@joe.mc.mahan: If you’re running a marathon in 2026, save this. This is the exact weekly structure I wish I had when I started. I used to just run more miles… Get hurt…Restart…Repeat. That cycle took me to a 4:41 for my first marathon. The structure here took me to a sub 3 marathon in 2 years after my first marathon. Here’s the framework 👇 The weekly formula - 2 full-body strength days - 3–5 runs with clear purpose - 1 long run that evolves as fitness builds - 1 true recovery day This is the baseline. It’s nothing fancy. Just something you can stick to. Key rules that matter more than motivation - Every run has a purpose - Strength supports your stride and helps with injury prevention - Long runs get specific closer to race day - Fuel long runs like race day practice - Down weeks every 3–4 weeks - 80% consistency beats perfection At some point (3–8 weeks out), it will start to suck. That’s normal. Expect it. Don’t be surprised by it. Let your discipline carry you when that motivation fades. If you want to turn off your brain and just execute a plan built around your life, your schedule, and your goals, DM me KINETIC and I’ll help you build it 1:1. Save this for your next training block.

joe.mc.mahan
joe.mc.mahan
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Wednesday 14 January 2026 12:34:01 GMT
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lifewkarry
karryvibes :
any recommendations for a beginner? have not exercise in a very long time but I recently started gyming again 😁
2026-10-02 19:26:36
0
licksaban
Lick Saban :
What if we can only run 3x a week
2026-01-15 04:01:19
14
sterlo.does
Sterlo Does :
Good advice! Thanks
2026-05-08 20:04:13
1
runwithpault
runwithpault :
Good stuff!
2026-04-27 15:25:00
0
racematcher
Racematcher :
The save count on this says it all - 1800+ people bookmarking this for their training. Having that weekly structure mapped out takes so much guesswork away
2026-03-08 04:53:51
0
liv.vega2
liv.vega :
What do you got for half marathons?
2026-01-16 18:21:33
0
gabysvlogssss
Iamgabyvargas :
Thank you!
2026-02-05 00:03:57
0
the_chuch_photos
The Chuch Photos :
What if they have 54 days to train
2026-01-15 03:44:26
0
ggallez
allez :
Are you doing all of the movements in the gym? Or picking some movements for that specific day
2026-01-17 06:45:52
0
theysayimkanyecrazy
Ye :
Great video!
2026-01-22 19:58:11
0
kngty87
KngTy87 :
😎😎😎
2026-01-19 06:04:42
0
adwaypatil
Adway :
🥰🥰🥰
2026-03-02 02:38:21
0
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Chocolate Fudge Cake 🍫🤎 Every year In honor of my birthday I make myself a chocolate fudge cake, and this year might be the best version! It’s super chocolatey and just absolutely perfect! I’ll post the frosting video right after for a visual reference 😊 Blooming cocoa: 3/4 cup hot water (120g) 1 tbsp vanilla extract 1/2 tbsp instant coffee (optional) 1 cup natural cocoa powder (96g) Wet ingredients: 1 3/4 cup granulated sugar (350g) 2/3 cup light or dark brown sugar (134g) 3 large eggs, room temp 3/4 cup buttermilk, room temp (180g) 1/2 cup sour cream, room temp(120g) 3/4 cup neutral oil (165g) Dry ingredients: 2 1/2 cups Ap flour (325g) 2 tbsp cornstarch (16g) 2 1/2 tsp baking soda 1 1/4 tsp baking powder 1 tsp salt Fudge Frosting: 1 cup butter, straight from the fridge (226g) 1 cup heavy cream (240g) 2 1/4 cups chocolate chips (385) 1 1/2 cups powdered sugar (180g) 3 tbsp cocoa powder (18g) 2 tsp vanilla extract 1/4 tsp salt  Fudge Frosting: 1.) For the fudge frosting combine all the ingredients in a pot and heat over medium low heat until all ingredients are melted and well combined, then allow cool slightly  2.) Pour through a sift into a bowl and cover with plastic wrap touching the top. Cool on the table for an hour then place in the fridge to firm up for a couple of hours. Once the frosting has set, optionally whip before decorating Chocolate Cake Recipe: 1.) In a large bowl combine the, cocoa powder, instant coffee, vanilla and hot water then whisk together and allow to cool to room temp or just warm 2.) Then whisk in the sugars and eggs and after whisk in the buttermilk, oil, and sour cream. After mix in the baking soda, baking powder, cornstarch and salt, lastly mix in the flour 3.) Once the batter is done evenly divide the batter into two greased and lined round 9 inch pans, and bake at 325 ℉ for 30-40 minutes or until a toothpick comes out clean with a few