The start to my Saturday morning: Apple-Raisin French Toast
2 slices lite wheat bread
1 apple, chopped and sauteed in butter and cinnamon (I believe this would have worked just as well without the butter and only water; the purpose of sauteeing the apples was to get them soft, and steaming with water would do the same thing)
Dash of cinnamon, or in my case, a couple of spoonfuls
I also decided to add some protein to my breakfast with eggs, sunny-side up, or as I call them, dippy eggs.
On a normal basis, I get up in the morning, lace up my running shoes and hit the door running, literally. I have done as long as 15 mile runs without consuming a breakfast, or food of any sort in the morning. These runs were a success, as I somehow averaged 6:45 pace for most of my 15 mile runs. This was only this past Fall, but I look back now and just can’t even fathom running that pace right out of bed, and for that long!
Since my marathon, I have struggled to knock my pace down. I finally felt a sense of getting my legs back on New Year’s Eve, as I was able to complete a 12 mile run averaging 7:14 miles.
I am not going to dwell too much on pacing at this moment, as I am sure that will come down with time. HOWEVER, I am questioning fueling for my next marathon.
I have intentions of practicing taking gels and gu’s on some of my longer training runs. How they will work, only my body will tell me. But since I will be a newbie to consuming fuel, I am looking to all of you fellow reader’s to give me some advice!
What do you use for fuel leading up to, during and after a workout?
Have you ever tried running on an empty stomach, and how did that go?