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Nutrition

Nutrition (18)

Summer is the time for colorful, fresh, and fruity.

Fruits are in abundance this time of the year. You should be able to find all ingredients at any local grocery store. The prep for each drink is under 5 minutes!



1) Watermelon Juice - High in vitamin A, vitamin C and potassium. It’s about 92% water.

fruitIngredients


  • 1 small watermelon
  • 1 lime is desired


Directions

  1. Slice the watermelon in half. Use spoon and scoop chunks of watermelon into the blender. Discard the rind.
  2. Blend the watermelon until it is totally pulverized. This shouldn’t take more than a minute. For extra flavor, squeeze the juice of one small lime into the blender and blend for a few seconds.


2) Lemonade - Great source of vitamin C. Also helps to improve your skin and digestion.




lemonIngredients

  • 1 cup white, granulated sugar (can reduce to 3/4 cup)
  • 1 cup water (for the simple syrup)
  • 1 cup lemon juice
  • 2 to 3 cups cold water (to dilute)




Directions

  1. Cut your lemons in half. Juice your lemons. A regular lemon juice should do the trick. Remove seeds.
  1. Place the sugar and water in a small saucepan and bring to a simmer. Stir so that the sugar dissolves completely and remove from heat.
  2. Pour the juice and the simple syrup sugar water into a serving pitcher. Add 2 to 3 cups of cold water and taste. Add more water if you would like it to be more diluted (though note that when you add ice, it will melt and naturally dilute the lemonade).



3)Tart Cherry Smoothie - Beneficial for post run/ workout recovery. Tart cherries battle inflammation, while the protein from the Greek yogurt rebuilds muscle.

cherries
Ingredients

¾ cup tart cherry juice
1 cup frozen pineapple
½ cup nonfat Greek yogurt


Directions

1. Place tart cherry juice in blender. Add frozen pineapple and yogurt.
2. Blend ingredients until smooth.
3. Serve chilled.

 



Fueling for your First Marathonhydrate

So you're g up for a big spring marathon and have been checking all the boxes. You are logging tons of miles, nailing all your workouts, and even have your race day kit and shoes picked out weeks in advance. But, have you considered your marathon fueling strategy yet?

One of the most commonly overlooked aspects of marathon racing, is mid-race fueling.  You body will endure a great deal of stress and will require carbohydrates and fluids to stay strong all the way to the finish line. The chances of hitting that "wall" are much less if you have been getting in a steady stream of calories and fluids throughout the race- But where should you begin?

Research shows that the body is able to process 40-60 grams of carbohydrates per hour during exercise. While it would be fantastic for everyone to have their own personal bottles out on the course, just like the elites, this is not possible. So…what do instead? I recommend taking water every 5k, about 6-10 ounces, and a bit more if racing in hot conditions. A trick I learned is to squeeze the cups at the top to get the most out of each.  In addition to water, I recommend taking a gel every 5k as well.  Gels contain about 20 grams of carbohydrates and are easy to stash in shorts, sports bras, and pockets. Gels, combined with water, are a great option to help keep you hydrated and fueled all the way to the finish.

If the idea of taking gels is not appealing to you, I recommend checking out the race website to see what sport drink will be offered out on the course. You can purchase this ahead of time and practice using it during your long runs to make sure everything sits right. Which brings me to the most important aspect of mid-race fueling, practicing your strategy ahead of time.

It’s important to practice using gels and fluids during your long runs and workouts to make sure your stomach is able to tolerate the calories. Your body will get better and better at processing mid-run fuel so nailing down a strategy early on in your build up is key. Without practicing ahead of time, you run the risk of experiencing mid-race GI distress-something no runner wants to deal with!

So hit your local running store and give a few different gel brands/flavors a try to see which one you’ll want on race day. You can also pick up many commonly used sport drinks at these stores as well. Practice your fueling strategy early on in your build up and often, then go check that final box! Happy Running!



Do you drink coffee each morning without realizing the impact it could have on your performance? There are certainly pros and cons to caffeine, and the benefits can really boost your training and racing if established in practice. coffee

Pros of Caffeine
1-Increased mental alertness and desire for more effort and stronger performance. You are more awake, alert, and ready to tackle to the run mentally and physically.
2-Enables your body to burn fat more easily while running long distances, which is essential for the marathon. 
3-Can help your body be more efficient while running in heat and humidity by improving temperature regulation within your system.

