Folks, as I have mentioned before, gym equipment lie about your calories burned. Ignore that lovely, delusional number and know your own stats and calories burned. Refueling (also a previous blog topic) is important, but refuel with a purpose: to replenish and aid those muscles.
Personally, when I trained for my first marathon, I gained weight. Why? Well, part of it was a delusional mentality. I wanted to be fueled for my next workout, and had no concept of what was necessary instead of excess. Another reason I gained weight was that my appetite seemed out of control, and I kept feeding the beast. The last reason was my work environment. At the time I was working on the set of “Blue Bloods” full time, and the dreaded Craft Services was a constant temptation for my out-of-control appetite. The long hours, and unpredictable running schedule left me shoveling trail mix, pasta, and bagels into my mouth.
Yes, while training for a marathon you will need to eat more than before you started training. (HOORAY!!!!) However, if you use that as an excuse to eat everything, you will be in the same boat as the gym rat who decides an hour on the elliptical equals indulging on 2000 calories out at the local pub. Folks, it’s a matter of calories consumed versus calories burned.
Here’s a secret: If you love to workout and/or run, and you love food, you get the best of both worlds. I’d be lying if I said I didn’t love a juicy cheeseburger with fries and a few pints, or a large piece of cake as much as the next person. I LOVE FOOD. I love to cook. I love to bake. I love to eat. HOWEVER, I have learned since that first marathon season how to fuel, refuel and train without gaining any weight while savoring those indulgences too.
Do you need help balancing your food versus exercise? I’m pretty sure you know a coach who can help.