Runner’s Food Journal No. 2
Athletes sometimes ask for nutritional guidance or just want to know what I eat during a regular day. Below is a food journal from a typical weekday:
MORNING
Two mugs of black coffee
Bowl of Nature’s Path Flax Plus oatmeal with pumpkin puree and cinnamon
Activity #1 - 8 mile run
siggi’s 0% milkfat plain skyrr with fresh blueberries
AFTERNOON
Polenta (Melissa’s organic original)
Salad of baby spinach, broccoli, carrots, Ken’s lite creamy caesar dressing
Two mugs of black coffee
Activity #2 - Drills and hill sprints while coaching track practice
Apple
EVENING
Tuna melt x2 for dinner (Dave’s killer bread, solid white albacore tuna salad, siracha, sliced tomato, provolone cheese)
Dark chocolate sea salt caramel
R.W. Knudsen beet carrot orange juice
