Eat like an Iron Man!

Ever wonder how an elite amateur triathlete fuels up for the Iron Man Triathlon, arguably one of the most grueling endurance events on the planet?

Rich Roll, vegan triathlete extraordinaire, posted his typical daily food intake on his blog, so I opted to include it here. I've been talking for months about getting a Vita Mix and now I think it's finally time to invest. They're pricey but it's clear that juicing tons of fresh organic vegetables - thereby rendering the full bioavailability of all of the foods - is a key strategy that keeps Rich Roll rolling.

I'll post some Vita Mix recipes of my own once I get a machine and take it for a test spin! Meantime, here's Rich Roll on how to eat like a triathlon:

BREAKFAST:

I usually have some variation or combination of the below ingredients in a Vita-Mix blended drink, which I vary day to day. All produce is organic.

Carrot, beet, kale, spinach, orange, apple, blueberry, banana, lemon, avocado, coconut oil, coconut milk, flax seed, chia seed, macca, VEGA EFA Oil, VEGA Whole Food Optimizer, blueberries.

Gluten free toast with peanut or almond butterGluten free cereal (corn flakes or corn or rice based cereals); Almond milk or coconut milk; Hemp protein powder; Coconut water.

SNACK:

Organic energy bars, Almonds, Raisins, Kombucha, Gluten free crackers, blueberries, walnuts, coconut water, kale chips (baked until crunchy with small amount of olive oil and sea salt).

LUNCH:

Brown rice & beans (green, black or kidney), Veggie Burritos (preferably with a gluten free tortilla, but this can be a tall order); various veggie broth based soups, Veggie Sushi, Salads of all kinds (just no dairy based dressing); I use Bragg’s AminosAvocados, Juice (carrot / beet / kale / wheatgrass / orange / berry) – preferably organic, Kombucha.

DINNER:

Rice, Beans (all types of green, red & black),Lentils (black & red), big salads with assortment of veggies, Vegan nachos (see Real Food Daily Cookbook — cashew cheese), Veggie Burgers (prefer homemade but if store bought, I make sure gluten free — most of them are not — its the gluten that makes them stick together), Gluten free pasta (with tomato or vegan pesto sauce), Veggie chili, Soups (non-dairy), Cauliflower (with cashew cheese), Greens of all kinds — broccoli, spinach, green beans, brussel sprouts, etc. The more the better. Organic greens are always the focus.

More juicing!Potatos — salad, baked, broiled; potato salad made with vegenaise & sea saltWater — lots of water!

CONDIMENTS:

Bragg’s Aminos

Vegan Ceaser dressing

Sea saltOlive oil

Coconut oil

Flax seed oil

Mustards

Veganaise

Peanut / almond butter

Jellies

Earth’s Balance buttery spread