Best Non-Carb Ways to Prep for a Marathon
With the New York City Marathon and others around the US coming up, Aimee suggests the best non-carb ways to fuel your body when you’re training for a marathon that do not include typical carbohydrate foods like the ever-so-popular pre-run bowl of spaghetti:
1. Banana–bananas are starchy carbohydrate sources that also boast the electrolytes, potassium, magnesium, and phosphorus. During a marathon, you will lose electrolytes through perspiration so consuming a banana with water will replenish those minerals, along with your energy.
2. Eggs–eggs are considered a complete protein as they have the required amino acids that are readily absorbed, so they are imperative for post marathon training to help build muscles you have broken down. Not to mention, the protein will take longer to digest, which will help you feel full, and the choline content found in the yolk reduces inflammation.
3. Avocado–this monounsaturated fat will also assist with feeling satiated during your run. Besides quality fat, avocados supply essential nutrients that all athletes need including folate, fiber, B vitamins, vitamins E and K, as well as the electrolyte, potassium.
4. Broccoli–a serving of broccoli provides a nice mix of protein and low-glycemic carbohydrates, which will prevent a blood sugar rise and crash that could be caused by high-glycemic counterparts such as bread and pasta. In addition, broccoli contains anti-inflammatory quercetin which is a flavonoid found in particular fruits and vegetables.
5. Wild Salmon–wild salmon is a high-quality source of protein for muscle rebuilding following your marathon training. An added benefit, wild salmon contains a superior amount of omega-3 fatty acids, which assist with lung, heart, and joint health.
Certified Nutritionist, Author of The Whole Pregnancy
Aimee Aristotelous is a certified nutritionist and author of The Whole Pregnancy: A Complete Nutrition Plan for Gluten-Free Moms-to-Be. The Whole Pregnancy is the first comprehensive, gluten-free nutrition guide that helps expecting and postpartum women achieve ideal health and weight during pregnancy and beyond. Implementing philosophies of current, highly-effective gluten-free nutrition trends that have not been fully introduced to the prenatal and postpartum populations, The Whole Pregnancy offers a detailed dietary regimen that is based on whole and unprocessed foods, low-glycemic carbohydrates, quality proteins, and essential fats. While pregnant with her son, Aimee documented her nutrition plan and recipes throughout her pregnancy and postpartum weight loss journey and created the meal-planning system which presents a variety of simple, delicious recipes to benefit mother and baby. It also provides special instruction for each stage of pregnancy, including the first, second, and third trimesters, as well as the “fourth trimester” of postpartum weight loss and nursing. Providing over 100 gluten-free recipes accompanied by beautiful food photography, The Whole Pregnancy releases in September of 2018, and will be available in hardback, paperback, digital, and audio.