Menu

Fuel Up: What The Elites Eat

  • By Sabrina Grotewold
  • Published Aug. 29, 2013
Photo: PhotoRun.net

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

Post-Race

  • Banana, protein bar, Gatorade and water

Post-Race Treat

  • Soda and celebratory drinks with teammates
« PreviousNext »

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.

Get our best running content delivered to your inbox

Subscribe to the FREE Competitor Running weekly newsletter