I’ve heard plently of talk about the “dreaded marathon taper” during the past few years of training for marathons. In my case, it is not dread at all. On the contrary, it’s a much needed point in my training. Since last week, I’ve been so ready for the decrease in miles and intensity. My body and mind have put in the work, and I’m feeling ready to rest for the big day.
After all, I’ve worked super hard to get to this point. I never missed a single run, maybe a few miles, but the actual runs were always done. I’ve woken up super early on weekends, I’ve put in hundreds of miles pushing a toddler in a stroller, I’ve endured runs in the heat and humidity, I’ve done my speed work, I’ve put in the time to cross train, I’ve given up some Sunday mornings with my family and some late night outs with friends. All this for one day? Or is it really just for one day? If you learn to look at more than just the time at the finish line, but the actual journey, all that you must learn to overcome to get to the START line and all the work you must put in to help you move along, step by step or stride by stride, to get to the finish, it’s all worth being proud of.
Having a time goal (and a Plan B and Plan C) is awesome, and I’m all about setting goals, but one shouldn’t be too hard on oneself if you fall slightly short. I know the hard training I’ve put in cannot simply be measured in how fast I cross my finish line next Sunday.
This week I’m focusing on rest and active recovery. This weekend was a bit tough in getting in my last “long run” due to Frankie being very sick with croup. I got about 7 miles in but that was good enough. On Labor Day, I coached my Fastinista FitCamp and then went for a short run (just under 3 miles as one last pace test). On Tuesday, I did an easy 3 miler with Frankie; on Wednesday I did 3.5 miles marking my last “real” run for the week, with a short 2 mile shakeout on Saturday. I’m planning on doing a lot of stretching, foam rolling and some core moves and walking on Thursday and Friday and that’s it.
As far as nutrition, I’m planning on upping my carb intake starting today. I usually have a smoothie for breakfast but going forward I will also add a small piece of toast to have with my coffee. Lunch will be sandwiches or salads, and dinners will include healthy protein with gluten-free pasta, quinoa, couscous or sweet potatoes. Or maybe more corn since we have plenty of it right now!
I will have to take it easy with my alcohol intake as well. As much as I love a glass of wine or beer a few times a week, I need to watch the sugar which tends to hurt my stomach on long runs. That being said, I will certainly need to treat myself to my new favorite Owl’s Brew Classic Tequila, perhaps tomorrow night. You may have seen I recently discovered Owl’s Brew and their brew/tea blends. I tried their 3 beer types and my favorites are the Wicked Watermelon and Summer Blonde- they have slight hints of fruit and botanicals but still taste a bit like a beer. Among the mixers, I have tried “The Classic” craft cocktail mixer which I paired with tequila. It is soo good! Brewed with English breakfast tea and lemon peel with lemon and lime, it is like a mild margarita. I highly recommend it for my tequila drinkers, although you really can mix it with vodka, whiskey, gin or beer as well. Thanks Owl’s Brew for sending me these goodies to try out! I still have the “White and Vine” and “Pink & Black” mixers left to try at my next get-together.
So my little cocktail tomorrow night will be a celebration of my START line. Lehigh Valley Marathon, I’m ready to don that bib and conquer your course!
Make sure to follow my instagram to see how the rest of the week goes and I’m sure I’ll be sharing about my marathon experience sometime next week!