Sprint 2 the Table

Appetites and Adventures

Protein Lassi

By

Is everyone else getting all of this rain?!

 

I got all dressed to run this morning and realized it was POURING. #fail

It did eventually let up and I headed out… only to realize that my Achilles is not totally healed.  Oops. So I’m writing this with my trusty bag of frozen peas. 🙂

Stats:

  • Distance – 4.5 miles
  • Time – 38:01 mins
  • Pace – 8:45 mins

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Post-run I enjoyed a savory Protein Lassi that was an appropriate pre-cursor to dinner.

A lassi is simply a yogurt-based Indian drink.  They can be savory, salted, or sweet.

 

They have green smoothies in India too!

Lassi’s are the perfect compliment or end to an Indian meal since the yogurt (and fruit if using) calm your palate after all the spicy, strong flavors.

It seems that everyone has been making them lately!  My Protein Lassi isn’t as sweet as the commonly-seen mango, but I loved the savory flavors and the lightness of it (recipe at the end).

 

Why was my lassi a good pre-cursor to dinner?  I went to see Avenue Q (HILARIOUS!) last night, but prior to the play we hit up a local Indian restaurant called Planet Bombay (451 Moreland Avenue NE, Atlanta, GA 30307; 404-688-0005).

Funniest. Play. Ever.

 

If you haven’t seen this play (and aren’t easily offended), I highly recommend it!  Do not take your grandparents.

 

Back to the Planet Bombay…

 

My friend got the meat combo plate:

It cane with spring rolls, rice, naan, Chicken Saag, Chicken Tikka Massala, and some sort of beef dish (maybe Bhuna?).

The spring rolls and rice were boring, but the Saag and Tikka were really good!  The naan was on with right track with a bit of char, but it didn’t quite get to the point of awesome with the texture.

 

I chose a Tofu Tandoori:

The tofu itself was delicious.  It was done in a marinade of yogurt, lemon juice, and “special” tandoori sauce and was served on a sizzling hot plate with onions (side note: I love burnt onions… these made me happy).  The texture of the tofu was amazingly fluffy and the spice-level was just right for me.

It came with a side of rice, cucumber-yogurt dip, and roasted eggplant and zucchini in a tomato sauce.  They were just ok.

 

What was really, really good was the side of spinach rice (the green and white mound behind the tofu pictured above).  It was a Basmati rice cooked with a lot of spinach, onions, and butter. Delish.

 

At the end of the meal they brought out a bowl of fennel seeds that appeared to have Nerds sprinkled in it:

 

We couldn’t figure out what to do with it!  Does anyone know?!

_____________________________________________________________________________________

 

Savory Protein Lassi

  • 1/4 C Greek-style yogurt
  • 1 C ice water
  • 1 scoop vanilla protein powder
  • 1 C spinach
  • 1/2 tsp coriander
  • 1/4 tsp ginger
  • 1/4 tsp rosemary

 

Put it all in the blender and mix until smooth!

Note: I would have added cardamon too if I’d had it on-hand.

***

Avenue Q is my new favorite play.  Those Bad Idea Bears had me rolling with laughter!

Have you seen Avenue Q?  Did you love it?

Are you a fan in Indian food? (Clearly, I cannot get enough.)


Spinach Squash Soup and WIAW

By

Thanks for all the well-wishes about my Achilles!

 

I’m taking it easy. *le sigh*

It still hurts, but the pain isn’t as sharp anymore.  Well, it wasn’t so bad until I tried for a new max set of push-ups (are you doing yours?!).  And then I did this tricep workout (minus the sprints).  I suppose those activities use the Achilles for stability purposes… lame.

 

Back to resting… and entertaining myself by making soup!  I could hardly wait for WIAW to share it. 🙂

Happy #21 to WIAW!

 _______________________________________________________________________________________

Breakfast

I  had to do a repeat!  It’s rare, but the oh-so-good Zucchini Oatmeal lured me in 2x in as many days. 🙂

I was a little sad when the bowl ended

 

 

Lunch

Did you know one sweet potato packs more fiber than a serving of oatmeal?!

 

Brussels, sweet potato with my homemade spiced almond butter, and coconut curry tempeh.

I <3 pretty food

 

Aren’t those brussels pretty like flowers?!  #bigdork

There was also going to be a pile of kale chips… but I burned the you-know-what out of them.  Whoops.

 

Snacks

Avocado Protein Shake with chocolate protein powder (don’t knock it til you try it!)

