food – nutrition

As I was lying awake at 2 am last night, it hit me that menopause was going to affect my training.  When you are staring at the clock in the middle of the night, all you can think about is how the heck you are going to get up at 4:50am to run.  Sleep deprivation during training stinks and I contemplated how this will effect the months ahead.  My recent bouts with insomnia, hot flashes, and lack of energy have all been manageable so far, but the weight gain in new places just seems unfair.  I have been seeing a change in my body and want to shed some weight before I crank up the intensity in January.  December is for getting in shape.   I did my first 11 mile push (ie. pushing the pace) this week and it was hard.  I notice the extra pounds.  Can I run through menopause?  I wondered if I was fighting a loosing battle.

There really is not much information out there for running women over 50.   And although there is more and more information on aging runners in general, there is little info for the woman runner going through menopause.   I found this this somewhat dated, but very helpful post on this subject by notable sports nutritionist Nancy Clark.  According to Nanz, there are other factors that contribute to our menopausal weight gain that aren’t scientific.  When asked if all women gain weight at menopause she answers:

No! Women do not always gain weight with menopause. Yes, women commonly get fatter and thicker around the middle as the fat settles in and around the abdominal area. But the changes are due more to lack of exercise and a surplus of calories than to a reduction of hormones.”

Such things as being less active (empty nests, more secure job positions are among the reasons),  loss of muscle mass,

(She notes: “Because muscle drives your metabolic rate, less muscle means a slower metabolism and fewer calories burned. That is, of course, unless you wisely preserve your muscle by lifting weights and doing other strengthening exercises.”)

and insomnia (OK, so maybe I have wandered into the kitchen when I can’t sleep) contribute to weight gain in menopausal women.

According to the Mayo Clinic page on Menopause there are genetic factors that also contribute to this weight gain;

” genetic factors play a role in weight gain after menopause. If your parents or other close relatives carry extra weight around the abdomen, you’re likely to do the same”

and as you age you just don’t need as many calories.

“To maintain your current weight you may need about 200 fewer calories a day during your 50s than you did during your 30s and 40s “.

It seems that the plan of cutting back slightly on my usual training diet and consuming most of my calories early in the day will help.  I love this saying I found on WebMD’s article about weight and menopause:

Reverse your meals. Eat like a queen in the morning, a princess at lunch, and a pauper at dinner (I think there is a card/tee in that). Taking in the bulk of your calories earlier in the day, when your metabolism’s going strong, helps a lot.”

Nancy Clark has some great tips on training diets on her blog that are worth checking out.

It’s also reassuring to know that exercise, strength training, and monitoring my diet (all part of my usual marathon training regime) can help alleviate my menopause symptoms.  Maybe when I start to pile up the miles, I will finally be able to get some shut eye. So…now not only do I run marathons to get a girls weekend, but I run them to get a good night’s sleep!

Week 2 Training Focus:

1. add miles

2. lift weights

3. eat like a pauper…no more late night visits to the frig

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I somewhat reluctantly picked up Gwyneth Paltrow’s new cookbook My Father’s Daughter  (not your typical cookbook name…not jumping off the shelf for sure) from the library.  I thought it might be plagued with privilege from an actress who has Steven Spielberg as a godfather.  But I have to admit, I love it.  Yes, her kitchen and her children (and she herself) are beautiful, but I am in love with her relationship with food.  Fresh ingredients cooked in healthy ways.  I tried one of the dishes out on my teenage children and even got an unprompted “good chicken Mom” from my son.  The never ending battle known as “dinner” has me always looking for more to offer at the table.  Gwyneth uses food to entertain, bond with friends and teach her children.  This cookbook is centered on her family both past and present.  An idea I embrace.  Some of my favorite moments are sitting at the table with my family enjoying a meal and the casual exchange of conversation that accompanies culinary togetherness.   She also reminds us that just preparing food can be about family.  I think back when my son was home from law school at Thanksgiving — I learned a lot about his life from a session of peeling potatoes.   My daughter studies while she bakes (or is it bakes while she studies?).  Somehow thoughts of quizzing her from her flashcards comes to mind if the smell of baked chocolate is in the air.  Taste, smell and the warmth of connection felt around the kitchen form mental snapshots like these that we carry with us.  Gwyneth is trying to do the same for her children.

And for those of us runners who are always looking for miles from our food I must note that she offers some good healthy options here.  She also works hard on her body so she can eat a plate of Paella or pancakes. Sound familiar? 

And yes, I do get that we don’t all look like Gwyneth, but I think we can learn from this renaissance gal.  I have to admit, I am a little jealous of her perfect life…but mostly just in awe.

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[The Ultimate Granola--seen here with blueberries and milk]

There is wonderful irony in motherhood when your daughter navigates the kitchen at seventeen with an ease that you never mastered. My daughter effortlessly stirs up new variations on recipes I would never even attempt. It’s an art and I have total respect for her and those who create in the kitchen. For Mother’s Day on Sunday as her gift to me she made her variation of this granola recipe. It is so yummy! I have been eating it for breakfast (and as a snack) everyday so I thought I would share. The original recipe can also be found on All Recipes.com website.

