Deli meat/meat (for Karel)
Veggies - all kinds
Fruit - all kinds
Fresh bread - all kinds
But regardless of how much we train or how busy we are with work, there is always time for home cooking.
A big time saver for us has been preparing a big batch of food and eating twice (and cooking once). One skillet dishes work great for less clean-up but on the days when we have more time, we plan for leftovers and load-up the stove and oven.
A delicious combination of lentils, basmati rice and a stir fry of red peppers, celery, corn and onions (cooked with olive oil) topped with cheese.
Store-bought DiGiorno spinach, mushroom and garlic pizza dressed up with extra mushrooms and served with a large salad.
Maple-syrup drenched french toast made with fresh local bread and free-range eggs.
Served with fresh fruit...and did I mention a lot of syrup? I stocked up when we were in Lake Placid!
Keeping it simple with Amy's Organic soup dressed up with frozen veggies. Served warm with a dollop of Greek Yogurt.
3 large radishes chopped
1/4 cup onions chopped
3 stalks celery chopped
4 red sweet peppers
Large spoonful Fage 0%plain Greek yogurt
1 tbsp horseradish mustard
Salt and pepper to taste
An overflowing taco stuffed with lettuce, cheese, Greek yogurt, veggie meat, kamut, edamame, peppers, mushrooms, onions and corn.
And while we emphasize a real food diet throughout the day, it's all about sport nutrition "products" when we train to help meet the metabolic demands of training.
I hope you enjoy fueling your body in motion just as much as we do!