I’m training for TransRockies, a six-day running event at the end of August where I’ll be challenged to run 113 miles on trails at very high altitudes. As a result, I’ve been working to dial in my nutrition to be able to not only complete each stage, but to also recover for the next day of running.
For example, this weekend, my running partner and I ran 22 miles on Friday, 18 miles on Saturday and 12 miles on Sunday. On Friday, here’s what my nutrition looked like.
6:00 am Wake Up: 2 cups tea and toasted peanut butter and jelly sandwich
8:00 am Start Running: Fill up my Nathan hydration pack with 50 ounces water plus two electrolyte tablets.
9:00 am Eat half of a Clif Bar
10:15 am: Reach turnaround and we have a car there with fluids and food. I eat a full PB&J on white, white bread (no fiber please) and drink 20 ounces of Gatorade. Fill up hydration pack with another 50 ounces water plus electrolyte tablet.
12:00 pm: Eat other half of Clif Bar
12:30 pm Finish run and drink 2 containers of low-fat chocolate milk
2:00 pm Home
4:00 pm In & Out Burgers. I go to In and Out and inhale two hamburgers. For some reason, I skip the cheese, sounds too indulgent.
6:00 pm: Arugula Pizza
I make an Arugula, fresh Mozerella and heirloom tomato pizza and eat about half of it.
9:00 pm: Zzzzz
Wake up 8 hours later to do it all over again!!!
Total Caloric Intake: About 3,500+ calories
Calories Burned on Run: 2,200 calories plus 2,000 calories for my normal metabolism and metabolic rate which means I had a deficit of about 700 calories on this day. However, I find that my hunger is so increased from the running that I make up for it on the days that I’m not running that much and my weight has remained stable, despite running more than 50 miles each week.