Cons of Caffeine
1-Coffee can mess up your stomach if you're sensitive, thus, it is recommended to practice and find a source of caffeine intake that works for you. Tea, gels, tablets, chews, gum, drinks, etc. Once you find a product that works, stick with it!
2- It can be challenging to get consistency in a cup of coffee. Light roasts contain more caffeine, dark roasts contain less, and early morning races make it difficult to get coffee
2-3 hours beforehand. Everyone responds differently to caffeine and you may only need one small cup, or you may need more. The recommendation is 3-6mg of caffeine per kg of body weight. Learn what the perfect amount of caffeine is for you.
3-Potential dehydration is something to be aware of when consuming caffeine. This will not happen if you take in fluids with your caffeine. Remember to always drink 16-24oz prior to a run or race, if you do this, you won't risk dehydration.

The Caffeine Taper
Try cutting back caffeine during training to just workout days and long run day. Drink decaf, or a caffeine free tea as an alternative on the recovery and off days (if you still feel like you want and enjoy the routine). This will help you feel more energized to crush your hard training and will prepare you for race week when it is recommended to refrain from caffeine the 4 days leading into your race. Removing caffeine before an event helps create a heightened sensitivity, and when you have caffeine on race day, you will feel great!

The pros outweigh the cons as long as you practice to determine which source of caffeine and how much of it works for you. Once you develop a routine of incorporating caffeine into your training and racing, we look forward to hearing how you feel your performance has increased both with fitness and proper application of the ergogenic aid of caffeine!



Written by Neely Gracey
Updated by Kristin Martin



Did you know that water does more than just keep you hydrated? Obviously, that is an important role, but water is essential in your body for three other important tasks.

keep-calm-and-stay-hydrated-1

   1-Water helps transport nutrients to the working muscles during training

   2-Water eliminates waste products (like lactic acid) during high intensity training

   3-Water works to keep your core temperature cooler by dissipating heat through sweating

Hydration does not have to be from water alone. Here are some other ideas of delicious, refreshing, and hydrating summer drinks.

The ramifications of not having enough fluid in your system can start with just 2% fluid loss. Headache, lack of concentration, dizziness, fatigue, inability to recover, and overall decreased ability to perform. Nothing that helps your training or allows you to work hard towards your goals. To avoid any of these happening to you this summer, here are a few things to include in your daily routine.

   1-Drink 8-12 ounces of water when you first wake up to kick start hydration

   2-Drink more than just water. Adding in electrolyte beverages will help your cells saturate with fluid and not dilute your body’s natural salt chemistry

   3-Drink consistently throughout the day. Keep a water bottle with you at all times

Hold up your water bottle in a toast to quality summer training and good hydration!



Summer Berry Smoothie

Written by Neely Gracey April 06, 2018
Looking for a healthy and delicious post run snack? Try this protein and antioxidant filled smoothie that will be sure to leave you feeling satified.smoothie2

Summer Berry Smoothie
  • 1/2 frozen banana
  • 1/2 cup plain greek yogurt
  • 1/2 cup almond milk
  • 1/2 scoop vanilla protein powder
  • 4 frozen strawberries
Blend all ingredients, enjoy! 

-Makes 1 serving
Includes important recovery ingredients: Protein, Carbs, Antioxidants, Potassium, Calcium, Fiber


The main way to meet your goals is to follow your training plan, but it never hurts to put a little thought into what could help support your active lifestyle! Recovery, Strength Training, Consistency, Hydration, Mid Run/Race Fueling, and Pre-Run /Post-Run Nutrition are all important details that will help you feel stronger and healthier. There will be a series of blog posts on each of these topics, stay tuned!

Pre-Run and Post-Run Nutritionsmoothie

When it comes to good eating habits, the number one thing to remember is moderation. Unless you have an allergy, or know certain foods don’t sit well in your stomach, then nothing is off limits. It’s all about the timing, and learning a good routine that works well for you. There are two key times when nutrition is critical during training; pre-run, and post-run. Let’s explore these in more detail.

Pre-run fueling is critical to dial in, especially if you have a sensitive stomach. If you’re a morning runner, you may not have much time to grab a snack before heading out to get in your training. Try something light, easy to digest, and carb focused for quick fuel. A banana, piece of toast, granola bar, sports chews, electrolyte mix, etc. All followed by water to wash it down and kick start your hydration for the day. Getting in some calories and fluids before a morning run is really important because you haven’t eaten for many hours, and you may have become dehydrated throughout the night. Fueling up beforehand will help ensure the success of your training efforts.

If you’re an afternoon/evening runner, than you have a day of meals to plan before your run. The morning isn’t too specific, but the meal/snack 3 hours prior to your run is very important. You will want to stick to something bland and not too heavy. A giant burrito may not leave you feeling great on your upcoming workout. Instead, try a sandwich, soup and side salad, sushi, etc. Good choices are things that are low in fats, easy to digest, and include no ingredients that irritate your stomach. Having a meal 3 hours before a run allows the body time to process and use the food as fuel. This will also help prevent cramps from eating too close to exercise.

