It has been so fun talking nutrition and fitness with you guys! Congrats and Good Luck to those of you who have recently completed a race or have one coming up! I’m feeling really inspired to sign up for a race….(short one!).

The last and final installment in the Marathon Nutrition Series (Part I, Part II) is some training meal ideas. I based these meal ideas on an increased amount of carbohydrates but other than that kept them pretty “normal.”

(source)

Days leading up to Marathon:

Breakfasts

• 2 waffles + peanut butter + syrup + 1 serving fruit + milk
• Egg Sandwich: whole grain english muffin + 1 egg cooked over easy + slice of cheese + 1 serving oj
• French Toast + 1 scrambled egg + 1 serving fruit
• Oatmeal + 1 serving fruit + 1 serving maple syrup
• Baked French Toast

Lunches

• Pesto Pizza + mixed green salad
• California Sandwich: whole grain bread + avocado + pepper jack cheese + tomato + sprouts and carrot sticks, crackers and hummus
• Artichoke, Spinach & White Bean Sandwich + mixed green salad
• Korean Rice Bowl

Dinners

• Asian Spaghetti & Meatballs
• Beef & Vegetable Noodle Stir-Fry
• Coconut Peanut Sauce with Crispy Tofu
• Chicken Tostadas
• Pizza (light or no cheese if you have dairy issues obviously)

Snacks

• Granola Bars
• Dried Fruit
• Cereal

Day of Marathon:

• Breakfast of about 150-200 grams of carbohydrates: large bagel + peanut butter + 1 large banana
• During Run: shot blocks, gatorade, whatever you have been training with
• After: WATER + panini sandwich + fries (remember I mentioned a treat?) + snacks as you are hungry – listen to your body!

Thanks to Mary for this series idea! If you have something you’d like to see on A Nutritionist Eats – let me know!

I rarely meet a brussel sprout that I don’t adore. Unless they are steamed, in which case I’d rather pass. I just can’t get on board with steamed vegetables!  {Do you like steamed veggies? Maybe I’m missing some important step.} Sauteed, roasted, caramelized or grilled and I’d eat vegetables for breakfast, lunch and dinner!

Back in March when I was in California my cousin, who is an excellent cook, made some extra delicious brussels sprouts and I couldn’t wait to try them at home.  They are a delicious combination of sauteed and roasted.

Sauteed & Roasted Brussels Sprouts - 2-4 servings

Cut of stem and slice lengthwise.

Pour a healthy layer of olive oil in the bottom of a large pan and heat to medium-high. Turn on broiler to high.

Place the brussels, cut side down, in a single layer on the pan. Cook for about 6-7 minutes, until the bottoms have turned brown. (Don’t flip them or stir, just let them get brown!)

Remove from heat and place in oven, middle rack, and broil for about 4-5 minutes until tops are golden brown. Season with salt and pepper.

We were clearly fans – the Taster and I were fighting over the last few.