Race season is about to kick off which means it’s time to focus even more on nutrition. As this continues to be the question I’m most frequently asked, here is what I’ve been eating throughout the week leading up to Boston.
Breakfast: I’ve been enjoying a version of my Ultimate Blueberry Beet Recovery Shake each day but every once in a while I mix it up by turning it into a smoothie bowl. I simply omit the ½ cup of water to make it thicker. Today’s smoothie bowl consisted of beet juice, tart cherry juice, a frozen banana and ½ cup of frozen strawberries, 1 tablespoon of apple cider vinegar, 1 tablespoon of Flora Udo’s Oil, 2 large handfuls of kale, a chunk of ginger and a chunk of turmeric. To top off the bowl I’ve added some chocolate coconut granola for additional healthy fats, blueberries for additional antioxidants, and some chia seeds for essential amino acids.
Lunch: It’s all about big salads for me. A great way to use up any veggies or leftovers in my fridge, my salads typically consist of the following base ingredients: one chopped romaine heart, (I’ll substitute/add spinach and/or mixed field greens when I have them on hand), 3 cooked beets (I save time by using Love Beets pre-cooked beets), 4 ounces of tempeh sautéed in coconut oil, ½ an avocado, seeds (typically sunflower or pumpkin) and lately I’ve been on a coconut bacon kick.
Dinner: I went with 2 dinner bowls this week. Monday and Tuesday was the burrito bowl featuring cauliflower rice. I’ve become a big fan of cauliflower rice and it’s really simple to make. Chop 1 full head, throw it into a food processor and pulse a few times until you get the consistency of rice. In a pan over medium heat I sauté ½ of a chopped yellow onion in 1 tablespoon of coconut oil. Once tender I add the “riced” cauliflower and cook, stirring consistently, for about 10 minutes. For my bowl I layered greens, cauliflower rice, cooked black beans, ½ an avocado, pico de gallo, and topped it with Chipotle Just Mayo.
Wednesday through Friday I switched to a sesame tempeh and broccoli bowl recipe that I found at Mind Body Green.
Snacks: My smoothies and salads are very filling so during a taper week I don’t always need snacks during the day. However I always make sure to eat something before my evening run. This week it’s been brown rice cakes with almond butter and cherry chia jam, and these delicious new mint chocolate coconut beet bites I found on Love Beets’ Instagram page. You can find the recipe here.
And then of course there’s always my favorite – the banana!