Running News Daily

What the elites eat: Marathon Edition

Curious about what elite marathoners eat to fuel their peak performance? From carb-loaded pre-race meals to post-race burger feasts, here’s an inside look at what the elites eat before, during, and after a marathon.

As runners and human beings, we’re naturally curious, slightly nosy people. With information instantly available with the twitch of a finger across our iPhone screens, this curiosity has never been easier to satisfy. Plus, many of our favorite runners are more transparent than ever about their training blocks, pulling back the blinds through social media to show what it takes to be the best. Which is why we’re ever-fascinated by the race-related nutrition strategy of elite runners, who often perform at superhero-like levels.

We asked a few elite marathoners what they eat surrounding race day—pre-race dinner, pre-race breakfast, and post-race celebration—so you don’t have to.

Note: One sentiment echoed among all of the athletes interviewed was that their diets are personal and have gone through lots of trial-and-error to be finessed to their specifications. No lifestyle should be replicated exactly.

Jake Riley

35, Boulder, Colorado

About him: First American and ninth overall finisher in the 2019 Chicago Marathon (2:10:36). Placed second at the 2020 U.S. Olympic Trials Marathon (2:10:02); Finished 28th in Tokyo Olympics marathon (2:16:26). After a second round of double Haglund’s surgery in 2022, he’s back in top form and running the 2024 New York City Marathon on November 3.

The night(s) before a race:

“I start thinking about meals two nights out, and I go carb-heavy on both. For the first night, I like to have Thai food, usually a noodle dish, and a side of rice. The only thing I’ll really avoid is spice since I’ve had issues from it a couple times. The night before, I do pasta, usually a marinara (that’s what a lot of races provide for the elite athletes), but a good pesto sauce works well, too. I mostly stay away from the creamy sauces. I don’t like to get too much more specific—you never know exactly what’s going to be available, so I try not to make particular foods part of my routine.”

Race morning:

“Race mornings I’ll get up at least three hours before (I prefer four, but with 7 to 8 A.M. starts, that becomes a little counter-productive), I’ll go for a short walk with some skipping or something, just to get the body moving. My first choice for breakfast is oatmeal with peanut butter, honey, and a little fruit mixed in. And at least one, usually two cups of coffee. It’s not something to avoid, but I recommend making sure that you have more than just simple carbs (cereal, muffin, etc), I find that if there isn’t at least some protein, I start getting that ‘empty’ feeling during my warmup, and if that mixes with the adrenaline, I feel real queasy. If I’m taking gels, I take one on the start line, maybe five minutes before. I also like Generation UCAN, which I’ll sip as I’m going through my drills, maybe half an hour out.”

During the race: 

“I like to get my calories from gels and have just electrolytes in my bottles. Most major marathons provide drink stations every 5K, and I’ll drink about 8-10 oz of SOS per bottle (there can be splashing, and you never get it all out). I’ll take Roctane gels before every other drink station (every 30 minutes or so).”

Post-race meal: 

“Most races I want a hash—lots of potatoes with some eggs, bacon, cheese, and veggies all mixed up, but after marathons my stomach takes a while to settle down, so I’m more in a lunch mood. So my go-to post-race meal is a big bistro bacon cheeseburger, ideally with an onion ring and barbecue sauce, side of fries, and a beer. I mostly stay away from fried foods during a build up, but I always take at least a week off after a marathon and at this point, that beer and burger is almost a Pavlovian ‘vacation time’ signal for my whole body.”

Sara Hall

41, Flagstaff, Arizona

About her: She’s the fourth-fastest American woman in history based on her personal best (2:20:2) at the 2020 Marathon Project; Second-fastest American female half-marathon runner and former American record-holder (1:07:15). Most recently, she was 18th overall and the women’s master champion in the 2024 Chicago Marathon (2:30:12).

The night(s) before a race:

 

“Rice with chicken. I skip the veggies to not risk having to make a bathroom stop in the race.”

Pre-race breakfast: 

“Two scoops of UCAN energy powder with whey protein, and a little bit of almond butter.” Bonus, Hall credits her husband, Ryan Hall, as being the best coffee maker, brewing pour-over, medium roast coffee blended with butter.

During the race:

Ketone-IQ—peach flavored.

Post-race meal:

“My favorite post-meal race is Thai food. I’m usually eating a lot of boring food before the race, so I want something spicy and more flavorful after.”

