30 minutes easy on the stationary bike for a little active recovery. Legs feel really good.
This is next part is so I can refer back in the future as I continue my discovery of what I can do on low carbs. I don't think I really bonked at all in the race but the last 6 miles were tough. Not sure if it was the heat, having been sick the previous 2 weeks, the mild calf injury I had to deal with the last 8 weeks before the race, or if my nutrition had something to do with it.
Anyways, here is what I ate previous to and during the marathon:
Friday
Breakfast- 4 eggs, sauteed spinach, avacado, parmesan cheese
Lunch- 2 large bowls of chicken and vegtable soup
Snack- 2 Lara bars
Dinner- 6 oz steak, 12 grilled shrip, small salad without crutons, brocolli
Saturday
Prerace- A glass of unsweetened almond milk with 2 tablespoons coconut oil
During race- 3 gels and a lot of water
I meant to take a 4th gel around mile 21 but I forgot.
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