marathon nutrition III

It has been so fun talking nutrition and fitness with you guys! Congrats and Good Luck to those of you who have recently completed a race or have one coming up! I’m feeling really inspired to sign up for a race….(short one!).

The last and final installment in the Marathon Nutrition Series (Part I, Part II) is some training meal ideas. I based these meal ideas on an increased amount of carbohydrates but other than that kept them pretty “normal.”

(source)

Days leading up to Marathon:

Breakfasts

  • 2 waffles + peanut butter + syrup + 1 serving fruit + milk
  • Egg Sandwich: whole grain english muffin + 1 egg cooked over easy + slice of cheese + 1 serving oj
  • French Toast + 1 scrambled egg + 1 serving fruit
  • Oatmeal + 1 serving fruit + 1 serving maple syrup
  • Baked French Toast

 

Lunches

 

Dinners

 

Snacks

  • Granola Bars
  • Dried Fruit
  • Cereal

 

Day of Marathon:

  • Breakfast of about 150-200 grams of carbohydrates: large bagel + peanut butter + 1 large banana
  • During Run: shot blocks, gatorade, whatever you have been training with
  • After: WATER + panini sandwich + fries (remember I mentioned a treat?) + snacks as you are hungry – listen to your body!

 

Thanks to Mary for this series idea! If you have something you’d like to see on A Nutritionist Eats – let me know!

 

brussels sprouts

I rarely meet a brussel sprout that I don’t adore. Unless they are steamed, in which case I’d rather pass. I just can’t get on board with steamed vegetables!  {Do you like steamed veggies? Maybe I’m missing some important step.} Sauteed, roasted, caramelized or grilled and I’d eat vegetables for breakfast, lunch and dinner!

Back in March when I was in California my cousin, who is an excellent cook, made some extra delicious brussels sprouts and I couldn’t wait to try them at home.  They are a delicious combination of sauteed and roasted.

 

Sauteed & Roasted Brussels Sprouts - 2-4 servings

Cut of stem and slice lengthwise.

Pour a healthy layer of olive oil in the bottom of a large pan and heat to medium-high. Turn on broiler to high.

Place the brussels, cut side down, in a single layer on the pan. Cook for about 6-7 minutes, until the bottoms have turned brown. (Don’t flip them or stir, just let them get brown!)

Remove from heat and place in oven, middle rack, and broil for about 4-5 minutes until tops are golden brown. Season with salt and pepper.

We were clearly fans – the Taster and I were fighting over the last few. :)

review: garlic gold balsamic dressing

I’ve heard a number of great things about Garlic Gold and with a combo of garlic and olive oil I’m not sure how you could go wrong. My life wouldn’t be complete with out the two. Honestly.

If my memory serves me, I tried this years ago at the first Natural Products Expo I attended – I think we used some of their garlic oil and garlic nuggets along with our bread to sample…bread + olive oil + garlic nuggets?! We were a popular booth. :)

Fast forward a few years, and many expos later, Garlic Gold is everywhere in the blog world and I’ve yet to hear a bad thing! When they contacted me about doing a review, you can bet I said yes!

I tried the Balsamic Dressing which is amazing – so flavorful and made with real ingredients that I would make dressing with. I just don’t always have the time. :) The dressing is infused with that garlic flavor that I so adore. I can’t wait to try the Meyer Lemon Dressing, I’m sure it will be a lovely addition to summer salads!

You can order Garlic Gold here.  Have you tried it? What should I order besides the Meyer Lemon Dressing?

 

 

smoky bbq turkey burgers

Burgers and Beer, spring must be here!

Rarely do I pair beer and food together. Wine? At times, but mostly I just like to drink what I like, no matter what the dish! I’m definitely trying harder on this front however. :)

When the menu has anything to do with grilling, I let the Taster take over. (Gladly.) So when I mentioned a BBQ Burger, he immediately spewed off the ingredients he needed, “Sweet Baby Ray’s! Cheddar Cheese! Coleslaw! Red Onions!”

And so the BBQ Burger was born. I convinced him that Bone Suckin’ Sauce would also work just as well as Sweet Baby Rays, so a trip to the store was avoided. And I vowed to drink beer with my burger. More specifically, a New Belgium Fat Tire. Because there is nothing better than beer and burgers. The only thing missing? A warm sunny evening, but all in due time.

The burgers were simple – turkey and minimal seasonings. Just don’t forget the jalapenos and red onion! Cheers!

Smoky BBQ Turkey Burgers - 4 burgers

  • 1.25 lbs ground turkey
  • dashes of mustard, liquid smoke and worcestershire sauce
  • 1/2 cup BBQ sauce + additional 1/2 cup for serving
  • 4 oz cheddar cheese
  • red onion slices
  • pickled jalapenos
  • whole grain buns

Heat grill to medium-high.

Combine meat, mustard, liquid smoke and worcestershire sauce.

Form into four patties.

Place burgers on grill and brush with BBQ sauce. Top with cheese and grill until cooked through.

Top burgers with onion slices, jalapenos and condiments as desired.


As part of the Foodbuzz Tastemaker Program, I received compensation for the purchase of New Belgium products.