Running created the foundation for my passion of cooking and eating all things healthy. After completing my first marathon with no regard to proper fueling, training, and recovery, I bought a book by Runner’s World called Performance Nutrition for Runners: How to Fuel Your Body for Stronger Workouts, Faster Recovery, and Your Best Race Times Ever. This book opened the door to the world of food and the way it affects our mind and body.
Each successive year I ran the same marathon with both better recovery and faster times. I eventually qualified for the Boston Marathon (twice) and ran it in 2009. The fact that I could see and feel my body change once I began preparing my own wholesome meals has turned me into the obsessive foodie I am today. Ask my Mom, Kelley, and others close to me; they’ll readily validate this judgment.
|Kelley and Me in Boston for the marathon|
Even healthier cereals like Rice Chex or Heritage Bites have worked their way out of our pantry. I miss it every now and then, but Ezekiel 4:9 cereal or Arrowhead Mills Puffed Millet, Kamut, or Corn suit me just fine. And there’s always the numerous ways to make delicious overnight oats with pumpkin, whey protein, peanut butter/flour, and mashed banana to name a few.
After “running” a strict training program with little time off year after year, I became burned out on the monotony of running. Plus, I could tell my strength had diminished since I would hardly eat enough to support my 50 to 70 miles per week. To gain strength, you need resistance training and to eat more than you burn to assist muscle growth. This is referred to as "bulking" in the world of strength training.
|Kelley and me after the San Antonio RnR Marathon. This was my PR at 2:53:17|
My current routine consists of either a 4 day upper/lower split or 3 day full body compound barbell movements. I focus on the squat, deadlift, bench press, overhead press, and bent row. I make sure to do sprints, short runs, biking, and walking each week. I have a fear of losing the endurance I built up from running, so I feel I must do some form of cardio. I also keep active by mowing the lawn with a reel mower twice a week, doing jumping jacks first thing in the morning, always taking the stairs, and even heavy punching bag work.
I enjoy my increase in strength, and know I still have a ways to go. Keeping active is the main thing, and doing something you enjoy keeps you coming back for more. Please make sure you value to importance of food quality for recovery and fuel and choose something you like doing; you’re body will thank you!
Was this post long enough for you? How about we have a look at my eats. I’m going to just post the pics in chronological order to keep it shorter. Let me know if you like this or what you want to know more about. As always, I’d like to send a big thanks to Jenn at Peas and Crayons for hosting this ever-growing foodie event!
Happy WIAW and 4th of July!!
|Homemade PB Protein Bread with homemade cherry chia protein jam....more than one slice was had.|
|No-cook peanut butter protein bars with puffed millet and corn.|
|Tuna stuffed cremini mushrooms with mustard and cayenne make an awesome snack or salad topper!|
|Remake of my non-McGriddle I posted about the other day. Love the little honey with pepper!|
|Cold Quinoa salad with beets and greens.|
|Homemade 3-pepper salsa. I didn't eat this whole thing, but it was the dressing on my big salad with steamed veggies and chicken. Forgot to take a picture...sorry.|
Healthy Dessert that Doubles as 2nd Dinner
|Overnight "Proats" with frozen blueberries, PB Crave CoCo Bananas, and CHO Greek yogurt|
|Green Protein Smoothie with spinach, pumpkin, and pineapple. Looks....green...but tastes great!!|
|Microwave Overnight Oat PB Muffin. The recipe (it's easy) is coming up soon!|