This morning’s breakfast was so pretty that I had to take a picture of it with my phone.
Special K Protein Plus with 1% milk, a diced peach and a sprinkle of Special K Granola. When I’m training for a race, like a half marathon, I love filling up on a mix of protein and fiber in the morning to keep me feeling full. But if you ask me, I think that’s a good formula for any active person.
Smart nutrition can give you an edge, especially if you are training for a race. Here are two books I’ve been reading to learn more about the topic.
The Athlete’s Palate Cookbook is a great resource if you’re looking to better adapt food into your running program. For example, they have a Barley Risotto dish that’s ideal during training and an Asparagus Omelet in a Dill Polenta Crust for a recovery meal. I’m also in the middle of…
The Runner’s World Runner’s Diet is all about general nutrition for runners (duh!). Most people think that runners are “thinner than a garden hose.” So why do so many of us have trouble shedding pounds? The main reason is that we think we are burning more calories and eating fewer calories than we actually are.
I have been guilty of this myself. I’ll grab a handful of chocolate covered peanuts before a 5-mile run, when really I probably don’t need anything if I’m having a normal meal afterward. Yes, some of the information is common sense, but it’s nice to have someone lay out all the facts. Since I’m probably a quarter to a third of the way through, I’ll let you know what I think when I finish the book.
Still, there are times when you do need to refuel before or during a run. I found this link on Runner’s world for DIY energy gels, sports drinks and energy bars. These items tend to cost a bunch (like $1.19 for one GU). Did you know you can actually substitute those little jelly packs that you’d get a diner?
I’ll be taking a blogging hiatus for a few days because I’ll be in Madison tomorrow and Saturday for the Wisconsin Cheese Tour, sponsored by the Wisconsin Milk Marketing Board. We’ll be touring a bunch of cheese factories and farms (including Uplands, Hook’s and Chalet), visiting the famed Dane County Farmers’ Market, dining at The Madison Club and enjoying brunch at Graze with James Beard Award-winning chef Tory Miller. The perks of living in Wisconsin, I tell ya.
Question: What is the funnest tour you’ve been on?
What are your favorite pre- or post-running foods?