Therefore, the opportunity that many of us have to use our body for sports is something that should not be taken for granted. So rather than making training and racing your life, it is important to recognize that training and racing is your lifestyle. A lifestyle that is given to you because you are healthy and well enough to train and race in your sport of choice.
You can't out-train a poorly planned diet. If your body does not receive the necessary nutrients to stay in optimal health, there is no way that your body will perform and adapt during exercise like you desire.
So rather than spending all of your energy, time and money on sport nutrition products, training plans and expensive equipment, consider the power of food to fuel your active lifestyle.
In 6 days I will be doing my 6th Ironman. My diet has not changed throughout this IM journey from what I normally eat on a day-to-day basis without training for an Ironman. The only thing that changes with training is my sport nutrition as I always adjust what I eat/drink before, during and after training based on my workout load/volume and intensity. I always fuel my body before workouts, I always fuel during workouts and I always fuel post workout but what and how I fuel differs depending on the training.
What never changes is my appreciation of real food to fuel my muscles, brain and body. It not only helps me prevent disease but it tastes good and leaves me satisfied and happy.
I wanted to use this blog to share a few of my recent creations that have been fueling my Ironman journey. Enjoy!
Cooked pasta and macaroni noodles
Red bell pepper (sliced)
1 can tomato Parmesan soup
Nutritional yeast (~2 tbsp)
2. In casserole dish (rectangle) pour can of soup and add veggies. Cover with noodles (about 1/2 cup per person) and sprinkle with nutritional yeast.
3. Slice a few pieces of cheddar brick cheese to place on the noodles and season with your choice of herbs/spices.
4. Bake for 45-60 minutes or until noodles are crispy.
PB&J morning eats
2 slices whole grain bread
Smuckers Natural PB
100% Fruit jam
Raisins, walnuts and honey
Greek yogurt plain (0% Chobani or Fage are my fav)
White and sweet potatoes (sliced)
Mixed whole grains (cooked - I mixed brown rice, spelt berries and wild rice and cooked for about 90 minutes)
Red bell pepper
2. In casserole dish, place veggies and tofu and bake until soft (they won't brown in the glass dish).
1 large eggplant - sliced
Firm tofu (crumbled before placing in dish)
Corn (from the cob, cooked and then sliced off)
2. In large casserole dish, light coat with a little olive oil before layering.
3. LAYERS: Eggplant, marinara, tofu, corn, spinach, garlic, nutritional yeast. Repeat. Then top with a little cheese.
4. Bake for 30-45 minutes or until eggplant is lightly brown and soft.
Tofu (grilled on skillet in a little oil until brown)
Risotto (or jasmine/orzo)
1. Grill tempeh on skillet on medium heat in a little olive oil.
2. Cook quinoa according to package (1:2 ratio of quinoa to water) while tempeh is cooking.
3. Slice fruit and steam broccoli.
Corn on the cob
Hard boiled egg
2. Prepare quinoa while veggies are cooking.
3. Cook corn in microwave (husks removed) for 7-10 minutes or until cooked.
Season with your choice of seasonings.