I’ve slowly been compiling my marathon diet having been given an initial framework to work from. Since then, I’ve been breaking it down into the different meals so here’s what I’m concentrating on for breakfast.
This may sound crazy but at the age of 35 I don’t ever remember eating porridge! And on my first morning of following the instructions of making porridge, it exploded in my microwave so I spent more time cleaning than I did eating.
Then I remembered a friend of mine had mentioned overnight oats. Having researched these on websites like BBC Good Food and the Quaker Oats website, I set about making my own overnight oats with my own recipe.
I may have stated that getting the right trainers was one of my number one priorities for marathon preparation, but I neglected to identify the most important tool I’ll need to get round the marathon route; my own body!
It’s not just training that I will require to get around the marathon route but months of commitment to a strict diet will also need to be followed.
I’ll be planning this out over the next few weeks but I’ve been lucky enough to get a framework sent to me by one of the fittest people I know. Robbie Smythe.
The following guide was passed onto me by another marathon runner too (Robbie Hutchinson) so I know it works.
The general guide is as follows but I’ll be expanding more on the specific meals I’ll be making over the next five months too.