Ingredients
5 cups rolled oats (2 cups of which were steel cut oats)
1 cup blanched slivered almonds
1 cup chopped walnuts
1 cup chopped pecans
1 cup sesame seeds
1 cup wheat germ
1 cup unsalted sunflower seeds
1 cup canola oil
1 1/2 cups honey
1 cup dried tart cherries from Trader Joe’s
Directions
1.Preheat the oven to 325 degrees F (165 degrees C).
2.In a large bowl, stir together the oats, almonds, walnuts, pecans, sesame seeds, wheat germ, coconut and sunflower seeds. In a small pan over medium heat, stir together the oil and honey. Cook and stir until blended. You could also do this in a large measuring cup in the microwave, heating for about 2 minutes and 30 seconds. Pour over the oat mixture, and stir to coat evenly. Spread out in an even layer on two cookie sheets.
3.Bake for 20 minutes in the preheated oven, until the oats and nuts are toasted. Immediately after it comes out of the oven, stir in the raisins and dried cranberries. Let stand until cooled, and stir again to break up any large clusters. Store in an airtight container at room temperature for up to two weeks.
Enjoy!

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My 17 year old daughter and I are making a conscious effort to eat better.  It’s not that our diet is poor…challenged is more accurate.  Her life as a high school junior is filled with a challenging academic schedule, tennis team, studying for the SAT, college considerations, and most importantly, fun with friends.  My concerns are more about my training, nutrition for my children, increased energy and offsetting my aging body in any way possible.  We therefore decided to go see the bestselling “How to Cook Everything” author Mark Bittman speak about his newest addition The Food Matters Cook Book at the Free Library of Philadelphia.  This new book offers recipes that are both good for you AND the environment. As a widely admired columnist for the NY Times (with great instructional videos, named after his food column “The Minimalist”, like this one making Apricot No-bake Granola bars–yum), he is committed to eating healthy and good tasting food.   He preaches “less meat and more plants” in our diets. It’s a familiar message that we took away from the compelling documentary Food, INC. There were some political overtones in his talk (an effort to address child obesity and lobby for a soda tax that might deter its mass consumption by young people), but he is mostly about how fresh ingredients equals good healthy food.  It all makes so much sense.  And if you are like me and not sure how to translate this into delicious meals, this book (or any one of his cookbooks) is a great resource.  Mark Bittman is a runner and now a blogger for Runners World where he recently reported on running the Mohawk Hudson River Marathon. Last year he partnered with Marathoner Deena Kastor to talk about eating on the run:

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{recipe alert} Chocolate Chip Cookies and other snow day musings

Thumbnail image for {recipe alert} Chocolate Chip Cookies and other snow day musings February 10, 2010

Saturday, 2/6: We are in the midst of an old time, batten down the hatches, Mid-Atlantic blizzard. And a luxury it is; Rosa, our 13 year old, is held hostage (by the blizzard) at home all day and night. We bake Jacques Torres’ sublime chocolate chip cookies, the secret being a small smattering of sea [...]

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{recipe alert} 2010 Brings The Lazy Shade of Winter

Thumbnail image for {recipe alert} 2010 Brings The Lazy Shade of Winter January 8, 2010

Yikes! Monica’s New Years resolutions are brash and steeped in that can-do spirit. But she’s a sunny, California gal. When I ponder the new year, I seem to channel Larry David. After a week filled with movies, books, friends, food, cocktails and sleep, marvelous sleep, I am as resolute as winter itself. It’s time to [...]

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{recipe alert} Yummy post race Thanksgiving Recipes

Thumbnail image for {recipe alert} Yummy post race Thanksgiving Recipes November 20, 2009

Thanksgiving–what’s not to love? A weekday off revolving around family, friends and comfort food. No presents to fixate on, minimal decorating is required and oh, those leftovers. What’s more, the feasting takes place during prime running season; often culminating here in the Philadelphia Marathon. Is there any better excuse to enjoy every morsel of Thanksgiving dinner? [...]

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{recipe alert} Loving Canyon Ranch’s Nourish: indulgently healthy cuisine cookbook

Thumbnail image for {recipe alert} Loving Canyon Ranch’s Nourish: indulgently healthy cuisine cookbook November 6, 2009

Frittata with Bell Peppers and Onions, Chicken with Black Bean-Chipotle Sauce, Pear and Blue Cheese Flatbread, Olive Salsa, Quinoa Walnut Salad…hungry yet?  I don’t think there is one recipe in Canyon Ranch’s newest cookbook Nourish that I would not eat.  I salivated my way through each page this morning over coffee wishing I had a bite [...]

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{eat and run} yummy web food resources for runners

Thumbnail image for {eat and run} yummy web food resources for runners October 26, 2009

I don’t think I have met a runner yet that isn’t slightly obsessed with food.  I have even known a few manorexic male runners that could go on forever about restraint of calorie intake.  We all know we [run] what we eat.   So after two successful runs this week, I am back to shrewd food choices. [...]

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{recipe alert} Granola with Olive Oil: yummy marathon training snack

Thumbnail image for {recipe alert} Granola with Olive Oil: yummy marathon training snack September 2, 2009

I’m burnt out on oatmeal. Providing a sustained energy release, it was long my breakfast of choice before a long run. Then one morning at 4:45am, I found myself staring listlessly into my bowl of nutritious mush. I knew the party was over. I could never, ever eat another bowl of oatmeal again. Along came [...]

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