That’s my chocolate cookie sinking in the middle

The last bit of the orange blob deliciousness – i.e. Butternut Rosemary Hummus:

Still just as good – eaten with spelt pretzels, cherry tomatoes, and celery

Dinner

Have you ever heard of a Delicata Squash?  I had not until a recent trip to the farmer’s market.

 

Further research revealed that it is an heirloom squash.  It is, indeed, delicate.  Small-ish and probably less and 1/2 a pound in weight.  I’d compare it to a butternut squash, as it is on the sweeter side of the squash family.

Like other winter squash, it contains a ton of Vitamin A, carotenoids, and can act as an anti-inflammatory.

I read that you can eat the skin (it’s much more thin that that of a butternut), but I opted to peel mine since it was being used for a soup.

Did you think I’d repeat the entire day?  *Gasp*

 

I made a Spinach Squash Soup!  It was filled with all sorts of vitamins, a little heat, and some fantastic flavors like…

Roasted garlic. The other day I posted about roasted garlic and the secret to always having it on-hand (I roast several heads at once and freeze it).  Today was a perfect example of that idea paying off.  Regular garlic would certainly work here (though I’d cut back to 2-3 cloves), but the depth roasted garlic adds was a perfect accent in this soup.

Served with more socca.  I’m an addict.

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Spinach Squash Soup

(Inspired by this recipe from 101 Cookbooks)

  • 1 T habanero-infused extra virgin olive oil (I use Sweetwater Growers’ version)
  • 4 cloves roasted garlic, chopped
  • 1/2 medium yellow onion, roughly chopped
  • 1/2 tsp salt
  • 1.5 tsp cumin
  • 1/2 tsp coriander
  • 1 Delicata squash (~1.5 C), cut into 1 in cubes
  • 1 medium zucchini (~ 1C), roughly chopped
  • 1 C chicken or vegetable stock
  • 2.5 C fresh spinach leaves, loosely packed
  • Juice of 1/3 lemon
  • S+P, to taste

 

In a large, thick-bottomed pot over medium-high heat, add the olive oil.  Add the garlic and onions and saute 1-2 mins, just until soft.  Add in both squash, stock, and water.  Stir to combine, also adding salt, cumin, and coriander.  Bring to a simmer and cook ~15 mins until squash are soft.

Stir in the spinach, allowing it to just begin to wilt.  Stir in the fresh lemon juice.  Remove from heat and puree with a hand blender until smooth.  Taste, adjusting seasonings as desired.  Ladle into bowls, top as desired (I used tomatoes, pepper, and nutritional yeast), and serve.

Note:  If you don’t have habanero olive oil, don’t skip the heat – this soup would definitely be too bland without it.  Add a couple of diced jalapenos (or pepper of your choosing) when you toss in the onion and garlic.

Makes 2.5 cups.  (I wish I’d doubled it to make 5!)

***

What are you eating for WIAW?

Are you a good “patient” when it comes to resting after an injury?

 

WIAW Pride

By

Happy WIAW! (What I Ate Wednesday)

There seem to be a lot of posts lately where people are talking about their accomplishments.  I think that’s awesome!

 

The part that makes me sad is that many of these posts are pre-faced with something along the lines of:

“I don’t want to sound like I’m bragging…”

Or:

“Not to sound full of myself…”

 

Why do we have such a hard time sharing our “wins?” Charlie Sheen certainly didn’t and he isn’t even a winner.


Maybe it’s a female thing.  Not to stereotype, but I have never heard a dude apologize or hesitate before talking about a success.

Women tend to be raised to support and nurture.  Society tells us we are “caretakers.”  This doesn’t have to mean we need to keep it to ourselves when we’ve accomplished something!  We are allowed to be proud of ourselves and receive support and kudos from others.  Personally, I love sharing in your successes and cheering you on!

 

Share a personal success one person today.  I dare you.

______________________________________________________________________________

Today I am proud of myself for 3 reasons:

  1. I got out of bed and ran twice as far as I promised myself I had to
  2. I remembered to take pics of everything I ate for WIAW!  (Yes, I take my pics on Tuesday… I’m told that’s ok. 🙂 )
  3. I made some serious deliciousness with the other half of my butternut squash

 

Here’s the story of my 3 prideful moments on what I’m now creatively dubbing Terrific Tuesday:


1. Run

Promising low mileage is one way I coax myself out of bed for morning runs.  I don’t really enjoy going right from the bed to the street (that’s what she said), but on work days I don’t have time to chill first.  So I make myself promises:

“If you get up, you only have to run a 5K. It will be easy.  Get up!”