Post-run fueling is all about starting the recovery process. In a run, your muscles are put under stress, and afterwards, they need protein to rebuild. Having carbs with your protein helps expedite this process, and according to the Olympic Training Performance Center, can also help boost your immune system. If you struggle to eat solids after running, you’re not alone! Try yogurt, smoothies, popsicles, or protein enriched milk. Whatever you consume post run, focus on carbs, proteins, antioxidants, essential fats, and fluids. The suggestion is to get in 100-200 calories within an hour of completing your run. You then have enough fuel to kick start recovery, protein synthesis, and rehydration before you get in your next full meal.  Finding a routine that works for you will allow your body to function at it’s best and be ready to nail those workouts as you chase your goals.



lambstuffedpeppersTime for an easy gourmet meal that is quick to prep and clean-up, but packs some great flavors and nutrition.  Enjoy this dish for lunch or dinner as it’s sure to impress your family or guests.  We take African spices of cumin and cinnamon and pair with some tasty ground lamb or buffalo, adding in short grain brown rice for a balanced and satisfying meal.

Cooking time: 30 minutes

Servings: 4

Ingredients

-        1 ¾ cups cooked short grain brown rice

-        4 medium to large bell peppers

-        1 pound ground lamb or buffalo

-        4 cloves minced garlic

-        ½ cup currants (look near raisins)

-        2 teaspoons ground cumin

-        1 teaspoon ground cinnamon

-        2 ½ cups vegetable juice (eg V8)

-        ¼ cup chopped mint

-        Zest of an orange

-        ¾ teaspoon salt

-        ½ teaspoon pepper

Cooking

-        Preheat oven to 350 degrees

-        Wash and cook brown rice as desired (boiling on stove top or in rice cooker)

-        Cut tops off peppers and de-seed.  Put peppers into over on cookie sheet or other casserole dish for 15-20 minutes

-        Cook beef in a large non-stick skillet over medium-high heat, breaking up beef until no longer pink, 4-6 minutes

-        Stir in currants, cumin and cinnamon, cooking for 1 minute

-        Stir in rice and cook for 30 seconds more

-        Remove from heat and stir in ½ cup vegetable juice, mint, orange zest, salt and pepper

-        Spoon beef mixture into peppers, pour remaining vegetable juice into the pepper and serving dish and microwave for 1 minute.

Nutrition

-        Calories: 451

-        Carbs: 48g

-        Protein: 36g

-        Fat: 12g



risottoWe began with a great breakfast to jump start your day, then a tasty chickpea and egg dish for lunch or dinner. Now we have a flavorful vegetarian dish, perfect for lunch or quick dinner when you are on the go.  This is another crock-pot meal, so you can just throw everything in and have it ready when you get home in the afternoon.  It stores well in the fridge or freezer, making for a healthy, sustaining meal that is packed full of great flavors.

Brown Rice Quinoa Fennel Risotto

This dish, prepared with brown rice and pecorino, creates a gluten and cow dairy free recipe, while vegetarian, packs a lasting satisfaction with the addition of quinoa along with fiber.  Just 30 minutes to prep, then slow cook for 4-6 hours.

  • 2 teaspoons fennel seeds
  • 1 large or 2 small fennel bulbs, cored and finely diced, plus 2 tablespoons chopped fronds
  • 1 cup short-grain brown rice
  • ½ cup Quinoa
  • 1 small carrot, finely chopped
  • 1 large shallot, finely chopped
  • 4 oz. sliced crimini mushrooms - $1.69
  • 2 cloves garlic, minced
  • 4 cups reduced-sodium chicken broth, or “no-chicken” broth
  • 1/2 cups water, divided
  • 1/3 cup dry white wine
  • cups frozen French-cut green beans
  • 1/2 cup grated pecorino cheese
  • 1/3 cup pitted oil-cured black olives, coarsely chopped
  • 1 tablespoon freshly grated lemon zest
  • Freshly ground pepper, to taste

Directions:

Coat a 4-quart crock-pot with cooking spray.  Crush fennel seeds and combine with diced fennel, brown rice, carrot, shallot, garlic, green beans, olives, lemon zest and mushrooms in the pot.  Add broth, 1 cut water, wine, and stir to combine.  Cover and cook until rice is chewy and risotto is thick and creamy.  On high heat 2 ½ hours, or low heat 4 hours.

Before serving or storing, stir in pecorino.  If it too dry, add water to loosen.

Servings: 6

Nutrition: Calories 353; Fat 8g, Carbs 56g, protein 14g



chickpea hashLast week we helped you make your own mixed fruit steel cut oatmeal, now we want to fuel your lunch or dinner!

