Avocado Toast, Chocolate Chip Cookies, and Wine: What a Marathon Runner Eats in a Day

All photographs courtesy Dori Zweig.

Have a Food Diary you’d like to share? Email

Like many Washingtonians, Dori Zweig is a busy professional who’s also invested in taking good care of her health. While working in PR in Dupont, she’s still somehow found time to train for two marathon.

After finishing the Baltimore marathon in October, Zweig has relaxed a little bit in her strict training diet (no refined sugars!), but she’s turned some of the nutritional lessons learned into new, healthy habits.

“I’m a pretty predictable eater and have never been a snacker, and really watch what I put into my body, especially if I’m training for a race,” says Zweig. “Now that the marathon is done, I definitely have indulged more (hello, Shake Shack!) but during the week, I still eat what I was eating during training (although my portion sizes have drastically decreased as I’m not as ravenous).”

To see what a day of Zweig’s off-season training diet looks like, take a peek through her food diary below.


“Breakfast for me is usually pretty basic. Since I’m not in marathon-training mode anymore, I don’t eat as much as I typically would at breakfast (I always did my cross-training workouts after work, so I would make sure I had enough protein and fuel to keep me going all day),” says Zweig. “With that being said, I still make sure I still make sure in incorporate enough protein in the morning so it keeps me full until lunch. This breakfast is two slices of Ezekiel bread toasted with avocado and a hard boiled egg. I also have some coffee with a splash of half and half, and plenty of water to keep me hydrated.”


“Lunch is leftover turkey sloppy joes and homemade fries,” says Zweig. “I took this recipe from my favorite food blogger’s cookbook, called The Dude Diet. I usually eat turkey even if recipes call for chicken or ground beef—always the healthier choice, and an excellent source of protein.”


“Dinner consists of coconut green curry chicken over brown rice. Another great balanced meal of protein, fiber, and flavors, and another great recipe from The Dude Diet cookbook,” says Zweig. “I love red wine, and since I typically don’t snack, I figure one (or two glasses) with dinner is incredibly reasonable.”


“Dessert is two chocolate chip cookies from this awesome gluten-free and vegan cookie dough,” says Zweig. “During training, I pretty much cut out all sugar (refined sugar) for the final two months, which drastically helped improve my pace and stamina. I’m now eating sugar every so often, and when I do crave treats, these cookies are the best as the sugar count is only six grams.”
Have a Food Diary you’d like to share? Email
Consult with your doctor before beginning a new diet. Washingtonian does not endorse any diet without the supervision of a medical professional. 

Associate Editor

Caroline Cunningham joined Washingtonian in 2014 after moving to the DC area from Cincinnati, where she interned and freelanced for Cincinnati Magazine and worked in content marketing. She currently resides in College Park.