 

I had some verrry filling Mexican last night, so I didn’t need a snack other than to take my B-12 (awesome AM energy booster) before taking off.  Apparently this was just what the Dr. ordered for me today.

 

Stats:

  • Distance – 6 miles
  • Time – 49:22
  • Pace – 8:20

 

I think that’s my fastest time yet at this distance!  Admittedly my leg was shaking on the brake pedal while driving to work, but in a good “I pushed myself” way.

 

2. WIAW

 

Typically I realize half way through my food-eating for the day that I’ve forgotten to take pics of everything I ate.  Not the case today!

 

Breakfast:

My name is Laura and I am chia pudding-obsessed.

Blackberry Almond Chia Pudding

A few days ago I made Peach Cobbler Chia Pudding.  I’ve also done Banana Cashew Chia Pudding.  Today was Blackberry Almond Chia Pudding.

My favorite so far is still the Peach, but this was not bad.  I added a bit of butter extract which make it more pie-like.  Not bad at all, my friends.

Because everything tastes better in a martini glass

 

Blackberry Almond Chia Pudding

  • 1/2 C blackberries, cut in half
  • 1/4 C unsweetened vanilla almond milk
  • 1 T almond butter
  • 1 T chia seeds
  • 1/4 tsp butter extract
  • 1/2 tsp cinnamon

Place all ingredients in a bowl and mix well, mushing blackberries slightly in the process.  Store in refrigerator overnight.  In the morning, stir and enjoy!

 

Lunch:

Eaten at my desk, but it was so good I didn’t care.

Roasted Butternut Red Pepper Lentils

Leftover Roasted Butternut Red Pepper Lentils… which may have been even better than they were on day one.  The flavors had a chance to meld, I topped it with the last bits of fresh mozzarella… and I was one happy camper luncher.

Snack #1:

Celery and a freebie PB packet

 

Snack #2:

Peanut Butter Creme-filled Chocolate Newman-O's

Yesterday I got these in the mail from Mary @ Bites and Bliss.  I won a recent giveaway she hosted… talk about bites OF bliss.  What could be better than FREE Chocolate + PB cookies!?

Dinner:

Easy salad with a couple more of my little kid hidden veggie Chicken Bites.

Simple Salad with Chicken Bites

Snack #3:

Chocolate-Banana Green Creatine Protein Shake w/ Fiber

AND…

3. Serious Deliciousness

Newman's Own Spelt Pretzels and...

 

What exactly is that yellow-orange glob of tasty with my spelt pretzels?  Check back tomorrow… *insert evil laugh here*

***

Happy WIAW/Hump Day!

Share your win with me!  What have you done lately to make yourself proud?


Can You Hear Me Now?

By

Have you guys been following the cell phone news?

 

They may cause brain cancer.

 

Lovely.  As someone who spent the better part of college with a phone glued to her ear, I’m not amused.

 

I turned to NPR (dork).  Apparently the culprit is the radio frequency electromagnetic fields cellphones give off.  They could be carcinogenic.  Could be.

Know what else could be carcinogenic?

  • Coffee
  • Pickled Vegetables
  • Alcoholic Beverages
  • Ultraviolet Rays
  • Talcum Powder
  • Hormone Replacement Therapy

 

Basically, I’m a goner.

 

Honestly, I don’t like talking the phone anymore.  Can you grow out of that? I use mine primarily to text and email.  And tweet.

___________________________________________________________________________________

In happier news, I’ve had a great time this week eating green foods!  Despite how it may look from the smorgasbord I posted yesterday…

 

1. Tami’s Green Gazpacho:

 

My modifications included the addition of 2 jalapenos, using a whole cup of  cilantro, and reducing the water by a cup.  I also bypassed the bread and topped it with Greek yogurt (which was amazing!).

Next time I’d reduce the salt a bit, but other than that it was a fantastic summer soup. The perfect cool lunch with insanely hot weather!

 

2. Salad… con mucho color.

 

I had some fresh mozzarella left over from my Peach Caprese Salad, so I used that to make this Spinach–Carrot–Tomato-Caprese-Salad.  With hummus.  And… an embarrassing item.

See the falafel-looking things?  Those are “Chicken Bites.”  They are made by a company called Happy Bites.  They make sneak veggies into their frozen kids snacks… yes, I’m almost 28 and I buy over-priced children’s foods. You can find them at Whole Paycheck Foods… the Veggie Tots are good too.

