Day 535 : What to eat before a 1/2 marathon at the height of NYC summer

Summer-time running is not for everyone that's for sure. It's hot, it's humid, it's muggy, it's soupy, it's everything that makes your body go slower! I know people who spend the worst days of the summer inside in the air conditioning on treadmills because their bodies just simply cannot tolerate this heat. Well, me, I love it! I love it so much that I'm running a half marathon in it tomorrow.

Hot weather running is a totally different ball game than cool or cold weather running and I think that goes hand in hand with the fact that one wants to eat a lighter meal before a warm weather race, sure you want to feel ready but you definitely don't want to overload. I like to go with seasonal produce and for tonight's pre-race meal, I plan to make a quinoa salad. What will be in the quinoa salad:

Quinoa (obviously!)
1 diced up heirloom tomato
1 diced up Persian Cucumber
Medley of sauteed summer squash and zucchini
Diced up Sugar Snaps
Corn
Sunflower Sprout
Some slivered almonds for extra added protein
1/3 diced up yellow pepper
Crumbled fresh goat's milk chevre
Basil
Homemade vinaigrette (EVOO, Balsamic Vinegar, Roasted Butternut Squash oil for a little dialed up nuttiness, and some Maille Dijon Mustard)


Heavy on the veggies, light on the cooking, heavy on the slow release protein high in essential amino acids. A big fresh seasonal salad perfect for a pre race meal.

How to prepare?

Easy - chop up all the veggies, place in bowl. While you are cooking the quinoa, saute diced up summer squash and zucchini with some EVOO and sea salt, go light on the aromatics before a race and plus all the flavors of the fresh veggies will be perfect. Combine quinoa and all of the veggies, top with mache, slivered almonds, some fresh chevre and then your homemade vinaigrette.

Enjoy with a big glass of water and a cup of green tea, staying hydrated is key!