moist crumbs. Once done allow to cool completely before slicing and stacking (I like to cool mine overnight in the fridge) 4.) Once your cakes are completely cool optionally cut each layer in half and stacks and frost your cake. Decorate however you prefer (I covered mine in chocolate chips) and enjoy 🫶 **Info/Tips: - I do mesure majority of my ingredients in grams and recommend you do as well for consistency - Cocoa powder: I used Unsweetened Natural Cocoa powder. You can swap in Dutch cocoa powder which is less acidic, but will provide a darker color and deeper flavor  - Milk/Buttermilk: If you don’t have buttermilk you can swap in regular milk with some white vinegar or lemon juice (3/4 cup milk + 2 1/4 tsp vinegar/lemon juice) - Sour cream: You can swap Sour cream for Greek yogurt. Results will be similar, you’d just have a slightly lighter cake - Cooling: When I’m cooling my cakes while still hot from the oven I wrap them in plastic wrap and allow them to come to room temp, then I place it in the fridge overnight - - Stacking/Decorating: I like working with cold cakes since it’s easier in my opinion. I cut and stack my cakes while still cold #honeybakes2 #chocolatecake #matildacake #halloween #birthdaycakeideas
Chocolate Fudge Cake 🍫🤎 Every year In honor of my birthday I make myself a chocolate fudge cake, and this year might be the best version! It’s super chocolatey and just absolutely perfect! I’ll post the frosting video right after for a visual reference 😊 Blooming cocoa: 3/4 cup hot water (120g) 1 tbsp vanilla extract 1/2 tbsp instant coffee (optional) 1 cup natural cocoa powder (96g) Wet ingredients: 1 3/4 cup granulated sugar (350g) 2/3 cup light or dark brown sugar (134g) 3 large eggs, room temp 3/4 cup buttermilk, room temp (180g) 1/2 cup sour cream, room temp(120g) 3/4 cup neutral oil (165g) Dry ingredients: 2 1/2 cups Ap flour (325g) 2 tbsp cornstarch (16g) 2 1/2 tsp baking soda 1 1/4 tsp baking powder 1 tsp salt Fudge Frosting: 1 cup butter, straight from the fridge (226g) 1 cup heavy cream (240g) 2 1/4 cups chocolate chips (385) 1 1/2 cups powdered sugar (180g) 3 tbsp cocoa powder (18g) 2 tsp vanilla extract 1/4 tsp salt Fudge Frosting: 1.) For the fudge frosting combine all the ingredients in a pot and heat over medium low heat until all ingredients are melted and well combined, then allow cool slightly 2.) Pour through a sift into a bowl and cover with plastic wrap touching the top. Cool on the table for an hour then place in the fridge to firm up for a couple of hours. Once the frosting has set, optionally whip before decorating Chocolate Cake Recipe: 1.) In a large bowl combine the, cocoa powder, instant coffee, vanilla and hot water then whisk together and allow to cool to room temp or just warm 2.) Then whisk in the sugars and eggs and after whisk in the buttermilk, oil, and sour cream. After mix in the baking soda, baking powder, cornstarch and salt, lastly mix in the flour 3.) Once the batter is done evenly divide the batter into two greased and lined round 9 inch pans, and bake at 325 ℉ for 30-40 minutes or until a toothpick comes out clean with a few moist crumbs. Once done allow to cool completely before slicing and stacking (I like to cool mine overnight in the fridge) 4.) Once your cakes are completely cool optionally cut each layer in half and stacks and frost your cake. Decorate however you prefer (I covered mine in chocolate chips) and enjoy 🫶 **Info/Tips: - I do mesure majority of my ingredients in grams and recommend you do as well for consistency - Cocoa powder: I used Unsweetened Natural Cocoa powder. You can swap in Dutch cocoa powder which is less acidic, but will provide a darker color and deeper flavor - Milk/Buttermilk: If you don’t have buttermilk you can swap in regular milk with some white vinegar or lemon juice (3/4 cup milk + 2 1/4 tsp vinegar/lemon juice) - Sour cream: You can swap Sour cream for Greek yogurt. Results will be similar, you’d just have a slightly lighter cake - Cooling: When I’m cooling my cakes while still hot from the oven I wrap them in plastic wrap and allow them to come to room temp, then I place it in the fridge overnight - - Stacking/Decorating: I like working with cold cakes since it’s easier in my opinion. I cut and stack my cakes while still cold #honeybakes2 #chocolatecake #matildacake #halloween #birthdaycakeideas

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