 

3. Averie’s Avocado Banana Ice Cream.

 

You guys know I love avocados in smoothies – it makes them deliciously creamy.  Why not in ice cream?  I trust Averie.

Did I mention it’s VEGAN ice cream?

I used So Delicious unsweetened vanilla coconut milk, omitted the sugar, added 1/2 a packet of Stevia, and used maybe 1/2 C of ice cubes.  My Magic Bullet blended it like a champ.  Then I threw it in my mini-ice cream maker.  And immediately devoured 1/2 of it.  Before dinner because I’m not a Happy Bite-eating kid.

***

I’m off for a morning run before A) it reaches 90 degrees and B) Souper Jenny’s Underground Supper Club tonight. It’s so underground that I don’t even know where it is or who the chef is yet!

Do you like to talk on the phone? Will you change your usage habits in light of the potential cancer-risk?


What I Ate Wednesday II

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Let’s talk protein powder.  

I use it a lot.

Looking at my restaurant food pics, you’d think I was a bigger meat eater.  However, at home I rarely eat meat.  My diet is more plant-based.  This means I have to work hard to get in the protein I need.

The usual suspects are all staples in my diet: tempeh, tofu, lentils, quinoa, eggs, greek yogurt, etc.

Tempeh Crab-Free Cakes (click for recipe)

I also lift weights 4 times a week.

After a weight workout it’s generally recommend that you get 20g of protein within 30 minutes in order to help build muscle and aid in recovery.  Sometimes that’s hard to do on the go, so I use protein powder. You can add it to virtually anything!

Shakes:

Pineapple Upside-down Shake

…or in oatmeal:

Banana Almond Butter Overnight Oats

Tonight I’m trying a new (to me) form of protein: Casein Protein Powder.

More on Casein:

  • It makes up 80 percent of the protein in cow’s milk
  • Helps further build muscle mass
  • Moves through the digestive tract slower than whey protein
  • Is ideally taken before bed since the majority of muscle repair/regrowth happens when you’re asleep (slooooow release of protein thru the night –> better muscle recovery)

Many women balk at the phrase “build muscle.”  Truth be told, most women have to work very, very hard to build muscle.  Lifting weights and taking in some extra protein isn’t going to make you look like this.*

*Not that there is anything wrong with wanting to look like this.  To each their own.

AND an extra pound of muscle can burn 50-100 calories per day!

On to the brilliant Peas and Crayons’ What I Ate Wednesday! Eats from Tuesday.  And yes, it involves protein powder. 🙂

Breakfast:

This was a quick, protein-filled, late-to-work-and-eaten-in-the-car breakfast.  It tasted like banana pudding on bread.  For real.

Banana Pudding Bread

  • 2 slices Ezekiel bread
  • 1 banana
  • 1 scoop vanilla protein powder
  • 1 T unsweetened vanilla almond milk

Toast the bread.  While toasting bread, mush up your banana and mix with protein powder and milk (you can adjust liquid depending on your consistency preference).

Spread the banana deliciousness on your toast and enjoy!

Lunch:

I really love when there’s just the right amount of spinach left to make a salad right in the container.  So.  Easy.

In my salad:

  • Spinach
  • Cucumber
  • Black beans
  • Radishes
  • Carrots
  • Sprouts
  • Salsa

Dinner:

This Sweet Potato Kale Pizza was one I bookmarked to try months ago. It was worth the wait.

My modifications were few:

  • Halved the recipe to make one big pizza
  • Instead of massaging the kale with the EVOO mix, I used Madras sauce
  • Cherry tomatoes instead of slicing a large one (roasted them on the pizza perfectly!)
  • Parmesan rather than “raw” parm

This was ridiculously filling satisfying.  I’ll be doing this again and experimenting with other toppings!  (I’m thinking coconut butter and garam masla next.)

Check out the recipe by Callie @ Rawxy here.

Snacks:

Items I forgot to take pics of include…

  • Chocolate Toffee Think Thin Bar
  • Celery + Hummus
  • Blueberries
  • Almond milk

Apparently I’m in the mood to list things today…

***

Do you use protein powder?  Have you ever tried Casein?

How else do you get your protein?

Guacamole Shake

By

Wayyyy back in February my jaw was freshly broken and I was sad.

I couldn’t run, lift, skate… CHEW.  Every time I moved my mouth, I could feel bones moving.  It was creepy.

