You Can't Pour From an Empty Cup

Happy Sunday! This weekend, Nick and I were back in Colorado for a wedding. We got to spend some time with friends and family, run our favorite trails, and even got to take a few laps on Colorado’s fastest go kart track (my friend chose this over a spa day before her wedding 😂). This upcoming week, we’ll be getting back into the swing of things and I’ll be working towards a 25 mile week with a 7-8 mile long run.

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: Continuing our June challenge theme of supporting your digestion, today we’re talking about limiting distractions at meal time.

• Science corner: Most of us have been taught from a young age that sodium is bad, and that it’s something we need to limit or monitor to avoid overdoing it. But is this the case for runners? I’ll break that down below ⬇️.

• Food for thought: I had planned to run every day while we were in Colorado, but when I found myself feeling overly tired, I chose to take an unplanned off day. I wanted to share my thoughts on being flexible with training, and how I’ve worked on viewing rest days as an essential part of training and life.

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.