This summer at Athlete Food we applied the “race report” approach to our diets. We looked at what goes wrong and how we can do better next time. We shared kitchen disasters (raw Thanksgiving turkey, steamed fish setting off smoke alarms, accidentally sugar-free banana bread); we traded stories of fueling failures (winner: under eat then bonk mid-workout); and we found a common bond in our tendency to graze midday instead of eating a full lunch.
We realized that our even our best intentions to eat for power and pleasure break down when we cold shoulder strategy. With this in mind, we will focus many of our posts on strategy this fall and winter.
I’ll share the quick or do-ahead dinners I rely on to feed my three kids and myself when my husband travels (which is often but feels like always). Bec and Laurel will kickoff a few new columns. Like our popular Oats of the Week pieces, these will detail not only what the twins eat, but their training secrets. Sarah will reveal how she finds time to eat—well, anything—while triathlon training and caring for her own three kids, all while making it look easier than running a lazy mile down a country road on a sunny, breezy 57-degree day.
We will all write about lunch in the hope that with a little bit of savvy we can boost it from the back of the pack to the podium.