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September 04, 2012

Ask the Practitioner: Chef John Barone's Tips for Healthy Eating in a Busy Life

Written by Dena Evans
photoChef John Barone is a Michelin-trained private chef who is also in the midst of preparing for his second ING New York City Marathon in November.  With career stops at revered restaurants including the French Laundry in Yountville, CA, as well as Jean Georges and Per Se in New York City, Barone's cooking philsophy stems from his love of fresh and locally sourced ingredients and interest in healthy food for active lifestyles.  As he ramps up the mileage himself, here are a few of his tips for the rest of us trying to combine training and booked calendar with eating well.

rc: What are some prep tips for runners who are training hard and on the go?

JB: Revamp leftovers! Instead of looking down upon leftovers, turn them into new creative dishes. Grilled chicken from the night before can certainly be sliced and put into a wrap with fresh vegetables.
Plan Ahead.  After working a long day and then training, the last thing someone feels like doing is going home to sweat in the kitchen.  In the morning before work, get some of your prep out of the way,  e.g. chopping and marinating.  This may save 10-15 minutes before dinner is served, but it adds up!

On an off day from work, plan a day with time for cooking.  Prepare a few meals to last you 2-3 days. This way all you have to do is reheat!

rc: Fall is here.  What are some ideas for tasty seasonal dishes to prepare?

JB: When I think of fall, I think of apples! There are so many things you can do with them for a quick healthy snack. Cut the apple and drizzle on some melted dark chocolate.  if you feel ambitious enough, sprinkle with chopped walnuts and maybe a dollop of whip cream! YUM!

Soups are a great fix in the fall. There is nothing better to comfort you after that run on a cool fall day!  Pumpkin or squash soup is fantastic,  Cut either into small chunks then cover with chicken stock or water (to stay vegetarian)  Cook until soft, then puree in blender.  Season with salt, pepper, touch of cinnamon (and I always like to serve with a little creme fraiche)!

rc: What are the foods to avoid when eating out or night before a race?
 
JB: I would try and avoid fatty foods, shell fish, exotic foods or anything that one is not used to. Eat something that is familiar to you.  Stick with a meal higher in complex but with some simple carbohydrates, healthy lean protein, and not a lot of fat.  I always like to start with a healthy salad filled with lots of leafy greens and vegetables, and I usually have a piece of grilled chicken with some sauteed spinach and brown rice.
Last modified on October 04, 2012
Dena Evans

Dena Evans

Dena Evans joined runcoach in July, 2008 and has a wide range of experience working with athletes of all stripes- from youth to veteran division competitors, novice to international caliber athletes.

From 1999-2005, she served on the Stanford Track & Field/ Cross Country staff. Dena earned NCAA Women’s Cross Country Coach of the Year honors in 2003 as Stanford won the NCAA Division I Championship. She was named Pac-10 Cross Country Coach of the Year in 2003-04, and West Regional Coach of the Year in 2004.

From 2006-08, she worked with the Bay Area Women’s Sports Initiative, helping to expand the after school fitness programs for elementary school aged girls to Mountain View, East Menlo Park, and Redwood City. She has also served both the Stanford Center on Ethics and the Stanford Center on the Legal Profession as a program coordinator.

Dena graduated from Stanford in 1996.

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