My favorite thing about running outdoors is the sunrise.
As soon as I make it up the incline and reach the entrance to the trail, I take a deep breath and pause for a moment to take it all in. As I look at the sun rising over the river, I usually find myself thinking about how lucky I am to be able to run and enjoy such a beautiful sight. Everything else just sort of melts away.
Yesterday, I ran 23 miles – the longest distance than I’ve ever run on a single run.
That will be my longest training run until the big day.
There are two aspects of preparing for a marathon- mental and physical. Finishing a long mile like that before the race was as much a mental relief as it was physical conditioning. AKA nerve relief. That’s not to say I don’t anticipate being a giant ball of jitters the morning of the run, but the long training day did help relieve the early anxiety that’s been bottling up.
Now, I actually think that I CAN DO IT. What a crazy thought!
The run itself was so-so. Whether it was the anticipation of the long distance, or something else, my mental game was off. I kept on counting steps until I got to 14. But once I saw my friend Stacy – who so graciously volunteered to run with me until the end and then took my broken butt home – I was distracted from the grind of running, and focused on her lovely company. Running friends are like gold when you’re having one of “those” days for hours and hours.
On the run, I was thinking about the parallel between our lives and endurance sports –
We have to learn to pay attention to beautiful moments, and sink into the uncomfortable ones and let them pass.
And now….to help you on your marathon day and make your stomach happy I have these!
Marathon Pancakes. These are like gold, too.
You know those pancakes you normally eat with agave or maple syrup? The ones that taste like soft and fluffy pillows that make you want to crash on your couch and watch an entire season of Friends?
Well, these are not them.
These are adapted from one of Brendan Breizer’s recipes and perfect before a long race, a long training run, a hike, or a day that you will be especially active. Since long runs require not only carbohydrates, but protein and fat for sustained energy, these pancakes are just what we need. They provide immediate and sustained energy without leaving you lethargic and bloated. Sorry I don’t have a better photo, the camera decided to crash on me today. But I promise they are good.
I’ll be having these on race day morning.
You can make these quickly by combining all the dry ingredients in bulk and keeping the mix, ready to go, in an air tight container in the pantry. Pull them out when you need to whip some up and it won’t take you more than 10 minutes.
Enough jabber, here is the recipe. Enjoy!
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients (10 small pancakes)
- 2 dates
- 1 banana
- 1 cup water
- 1 cup almond milk
- 1 cup chickpea flour
- 1/2 cup oat flour
- 1/4 cup flaxseed
- 1/4 cup protein powder (I use Vega Vanilla Chai)
- 1 tsp salt
- 1/2 Tbs fresh ginger
- 1/2 cup frozen or fresh blueberries (optional)
Combine all ingredients (except for blueberries) in blender or food processor and process until smooth. Stir in the blueberries.
Oil a pan or a griddle with coconut oil and heat over medium hear. Pour pancake batter (1/4 to 1/3 cup per pancake) into the pan and cook for about 5 minutes until the edges start to brown. Flip over and cook on the other side until done.