Like many people I started running as a way to help lose weight. After I got a heart rate monitor I quickly realized that I burned just as many calories running for 40 minutes as I did doing an hour long cardio-kickboxing class. It wasn’t until I ran my first race that running became something other than a means to an end. Running was an easy gateway to fitness and extra calories to eat for quite awhile…until I started marathon training.
The trap many of us find ourselves in is this: training for a marathon involves a lot of hard work, a lot of hours on the road, and the need to replenish the calories expended doing that work. It is very easy to justify a half pound 50/50 burger with avocado mash and chipotle mayo after a 15 mile long run. Unfortunately that is a 1200 calorie meal BEFORE you add fries and a drink. Oops. Pretty much all distance runners can relate to “runger”. Olympic level distance runner Shalane Flanagan lists “being hungry all the time” as one of her top 10 things she hates about running. Here are some tips to help you stay in the box while doing your training.
1. Track what you eat and what you burn. Looking at the in/out of what you are doing each day is critical to maintaining your weight. If you are trying to lose you need to see what kind of deficit you have but you should try not to lose more than 1 lb a week. Most coaches recommend not trying to run a deficit during training because it prevents you from optimising your training. Most of us aren’t preparing for the Olympics […]