If you were going to put a label on mountain biker Georgia Gould, well rounded would definitely be the term. Between playing the banjo, raising two chickens, tending to her beehive and representing the U.S. in the London Olympics as part of the LUNA Pro Team this summer, she’s got a lot on her plate! To keep her eye on the gold and make sure she can reach her goals, Gould shared with us her five diet, fitness and time saving tips that have helped her along the way. Read on below to see how they’ve helped her make it to the Games.
1. Go hard on your hard days and easy on your easy days. Take recovery as seriously as you take training.
2. Anything is better than nothing. We lead busy lives and often it can seem hard to fit in a workout. Don’t scrap the whole idea of a workout if you are short on time. Instead, head outside for a walk. Again, anything is better than nothing!
3. Chop stuff! Cooking healthy is easy, but it can be time consuming. When you are short on time or tired we tend to grab whatever is fast, not necessarily the healthiest. When you do have some free time, chop up extra veggies and fruit and store them in the fridge so making a healthy stir-fry, pasta sauce or salad will be much easier. Have some nuts on hand too, they are a great snack when you need something quick.
4. Healthy can be delicious! So often healthy eating is portrayed as bland and unsatisfying, something we do because we have to, not because it actually tastes good. Take some time (it doesn’t take much!) to make your food taste good–you’ll be more likely to stick with your good habits if you don’t feel like you are depriving yourself. Below are two I always fall back on, and they are delicious!
Shrimp Tacos: Toss raw shrimp with salt, pepper a pinch of sugar, coriander and chili powder in a skillet over medium-high heat. Cook shrimp until golden on one side, flip them over and turn off heat. Put shrimp on tortillas with beans, lettuce and salsa, or add leftover sautéed veggies.
Salmon Cakes: Mix a can of salmon with an egg, cracker crumbs, mustard capers and fresh or dried herbs. Shape into patties and sauté in pan until browned.
5. Love leftovers. I usually cook more than I need to for each meal. If I am roasting some sweet potatoes, I’ll double the recipe and use leftovers for a meal the next day. Extra sautéed veggies are great in tacos, burritos, salads, quesadillas or sandwiches. Leftover steak or roast chicken is delicious on a salad. Leftover rice or cooked grains like quinoa can be tossed with some fresh or cooked veggies, oil and vinegar to make a quick cold grain salad. Get creative!