Written on November 1, 2013 at 1:56 pm , by Lauren Cardarelli
Granola-topped yogurt or smoothie? Power bar or peanut butter on toast? Coffee or juice? Why is it that, come race day, we always question fueling? Lucky for those running in this weekend’s New York City Marathon (and anyone else looking to tackle a big race anytime soon), we got the 26.2 diet dirt from sports nutrition expert Ben Greenfield. The coach, ex-bodybuilder and Ironman triathlete is the go-to pro on prepping for peak performance. Here are Ben’s top five tips on eating for the run and recovery. Hint: Carb-loading isn’t all that it’s cracked up to be.
Stick to what you know. OK, you’ve heard this before, but according to Ben, many athletes still break down mentally and try something out of the ordinary the week—or even day—of the race. Not a good idea. “Do exactly in the race as you have practiced in training,” he says. “Remember to train with what you’re going to use in the race about four to six times before the race. That’s what it’s going to take to train your gut to get used to the fuels you plan on using.”
Carbs: A yes…sort of. “If athletes limit carbohydrates, then taking in extra during race week become far less important,” says Greenfield. Should you decide to nosh on a bagel or big bowl of pasta, two to three days prior to the race will do the trick. Ben’s easy-to-digest suggestions: sweet potatoes, taro and white rice. (Phew, I guess we can still use the excuse that we’re carb-loading…)
Rule of yum. When it comes to pre-run drinks, err on the side of caution. “Juice is simply empty calories that actually has potential to cause blood sugar spikes,” explains Greenfield. But what about java? Stick to just one cup, so long as you have sipped on it prior to a long run in the past. No one wants an unplanned porta potty pit stop.
To GU or not to GU? That is always the halfway point question, and according to Greenfield, energy chews/replenishers may not be as necessary as you think. “The more sodium you take in, the more your kidneys are going to push out,” he says. Opt for electrolyte capsules such as Athlytes, Endurolytes or Salt Stick instead of the sugar-laden stuff. Effervescent tablets like Nuun or GU Brew are also good options.
Recover like a champ. The old school ways of thinking—foam rolling, ice bath, massage, post-workout shakes—are instilled in our brain for a reason. They work! In addition, Greenfield suggests a few options that may not have crossed your mind. “I’ve found the occasional acupuncture session to be an incredibly useful method for everything from nagging aches and paints to full-blown adrenal fatigue,” he admits. Another tactic to consider? Deload (also known as an easy “recovery week”) every four to eight weeks, according to Greenfield. Hey, it can actually improve your fitness levels, especially since it takes a minimum of 72 hours to recover from a tough run.
Still concerned about what to eat the morning of your race? Greenfield suggests blending (it’s easier on your digestive system!) an energizing kale smoothie with coconut water or coconut milk. “Blending or juicing helps to pre-digest the food so your body doesn’t have to work as hard during digestion,” he says. This frees up precious energy for you to devote to your stride! For efforts greater than three hours in duration, add 20-30 grams of protein powder to the mix (Ben’s fave is Mt. Capra’s DEEP 30 protein). Ben also swears by ATP energy sources like X2Performance to naturally increase energy, enhance endurance and improve recovery. Best of luck this weekend, runners! You’re going to kick major asphalt.
Now tell us: How do you fuel up for a big race?
Written on September 5, 2013 at 10:43 am , by Lauren Cardarelli
Need to stir up your go-to healthy eats? Robin over at Knead to Cook has what you crave—muffins, cookies, pies, you name it—without the guilt. And whoa, it shows! The fit mom who sticks to an impressive six-day workout regimen (three days running, the other three hitting the gym for cardio and lifting) cut down on sugar and recently lost over 30 pounds, making major PR strides. We’ll have what she’s having! From lightened-up, homestyle Italian dishes to perfect pre- and post-workout fuel (check out her addictive No-Bake Energy Balls below), this gal cozies you up to her table like you’re a part of the family and proves that nutritious cuisine can taste good, too.
My favorite way to workout: Running, especially in the fall and winter. I’m definitely a cold-weather runner.
My biggest motivators: My two daughters. I want them to look at me as an inspiration for what is possible. They shouldn’t use age as an excuse—ever!
My favorite fit snack: Non-fat Cabot cottage cheese. It’s packed with protein and I mix it with Justin’s almond butter; it’s such a treat! I cannot get enough of it.
Motivational mantra: “No one ever drowned in his own sweat,” by Ann Landers. I actually have it written on the chalkboard wall in my kitchen and I look at it every single day.
My “I did it” moment: Even after running a marathon, my biggest “I did it” moment was recently, at the Beach to Beacon 10K, when I ran it in 49:01. That’s my fastest race time yet, thanks to my recent 31-pound weight loss.
No-Bake Energy Balls
- 1 c old-fashioned oats
- 1 c toasted coconut flakes
- 1/2 c dark chocolate chips
- 1/2 c almond butter (or whatever nut butter you have in your pantry)
- 1/2 c flaxseed meal
- 1 Tbsp chia seeds
- 1/3 c + 1 /4 tsp raw honey
- 1 tsp vanilla extract
- Pinch salt
Mix together in a bowl and refrigerate for 45 minutes. Remove and roll into balls. (Robin uses a small scooper!) Place in an airtight container to refrigerate for 5-7 days, although they will most likely be long gone before that!
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