10
Mar
Marathon Update: Another 18 miles, Another Blister
- posted at 3:36 AM
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I have to say, everyone at PETA is so proud of Claire for her incredibly hard work leading up to the marathon in April. Here’s an update from the kind-hearted missus herself:
“Well, I spoke too soon as I had the worst run ever on Sunday. I went back home for the weekend so thought I’d take the opportunity to run in the countryside but I just wasn’t prepared at all. I didn’t have any time to go out and buy some of those energy gels so thought I’d get by on two sports drinks…wrong! Firstly they wouldn’t fit in my running belt and kept falling out, so I had to hold them both whilst running but after two miles I got so angry with it all that I hid one of the bottles in the woods for my return.
Two hours in I had drunk both bottles and was flagging, so I deviated from my route and went back to my parents to fill up on water. After downing about half a litre of water (which I really shouldn’t have done) I went back out and thought I was going to faint. I had to cut the run short and only did about 18 miles. I did not reach any kind of ‘zone’ in the whole three hours. Oh, and I have ANOTHER blister. Anyway, it taught me a valuable lesson - always be prepared.
Here is a tasty recipe from Runner’s World. They talk about the importance of a whole-food diet (not all veggie though) and if you would like to see the article in full sign up on the Runner’s World website:
Curried lentils with butternut squash
190g dry lentils
1 butternut squash
1 tbsp olive oil
1 tbsp curry powder
1 tsp ground ginger
1 tsp chilli powder
Spray a baking dish with cooking spray and set aside. Pour the lentils into a deep pot and cover with cold water. Bring the water to boil, reduce the heat, and add raw chunks of the squash (leave the skin on, remember!). Simmer for one hour (or until the squash is soft).
After an hour of simmering, remove from heat, drain and set aside. With tongs, pull out the chunks of squash and mash them roughly.
Preheat the oven to 200°C. In a large bowl, mix the lentils and mashed squash with the olive oil and the spices (including a bit of salt and pepper to taste). Spoon the mixture into the baking dish.
Bake for around 20 minutes until piping hot. Serve warm with spinach or cabbage.
Per serving (serves 2-4)
Calories: 530
Fat: 8g
Carbs: 94g
Protein: 32g
