A Chef’s Guide to Marathon Training with George Mendes

by Jenni Guynn // Rhone.com

When we think about training for a marathon, we often think only about the physical training. It starts easy, but then as things get closer, runs get longer, stamina gets pushed, and that weekend long run starts to take over other plans. But what about the nutritional aspect of training? We hear time and time again that it’s what you put in your body that counts and we think that matters even more so in preparation for 26.2. So what should you eat? How should you balance your meals to fill you up after burning all those extra calories while still enjoying mealtime in the process? We wanted to know, so we sat down with famed chef George Mendes (Aldea) to get the scoop on his nutritional routine in prep for the London Marathon this April. Here are our takeaways.

1. When you commit to a marathon, you’re going to burn a lot of calories and you are going to sweat a lot. Proper nutrition (with adequate balance) and hydration are key to success, much like they are in any other workout.
2. Coffee: In George’s words, “Coffee is number one.” George always starts his morning with coffee. The bit of caffeine gives him the wake-up call and burst of energy he needs to get out the door and get running.
3. Take In some Carbs: A typical pre-run breakfast for George is lightly toasted bread (preferably sourdough or wholegrain) smothered with almond butter and a little smear of jam for sweetness: “I typically don’t eat or drink too much…