Bonus—Lunch during training blocks:

“Two scoops of UCAN powder, two pieces of gluten-free bread with Kerrygold Butter.”

Nell Rojas

36, Boulder, Colorado

About her: Won the 2019 Grandma’s Marathon and finished ninth in the 2020 U.S. Women’s Olympic Trials Marathon in 2:30:39. She was the top American finisher in the Boston Marathon in 2021 (fifth, 2:27:12, ) and 2022 (10th, 2:25:57). In January, she placed ninth in the Houston Half Marathon in a new personal best of 1:08:52.

The night(s) before a race:

“I always have the same thing. Basically, a couple cups of white rice and a chicken breast is where I tend to fall. White rice is going to fuel the most carbs per serving. I used to mix up potatoes and white rice, but for me, I digest white rice well, I feel better, it’s easy to find, simple, and works well.

I don’t care about spices—and I’m usually not making it myself if I’m not at home. Typically, before races, there’s a pre-race dinner, and chicken is an option. I wouldn’t do any cream-based sauces. If it tastes good, great. If it doesn’t, great. I don’t care.”

Pre-race breakfast: 

 

“Typically it’s oatmeal with a tablespoon of peanut butter, a banana, and maybe honey. I’m not 100 percent satisfied with my pre-race meal, because sometimes it can feel a bit heavy in my stomach, because oatmeal does have some fiber. So I try to play around with things. Sometimes I’ll do a couple pieces of toast with a banana and peanut butter. I can switch between those two. Try to get 500-600 calories in, mostly from carbs, two-three hours before the race. Plus, I drink coffee with half-and-half.

Post-race meal:

“Immediately after the race, I honestly will grab whatever is available. Typically, after a race, we’ll be shuttled to a post-race holding area where you’re waiting, so there are usually refreshments there. I’ll slam Gatorade—anything with sugar and electrolytes. Maybe there’s my own bottle with Skratch in it. Banana, a protein shake. I’m pretty open, as long as it’s immediate.

And as far as later, it completely depends. I’m trying to do a better job at this—especially after a major marathon—but it kind of takes a while. You might get drug-tested, then shuttled back to your hotel, shower, then six hours later you’re like, ‘I need to eat.’ If it’s a marathon, I love a big burger with fries—the classic stuff, lettuce, tomato, onion, and tons of ketchup and mayo. That’s something my body would crave. Fries are my favorite food ever that I don’t typically eat during a marathon cycle.”

Laura Thweatt

35, Louisville, Colorado

About her: Finished sixth in the 2017 London Marathon (2:25:38), seventh in the 2019 New York City Marathon (2:28:23), eighth in the 2019 Chicago Marathon (2:29:06), eighth in the 2021 New York City Marathon (2:27:00). Most recently, an Achilles injury forced her to pull out of the 2024 Chicago Marathon days before the race.

The night(s) before a race:

“I do 72-hours of carb-loading. So, obviously, in the build to that, carbs are key. Three days out from the race is when I start it. It is always the same. The night before, I have pasta with marinara sauce, and I don’t do a lot of protein with that. I do love angel hair, that’s my go-to. I also like rigatoni. Plus, I’ll have some type of bread and salad.”

Pre-race breakfast: 

“The morning of, I always do a plain bagel and peanut butter with a banana. I’ve done that since high school. And I do an Americano with two shots. I eat that threeish hours out from the race.

During the race:

 

“I’ll take my first gel 15 minutes before the start of the race. I’ve been all over the place with what I take, but right now, Neversecond. Big fan of their Cola C30 gels. They worked wonders for me during this build. I had some stomach issues earlier in the build with long runs and couldn’t quite figure out what was going on, so I switched up my nutrition during, so never second has been a godsend.”

Post-race meal:

“After the race, it’s hard because usually my stomach is a mess. Not only did you just run really hard for two and a half hours, but you’re taking all this fuel during, so I have a really hard time eating solids immediately after the race. My choice if I can get it is soda. I’m not a big soda drinker, but after a marathon, all I want is a Coke, Sprite, or Ginger Ale. I’m always really thirsty when I finish.

Then later when I feel like eating, I always do a burger (stacked with all the fixings—sometimes adding bacon) and sweet potato fries with ranch. I never opt out of Ranch. Anything I can dip ranch in is a plus for me. And I order a Blue Moon. I’m not a beer drinker, but that’s what I want after a marathon.”

 

(10/18/2024) Views: 117 ⚡AMP
by Mallory Arnold