Looking back at my posts, I’m kind of proud of myself.  On February 8th, I posted my goal race schedule.  I wanted to do the Tough Mudder (4 weeks post-break!) and 3 5Ks by April 16th.

I tore up that 14.1 mile Tough Mudder March 12, then placed 2nd in my age group and set a PR 2 weeks later in the Miles for Smiles 5K.

Then I ran the Sweetwater 420 5K on April 16th… after walking 4 miles to the start line.

 

The next week I placed 2nd in my age group again and set another PR in the Beat the Street for Little Feet 5K!  24:13 was the official time. 🙂

I can’t believe that less than 4 months after the break, I have run the hardest race of my life (Tough Mudder) and shaved 3-4 mins off of my 5K time.  How cool is that?!

Say what you will, but simply writing down goals has power.  Even if you forget you did it until 4 months later.

I just realized I don’t have another 5K planned… maybe Memorial Day weekend?  Anyone know of a good one?  My May schedule has filled up FAST.

After making that Mexican Oatmeal yesterday in honor of Cinco de Mayo, I decided every meal should involve spice.

And tequila.

Kidding!!!

Lunch really was that scramble though.

A Me-Egg-ican Scramble:

  • Mexican Smartground (leftover from WIAW)
  • Egg whites
  • Shallots
  • Jalapenos
  • Kale
  • Pineapple
  • Salsa
  • Cumin, salt, and pepper

The pineapple was actually good in it!  Think pineapple salsa.

Post-run snack was a protein shake.

Served in a pint glass and in the lovely shade of green.  Like a margarita.

Topped with a crumbled Citrus-Spiked Granola Bar. (It freezes beautifully, btw.)

Guacamole Shake

  • 1 scoop vanilla protein powder
  • 1/4 frozen avocado
  • 1/2 frozen banana
  • 1/2 frozen kale
  • 1/2 C unsweetened vanilla almond milk
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/4 tsp chili powder
  • Squeeze of fresh lime
  • water + ice, to taste

Put  it in a blender, blend until smooth, and enjoy the thick, creamy deliciousness.

Then there was dinner.  Grilled cheese night at Souper Jenny!

Jenny usually only opens for lunch and serves up soups, salads, and a couple of cold sandwiches.  Her menu changes daily, so everything is fresh and creative.

Thursday nights she stays open late and features 2 grilled cheese selections.  Tonight was a Cinco de Mayo special: Ham, Avocado and Mango with Monterey Jack on a Jalapeño Cheddar bun.

Grilled panini-style, this was a crispy, gooey Cinco de Mayo win.

So was the fro-yo I chased it with. 🙂

***

Happy Friday!!!

Do you write down your goals?

If so, do you notice a difference in achievement when you physically write them?

What I Ate Wednesday

By

Jenn @ Peas and Crayons hosts a weekly event called “What I Ate Wednesday.”

 

Basically, you post the foods you ate any day of the week.  It’s a fun way to see what others are creating and share your own concoctions!

 

Below is what I ate Tuesday (obviously not today since it’s barely Wednesday).  It was a fun day… one of my snacks involved picking out my mom’s Mother’s Day gift!  Mamma occasionally stops by the blog, so that will have to remain the “mystery snack” for now! 🙂

 

Breakfast:

Mocha-Banana Shake

  • 1/2 dark chocolate EAS (protein drink – you could sub milk + cocoa or chocolate milk)
  • 1 scoop cookies & cream protein powder (GNC)
  • 1 tsp maca
  • 1/2 C coffee
  • Banana
  • 1 C spinach
  • 1/2 tsp cinnamon
  • Sprinkle of guar gum

 

Blend and slurp it up!  Topped it with a chocolate-carrot muffin mini that I’m still working on perfecting.

 

I’m definitely doing this again – it was the first time I used my leftover coffee in a shake and I loved the addition!


Lunch:

I made this Big Green Salad a few weeks ago and didn’t post it – arugula, spinach, and cucumber with oven-roasted shallots, asparagus, artichokes, and edamame.

What I actually had was a blah salad from the work cafeteria topped with over-cooked grilled chicken.  It was over-riced and not worth a pic.

Snacks:

I love these Think Thin mini-bars.  They are a great mid-afternoon chocolate-fix with 6g protein and 0g sugar.

 

A handful of walnuts…

dipped in …

Doesn’t everyone dip their nuts in nut butter?!  My walnuts went fabulously with my homemade Spiced Almond Butter.

