When Mike was training for his Ironman last summer, I helped him focus on nutrition for fueling his long runs, swims, and bike rides. He would be gone for hours at a time and was often doing double days. It really helps to be aware of what you eat, how you eat it, and when you eat it – especially when you are putting your body to the test.
My primary resource has been “Sports Nutrition for Endurance Athletes” by Monique Ryan. This guide is easy, simple, interesting, and offers many practical meal plans and tips. Currently, I am training for the NYC Marathon on November 1st. It’s quite some time away, but I am trying to get off on the right foot by recalling our lessons of last summer. Nutrition plays a key role in helping your body recover after exercise. It’s important that you replenish yourself with carbohydrates, fluids, sodium and protein following intense exercise - and it’s best done within 30 minutes of completion.
This morning, I went out for a 10-mile run, and spent much of the time thinking about a recovery breakfast! My plan for yogurt, toasted almond granola, peaches (from my CSA!) and blueberries was making my stomach growl in anticipation. This granola is a new favorite; it’s made with olive oil. It’s a bit more savory than most recipes, which is balanced nicely by the tart, chewy qualities of the dried fruit. Try making your own granola, it’s a no-lose proposition - no additives, no preservatives, and it’s economical!
