F3 5k Race Recap


F3…what does it stand for?  3 Fs, of course= F’ing Freezing Frozen. In years previous, I’ve heard the course has been brutal- icy, windy, frozen, and perhaps even slightly dangerous. Thankfully, this year I was signed up for the 5k and it was only moderate winter weather (28 degrees and slightly windy).

My race: After an intense 8 week training plan for the 5k, it was somewhat of a downer, to not PR and not be able to come in the top 3…I was so close. Why no PR? According to my training, and speedwork, I should have been able to PR.  Well, it comes down to race day, I was still exhausted from a busy and stressful week, not to mention my current injury. At mile 2.8, I saw one of my usual stretching areas, so I wanted to stop and I did actually did pause. And then it was all over… It was Chicago marathon mile 18 all over again, significant loss of feeling and pain and I panicked, but that’s another story. Anyways, I didn’t PR, but 4th woman…I guess that’s cool.

The course was Chicago lakefront, which I regularly run, so I liked the familiarity. The best part is meeting up in the United Club before and after the race, because who wants to stand in cold? Plus, you get to meet all your friends and “steal” one of their new 2018 November Project buffs.  Post race party at Kroll’s was also enjoyable. It’s the finer details that matter. The 2018 1/4 zip is a pretty great race perk. Thanks to Flashframe for free digital photo downloads!  Overall, a lovely and well-run race. Would I do it again? Yes, I’d definitely do the 5k again; the half might just be too cold for me in the Winter.


Pre race nutrition: Early morn-Peanut butter toast and kefir, closer to race- Picky bar

During race nutrition: Nada, it’s a 5k, guys.

Post race nutrition: Immediately after gatorade (~6oz), and half a bagel. Later: Nuun and Shrimp and grits, and Golden Ale.

That medal is kinda big…

Published by

Kean Nutrition

Registered Dietitian Nutritionist Emily’s passion for nutrition began in middle school along with the interest of vegetarianism. Originally from Pennsylvania, Emily Kean earned a B.S.in Nutrition and Food Science with an emphasis in Dietetics from Georgia Southern University in Statesboro, GA. Kean completed her MBA at Dominican University in River Forest, IL while simultaneously completing the requirements for a dietetic internship. In her free time, Emily enjoys running, doing yoga, and researching nutrition topics. Combining healthy eating and running is passion of mine. Join me on this journey!

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