Energize Your Workout with this Heartbreak Hill Juice

By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Spring training has begun for many teams and although Spring still feels very far away –  it snowed just about every day in New England this year!  Despite the winter weather, I see dedicated runners out each Saturday training for the Boston Marathon.  We live right around mile 13 and can see the route and runners from our porch.  Having run the marathon, to raise money for cancer research at Dana Farber Cancer Institute where I work, I know firsthand the challenge of training during a harsh winter for such a hard course.  Slushy, slippery streets, freezing bone-chilling winds, reckless Boston drivers, are all part of the training process.

This juice is the perfect way to energize before your long (or even short) run.  Beets are shown to help your body better use oxygen, meaning that it takes less effort to keep the same pace.  Natural compounds in beets like nitrate are also demonstrating they can help lower blood pressure.  Peak levels of beet’s performance boosting nutrients happen around 2-3 hours after drinking.  So, wake up with this refreshing juice then tie your shoes to hit the road and train.

Here’s to all the hard-core runners training in rain, snow, sleet or shine!  Many are running this year to show our strength and honor those tragically affected by last year’s bombings and many run to raise money for important causes like the fight against cancer.  We’ll be out supporting the runners this year with delicious orange slices and juice – look for us in April at mile 13 in Wellesley!!!

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  • 2 small beets (beetroot)
  • 2 oranges
  • 2, 1 in (2.5 cm) piece of ginger root
  • 2 leaves romaine lettuce (cos)


  1. Wash all produce well.
  2. Peel oranges and beets.
  3. Wash and slice ginger.
  4.  Juice lettuce first, tuck ginger slices into oranges then beets last to get the most yield.
  5. Serve and enjoy!


  • Beets – red cabbage, tomato
  • Oranges – grapefruit, pineapple
  • Ginger – lemon
  • Romaine – kale, spinach, chard (silverbeet)

Servings: 1

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

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