Hi guys! It's Kourtney. Something that grinds my gears is the unrealistic approach to a lot of food blogs and nutrition books. That gluten-free millet souffle looks excellent. But ain't nobody got time for that so I'm here to tell you how you can prep like a Pro-Cyclist.
To be fair when they are not racing, pro-cyclists generally have more flexibility in their schedule. But like most of us, whether a long day of work or a long day on the bike, the last thing any athlete wants to do is head home to cook an extravagant meal.
But all too often, quick options are unhealthy. To optimize performance, the elite cyclists rely on having ingredients prepped of time so they can turn around nutritious meals in just minutes.
TIME TO MULTI-TASK-
Cook while you sleep! One of our favorite breakfast staples is steel-cut oats cooked on Warm overnight. This also works for lunch and dinner foods like curries, chillis, and stews. The key is to prepare them before bed and set your slow cooker on a timer overnight. In the morning, you can pack up a hearty lunch and dinner to take on the road with you or leave it on the keep warm setting until you get home from your ride.
GO DOUBLE DUTY. -
The same carb and protein for dinner make the lunch the next day. Especially when it comes to things like grains like quinoa, rice, and pasta. I love to take leftover fusilli pasta from Spaghetti night. Use it for lunch and make a little Nicoise Pasta Salad with some tuna, dressing, lemon, and spinach.
MEASURE UP -
Measure out 1 cup servings of frozen fruit like bananas, blueberries, and pineapple for your smoothies each week and add to a Glasslock container with frozen greens such as spinach, kale, or even wheatgrass cubes. When it's smoothie time, add your protein powder, and 1 cup liquid of your choice to the blender when you're ready. Natural post-workout fuel made even more straightforward.
This article was written by CINCH Cycling's Nutrition Specialist Kourtney Danielson
LEARN MORE ABOUT OUR CYCLING COACHING PROGRAM