The SL Marathon Diaries: Nana
I’ve never known my appetite to be so big since training started. I’m not new to running – I’ve done the Hackney half marathon three times, and during lockdown I used to run half marathons out of sheer boredom. But my appetite didn’t really change during these times. This time, my newfound hunger has taken me by surprise.
Exercise became a lifestyle choice for me eight years ago. I love cooking, so making meals from starch never feels like a task either. The extra kilometres that I am putting in with every training session has meant that I have had to pay more attention to what my body needs.
My mornings always start with a homemade ginger shot – I juice ginger, lemon and apple. These shots are my secret weapon to not getting sick. Along with a hot water and lemon, I have now introduced electrolytes into my morning hydration routine. I just add a sachet to a glass of sparking water – along with my juicer, my SodaStream is my favourite appliance in my kitchen.
Fasted cardio has always worked for me, so I don’t eat anything pre-run – I will always make sure I have a carb-heavy dinner the night before instead. I have to train first thing in morning – my energy levels are at their highest when I first wake up. When I come back from a run, however, the hunger kicks in. My typical breakfast is coconut yogurt, homemade nutty granola, raspberries, banana and crunchy peanut butter. I’ll then have a homemade juice – pineapple, cucumber and bell peppers is one of my favourite combinations. Alternatively, I’ll make a blueberry protein shake with vanilla protein powder. My mid-morning snack is a pocket of mango chunks.
Lunch is a protein-heavy salad. My go-to is cucumber, Sugarbelle tomatoes, red onions, kale, peas, Tenderstem broccoli and basil. I’ll have it with two soft boiled eggs and two pieces of mackerel. Sometimes, I order my favourite salad bowl from The Salad Project of rocket, spinach, spiced grains, tomatoes, sweet potato, sweetcorn, cucumber, pickled red onion, avocado, honey roasted chicken and spicy cashew sauce. My mid-afternoon snack is usually whatever is in the SheerLuxe snack cupboard – either chocolate-covered rice cakes or salt and vinegar popchips. At dinnertime, I crave carbs. My quick and easy go-to is garlic, chilli, lemon, prawn pasta with Tenderstem broccoli and sugar snap peas.
Since January, I’ve cut out alcohol unless it’s a special occasion. I went skiing in February, and what is skiing without the après? I also have my best friend’s wedding in Australia coming up, so I won’t be depriving myself there either. That said, I personally find it so hard to train the day after a couple of glasses of wine, so I am drinking up to two litres of water per day. For my longer runs on a Sunday, I have added Maurten gels into the mix to power anything over 10k.
I am working with Nike coach Dora Atim, who has given me a tailor-made plan. It’s a mixture of five runs per week and two rest days. What I’ve come to learn is that rest days are an integral part of my training schedule. Along with running, I am doing strength training in the gym and a class two or three times a week at Exhale Pilates. I’ve always loved mat and reformer, but the tower classes have been an absolute game changer – I feel even stronger and I always feel like I’m walking on clouds after class.
For race day, my aim is just to finish. I don’t have a set time that I want to complete it in. I want to fully take in the atmosphere and appreciate all that I have put my mind and body through leading up to the day – and, most importantly, enjoy it and raise as much money as possible for The Outrunners.
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