Think good eating and marathon running are mutually exclusive?
Check out this New York Times article on Joe Bastianich, a heavyweight (so to speak) in the restaurant business. (You may have heard of his business partner, Mario Batali of Food Network Fame). Bastianich took up running as a way to help his sleep apnea and while he doesn't participate in marathon eating anymore, he still enjoys food and wine -- only in smaller portions.
A typical meal for him after a run is "a pan-seared rib-eye steak with a porcini rub, garlicky broccoli rabe and mashed potatoes made with a touch of butter and soy milk."
Not your typical runner's fare. He hopes to finish the New York City Marathon Sunday in 3 hours 43 minutes.
While I am not running any marathons until May, my training took me back to the pool for more drill work. My coach is trying to bore me into going into a master's swim program and yes, coach, really I will join the group swim torture sessions next week.
But there is something calming about doing drill work. It's slow. It's methodical. It's really feeling the water and how your body moves through it. And on days when your mind is racing a million miles an hour, that controlled, rhythmic effort can be more beneficial than pounding out distance.