How I eat

The Guardian - Feast - - Rachel Roddy - Scott Jurek Ul­tra run­ner

Break­fast

At home, it’s a smoothie: fruit, greens, nuts, nut but­ter or flax oil and pro­tein pow­der. Then, be­fore my morn­ing work­out, some oat­meal and whole­grain toast with more nut but­ter. On a nor­mal day I do 3,0004,000 calo­ries. When I was do­ing the Ap­palachian Trail, though, that went up to 6,000-8,000 and I still lost 8.6kg over the 46 days. Break­fast there was at 5am: a ba­nana, a Cliff bar, and, my daily com­fort, a co­conut-milk cap­puc­cino.

Lunch

Lunch is usu­ally left­overs from the night be­fore. On the trail, my wife Jenny and I were liv­ing in a van and, twice a day, she’d bring me some­thing warm – fries, hash­browns, what­ever she could find in lo­cal din­ers that was ve­gan.

Snacks

On an ul­tra­ma­rathon, I snack twice an hour on sports gels and en­ergy bars. At home it’s lighter: fresh fruit, pop­corn, a sec­ond smoothie if I’m do­ing an af­ter­noon work­out. And lots of wa­ter.

Din­ner

On the trail, I’d long for homely din­ners with a beer and some friends – Thai cur­ries, slow-cooked soups, stews …

North: Find­ing My Way While Run­ning the Ap­palachian Trail is out on 10 April (Lit­tle, Brown & Co)

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