One of the best things about being a runner, especially a long-distance runner, is that we can pretty much eat with wild abandon. Which isn't to say we should indulge in daily junk buffets, but we can slide in some chip and dips, ice cream, and Oreo cookies with minimal side effects.
The reality of it (which our corpulent neighbors fail to acknowledge altogether too often) is that we do actually eat the right stuff, not drive-through cardboard all the time. We have to -- the right fuel can mean the difference between a great performance and a less than spectacular experience.
Energy Bars and GU Energy Gels for Convenience Food
A lot of what I call "engineered food" is usually on hand in my truck and in my pantry. Powerbars, Clif Bars, Gels galore. When I'm particularly energetic, I even make my own homemade energy bars, tweaking the recipe to my taste and the energy level desired.
Don't Forget the Homemade Bread for Carbohydrates and Fiber
Another thing I enjoy is baking, specifically bread. I don't bake cakes or anything of that ilk. My wife does all that. But I have been known to make fiber-rich muffins, which I call "regularity wafers". Smooth move, eh?
Back to bread. I really don't like floppy white bread. And although the specialty breads at the store try hard to be healthy, the additive list still scares me. And with high blood pressure, I don't need the added sodium.
So I experiment with my own. One that I really like is the quinoa whole wheat bread recipe that I developed last year.
So yeah, we all like to eat. It could be a sport of its own.
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