All in Recipe
This West Coast heat wave is doing its best to derail my #100daysofAthleteFood challenge. Who wants to haul groceries home and then stand over a hot stove in the 100 degree heat? Oh yeah, I don't always do that on a perfect 70 degree day either, but I'm really making an effort these days!
This spring at Athlete Food we have tossed around a dirty 5-letter word we rarely use: tired. Rebeccah and Laurel are training hard and racing often. This weekend Laurel drove three hours from Santa Monica to Pasa Robles, placed 3rd in the Wildflower Triathlon, then drove back. On Sunday Rebeccah rode 85 hilly miles, then ran a 10K.
Yesterday was a BIG day. 85 hilly miles on the bike (the Peekamoose loop, for those interested) followed immediately by a challenging 5 mile trail run. All in, it was a 5+ hour exercise binge, and I loved every minute of it.
Today is another story. I'm sore, achy, and was barely able to lift Amy out of her crib when she woke up at 5:30 this morning.
The thing about Athlete Food is that we're not all healthy, all the time. We eat plenty of kale salads and quinoa, but also have room in our lives for indulgences like cookies and milkshakes. Let's be real, who in their right mind would turn down a big slice of greasy pizza after riding a bike 85 miles? Splurges aren't a daily occurrence for us, but cake at a birthday party? A chocolate croissant from Amy's bread after a long run? Count us in!
In preparation for my half ironman last weekend, I did my first ever carb load. This involved eating a huge breakfast the day before the race. My coach wanted me to eat pancakes, eggs, toast…the works.
Growing up, our dad would always keep a canister of macaroons in the pantry at our house on Mastenbrook Place. Laurel would dig into them after school or after swim practice. But the sticky sweetness of these cookies was never my thing. I preferred for Fudge Stripes or Deluxe Grahams (which we also always had in stock).
