Spartan FOD Update

Spartan Race is proud to be a portion of your email diet. We’ve cooked up the Spartan Food of the Day emails for over a year, trying to highlight healthy raw foods, and giving you suggested ways to combine and prepare them.

Survey results are in, and we were glad to see that you echoed many of our own recent thoughts on elevating our nutritional and culinary game. We are bringing even more to the table.

Starting Sunday we will initiate a new weekly FOD format, delivering you even more content per serving. We will feature a specific Food of the Week, that you can stock up on during your weekly hunting and gathering sessions. This will help with Sunday night food preparations and planning.

In one place we’ll give you even more intel on the foods that you should select when working your way through the grocery store. We’ll even give you Sprint, Super, and Beast level recipes for when you get home, and for later in the week.

Our goal is to make you succeed at our races. Nutrition is a huge factor towards getting you to the finish line. During the week use this email as a reference point for daily food choices. You need to be ready for race day, and nutrition is a huge factor in race success.

Your workout is the product of the foods you eat. Your race is the product of our both your workouts and your nutrition. Up your game by upping the quality of the foods you consume. You have to work on your nutritional habits, just like your your training habits.

We’re here to help. Sign up for the FOD if you haven’t already. And sign up for the Spartan WOD (Workout of the Day), too, to best execute on those calories.

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by Carrie Adams

Photo courtesy Nuvision Action Images, Brent Doscher

Spartan Races are grueling endurance events designed to push you physically and mentally through obstacles and trail running.  Fueling your body for a long distance run on Spartan Race day is a critical part of being successful and kicking ass without cramping, fainting, and letting the Spartans with pugil sticks take you out before you cross the finish line.

For Spartan events, I recommend the same kind of preparation I use for full and half marathons.  A few weeks before your event, work as many raw veggies into your diet as you can.  This helps clear out your intestinal walls of build up so you can effectively absorb the good stuff when you really need it.  Additionally, eliminating dairy from your diet helps avoid excess mucous build-up, which can interfere with effective respiration while you run.

On race day, you can get off to the right start by consuming the proper amount of fluid and glycogen (sugar) stores that you will just maintain as you race.   I always tell people that you want to be done eating two hours before your event.  Just be mindful of when your wave starts and plan accordingly.  Eating too close to an event can lead to an upset stomach or can negatively interact with your body’s natural insulin response.  Get to bed early so you can get up and get prepared–there’s plenty of time to party AFTER you run.  For each city that hosts a Spartan Race I have created smoothie recipes that are the perfect pre-race fuel.   Look for those a day or two before the event.

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Garlic Roasted Brussel Sprouts

Super – Level 2 Difficulty

Brussels sprouts are a powerhouse of goodness. Browse any literature on this cruciferous vegetable and you will likely find mention of its use for cancer prevention. Brussels sprouts can positively influence your body’s detox system, antioxidant system, and inflammatory system with its vast array of antioxidants, glucosinolates, and vitamins.

Garlic makes good things better! Mix in some fresh minced garlic to bring out the beefy taste of Brussels sprouts.

Ingredients

1 lbs. Brussels sprouts, trimmed and halved lengthwise
1 teaspoon sea salt
1 teaspoon pepper
2 tablespoons of olive oil
1 tablespoon of minced garlic

Directions

1. Preheat oven to 400°F.
2. Wash Brussels sprouts and peel away any loose, yellowed, or damaged outer leaves. Slice off the bottom stubs of sprouts and half them lengthwise.
3. Steam sprouts for 5-10 minutes by boiling them in an inch of water.
4. Toss Brussels sprouts with minced garlic, olive oil, salt, and pepper in a bowl. Spread on a baking sheet and roast 30-35 minutes, stirring once or twice, until deep golden brown. Sprouts should be crisp on outside and tender inside.Serve warm.

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