Burn the Fat Feed the Muscle

Running a marathon is terrific way to stay fit and great exercise for the body.  Before deciding to run a marathon, you want to train for weeks, so you know what your optimal minute per mile time is.  Once you have trained and begin a marathon, you want continuously check to make sure that with every mile, you are on track.  You may not realize it, but at first you will be nervous and run to fast, which will cause you to burn out early.

Clothing can be a problem for many; sometimes what you wear can make you feel hot and too sweaty, causing you to feel uncomfortable.  It is important to wear the appropriate clothing, such as dri fit material or something you are comfortable in, but stay away from cotton.  Cotton tends to soak of sweat easily and will end up drenching your shirt.  It will also weigh you down when you are running and may cause you to have a slower time. 

However before getting dressed to run a marathon, you want to apply a sports sunscreen all over your body, but keep away from anything that could possibly run into your eyes when you are sweating.  It is recommended that you try it out a couple times before using it for the marathon.  Also, wear some sunglasses because it is normally bright out there when racing.  I prefer slip free sunglasses, they work the best. 

In addition, drink plenty of water before, during and after the race.  Use the water stations frequently.  I typically stop at every water station because it is extremely vital that your muscles stay continuously hydrated, so they do not tense up and later cause a major problem.  Water will continue to make your muscles work right and will also help with your performance.  If you do experience any muscle soreness, you may want to keep pinned to you some ibuprofen.  This really works wonders for me.  Good Luck!   

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• 4 beef eye round steaks (4 oz. each) 3/4 inch thick
• 1 to 3 teaspoons coarsely ground pepper
• 1/2 cup ready to serve beef broth
• 2 teaspoons cornstarch
• 4 oz. fresh mushrooms, sliced
• 1/4 cup sliced green onions
• 1 tablespoon brandy
• 1/4 teaspoon salt

4 servings

1. Sprinkle both sides of steaks evenly with pepper. Set aside. In 1-quart saucepan, combine broth and cornstartch. Stir until blended. Stir in mushrooms, onions, brandy and salt. Cook over medium heat for 3 to 4 minutes, or until mixture is thickened and translucent, stirring constantly. Cover to keep warm. Remove from heat. Set sauce aside.

2. Spray 10-inch nonstick skillet with nonstick vegetable cooking spray. Heat skillet over medium high heat. Cook steaks for 4 to 5 minutes, or until desired doneness, turning over once. Spoon sauce over steaks.

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