“Born to Run” is a phrase surely to be used quite a bit come Marathon Monday. It will be mentioned by television personalities, printed by newspapers, and shouted and sung by spectators.It’s a common mantra for many of the 20,000-plus marathoners who travel to Boston, and Lynn’s own Kara Spera is no different, only she didn’t realize it until eight years ago.”I’ve been running regularly since I graduated from college in 2004,” Spera said. “I never really ran in my life before then. It’s just something I tried one day, and it was the greatest thing I ever did.”Spera didn’t run as a Ram at Lynn Classical and wasn’t a member of the Catamount track & field team while attending the University of Vermont. But despite her late start, the 29-year-old Spera is an experienced marathoner, and this, the 116th Boston Marathon, will be her first beginning in Hopkinton and sixth marathon overall.”It’s still a big deal. It feels like my first one,” Spera said.When asked for an ideal finish, she answered, “I can’t tell you the time I’m hoping for. I don’t want to jinx it.”Superstition aside, it’s safe to assume Spera is hoping to run her fastest time yet, and her progressively improving results throughout her marathon career bode well for next Monday.Spera’s first marathon came at the 2007 New York City Marathon, which she finished in five hours and 13 minutes, and her last produced her best time, three hours and 55 minutes at the Cape Cod Marathon in Falmouth this past October, with the Bay State (Lowell), Vermont City (Burlington, VT) and Stone Cat (Ipswich) marathons sandwiched in between.Her advice after five marathons: “Don’t go out for Mexican the night before.””As I started running more and more, I realized my body didn’t respond the same way if I ate bad things. Your diet can definitely affect your frame of mind or how your body feels. It takes some trial and error,” Spera said.”The night before I’ll eat pasta with sauce, but not too much cheese,” she said. “One regular serving gives me enough carbs to get through, and a bowl of Cheerios and a banana is my standard pre-marathon meal. I don’t want my stomach to affect me negatively, so I stick with safe foods. I get real carb-conscious a couple days before.”The vegetarian, who curtails her typical 35-miles-per-week running regimen three weeks prior to the big race, will begin hydrating a week before the marathon, and will utilize the water stations strategically placed throughout the route. Along with the water and blue Gatorade, her favorite, Spera will steal a jellybean or Swedish Fish candy for a little extra boost of energy whenever necessary.Come Patriots’ Day, Spera will be sporting plenty of Body Glide, a substance intended to alleviate chafing, her favorite Asics, a single good pair of socks, and if weather conditions meet her dream scenario – no rain, partly cloudy and 55 degrees – long shorts or capris and a light long-sleeved T-shirt.”They say dress as if it’s 15 degrees warmer than it actually is,” Spera said. “It’s really a game-time decision in terms of clothing so I’ll bring a few options and decide right before.”Regardless of her outfit, Spera will have her husband Paul, parents, friends, coworkers and family waiting for her at the finish line as she runs to raise money for Walk Boston, the first organization in America dedicated to making communities safer and more walkable for pedestrians. As of the date she was interviewed, Spera raised $2,000 but is looking for more help and support from anyone interested in aiding her or her charity.