You know who you are. The ones who have been wanting to see what ridiculously healthy foods I eat erryday lol. Enjoy >>>
Pre-run
Before an easy run I’ll drink
16oz of Nuun Prime with caffeine, mixing in a generous splash of tart cherry
juice. If it’s a workout day or I’m starving I’ll drink Maurten 160 or half of
a Maurten 320 or consume a Maurten gel (with or without caffeine depending on
energy level).
Post-run breakfast
Breakfast consists of a
banana, bagel and protein bar. With my Nuun Recover and coffee of course. I
make my own whole grain pumpkin cinnamon bagels, toast one and top it with
reduced-fat cream cheese and pair it with a bar – ALOHA Chocolate Chip Cookie
Dough is my current favorite!
Lunch
Lunch is 2 slices homemade
whole grain bread, homemade soy and curry or teriyaki ginger tempeh/brown
rice/veggie bowl (~2 cups total), and a fat-free no sugar added Greek yogurt –
Oiko’s vanilla is my go to.
Snack/pre- 2nd workout
For my snack I eat granola
with dried fruit and nuts or an apple and almonds or cashews. While on campus,
I make sure to drink at least 64 ounces of water (adding a caffeine crystal
light in the afternoon and sometimes a Gatorade Zero packet if I’m feeling
extra dehydrated or want some flavor).
On the bike I like to drink
water (may be lemon flavored) or Gatorade Zero (8-16 oz). Higher end of
hydration is required when I bike an hour after half an hour of strength work!
Dinner
I like to unwind by starting
my dinner with a glass of red wine (rich in polyphenols, am I right?!). This is
followed by a refreshing glass of fresca and a salad. For salad green I enjoy Romaine
or mixed dark leafy greens with cherry tomatoes. I mix up the dressing but like
Greek with balsamic glaze a lot!
I often have leftovers from
the weekend or have prepped dinner in a casserole dish. Leftovers are usually
salmon and veggies or shrimp and pasta. I’ve been making Ground Turkey Eggplant
Parmesan a lot recently. Other favorites are Chicken Noodle Casserole, Turkey
Breast with Spinach-Feta Stuffing, and Marathon Lasagna (Shalane’s recipe of
course). Sometimes I’ll just heat up a chicken breast and make some whole wheat
pasta and top it with marinara and parmesan. I’ll pair these dishes with a
couple slices of whole wheat bread, topped with margarine and whole fruit jam.
For dessert I’ve been making
fruit soft-serve. I have a Yonanas machine where you simply add fruit, push the
top down, and out comes fruity cold deliciousness! I’m obsessed. Texture is
everything. My smoothies come out soupy or icy. This is so much easier – that
perfect soft-serve/froyo consistency. I’ll use a variety of frozen fruit,
bananas, cherries, berries, peaches, pineapples, mangoes. I’ll eat about a cups
worth, mixing in a packet of stevia, vanilla almond milk, or a spoonful of Greek
yogurt. I’ll usually pair it with some baked deliciousness. Right now, I’m
eating 2 or 3 Girl Scout Thin Mints.
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