Race Week Meals
Ask any Ironman. Ask the coaches. Ask the are groupers or the pros. You’ll find a common theme amongst the foods athletes eat the week of a race. Race week meals are a sacred art form, passed down from the wise to those who crave the wisdom. If you consider yourself to be one of the latter, we’ve got some really good news for you. It is pretty hard to do race week meals WRONG. Need an example? Ok! Do you normally eat red meat? No? Then don’t eat a fillet mignon every night leading up to your tri. Or maybe don’t slam an ice cream/brownie/waffle/biscuit/hot fudge shake tower the day before your race.
Using the word “common sense” is so last tri season (we are constantly blown away by the evolution of what society perceives common sense to be anyways), so follow this rule instead: don’t do anything new the week of competition. No new bike fits, no new wetsuits, and sorry-not-sorry, that means no new foods outside your normal diet. Runners and triathletes have been perfecting the beautiful and delicious dance of carb loading possibly since the great Pheidippides ran like the dickens to Athens in 490 B.C. (what a fun idea that would be!) If you aren’t familiar with the term carb loading, it can be easily summarized as increasing your carbohydrate intake through consuming a greater quantity of low-glycemic index foods such as pastas, bread, and potatoes.
So it sounds like we are getting nearer to the finale of this article: the recipes! If you find yourself looking through the anxiously awaited food-inspo we are about to offer up and thinking “Dang it! I can’t eat any of that,” let us know in the comments. We are here to serve.