Fuel Up: What The Elites Eat

  • By Sabrina Grotewold
  • Published Aug. 29, 2013

Alissa McKaig

The 26-year-old member of the ZAP Fitness post-collegiate training team achieved a five-minute PR and placed eighth at the 2012 Olympic marathon trials; here’s what the gluten-intolerant runner consumed before, during and after the race:

Pre-race Dinner

  • gluten-free spaghetti with broccoli, chicken and potatoes

Race-Day Breakfast

  • Dry cereal, banana, peanut butter, coffee
  • 20 minutes prior to the horn: 1 gel

Race Fuel

  • Water and one gel starting at 10K and again every 10K


  • Banana, protein bar, Gatorade and water

Post-Race Treat

  • Soda and celebratory drinks with teammates
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FILED UNDER: Inside The Magazine / Nutrition TAGS: / / / / / / /

Sabrina Grotewold

Sabrina Grotewold

Sabrina Grotewold is runner and editor based in southern California. Christened the Kitchen MacGyver by her husband, she’s determined to persuade people to eat their veggies.

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