More often than not, active females are not eating enough and need to eat a heck of a lot more than they think they need to eat. Trust me. And I certainly don’t mean to discriminate – men fall into this trap too but I’m just playing the percentages. Today, after nearly a year of learning so much more about food and nutrition, I can tell you this with confidence from experience. When I first started running, I was not eating enough to support my training and my body. Tiny portions of lean protein and veggies for every meal is so 2009. Sure lean protein and veggies play a part in a healthy diet but calorie restriction is not the answer if you are training and want to perform well – you have to eat in order to perform: lots of delicious protein to help your muscles repair and grow; lots of starchy carbohydrates to give you energy; lots of fatty delicious-ness to satisfy your palate; and lots of delicious fruits and vegetables for amazing vitamins and minerals.
Mmmm vegetables – said me only very recently. But broccoli and green beans started to get pretty boring pretty quickly. Did I ever think I’d actually like brussels sprouts? Heck no. They are the veggie that everyyyy cartoon character says “blech” to. But I’m so glad that I gave these bad boys another chance because they are friggin delicious – paired with a piece of salmon and maybe some white rice (carbs, baby!) and you’ve got yourself an easy, delicious and nutrient-dense meal.
A couple of weeks ago, a few people thought that I said roasted veggies were “bad” after I didn’t proof-read my Instagram caption closely enough – oops. Au contraire: roasted veggies are a delicious part of a balanced meal that can fuel your body, training and life. I know you’re probably sick of hearing “food is fuel” but it’s true. Sure pizza and beer is delicious and necessary on occasion but it certainly does not better one’s performance – unless you know something I do not. And no: it’s not always easy to nourish your body and yes it takes time and getting used to at first but I promise you it is worth it and will make you feel your best.
So eat your veggies. And fuel your body right.
Easy Roasted Brussels SproutsIngredients (Makes 1-2 servings)
- 2 cups Brussels sprouts
- 1 tbsp. balsamic vinegar
- 1 tsp. olive oil
- 1/8 tsp. salt
- 1/8 tsp. pepper
1. Preheat oven to 400F and line a baking sheet with tin foil and set aside.
2. Cut off the bottom of the Brussels sprouts, remove the outer leaves and cut each in half.
3. Place the trimmed and halved Brussels sprouts in a medium bowl and coat with the balsamic vinegar, olive oil, salt and pepper.
4. Arrange the Brussels sprouts halves cut side down on the baking sheet and pour any remaining mixture on top.
5. Roast in the oven for 15 minutes then remove and flip each Brussels sprout.
6. Continue roasting for an additional 15 minutes until crispy.
Questions of the day…
Brussels sprouts – love ’em or hate ’em?
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