As runners are very well aware, carbohydrates are our main source of fuel; however, there are “bad carbs” (white flour and sugar) that digest quickly, make energy levels spike then crash, leaving one hungry more often, and “good carbs” (fruits, veggies, whole grains) that work to build muscle, increase endurance, and boost physical activity. As runners, we love to carb load and always reach for those whole grain carbs in order to propel our efforts, especially prior to our long runs. Consuming those “good” carbohydrates before, during and after exercise will also provide that glycogen boost/replacement when needed most, enabling one to work out longer and recover quicker.
When the good people at California Lavash contacted me and offered up a variety of their delicious, whole grain, vegan, non-GMO flatbreads to try, I happily accepted, tried a bunch of different pre- and post-run recipes, and gobbled them right on up! Lavash flatbreads are a terrific source of very balanced, low fat, “good” carbohydrates with added nutrients like fiber and protein that the body absorbs slowly, filling you up faster, and keeping you fuller longer.
Yes, I am addicted to racing (here are 13 reasons why); however, races are extremely hard on my body. In training I don’t push myself like I do on a race course- I can run 13 training miles and feel completely fine after, but run a half marathon race and afterwards, I’m never fine. My typical post-race disposition is beyond sore, stiff, fatigued and ravenously hungry with many chafe spots and blisters to contend with. After my last race, this was certainly the case. And I have another half marathon this Saturday.
If you’re counting, that’s just 2 weeks off in between races. Since I still really want to continue my back-to-back-races obsession while still recovering smartly from my injury, I’m making it a point to be a lot more thoughtful about my recovery process, making sure I do all the things I need to in order to heal as quickly as possible, inside and out. Continue reading →