Run and Done

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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Wahoo! Twenty miles run and done! :mrgreen:

Theodora and I rocked our 20-mile long run this morning. Surprisingly, it wasn’t all that bad either. (Who says that about 20 miles?!? Crazy people. That’s who.)

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Hey, nice shirt, Theodora.

I woke up bright and early to prepare for this morning’s run. I ate my usual breakfast (nut butter + banana on a whole wheat English muffin) along with a peach tea-flavored GU Brew, which looked a lot like an early morning cocktail, but I promise you, it wasn’t that fun.

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Once we were ready to go, Theodora and I grabbed a cab to Prospect Park in Brooklyn for the NYC Marathon Blue Line Run hosted by the New York Front Runners.

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About 200 people came out for the run this morning!

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The run was extremely well-organized. I’m still so impressed by the Front Runners. They provided multiple water stops, turn-by-turn maps, and plenty of super friendly volunteers along the 20-mile running route”” all of which were completely sponsored by the Front Runners organization. They really put on a great run. THANK YOU, Front Runners!

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The run started about 6 miles into the New York City Marathon course in Brooklyn.

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We ran about seven miles through Brooklyn, and then crossed over the Pulaski Bridge into Queens.

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After about two and a half miles in Queens, we crossed the East River on the Queensboro Bridge into Manhattan.

I had heard horror stories about the Queensboro Bridge, but it really didn’t seem so bad to me. Ok, it had a gradual, seemly never-ending incline, but the views were so breathtaking and beautiful, they took my mind off how difficult it was to run up. We were also six miles behind where we’d be on marathon day, so, hopefully, I’ll feel the same way about it in three weeks.

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Once we reached Manhattan, we headed down First Avenue, then crossed briefly into The Bronx via the Willis Avenue Bridge and then back into Manhattan via the Madison Avenue Bridge.

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Then, we ran through Harlem down Fifth Avenue and into Central Park where we finished just before Columbus Circle.

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Success! Theodora, Sue, and I finished 20 miles in 3 hours and 25 minutes, which was an average pace of 10:18. We stuck to a slower pace than usual since we didn’t want to unnecessarily push ourselves so close to the marathon, but we finished strong with negative splits on the last couple of miles.

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After our run, Theodora and I grabbed some recovery supplies: bagel sandwiches, ice, and beer.

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I had an egg and cheese sandwich on a toasted garlic bagel. It tasted amazing, and I inhaled it.

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I rehydrated with a coconut water and then dehydrated with a pumpkin beer.

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Once I had a beer in my hand, it was time for an ice bath.

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Please note the back of my shirt. Clearly, I have no idea how to work a shower.

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Theodora‘s turn! Brrr!

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Once we completed our post-run recovery routine, Theodora and I headed out for dinner and (more) beers at The Ginger Man.

We each started with a flight of beers.

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We picked four seasonal drafts from the menu for our flights. I liked all of them, except for the Hofbrau Oktoberfest, which was so nasty, I couldn’t even drink it. However, the Chelsea Pumpkin Pie Ale totally made up for it. I absolutely loved it. It tasted just liked pumpkin pie, so I ended up ordering a full-size pint with my dinner.

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To eat, I ordered a roast beef sandwich with Smoked Gouda, horseradish mayonnaise, and pickled onions on French bread. It hit the spot.

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Derp. I love pumpkin beer.

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After running 20 miles and drinking a few beers, I’m going to sleep like a baby tonight. PJs time!

Good night!

P.S. Taper time starts now! Yay! Runner friends: do you have any advice for me? I’m clueless.

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116 Comments

  1. Congratulations Tina! That is fantastic! I bet New York is such a cool city to run in-my cousin lives in NYC and is a marathoner so he gets to do it all the time. And of course, NYC bagels are the best refueling food! 😉

  2. WAhoo!! 20 miles, done and DONE. Bet it feels oh so good–sleep well!

    Have fun tapering! I love just backing down by a few miles each week-it went well for me! Also, try not to run back to back (which I don’t think you do anyways), and get in a lot of foam rolling, yoga, and some strength training (but not TOO much close to the race).

    I sure do love bagels and cheese–so that looks YUMM 🙂

  3. Looks like a fun 20-miler! The fact you guys smiled through the whole run and even in the ice bath is awesome.
    Taper week tips (from a gal who is 2-weeks post-marathon, and in kind of a reverse-taper):
    – Take it easy. For your remaining scheduled runs and cross-training, go slower than usual.
    – Consider cutting back on strength training for these final couple of weeks, you won’t want sore legs (or really any sore muscles) come marathon day.
    – Carb-loading begins now. Slowly increase the amount of carbs you consume each day as you lead in to the marathon. I liked eating extra pretzels or crackers 🙂
    – try to bank sleep whenever possible. Don’t oversleep but consider naps, an extra hour or 1/2 hour of sleep per night. This will add up to help you feel well-rested come marathon morning, even if the final night you feel anxious and don’t sleep much.

