Well, according to Runner's World, you should carb load the night before and 3 hour before a run. Here's the problem, my long distance runs are going to be at 6:00am.... let's be honest, I like my sleep. If I could hibernate, I would and I'm sure as heck not getting up at 3:00am to eat! So I found some solutions that will help :).
FIRST: I could do a light weight, high carb breakfast before bed, which actually be nice considering I work as a server during normal dinner hours and I generally don't have the opportunity to eat before 10pm. Most of the recipes I've found are perfect! They are designed to fill you up, without interrupting your sleep.
- A bowl of cereal with milk and fruit
- A yogurt (I love Greek yogurt), milk and fruit smoothie
- A glass of milk with 1 waffle with syrup and fruit
- An egg and ham sandwich
- A peanut butter, honey, and banana sandwich with a large glass of water
SECOND: I need to remember that fueling up AFTER a long run is important. I found a great recipe for a Minestrone soup that is high in vitamin K, fiber, and folate.
INGREDIENTS:
- 2 quarts of vegetable broth
- 1 14.5-ounce can petite-diced tomatoes
- 2 tablespoons olive oil
- 1 large onion diced
- 1 celery stalk diced
- 1 peeled carrot diced
- 2 teaspoons italian seasonings
- 1/4 teaspoon hot red pepper flakes
- 2 cans (15-16 ounces each) small white beans NOT DRAINED
- 8 ounces frozen green peas
- 1 cup ditalini pasta
- 8 ounces of chopped escarole (very similar to lettuce)
Heat oil over medium heat in a large pot and add onions, celery, and carrots. Sautee for 5 minutes and add italian seasonings, peper flakes, and salt and pepper to taste. Add broth micture and remaining ingredients and cover of medium-low heat. Simmer, stirring occassionally, until vegatbles are soft and pasta is tender.
This amount should serve 8 people
CALORIES PER SERVING: 220
CARBS: 41g
FIBER: 10g
PROTEIN: 10g
FAT: 4g
As always, keep sharing the blog and get the word out for Paxten :) The more we can raise, the more we can help!