Our next meal to help fuel your life, and make eating well easy for you.  This recipe takes a just a short amount of prep work, and cooks in one non-stick skillet.  Quick to cook and quick to clean up!

Bringing together some great tastes with vegetables, shredded potatoes, curry and ginger.  Topped with an egg completes the meal with a healthy dose of protein.  Easy to prepare and inexpensive on the wallet too.

Ingredients

  • 4 cups frozen shredded potatoes - $1.69
  • 2 cups chopped baby spinach - $1.99
  • ½ cup chopped onion - $0.99
  • 1 tablespoon minced ginger - $1.50
  • 1 tablespoon curry powder - $1.99
  • ½ teaspoon salt
  • ¼ cup olive oil - $5.99
  • 1 15 OZ can chickpeas, rinsed - $1.50
  • 1 cup chopped zucchini - $2.99
  • 4 large eggs - $3.00

Total cost: $21.64

Servings 4, Calories 382

What you’ll need: cutting board, 10 inch non-stick skillet with lid, cutting knife, can opener, measuring cup, measuring spoons, vegetable peeler, spatula/turner

Prep

  1. Start by cutting the spinach, onion, ginger, and mix with the potatoes, curry powder and salt in a large bowl.  Now chop the zucchini and open and rinse the chickpeas.
  2. Heat oil in a non-stick skillet on medium high and pour potato mixture in, pressing into the bottom.  Cook for 5 minutes, do not stir.  You want a crispy layer on the bottom.
  3. Reduce heat to medium low.  Fold the chickpeas and zucchini into the skillet, breaking up the crispy potato.  Press into a layer in the skillet and carve out 4 holes in the potato.  Crack eggs one at a time into the holes gently.  Cover and cook until desired egg type.  Soft yolk approx. 5 minutes, longer for fully cooked.

This is a great meal to satisfy your needs for a busy day.  Easy to make and clean up, so no excuses for ordering takeout.  You can even have extra for lunch on the go the next day.  Reheats in 2 minutes.



oats Ironman triathlete, ednurance runner & caterer, Brett Miller, shares his tasty Mixed Fruit Steel Cut Oatmeal recipe with us as part of our new series – Performance Fuel!

Mixed Fruit Steel Cut Oatmeal

As busy professionals, athletes, moms, or anyone on the run throughout the day, breakfast is probably the most neglected meal.  The go-to breakfast of a bowl of cereal, or that muffin at Starbucks as you make your way to work may satisfy the taste buds, but it leaves you hungry in an hour as your sugar levels spike and then energy levels drop.  In our effort to help create a sustained energy level, and longer satiation of hunger. Runcoach has some recommended meals that are easy, healthy and taste great!  This can be your first step in taking out a big chunk of processed foods from your diet too!

Our first breakfast up is Steel Cut Oatmeal with Mixed Fruit.  This breakfast can be made ahead of time, and kept in the fridge for 4-5 days so it’s ready when you need it with just a quick warm-up in the microwave.  You’ll find your hunger at bay longer through the morning, as well as better managing your blood sugar, improving energy levels.

With just a few purchases, you can be ready to make your own tasty oatmeal.  

This can be made dairy-free, as well as gluten free.  You’ll have to find Gluten Free Steel Cut Oats on Amazon or a specialty grocer for the gluten free version though.

Servings: 4-6 8oz servings

Ingredients:

  • - 1 cup Steel Cut Oatmeal 
  • - 1 Green Apple, ½ Cup frozen blueberries
  • - Half package frozen Trader Joe’s Tropical Fruit
  • - Half can pumpkin, ½ chopped pecans
  • - ½ cup sliced almonds
  • - 1 cup milk (regular or almond milk) 
  • - 2 cups water
  • - Pinch of salt
  • - ½ cup brown sugar or honey 
  • - Cinnamon to taste (at least a teaspoon), pumpkin pie spice when making pumpkin oatmeal 

Directions:

  1. Chop fruit and nuts as desired
  2. Using a slow cooker, add all ingredients and stir to combine.
  3. Set slow cooker to high heat and let cook for approximately 4-6 hours.
  4. Try to stir every hour, but not required

For stove top

  1. Chop fruit and nuts as desired
  2. Bring water to a boil
  3. Add oats and reduce heat to low, cover and cook for 10-20 minutes (depending on how chewy you want the oats), stirring occasionally
  4. Add all ingredients and stir to combine.
  5. Remove from heat and let stand for a minute

Now you have a batch of a healthy, tasty, balance breakfast, ready to go when you are!  Make sure you fuel your body well for the long day ahead. This is also a perfect pre long run breakfast!



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