Race Day Prep from a Pro: Q & A with Professional Triathlete and Marathoner, Desiree Ficker
Desiree Ficker, 2008 Ironman South Africa champion, Kona Ironman World Championships runner-up, and competitor in the 2008 US Olympic Trials in the Marathon, will be running in the ING New York City Marathon this Sunday, November 1st. She shares her pre-race nutrition regimen and race day prep with MindBodyGreen.
Ficker has run 5 marathons – she finished second in the 2007 Austin Marathon and has a personal best of 2:40:28 in the event.
You'll be able to spot Desiree (hopefully out in the front of the pack) among the 40,000 runners as she'll be wearing a blue ribbon in honor of her mother who passed away a few months ago from cancer.
Here's how she'll be staying hydrated and getting her nutrients before the race.
MindBodyGreen: What do you eat on Friday? (2 days before race)
Breakfast: I'll have 2 pieces of rice toast with almond butter, a banana, and a cup of coffee.
Lunch: I'll have a salad – just veggies and chicken.
Dinner: I'll have rice, veggies—and chicken or fish
Snacks: Banana, lots of water, and a Larabar.
MBG: How much do you run on Friday?
DF: 30 minutes, with 4 strides afterwards and drills, stretching.
MBG: Do you run on Saturday? (Day before race)
DF: Yes, I'll run for 20 minutes with drills and strides – and will do some stretching.
MBG: What do you eat on Saturday?
DF: Exactly the same as Friday, only with no salad.
MBG: What do you have for breakfast on the morning of the race?
DF: 3 pieces of rice toast with almond butter and agave nectar, 1 banana, and coffee with soy milk or rice milk.
MBG: What type of warm-up will you do on Sunday morning?
DF: A 20 minute jog with 4-5 fast strides – and stretching.
MBG: What type of cool down will you do post-race?
DF: 10 minute jog, followed by an ice bath as soon as possible.