta.
Why beef before the big race? Read this. I know it sounds really cliché to eat pasta and meatballs before a long race like a marathon, but from personal experience, it really does fuel me with what I’ll need to run the distance the next morning. Sure, I’ll have a bagel with peanut butter and a banana for breakfast (2 hours before the race starts) and re-fuel mid-race with Sport Beans, but I’ll need that solid base of high quality protein to get me off to a good start so I can cap it off with relatively quick digesting carbohydrates the next morning.
Let’s hear it folks, what do you use to fuel you leading up to a long run?