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Earlier this summer, I started working with a certified nutrition coach, Chef Molly McGrath, to improve the way I fuel during marathon training — not just on race day, but throughout the entire week. I’ve always known food plays a major role in performance, but I’ve never taken the time to really dial it in.
After 12 marathons, you’d think I’d have this part figured out. But truthfully, I was still relying on the same last-minute routine — hello, Pop Tarts and pizza — and wondering why I felt so wiped afterward.
This update comes about a month into working together, with my mileage still building toward longer summer runs. I wanted to share what’s working, what’s surprised me, and what this coaching experience has been like so far.
Key Points Included in this Point
Related Post: If you haven’t read my original post about working with Chef Molly, go back and read why I started working with a nutrition coach.
From Winging My Marathon Nutrition to Planning Ahead
Honestly, the first few weeks were a lot to digest. Going from no plan at all to structured eating with more snacks, more groceries, and more prep was a big shift. I found myself a little stressed at first, not because the plan was unmanageable, but because the change was real.
Fortunately, Molly has been amazing at helping me adjust my marathon nutrition at my own pace. She’s super open to where I’m at and what I need in my day-to-day life. We’ve had one kickoff call, one coaching check-in, and we’ll meet again soon to tweak things as my training ramps up.
I went from casually throwing a granola bar in my bag to prepping snacks, planning meals, and actually scheduling grocery delivery.
Related Post: Need ideas for how to automate your life during marathon training? Get helpful tips to delegate your day-to-day tasks for balance during your training season.
Wins I Didn’t Expect From a Nutrition Coach
While we’ve only been working together about a month, we have made huge gains in how I’ve approached food as part of a holistic running program.
- I’ve cut down on processed foods and added way more vegetables into my day.
- I’m eating more whole ingredients and feeling more energized because of it.
- I’ve cut back on my alcohol consumption.
- My stomach has been dependable on runs (a huge win!) — so far, no panicked bathroom searches.
- I’ve had noticeably less soreness after workouts, even though I haven’t hit peak mileage yet.
These might sound like small things, but for anyone deep in marathon training, they matter. A lot.
Related Post: Get tips to balance your marathon training plan!
What I’m Eating As a Runner
You’ll be happy to know I haven’t abandoned pizza — but now I’m pairing it with a salad or switching it up with grilled chicken, sweet potatoes, and veggies.
My pre-run breakfast has changed too. I used to go for a Pop Tart out of convenience, but lately I’ve been reaching for a bagel with peanut butter. It’s simple, satisfying, and I feel better on the run with it.
And my favorite discovery? A recipe from Molly called guac and eggs — it’s hard-boiled eggs, spinach, and a quick homemade guacamole. I’ve made it so many times already. It’s become my go-to savory breakfast and it keeps me full for hours!
Related Post: Need ideas for easy recipes and meal prep hacks? Check out this post that includes kitchen tools, recipe favorites and time-saving ideas for planning your meals.
Surprise Lesson: Fiber Isn’t the Enemy
One of the biggest surprises? Learning I can eat more fiber than I thought and still feel good on the run.
I used to avoid vegetables and fibrous foods for several days before runs, worried they’d upset my stomach. But Molly helped me test it out in a safe way — and so far, my body has handled it really well. It’s made me rethink a lot of the rules I had in my head.
Pro Tip: Don’t be afraid to test fiber-rich foods during shorter runs to see what works. You might be surprised at how much your body can handle!
Being the Student Again
As someone who coaches runners myself, it’s been humbling (and refreshing) to be the student again.
I’ve asked so many questions. I’ve sent so many texts. I’ve worried about getting it “wrong.” But having Molly on the other end to reassure me, tweak the plan, or just cheer me on has made such a difference.
She’s built this program for runners, and it shows — from the Instacart-ready grocery lists to the flexibility in food choices, it’s all been super manageable.
What’s Next for Running Nutrition?
I haven’t hit high mileage yet, so most of my long runs have been under six miles. But I already feel more consistent in my energy and recovery, and I’m excited to keep testing what works.
My next steps:
- Stick with consistent fueling on long runs and prepare my nutrition before the run
- Try new recovery meals and look for options for getting protein quickly after I finish my long runs
- Keep listening to hunger cues and planning meals that support my training plan
Thinking About Working with a Nutrition Coach?
If you’ve ever felt like your nutrition is “fine” but not helpful, I can’t recommend this kind of support enough. I always knew fueling mattered, but I didn’t realize how much better I could feel until I started paying attention.
Want to Learn More About the Running Kitchen Program?
To reach out to Molly and read more about her program, check out the links below.
More updates soon as training builds — and maybe a few new recipes too. Let’s see where this goes!
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