***Insert mystery snack here***

 

Dinner:

Mexican Scramble

  • 1/2 C egg whites
  • 2/3 C Mexican Smart Ground “beef”
  • 2 T shallots
  • 1 small jalapeno
  • Cumin, coriander, S+P (to taste)

Saute the shallots and jalapeno.  Add “beef” to pan and saute 5-6 mins.  Season to taste, remove from pan, and set aside.  Place egg whites in pan and cook halfway (~1-2 mins on med heat).  Add “beef” mixture back to pan, stir into egg, and continue cooking until eggs are just done.

 

My scramble was served over a bed of spinach and topped with Mamma Pea’s aptly-named Mmmm Sauce.  With a side of carrot sticks.

“Fake” meat can be hit or miss.  I definitely eat it on occasion, and have tried out many different brands.  This one was pretty good!

 

Late-Night Snack:

 

I had a sample package of Cascadian Farm’s Cinnamon Crunch cereal from a race give-away that was calling my name.  It was a tasty dessert-snack with unsweetened almond milk.

 

Nightcap:

Yogi’s Kombucha Hot Tea.  Delish!

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What did all this tastiness fuel?

  • 30 mins of leg work this morning
  • 1 crazy work day
  • 40 mins of intervals this evening
  • 75 push ups

***

What did YOU eat?

Have you gotten your mom a Mother’s Day present yet?

Better not forget!


I’ll Have a Pint

By

…of KOMBUCHA!

 

My crazy schedule has left me lacking in the grocery department.  Thank god for frozen kale – otheriwse I’d be eating normal-colored non-green smoothies! 🙂

I’ve been without my beloved Kombucha since last Thursday.  After pushing it with a looong (for me) run Sunday (and the travel, which always messes with my… ahem… digestion), I needed a stiff Kombucha to help my body chill out.

On my way to pick up my boss from the airport this morning, I remembered Lee telling my they have Buchi on tap at Whole Paycheck Foods.  It was screaming my name.

Fire is my flavor of choice

My bosses know of my food-love and let me pick the dinner spots when we’re all in town.  Tonight I chose Empire State South.  A (very worthy) repeat for me, but new to them.  Check out my brunch review here.

Tonight was another stand-out meal:

House Charcuterie – my fav was the Deviled Rabbit

Wild Ramps with warm mortadella, english peas, lemon

Blurry Strawberry Gazpacho with pickled shrimp

 

***Insert pretend picture of my entree: Riverview Pork Loin served with pickled WG tango celery, kale and spring onions***

Dessert barely survived long enough for a picture:

Fried Strawberry Pie with picked strawberry and buttermilk ice cream

This Strawberry Fried Pie was one of the best things I’ve eaten in a long time.  The dough was more beignet-like than greasy fried pie.  A crunchy sugar coating on the outside was perfectly balanced by the tang of the buttermilk ice cream and pickled strawberries.  I’ll be dreaming about this for days.

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Last night I cam across an article about the ideal percentage of carbs and protein for athletes in the Phidippidies (my favorite local running store) newsletter by Nancy Clark, MS RD CSSD.

Carb Tips:

  • Ingest 2.3-3.2 g of carbs per pound of body weight for 1 hour/day of moderate cardio exercise
  • During longer runs (1 – 2.5 hours), aim to take in 30 – 60 grams of carbs/hour (120 – 240 calories)
  • It takes the body 24-36 hours to replenish depleted glycogen stores post-exercise (assuming no running in that time)
  • For runners that struggle running with food on their stomach (me!), swishing a sports drink around in your mouth pre-run “This sends a message to the brain that energy is forthcoming and you’ll feel more energetic. Swishing can enhance performance by 2% to 3% if you are exercising on empty.”

 

Protein Tips:

  • In order to best develop muscle, athletes do need more than the 0.4g protein per 1 lb of body weight.  Aim for 0.5 – 0.8 g protein per pound (if you’re trying for bulk you’ll need more… this is geared to runners!)
  • Eat 20 g of protein within 30 mins of weight/resistance work to maximize benefits. Don’t stop there though – “the highest rate of protein synthesis is 3 to 5 hours post-exercise”
  • They don’t necessarily recommend buying a whey protein supplement.  Like any nutrient, it is best consumed in the course of a balanced diet… HOWEVER, many of us who eat a more plant-based diet may need a supplement.  I’m holding fast to my morning post-workout protein shakes!

Read the full article here.

***

Do you pay attention of the carbs/protein you take in?

I recommend tracking your protein intake for at least a day.  I was shocked to see I need about 20g more!


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