All Foods Fit

I hope everyone is having a great weekend! This week I hit my highest mileage since retiring from professional running last summer, which was 18 miles. It’s crazy how 15-20 miles per week feels so much harder than I remember 80 miles per week feeling 😅. I’m definitely out of the routine, which is what I wanted and needed. I took a long and necessary break from structured training, so I know it’s going to take some time to get back into the swing of things. That’s why my goal is to work my way up to 30 mile per week by July, so I’ll be ready to increase from there for the marathon build without it being a complete shock to the system.

In today’s newsletter:

• What’s for dinner? I’ve planned out your week in meals and snacks so you don’t have to! Check out my menu plan for the week, and some simple recipes to go with it.

• Weekly accountability challenge: We’re continuing to work on our social media cleanup challenge, with this week’s focus on reducing phone use before bed.

• Science corner: Do you feel confused about whether or not to buy organic? Is there a nutritional difference between organic vs. non-organic foods? I’ll break that down below!

• Food for thought: I recently saw a professional runner post on Instagram promoting a gel to give you fuel “without the sugar”😅. Today, I’m giving you my thoughts on the way we demonize sugar, and why that’s not always appropriate for athletes.

Do you have topics, recipes, or thoughts that you’d like to see in the next Sunday Brunch Club? Reply to this email and let me know!

Listen👇🏼: to the most recent episode of the Fueling Forward podcast where you can find interviews with athletes or listen to me answer questions submitted by listeners.