Today is a very exciting day for a friend of mine. Beth, featured here as a gluten-free marathon runner, is competing today in her first Ironman in Louisville, KY. I can’t even begin to tell you all how excited I am for Beth. I have know Beth since high school and we reconnected a couple of years back. In case you aren’t familiar with the Ironman, here is what the event entails:
- 2.4 mile swim
- 112 mile bike
- 26.2 mile run
Yes, that is right, a marathon after the other 2 events. As if the first 2 aren’t taxing enough, right? I bow down to those that complete the Ironman. Perhaps I can see if Beth would like to do a follow-up to share how she fueled before, during & after this event. GO BETH!
I have been working on my disaster in my loft, so I haven’t done much else this weekend. This is also taper time for my half marathon that is a week from today, so not as much activity scheduled for the week so I have time to get antsy & run like heck next week.
Meal plan
Sunday – Chipotle – So, I might be addicted. Rice has lots of carbs, right?
Monday – Bourbon chicken, steamed broccoli & brown rice
Tuesday – Enchilada Bake, corn & salad
Wednesday – Baked Ziti, steamed green beans and salad
Thursday – Leftovers
Friday – Breakfast for dinner – pancakes, turkey bacon and fruit salad
Saturday – MYOP (moved this week so I can have the same meal before my race)
Make sure to enter the giveaway for El’s snacks – only one day left!!
