Hi there! And thanks for reading my blog. My name is Megan and I am a 25-year-old living and running in New York City. I work in an office during the day, but during my free time I enjoy running, cooking, baking, reading, and being active. I began blogging as a way to document my two passions – running and experimenting in the kitchen. As you’ll see, it takes a lot of cooking & baking to fuel a hungry runner! In November of 2008 I finished my first marathon (NYC Marathon – 3 hours, 38 minutes, and 41 seconds). Fast enough to qualify me for Boston! I must have been delirious because the very next day (despite the fact that I could barely walk down stairs) I registered for the 2009 Boston Marathon.
Running History
PR’s
- Marathon 3:38:41 (NYC Marathon Nov 2, 2008)
- 1/2 Marathon 1:36:28 (Brooklyn 1/2 May 3, 2008)
- 15K 1:07:13 (Colon Cancer 15K March 9, 2008)
- 10K 46:49 (Joe Kleinerman 10K December 7, 2008)
- XC 6K 25:19 (NE Div III Regionals November 12, 2005)
- Track 5K 18:52 (NESCAC Track Championships April 28, 2007)
- XC 5K 20:51 (Open New Englands October 07, 2006)
- 3K 11:15:42 (Elmer Swanson Invite April 14, 2007)
- Mile 5:52:28 (Cardinal II Invite February, 10 2007)
- 1500m 5:22:17 (Elmer Swanson Invite April 16, 2005)
My running life began when I joined my high school’s track team in January of 2000. I had never run before and thought I might be shotput/discus/javelin thrower or jumper. After it became clear that I lacked any sense of coordination, my coach decided I should try sprinting. My first races were the 100m, 200m, and 400m sprints. Running fast and short was fun, but I soon realized I would be a much better long distance runner! I joined the cross-country team that fall and continued running and racing competitively throughout my high school and college years. Being a member of the cross-country and track teams while at Wesleyan University was one of the best experiences of my life. Upon graduating in 2007, I was sad to say goodbye to team athletics. After a year or so of running on my own, I decided to join a local competitive team – the Central Park track club. I’m recovering from some injuries at the moment and enjoying yoga and cycling until I can get back on the roads full-time!
Outdoor Track Meet @ Wesleyan – April 2007
After a 3000m race at the Armory – January 2009
Cooking/Nutrition Background
I wasn’t always the healthiest eater. I grew up on very traditional “meat and potatoes” food. I think I ate Wendy’s and Burger King nearly ever day during my senior year of high school! As a freshman at Wesleyan University I was exposed to foods that I had never even heard of before – tofu! hummus!During my sophomore year of college I began to focus more on my running and placed a greater emphasis on the food I was using for fuel. Slowly, my tastes and preferences have changed. On a spring break trip (March 2005) with the track team we were given a food allowance of about $100. My teammates and I decided to pool our resources and cook for each other all week. During that time, I learned how to make the basics – pasta, steamed veggies, chicken, mac n’ cheese, etc. The next spring, while I was studying abroad in Italy (spring 2006), I enrolled in a series of cooking classes. I immersed myself in the Italian way of eating which emphasizes fresh vegetables, olive oil, yummy artisanal cheeses, and small portions of pasta, meat, etc . I still miss my host dad’s ragu sauce and fresh caprese salad! When I moved to my own apartment after college graduation, I really stepped up my culinary game – there was no more dining hall to serve me dinner at the end of a long day. I usually prepare simple dishes during the week, but I love experimenting with more complex projects. I’ve made my own bread and pizza dough, cured pickles, canned jam, whipped up homemade mayonaise, baked layer cakes, rolled out pies, etc. My tiny Manhattan apartment is overflowing with kitchen appliances! My curiousity continues – In the fall of 2008 I took an “American Culinary History” course at the New School and learned a lot about our nation’s food culture. I am keeping my cooking game sharp by attending local courses and lectures at the Whole Foods Bowery Culinary Center and by reading foodie magazines and cookbooks. I hope to use this blog as a way to document how a healthy (and hungry) runner fuels for long distance running.
My usual lunch-time salad:
Ice cream with friends!
