This isn't a race report but rather a "food report." Heidi Volpe and I raced 12 Hours of Temecula as a duo team this past weekend. Our team name? "Plant Power." That's right, our pre-, during and post- race food consisted of vegan foods. (Actually, since April, I've been eating a plant-based diet, save for the rare frozen yogurt or cappuccino splurge. I was vegetarian before that.)
"Plant Power" took 2nd place (15 laps in 11 hours, 22 minutes), against the
men. That's the power of plants (and two very determined women) for you! :-)
Anyway, here are my foods, snacks, race fuel and recovery fuel, in no particular order. Basically, these are the foods I ate in the days surrounding the race. Several come from athlete
Brendan Brazier's book, which I highly recommend. (I will add Heidi's foods soon, which include a spectacular ginger-quinoa-edamame salad and vegan pizza.)
Tempeh
Taco's (QUICK pre-race carb/protein loading favorite - Sarah's
recipe)
TJ's
Brown Rice Tortillas
Chopped
tomatoes
Chopped
onions
Chopped
romaine lettuce
TJ's
Salsa Verde
Coconut
Oil
TJ's
Taco Seasoning Mix
TJ's
microwavable brown rice pouches
TJ's
Black Beans
Avocado
.
Combine 1-2 tbsp coconut oil in pan w/ a small amount a water and
taco seasoning mix. Saute tempeh until brown on each side.
.
Microwave brown rice tortilla for 1 minute or until hard.
.
Microwave rice, while heating black beans on the stove top.
.
Combine all ingredients, including chopped veggies, into a taco
shell.
Spaghetti
Squash with Three-Step Marinara (pre-race and post race carbs!
Substitute pre-made sauce, if running low on time - Thrive recipe)
1
medium spaghetti squash
1
cup chopped onion
3
medium garlic gloves, minced
2
tbsp coconut oil
3
cups deseeded and chopped tomatoes (about 5 medium)
1/8
tsp green stevia or ½ tsp agave nectar
½
tsp mesquite powder (optional)
3
tbsp chopped fresh oregano
2
tbsp parsley
¼
tsp sea salt
½
tsp black pepper
.
Cut the squash in half, lengthwise. Place cut side down in baking,
and add ½ inch water to the pan. Bake at 350F for 40 minutes.
.
While the squash is cooking, make the sauce. In a large saucepan,
saute onions and the garlic for about 5 minutes, or until the onions
begin to become translucent.
.
Stir in all the other ingredients and bring to a boil. Reduce heat to
low, and simmer for 20 minutes.
.
Place the sauce in a blender and puree until fairly smooth. Return
the sauce to the pan, and keep at low simmer until ready to be
served.
.
When the squash has finished baking, remove from the oven and allow
to cool for a couple minutes. Flip the squash over, and scrape the
flesh with a fork to extract the spaghetti-like strands from the
shell.
Toasted
Chia Ginger Pear Cereal (eaten w/ oatmeal & coconut milk the
morning of the race, Thrive recipe)
½
diced pear
1
cup gluten-free oats
½
cup diced almonds
½
cup chia seeds
½
cup hemp protein
½
cup sesame seeds
½
cup sunflower seeds
¼
tsp sea salt
¼
cup hemp oil
¼
cup molasses
2
tbsp apple juice
1
tbsp grated ginger root
coconut
oil
.
Preheat oven to 250F
.
Mix all ingredients together
.
Spread on a bake tray lightly oiled with coconut oil. Bake for 1
hour. Let cool, then break into pieces.
.
Keep refrigerated for up to 2 weeks.
.
Eat with Hemp Milk (available at Mother's Market) or Coconut Milk
Coconut-Quinoa
sweet salad (easy! Sarah's
recipe)
Cooked
quinoa
Red
pepper and carrots sauteed in coconut oil
Coconut
butter to taste
.
Mix all ingredients together.
Tropical
Salad w/ cashew coconut dressing (day-after-the-race
salad, Sarah's recipe)
Coconut
oil
Raw
diced cashews (must be raw – raw cashews are sweet!)
Grated
carrots and beats
Romaine
lettuce
Slice
mango
Sliced
red pepper
Shredded
coconut
.
Combine all ingredients.
Chia
Bean Patties (post-race,
high-protein recovery food; wrap in foil and bring to races to be
eaten w/ Brown Rice Tortillas, avocado & roasted red pepper -
Thrive recipe)
Makes
8 burger patties:
2
cups cooked black beans (unsalted)
1.5
cups booked brown rice
1/2
cup chia seeds
1/4
cup nutritional yeast (super high in B vitamins but tastes like
Parmesan cheese)
1.5
tsp oregano
1
tsp agave nectar
1
stalk celery, minced
1
carrot, minced
1/2
cup minced yellow onion
2
tbsp brown rice miso
1/4
cup quinoa flakes
coconut
oil
With
a potato masher or the back of a fork, mash the black beans in a
large bowl unto a chunky puree. Mix in remaining ingredients, one at
a time. (Alternative, pulse ingredients together in a food processor,
allowing some chunks to remain.) Form into 8-10 patties and
refrigerate for one hour.)
Heat
a spoonful of coconut oil in a large non-stick frying pan over
medium-low heat. Add a few of the patties and cook for several
minutes on each side until both sides are brown. (The finished
patties will be crispy on the outside and soft on the inside.)
Direct
Fuel Bites (eaten while racing
or while training at high intensity, best when cold - Thrive recipe)
5 dates
2 tbsp coconut oil
2 tsp lemon zest
1 tsp lemon juice
dash sea salt
2 tsp ground yerba
mate
Process all
ingredients in food processor until smooth. Form mixture into a
1/4-inch-thick rectangle. Cut into bite-size pieces. Individually
wrap in Cellophane and store in refrigerator or freezer.
Brown rice
cakes w/ TJ's roasted almond-flaxseed butter, agave nectar and sliced
banana (I ate one of these between nearly every lap)
TJ's Soft-Baked Snickerdoodles (I
snacked on these during the race as well – free of the 8 common
allergens and sweetened with date paste!)
Coconut Ice Cream w/ Sacha Inchi
seeds & pecans (post-race
reward; the seeds are extremely high in Omega-3 and protein)
"Cheesy Peas" - aka Yellow Peas & Nutritional Yeast
(a good, extremely high protein
and high B-Vitamin pre or post-race snack)
B vitamin power house:
Well, that's all for now folks! Race report to come. It was a great day of racing, and I'm even more convinced that the
Thrive vegan diet for athletes is brilliant.