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Happy Friday! Last weekend’s Ultra Trail du Hurricana 65km race was pretty epic, and I promise to give a full race report soon. For now, E and I are beyond pleased to have finished the race safely, under the cut off time (just barely!!), and in great spirits, crossing the finish line hand in hand in 10 hours and 51 minutes. Such a joyful moment!


I’m also very pleased to report that I did not fracture my wrist – I have a sprain (i.e. ligament tear) and thankfully no major ligaments involved, which means no surgery or cast. I got a new custom splint that allows for much greater mobility and with a little rest and then some therapy, I should be healed within 1-2 months hopefully!

In the meantime, here are some great tips on running form on, including several from yours truly! 🙂 I contributed to this article a few weeks ago and it went live last night. It has some good info on improving efficiency and avoiding injury before, during and after your runs. Check it out!

Distance shot

Have a great weekend everyone! Happy running!


Welcome to FFR

Hi, I'm Claire! I’m a Registered Dietitian Nutritionist (MS, RD, CDN) and a Road Runners Club of America certified coach. This is where I share my latest adventures in running, racing, food & travel! If you'd like to work with me, please visit my professional website, Eat for Endurance.

My PRs

Marathon (Chicago): 3:33:18
Boston Marathon: 3:36:14
Half-Marathon: 1:37:21
10M: 1:14:52
10k: 44:52

My latest photos

Another solid 30min run, this time on the treadmill post PT session @finishlinept. Did 5min easy, 20min @ slightly faster than MP (8:00min/mile), 5min easy. Next time, bumping up to 35min! After months of frustration and feeling like I wasn’t making much progress, I finally see and feel my body getting stronger. Gotta trust the process. Thx Finish Line PT! Snack attack! Half avo sliced on @wasausa crackers with feta cheese. Hit the spot. 👍🏻👍🏻 Sunday morning = pancakes! Usually I make them from scratch, but I had another @kodiakcakes mix to try - pumpkin & flax. Made with an egg to bump up the protein, and added berries instead of syrup, since there already was a little sugar in there. Super tasty! And of course you know 👶🏻 who stole a few bites. 😀 (FYI - pictured is two servings). Why wait until lunch to eat your veggies? Breakfast scramble with 2 eggs, 1/2 cup broccoli, sprinkle of feta cheese, sundried tomatoes, and 1/3 cup black beans with 1/4 avo on top and 1/2 cara cara orange on the side (they are amazing right now). #eatforendurance Refuses to eat her own delicious breakfast, proceeds to try to steal mine with every bite! 🤣 Cottage cheese (full fat, she’s a big fan like me), cinnamon, banana, coconut flakes & seeds. My clients often hear me talk about meal composition and balancing macronutrients, and I know many buy lunch on workdays from fast, “healthy” places like Sweetgreen, Dig Inn etc, so I wanted to provide a visual of how I make my plate. Here’s my lunch yesterday from @thelittlebeet: 1/2 plate of non-starchy veg (kale and Brussels sprouts), ~ a quarter is something starchy and rich in fiber (I chose lentils, as they also give protein; exact portion rec for starch will vary based on your goals/needs, but watch out here as the portions they give esp with grains can be large), and a healthy protein source (I chose Salmon for a dose of omega-3’s), with additional fat from oils in the veg, slivered almonds and tahini sauce. Super filling, delicious and nutritionally balanced meal! My one complaint to the recipe team - why were there so many dried cranberries in the kale? Sure a few for taste, but there were a ton and it adds so much sugar (I plucked many of them out)! #eatforendurance #thelittlebeet #review #balancednotclean

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