Still on the healthy whole foods kick as I prepare for Saturday's Nashville Rock & Roll Marathon. I'm following week two of the 2-week No Meat Athlete Marathon Roadmap meal plan this week, and here's what I ate on days 3 and 4 (Wednesday and Thursday).
Wednesday morning started with another Strawberry-Raspberry-Banana Smoothie (same as Monday), but morning snack was different — Celery with Peanut Butter. One of my faves that I always forget about. Celery is the ultimate vehicle for PB. I know I need to paint my nails. Don't judge.
Lunch was leftover Lemony Lentils & Brown Rice from Tuesday night's dinner, and afternoon snack was another salad with cashew ranch. I also had a Blueberry Muffin Larabar before my 5:30 pm 3-miler with the Crosstown Running Crew.
We enjoyed post-run beers at Crosstown Brewing, and then I headed home for this dinner of NMA Grill-Worthy Veggie Burgers and Air-Fried Potatoes with Curry Ketchup.
The burgers are so good! They're made with lentils, mushrooms, and walnuts and baked in the oven. I had mine on a whole wheat pita instead of a bun because I'm out of buns. The meal plan didn't mention a side for this burger, but I figured carb-y air-fried potatoes would be perfect. The curry ketchup is imported fro Germany, and it's my current fave condiment.
Thursday morning started with a Lemon Larabar and a 4-mile run on the treadmill because it was raining. I typically prefer rainy runs over the treadmill, but I didn't want my shoes to still be wet for Saturday's race! After my run, I had a banana for post-run carbs, followed by a Blueberry-Peach Smoothie.
Morning snack was Baked Tortilla Chips with Salsa. I made my own in the air fryer using a whole wheat tortilla. 8 minutes at 350 degrees for perfect crispy, oil-free chips.
Lunch was a leftover veggie burger in a pita with more roasted potatoes. And in the afternoon, I had this yummy salad that my co-worker Rita brought to share. It has strange combo of ingredients (pineapple, peaches, pickles, tomato, onion, and bell pepper), and she made a vegan mayo-based herb dressing! Sounds weird, but it was really good!
Dinner was Sweet Potato Curry over brown rice with tofu. This creamy coconut milk-based curry was seasoned with Thai red curry paste. So very good!
I'm tucking in early for bed tonight since the best time to sleep pre-marathon is the night before the night before the race. I'll check back in early next week with a "what I ate before my marathon" post and a race recap