Conserving energy is key during training and race day. Practicing simple techniques in your running form during training will pay off tremendously on your big day.

• Be aware of any tension in your shoulders. Chances are that late in your runs, you will find yourself running with your shoulders held up. Let your arms dangle by your sides for a few seconds and shake out the tension.

• Step out, not up.

• Stay at your comfortable pace so you can give it your all to and across the finish line.

Spaghetti with Spinach

Ingredients:

• 1 large can stewed tomatoes

• 1 can tomato paste

• 1 can tomato soup

• ½ cup ketchup

• 1 (10 oz.) package frozen chopped spinach, thawed

• 1 small chopped onion

• 1 green bell pepper

• Dash of salt and pepper

• Others spices (add to taste): Oregano (1 tsp) Cumin (1/2 tsp) Garlic (1/2 tsp)

• 2-3 lbs. lean ground beef

• 1 lb. ground sausage

• Your favorite noodles (cooked)

Directions:

Brown beef and sausage (drain well). Add all ingredients to drained beef and sausage. Simmer until hot and bubbly, stirring occasionally. Excellent for simmering in crock pot for 2-4 hours. Add sauce to noodles (cooked as instructions call for on the noodles/pasta of your choice).

Nancy Clark's Food Guide For Marathoners is a great resource for nutrition during training.