……or should I call this “Salty Snacks for Endurance Athletes?
It is hard to believe that my big race of the season, the Lake Placid Ironman, is less than 11 weeks away. As my training is ramping up, I’m finding myself on a major quest to eat as cleanly as possible. After all, I CAN’T control how fit other people are, how much natural ability I have (or don’t have) or who shows up on race day; but I CAN control what I eat (most of the time-LOL).
I’m finding that on the longer training stints (mainly biking, but some running), I tend to take in a lot of sweet food-dates, bars, performance drinks, etc. After 4 or 5 hours of that sugar intake, I am ready for something salty and crunchy. I’ve even been know to eat a few olives just before a long workout in an effort to keep that craving for salt at bay. My day-to-day diet consists of mostly of salads, green juice, roasted vegetables, sweet potatoes, fruit, avocados, Daiya, GT Kombucha, chocolate-chia-buckwheat cereal (my latest find), coconuts and nuts, green tea and some red wine. I’d be lying if I didn’t throw the wine thing in—you would think I was some sort of holier-than-thou food saint. I stay mostly gluten-free and vegan but I hesitate to call myself either of those.
Last Sunday, I was biking with my friend, Meredith. We had hit the 3.5 hour mark and starting talking about food—mostly what we would like to eat (I think that was about the time we rode past Pizza Port in Solana Beach and took a huge whiff of that cheesy dough/oregano/garlic/hoppy goodness that was permeating the air…..I almost stopped my bike). I had eaten 6 dates and a Lara bar and was ready for something salty.
In San Diego, the start of winter coincides with the flood of persimmons at the local markets. Persimmon season spans early November through mid-January, and I truly look forward to a hiatus from berries and melons and welcome the fall and winter bounty of apples, pears, pomegranates, citrus and […]