Training for a half marathon requires more than just consistent running; proper nutrition plays a vital role in enhancing performance and recovery. One of my favorite pre-run snacks includes a small banana paired with a tablespoon of peanut butter, which provides a comforting balance of carbs and protein to energize my 8.1 miles runs without feeling heavy. After completing a long training session, I focus on post-run recovery meals rich in both carbohydrates and protein to replenish glycogen stores and aid muscle repair. A hearty bowl of quinoa with roasted vegetables and grilled chicken has been my go-to, as it offers essential nutrients and sustains my energy levels throughout the day. Hydration is equally important, so I make sure to drink plenty of water before and after runs. Sometimes I include an electrolyte-rich drink to replace minerals lost through sweat. One surprising tip that’s helped me is timing my meals. Eating about 30 to 60 minutes before running allows me to perform without discomfort, while consuming a balanced meal within two hours post-run maximizes recovery. Listening to my body’s needs and adjusting portion sizes based on run intensity has made a significant difference. If I plan a particularly long run, I opt for slightly higher carbohydrate intake the day before. Incorporating these nutrition practices into my half marathon training not only boosts my energy but also helps me enjoy my runs and reach new milestones with confidence. I encourage other runners to experiment with what works best for their bodies, especially focusing on balanced pre-run snacks and nourishing post-run meals.