From chicken sandwiches and piles of pasta to protein bars and energy chews, marathon runners know how to pack it in before the big day.
To illustrate just how much these athletes consume to prepare, we asked two Little Rock Marathon veterans to break down every bite for the 24 hours leading up to (and immediately following) the race. Here’s how they fuel those 26.2 miles.
Whether they load up on carbs, stay ultra-hydrated or add more protein, every runner has his own technique for prepping with food.
Even the Little Rock Marathon officially gets in the game, inviting participants to a pasta party from 5-7 p.m. Saturday at downtown's Little Rock Marriott where runners can fill up for $25.
But not everyone is carb-focused leading up to the big day. Mindy Simonson, 32, focuses much of her food the day prior on fruits and vegetables, using raw almonds, hummus or Greek yogurt for protein. As a vegetarian, her prep is a little different, but dinner still includes a mix of carbs and protein by way of a Pei Wei rice bowl with tofu and veggies.
Robin Dalrymple, 50, likes to have the same mix in her pre-race dinners, opting for wheat pasta and chicken.
“I start carbing up a few days before the race and try to drink plenty of water,” Dalrymple says.
Before the race, Dalrymple plans on having two protein bars, which is a common plan for runners who want an energy boost without feeling too full. Simonson prefers cereal and milk the morning of the race, but times it so she eats two hours before the race start.
Of course, some runners prefer to do things a little differently. Steve Hughes, 65, who has run 202 marathons in the past five years, opts for a full breakfast the morning of the marathon.
“If I have enough time, I eat pancakes, eggs and bacon,” Hughes says. “If the race starts early, I try to eat some pancakes so I have something on my stomach.”
Fueled, indeed.