A few weeks ago I signed up for my first Marathon. It takes place on the 10th of October this year (10/10/10) in Buenos Aires, Argentina. Through research into what more experienced athletes and marathon runners say, I have prepared my own training schedule. This consists of 5 running days, including one long run day, one medium run day and two days of resting.
All of this training means that I’m hungry pretty much constantly and finding interesting and varied gluten free meals to eat gets pretty difficult. Much of what I’ve read talks about loading up on carbs and since many carb filled foods tend to also be filled with gluten, I’m careful to ensure I still get enough carbs whilst remaining gluten free.
I’m doing the first half of my training in Iowa and my second half when we move to Argentina, 2 months before the race.
Tasty Chex for breakfast
Vegetable sushi
My tasty tortilla lunch
Cream of Rice with pineapple and cinnamon
In Iowa, I like to start my day with a bowl of Chex. On a short run day I’ll nibble a few pieces of fruit before my run and leave the cereal for afterwards but on a long run day I’ll fuel up with cereal first thing when I wake up. I’ve starting mixing corn, rice and honey nut chex and I love it. Some days I substitute Chex for Cream of Rice, which tastes great with fruit and cinnamon.
Sweet potato and kimchi pizza....
...Ready to eat
The night before a big race, runners everywhere are filling up on pasta, spaghetti and various other high carb foods. On race day they will need all of the energy they can find and a carb heavy meal the night before and a decent sized breakfast 2-3 hours before the race are as important a part of a runner’s preparation as a good night’s sleep!
I’ve been running for about two and a half years now and before being diagnosed as Coeliac, my pre-race routine would involve going to my favourite pizza and pasta bar the evening before to stock up on my carbs with a huge bowl of chicken and pepper penne arribiata. (more…)
The GF Traveller
