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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.”