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06-22-2011, 06:32 PM
I can tell you all one thing: I love food. I love to eat. I love to cook stuff you can only get in restaurants for $30 or more per plate. Cycling is TOTALLY my excuse to pig, pig, pig.
Imagine my delight when, while browsing through Bon Appetit this evening and chowing on my tomato-mushroom risotto dinner, I find an article discussing what Boulder-based Team Garmin-Cervelo's chef Sean Fowler creates for breakfast for the team. It also offers what the pro cyclists tend to eat. Happily for me, it's not much different from what I do already - and reassuring, because if you are like me, you wonder if you are getting this right or if there is something better you could be eating.
I just checked, the article isn't online yet... so I'm going to leak it. :D
Smoothie:
2 peaches
1 grapefruit
1 orange
1 very ripe frozen banana
8 strawberries
1/2 cup plain whole-milk yogurt
1 TBSP agave syrup
Blend away.
(I can't really have much dairy, and yogurt is hugely inflammatory for me, but I have been really happy with almond milk)
Spelt Pancakes:
1 cup whole grain spelt flour
1/4 cup oat flour
1/4 cup rice flour
1 TBSP brown sugar
2 tsp baking powder
1 tsp kosher salt
1 cup rice milk or almond milk
1/2 cup plain whole-milk yogurt
3 large eggs
3 tbsp olive oil plus more for griddle.
(my note: I've been experimenting with amaranth pancakes, which are made half with rice flour. I can tell you I have not gotten hungry like I usually do 10 miles into a ride. It's more like 20, and I'm not fading either).
And then they had pantry suggestions:
Quality carbs from fruit and vegetables
Grains: the gluten in wheat can cause muscle aches and inflammation, so stick with oat and spelt flours
Smart fats:olive oil for cooking, nuts like almonds, cashews for snacking and salads.
Instead of saturated-fat dressings, consider a drizzle of sherry or balsamic vinegars.
I wish the article had been bigger, talking about post-ride meals and supper. They mentioned paella, roasted garlic risotto and white-peach cobbler and goat-cheese kefir. Mmmmmmm. *drool*
Imagine my delight when, while browsing through Bon Appetit this evening and chowing on my tomato-mushroom risotto dinner, I find an article discussing what Boulder-based Team Garmin-Cervelo's chef Sean Fowler creates for breakfast for the team. It also offers what the pro cyclists tend to eat. Happily for me, it's not much different from what I do already - and reassuring, because if you are like me, you wonder if you are getting this right or if there is something better you could be eating.
I just checked, the article isn't online yet... so I'm going to leak it. :D
Smoothie:
2 peaches
1 grapefruit
1 orange
1 very ripe frozen banana
8 strawberries
1/2 cup plain whole-milk yogurt
1 TBSP agave syrup
Blend away.
(I can't really have much dairy, and yogurt is hugely inflammatory for me, but I have been really happy with almond milk)
Spelt Pancakes:
1 cup whole grain spelt flour
1/4 cup oat flour
1/4 cup rice flour
1 TBSP brown sugar
2 tsp baking powder
1 tsp kosher salt
1 cup rice milk or almond milk
1/2 cup plain whole-milk yogurt
3 large eggs
3 tbsp olive oil plus more for griddle.
(my note: I've been experimenting with amaranth pancakes, which are made half with rice flour. I can tell you I have not gotten hungry like I usually do 10 miles into a ride. It's more like 20, and I'm not fading either).
And then they had pantry suggestions:
Quality carbs from fruit and vegetables
Grains: the gluten in wheat can cause muscle aches and inflammation, so stick with oat and spelt flours
Smart fats:olive oil for cooking, nuts like almonds, cashews for snacking and salads.
Instead of saturated-fat dressings, consider a drizzle of sherry or balsamic vinegars.
I wish the article had been bigger, talking about post-ride meals and supper. They mentioned paella, roasted garlic risotto and white-peach cobbler and goat-cheese kefir. Mmmmmmm. *drool*