FULL DAY OF EATING AS A MARATHONER - Matthew Choi

Aug 13, 2025

Intro

This is a quick summary of FULL DAY OF EATING AS A MARATHONER from Matthew Choi. It’s a great watch — we’re breaking it down so you can try the meals and fueling approach today. Be sure to check out the full video for all the details.

Key Points

Fast‑ed training: Matt runs most days on an empty stomach, then takes a quick dose of Athletic Greens and HVMN ketone shots plus electrolytes before a 6‑mile track session (800‑, 600‑, 400‑meter repeats).
Post‑run fuel: Around 10:30‑11 am he eats a “fat‑omelette” (4‑5 pasture‑raised eggs, sausage, peppers, mushrooms, avocado, and extra‑virgin olive oil) with black coffee.
Whole‑food focus: Emphasizes minimally processed foods—avocado, mushrooms, peppers, eggs, and sprouted Ezekiel bread.
Mid‑day smoothie: Frozen mixed berries, spinach, water, dates, protein powder, honey, cinnamon, lion’s‑mane, peanut butter, and milk (≈40 g protein, ~500 cal).
Flex‑out dinner: When power fails, he opts for a Chipotle bowl (rice, beans, chicken or steak, pico, corn, sour‑cream, cheese) and adds Tabasco for extra flavor.
Practical kitchen tips: Cook on medium heat, season eggs at the last second, use a splash of apple‑cider‑vinegar in avocado toast, and keep meals adaptable to life’s hic‑ups.

Workout Example

Morning run: 6‑mile track workout (intervals of 800 m, 600 m, and 400 m) performed fasted.
Pre‑run fuel: Athletic Greens + ketone shots + electrolytes (optional).
Post‑run meal: 4‑5 eggs, 2‑3 oz sausage, ½ cup each of peppers and mushrooms, ½ avocado, 1 tbsp extra‑virgin olive oil, coffee.
Snack: 500 cal mixed‑berry protein smoothie (40 g protein).
Dinner (flex): Chipotle bowl (rice, beans, protein, veggies) with Tabasco.

Closing Note

Give this marathon‑fueling routine a try today—adjust the portions and paces in your Pacing app to match your own training needs, and enjoy the flexibility of whole‑food meals that keep you strong and energized. Happy running!