Month: March 2016

Muir Energy Gels: Review

  Nick and I have made a tradition of visiting our local San Diego Farmer’s Markets when we’re around on Saturday and Sunday mornings. Besides picking up fresh fruit and vegetables (and meat and eggs and herbs) for the week, we have our favorite booths for lunch (African cuisine for Nick and a veggie bowl with toasted pecans for me). A few weeks ago, we were strolling through the Hillcrest Farmer’s Market, our lunches in hand, when we noticed a booth selling energy gels. The Situation: As someone who prefers real, whole foods in all aspects of my life, I’ve struggled with powdered supplements and overly-sweet and hyper-caffeinated gels during runs and races. In the past I’ve done my training runs on toasted Ezekial cinnamon-raisin bread with coconut oil or banana-egg pancakes I’ve made the night before. These work fine for me, but are certainly not convenient nor preferable during races. So, we headed over to the Muir Energy booth to see if there was another option. Ian, the owner and founder of Muir Energy Gels, began explaining …

Old West 50K: On Cactus, Friends and Rib Pain

As I sit here post-race, my legs propped up on a stool and a cold kombucha doing little to aid in reducing lactic acid build-up in my body, I can’t help but be slightly terrified at the prospect of running Zion 100-mile in three weeks. It will my first hundred. Part of the reason for my terror is because of the way my body currently feels (i.e., fatigued, stiff) and part of it is because 31 miles is not even a third of the way to 100 miles. But, I have three weeks to think (or not think) on that. Today’s race was a blast! I originally signed up after realizing that I needed one last long run in preparation for Zion. Running with others, whether in a race or not, sounded more fun by this point in my training cycle than running solo, so I opted to try Old West 50K. Nick and I awoke at 3:55 a.m. to drive the two hours out to Anza Borrego from Coronado. The drive passed quickly. I dozed as …