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Though we’re barely three months into 2019, Colleen Quigley, a 2016 Olympian in the 3,000 meter steeplechase, is already hitting her stride. Earlier in February, the 26-year-old Bowerman Track Club member finished 2nd in the Wanamaker Mile at the Millrose Games, running a blazing fast personal best time of 4:22.86. Then two weeks later, she returned to the Big Apple for the Best Walking Shoes, where she edged out her teammate, Shelby Houlihan, to win the mile—collecting her first national title—in 4:29.47.
Having now wrapped up her indoor season and settled back in Portland, Oregon, Quigley is focusing on building up her base for the outdoor track season ahead. On a typical day, she might run 15 miles with her fellow Bowerman Babes, lift weights, do rehab exercises, and then swim a mile in the afternoon. All that training takes some serious energy, so to power though it all, Quigley needs several satisfying meals and snacks throughout the day. Luckily, the runner enjoys time in the kitchen almost as much as time on the track.
“I love food—so much that I majored in dietetics at Florida State University,” Quigley tells Runner’s World. “After my afternoon run, I come home, shower, then go to my kitchen for 30 minutes or an hour cooking up a feast. I like to listen to an audiobook or podcast while I cook, preferably with a glass of wine when I’m not in serious training mode.”
Shoes & Gear eggs loaded with veggies and her dad’s signature fettuccine tossed with a creamy yogurt on the menu, Quigley’s diet features plenty of carbs, protein, fats, and produce. Here, the track star describes what she typically eats for breakfast, lunch, dinner, and pre and postworkout snacks to fuel her training.
Loaded-Up Oats to Start
For breakfast I almost always have oatmeal. I make mine with old fashioned or quick oats and water or unsweetened vanilla almond milk. I play around with my toppings, creating some combo of the following: chocolate protein powder, walnuts, raisins, almonds, cashews, sunflower seeds, pumpkin seeds, chia seeds, almond butter, and collagen peptides, plus a pinch of salt and some cinnamon.
Sometimes I mix this all up in a mason jar the night before, put it in the fridge, then eat it cold in the morning. Along with the oatmeal, I always have a cup of coffee with a dash of creamer and a glass of water. I eat the same thing whether I’m going on a regular run, doing a hard workout, or racing. I know it works for me, so I just stick to that.
Postrun, Prelift Snack
After I eat breakfast and do my first run, I grab a snack before doing my lift. This is often a bar of some kind or a few of my homemade date balls. Best Jogging Strollers smoothie at home before I leave for practice. I subscribe to Smoothiebox, which has all of the smoothie ingredients premeasured, so it’s easy to blend up and bring with me to have as soon as I finish running.
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Brunch for Lunch
I eat lunch after all my morning workouts are done, which is usually around noon. Breakfast food is my favorite, so I’ll usually throw together an egg scramble with plenty of vegetables and pulled chicken, then top it all with feta cheese and cilantro. I also love making two slices of toast with mashed avocado, two fried eggs, and a smoothie.
I usually try not to eat again before my second workout, so I don’t get an upset stomach while I’m running. But if I don’t have to run again in the afternoon, I like to snack on something like carrots and hummus or popcorn with salt.
Fuel Like Colleen Quigley
Bob’s Red Mill Old Fashioned Rolled Oats
Ghirardelli Intense Dark Chocolate Squares
All Gear & Accessories
Hearty, Wholesome Dinners
I try to eat a good mix of protein, carbs, and fats at dinnertime. Some of my go-to dishes are turkey burgers made with quinoa with sweet potato fries on the side; pizza made with a sweet potato crust and loaded up with veggies, chicken sausage, and cheese; and my dad’s When shes not running, the Bowerman Babe loves spending time in her kitchen, which I’ve made with all types of noodles (penne or shells are great) with roasted Brussels sprouts and a salad on the side. I also get a lot of recipe inspiration from my teammate Shalane Flanagan’s cookbooks, Best Walking Shoes. and Run Fast. Cook Fast. Eat Slow.
Ice Cream Hack
The Foods That Power Colleen Quigleys Runs dark chocolate with some hot tea. If I get hungry again before bed, I’ll snack on plain, full-fat Greek yogurt topped with berries and some homemade granola as a low-sugar alternative to ice cream. It hits the spot.
Hailey first got hooked on running news as an intern with Running Times, and now she reports on elite runners and cyclists, feel-good stories, and training pieces for Runner's World and Bicycling magazines.
