U.S. 5K silver medallist, JessTonn describes the meals that fuel her runs and keep her bones and muscles strong.
In January, Tonn moved to Phoenix, Arizona, where she works as a remote marketing consultant and helps coach the Arizona State University cross country and track teams. Adjusted in her new home, she started training again on her own terms. Instead of sticking to a strict nutrition plan, she began experimenting in the kitchen, making recipes fromafter her evening runs. The mindful approach to running and fueling paid off with a year and counting of injury-free running.
Since it gets really hot in Phoenix for most of the year, I usually start my run really early, like 4:30 a.m. Before my run, I’ll have a cup of coffee and half a
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