It was my second marathon of the year, this time in Frankfurt where I am currently based with work. I’m getting quite used to preparing for these now, and like previous times I bulked up my dietÂ with carbohydrates in the couple of weeksÂ leading up to the run.
Breakfast wasÂ normally cereal and toast, or scrambled egg.Â For lunchÂ IÂ often had schnitzel with salad or pasta with a tomato andÂ basil sauce. Dinner wasÂ porkÂ or chicken with rice,Â homemade lasagneÂ or pizza, all good sources of energy.Â Coffee and alcohol were off limits, but I made up for this afterwards.
On race day itself I carriedÂ two bananas which I ate at the 10 and 20 mile marks.Â At the various refreshment standsÂ I took on water and sports drinks, as well as driedÂ peaches which I don’t normally like but on this occasionÂ ate gladly.Â Â Â
All theÂ preparation seemed to work as I finished in a personal best time of 3h45,Â which I believe isÂ about the same time as Gordon Ramsay covers the 26.2 miles. I’d be interested to know howÂ the greatÂ manÂ prepares for his marathons, asÂ indeed the Kenyan Robert Kiprono Cheruiyot who won Frankfurt in aÂ mere 2h07!Â Â