Hi there,
Yesterday, I spoke briefly about my training week down in Florida and how my workout nutrition or lack thereof, was really hindering my progress/performance. To give you an example, I used to shove a banana down my throat about a half hour before a long training session (anything longer than an hour) and would forget about refueling until the workout was done. I would bonk around the 1.5 hr mark and just push through it, not paying attention to the fact that my glycogen stores were totally depleted. My muscles would fatigue, my back would ache and my brain would be telling me to give up but I would keep going until I just couldn’t go any further. Now, after experiencing the results of proper hydration and nutrition while training, my performance has never been better. My endurance and mental attitude has dramatically improved with this new learning. I am now refueling every 30 minutes with a quick release carb, like a gel or chew. My water intake is timed every 15 minutes so that my body is never hungry or dehydrated and my focus stays sharp. My cousin made a good observation about the inter-dependent relationship between nutrition and training and that is, once you begin to feel edgy or ready to quit, your body is telling you it needs to be fed. She was so right! Give it a try the next time you head out on a long ride or run. You’ll be amazed at how your body will respond.
On another note, while I was in Florida, I enjoyed some delicious Cuban food after a long, challenging ride. I carb loaded with saffron rice, navy beans and the most delicious starchy veg that I’ve ever tried. It’s called yuca or cassava and if you’ve never tasted it, you really must. All you need to do is peel it and either bake or boil it until tender. It’s kind of like a potato, only better. You can mash it or cut into fries and bake them until they form a crispy exterior and a creamy, fluffy interior. I cut mine into big chunks and boiled it in chicken broth until soft. I then sauteed it in olive oil, garlic and onions. Just before serving, I added a squeeze of fresh lemon, a handful of chopped fresh parsley and lots of sea salt and fresh ground black pepper. Delicious!
I bought my fresh yuca at Longo’s. Here’s a pic for you, so you’ll know what to look for.
Enjoy!