Food Diaries: How Group Exercise Instructor Madeline Dolente Eats for a Day

The fitness instructor is in the middle of marathon training. How does she stay fueled?

Like many fitness professionals,
Madeline Dolente has a 9-to-5 job. By day she’s a pharmaceutical sales rep—but her true passion is
as a fitness instructor and personal trainer, teaching seven classes a week in the
mornings and evenings, from indoor cycling classes at Zengo Cycle in Bethesda to a
DC Capital Striders running group.

On top of that, in October she’ll be conquering the hills of San Francisco at the
Nike Women’s Marathon. Dolente says her diet is a vital component to her training
program. “It enables me to run, teach, and work, and everything I do requires a lot
of energy, so it’s really important that I fuel myself with the best nutrients.”

Breakfast: “First thing in the morning I had an apple. Jazz apples are my favorite.
I also drank a protein shake on the way to the gym.”

Post-class snack: “After teaching cycle class I made a smoothie with frozen cherries,
banana, spinach, protein powder, chia seeds, and almond milk.”

Afternoon snack: “I snacked in the middle of the day on powerberries from Trader Joe’s:
real fruit pieces in dark chocolate that has vitamin C and tons of flavanol antioxidants.”

Lunch: “Lunch at Panera with a coworker was a strawberry poppyseed and chicken half
salad and black bean soup, for a total of 340 calories. I had a piece of bread to
ensure I have enough carbs for my 19-mile run tomorrow.”

Dinner: “Dinner was
shirataki rice with large shrimp and broccoli. I squeezed fresh lemon juice on it and flavored
it with Bragg’s amino acid. I enjoyed a glass of Malbec.”

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