Whenever we run marathons, we try to be really careful with what we eat the entire week before the race. (That is, even more careful than we normally are from day to day!) We both pay really close attention to hydration, caffeine, nutrient ratios, etc.
When we started training for our first marathon, we did it all wrong. Huge pasta dinners the night before running are often thought to be the way it’s done, but that’s actually a big mistake that many beginning marathoners make. The key is upping the percentage of carbohydrates you are eating, but not actually increasing your overall calorie intake. Also, it is important to space the carb-heavy meals out over several days before a big race, not just gobble it all down the night before.
Typically, our biggest pre-marathon meals are two and three nights before the race itself. The day before the race, I actually don’t eat very much. I will typically eat a normal breakfast, and then a late lunch/early dinner around 4pm before heading to bed super early for the next day’s race. While of course you want to be fueled and ready to run, you also don’t want to be bogged down by a belly full of food for 26 miles!
Wednesday night we started upping the carbs in our meals. This is always a fun treat for me because I don’t really eat that much pasta – I always choose grains instead (also carbs, I know). Last night’s dinner was inspired by a package of gluten-free rice sticks I found at Trader Joe’s – just like Thai rice noodles!
I cooked half of the package of noodles in boiling water, and then tossed them in a sauce I made of peanut butter, soy sauce, ginger, and water. Sprinkled with peanuts on top for extra crunch!
And on the other side, mixed frozen vegetables heated and cooked in rice wine vinegar…
The noodles were super chewy and totally awesome – I never want to eat another kind of noodle again! It was just like eating a peanut pad Thai, mmmmmm.
With a belly full of carbs, we are hitting the road to day to CINCINNATI! Let the Flying Pig fun begin! :)