  4. nice shirts!
    i have a love/hate relationship with the queensboro bridge. i lived in astoria for 7 years so of course i loved walking across it to get to manhattan.

    but it’s also got traumatic memories – my husband once saw a man commit suicide off of it, and he also saw the twin towers collapse on 9/11 as he rushed across the bridge to get back to me.

    on the other hand, it’s a great song by simon and garfunkel…

  5. Congrats on the 20 miler!!! Doesn’t it feel great to be done with your longest pre-marathon run!? Tell me more about the Gu Brew! Do you like it?

  6. Your pace was probably spot on for a 4:15ish marathon, which I assume is somewhere around your goal? You want to do your long run about 20% slower than your goal pace. As for the taper, I would suggest 12 miles next weekend, then 8 the weekend after. I would continue your normal weekday runs until the week before the race, then just cut it back a little. If you did 35 miles this week, do around 30 next week and 25 the week after. I would say don’t do strength training the week of and increase carbs a little bit the week before. You don’t really need to carb load until about 3 days before, and even then you don’t increase your calorie intake, you just make it more carbs. So if you normally eat 2,000 calories and 60% carbs, you should eat 2,000 calories and maybe 80% carbs for a few days. A lot of people just add carbs to what they normally eat and end up bloated and heavy on race day. Good luck!

  7. Wow amazing run Tina- now that’s what you call a tour of NY! I ran 6 this morn but it was pretty shitty..I’m proud for not throwing in the towel at 4 but each step felt so exhausting. Fortunately I know that it’s due to poor pre-fueling, here’s hoping I will crush my next run 🙂

  8. Hi Tina! I’ve been reading your blog for some time now, but have never commented. I am a light runner who is awed and inspired by your enthusiasm for a 20-miler! I’m a beginner to running (6 months), but I play tennis and ultimate frisbee. Since those are sprinting-based sports, I’m a real newbie to introducing the endurance factor in my workouts.

    A friend of mine, a member of my university’s cross-country team, was talking about the benefits of beer during a run. If I remember correctly, he said that a half a beer or so in an endurance setting is a good source of glucose with a good delivery system. Is this just a college athlete looking for an excuse to drink beer or a valid refueling strategy? I love your taste in beer and trust your expertise and experience so I figured you’d be the person to ask. Thanks for being one of my favorite bloggers!

  9. I just commented on Theodora’s so I’m heading over here to comment on yours 🙂 I just finished my marathon this weekend (and have another in two weeks so I’m still tapering in a weird way!) As for tips? I didn’t drink alcohol at all in the week before, which seemed to help. Definitely made sleep a priority and was sure to drink two cups of of water for every ONE I would normally drink (also a mini-gatorade everyday). I made sure to eat an extra fruit and have 2 veggies per day as well. If you are following a running plan for tapering, I wouldn’t worry TOO much about getting every single run in. I was having knee/foot issues and had to scale back. In the end, I just ran an awesome marathon on a really tough course! I cannot wait to read all you girls’ NYC marathon recaps. I so wish I could be running it too! Oh and dude, pumpkin PIE ale? NEver heard of it but now on a mission to get some!

  10. This just motivated me to get up and get going for a 14-miler today…you’re a rockstar! That bagel sandwich looks divine; I can’t think of something I’d rather refuel with. Congrats on the great run!

  11. I cannot believe it, but this post actually makes running 20 miles look FUN! How can that be?!?!? Front Runners looks FABULOUS.

    I have never taken an ice bath, but I really should start because I am always SO sore after long runs!

    Congrats!

  12. Great job! It appears that y’all had amazing weather yesterday for the run. I hope we luck out on the big day as well. I’m excited to spend the next 3 weeks in NYC, travel free!

  13. Great job on the 20 mile run! Seemed like you guys had a lot of fun too.

    Also, I’m not exactly sure what “derp” means, but just the word itself makes me laugh. 🙂

  14. Congrats, Tina! You sound READY for the big marathon day!

    Also… I’ve noticed a few posts mentioning coconut water lately. Is there a reason you started getting into coconut water? Is it healthy/tasty/non-sugary? Just curious because it SOUNDS delicious but I’ve never tried it before.

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