Ship’s Log–June 1st


One week until the race! I am officially in my taper week now, taking is a bit easy to allow my body to recover from the intense training I’ve subjected it to. Last week, by far the toughest of the season, I logged over 27 miles. My legs need to rest before I push them to their limit next Sunday.


  • 7.25 mile long slow run


  • Pre-run: Coffee; mesa sunrise flakes with banana, raisins, and almond milk
  • Post-run: Whole wheat everything bagel with peanut butter and tofutti cream cheese; coffee with vanilla stevia and almond milk

Morning Snack:

  • Pineapple flavored coconut water


  • Small bowl of gazpacho
  • Quesadilla on whole wheat tortilla with andouille tofu sausage and cheddar Daiya topped with a little guacamole
  • Leftover cupcake

Afternoon Snack:

  • Cold brew New Orleans style coffee with almond milk
  • Juicy, extremely ripe peach
  • Wasa cracker with homemade macadamia nut cheese


  • Grilled teriyaki tofu
  • Homemade potato salad and pasta salad
  • Homemade wine
  • 1/2 ear of corn with macadamia nut cheese
  • S’mores

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