Becoming self-aware, realizing what fuel from foods your body needs is so very empowering! Especially when taking part in high intensity workouts (HIIT, Crossfit, etc.) you need to know when your body needs food for fuel (whole/nutrient dense foods), and what kind it responds to best. Following guidelines that you will come across from various sources is a great place to start, but remember at the end of the day not one body is the same. So try different tactics, but if your body isn’t responding well than tweak the routine. Just because something works great for me doesn’t mean it works great for you too. Experiment with food timing along with your workouts, and play around with varying macro ratios (high quality proteins, carbohydrates– sourcing mainly from vegetables and fruits, and healthy fats). Don’t be afraid to tune out others and listen to your body. If something isn’t quite working think outside the box and change it up! Our bodies are screaming for what they need we just have to learn how to listen, and be willing to choose the nutrient dense foods that really provide. My only rule of thumb is to choose whole foods 80% of the time and then your body will let you know: What it needs and When it needs it! All you have to do is be willing to hear it out, and then provide!
After my early morning WOD I know that my body really needs a good starchy vegetable (like a sweet potato, yam, butternut squash, beets, etc.) incorporated with a generous amount of protein (Ex: fish, eggs, chicken, duck, venison, etc.), and some healthy fats (Ex: coconut oil or coconut butter, eggs, butter/ghee, etc.). I usually will bake a bunch of sweet potatoes over the weekend for quick and easy starchy carb grabs during the week. I also love to make the following recipe to pack in a punch of beautiful colors and veggie variety! It makes several servings which is perfect for: leftover side dishes, snacks, tossing together with some eggs and making a veggie scramble for breakfast, top a bed of mixed greens to amp up that boring salad, etc.
- 3 beets
- 1 butternut squash
- 1 large eggplant
- 2 sweet potatoes
- 1 tablespoon coconut oil (melted)
- 4 tablespoons butter or ghee (melted)
- 5 cloves garlic (minced)
- 1 teaspoon Italian Blend Seasonings
- 1 tablespoon oregano
- 1 tablespoon sea salt
- 1 tablespoon black pepper
- Cut all vegetables into cubes/chunks. Place in a large roasting pan/dish.
- Melt coconut oil and butter together.
- In a bowl stir together: melted coconut oil and butter with all seasonings.
- Pour mixture over vegetables and toss making sure to get everything covered.
- Cover dish.
- Bake at 425 degrees for 1 hour and serve!