A unique hydration strategy (including a glass of wine the night before), plenty of hills, and knowing her “why“ got her to a 2:22:10 finish and personal best.
and jelly on toast. During long runs, the UCAN-sponsored athlete goes for about four gels. And soon after finishing, Bates usually sips a UCAN protein smoothie, which will hold her over until she can cook a full meal.she cooks: steak and veggies. “I was a vegetarian for seven years, which is kind of funny,” she said. “I just love steak so much.” If she’s still hungry, she’ll go for cereal or granola.
, like Boston. About a week or two beforehand, she’ll look for places to eat with gluten-free options, so she knows she has an accommodation., Bates said it’s all about eating similar foods. “I think that’s the main thing in marathon training—just being so comfortable with monotony,” she said—a fact that holds true for your meals and your miles.Bates led the pack through much of the Boston Marathon’s famous Newton Hills.
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