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Nutrition / Recipes
  • Recipes / Meals


  • Nutrition:

     

          Your nutrition program will be just as noteworthy as your training. If you don’t eat and sleep at least somewhat well during your training, you may just render your training impotent.

     

         Heavy physical training is no time to go on a crash fad diet. Carbohydrates are of the utmost importance during the long training rides, and limiting them can hurt you substantially. If you are using this as a chance to lost some weight and honor those New Year’s Resolutions, then be careful and follow the guidelines below. Never drop more than 500 calories in a 10 day period. If you need to change your caloric intake by more than 500 cpd, then do so over a period of time. Drastic changes can cause extreme fluctuations in energy levels. No matter what you hear the only true way to lose weight and achieve maximum health is to limit your cpd and up your exercise.

     

         Eating a well balanced diet is the key to maximum health. Vegetables and fruits are extremely important, as they should make up most of your daily intake. With vegetables, to get the best out of them, look for an array with different colors. The color of a vegetable is a sign of what it contains as far are vitamins and minerals. Eating a balanced group will be more beneficial.

    Your red meat intake should be reduced to a minimal of 2 to 3 servings per week. It is also important to take a close look to what an actual serving size is when looking at a product’s nutritional facts. Chicken is sometimes over-consumed also, which is not necessary. Remember, your body can only process so much of a nutrient in one 24 hour period. If you are taking in more protein than your daily maximum, then you are just pooping protein. Fish should become an integral part of your diet. Be sure to limit tuna, and remember cold-water fish have more benefits for you.

    The manner in which you eat is just as important as what you choose to eat. Remember to eat throughout the day, and kill the giant meals. 5 or 6 small meals a day is more ideal for someone in training. It is also important to take in a very positive nutritional food 20 to 30 minutes after a long workout.

     The following are rough guideline to follow as far as nutrition is concerned:

     

     

    135 lb female cyclist:

    7-day averages.

     

    Calories

    2,950

    Carbohydrates

    567

    % Calories from Carbs

    69

    Protein

    109g

    % Calories from protein

    13

    Total fat (g)

    62

    % Calories from fat

    17

    Saturated fat (g)

    16

    Cholesterol (mg)

    117

    Fiber (g)

    46

     

     

    165 lb Male Cyclist:

    7-day averages

     

    Energy (kcal)

    3,317

    Carbohydrates (g)

    600

    % calories from Carbs

    65

    Protein (g)

    113

    % calories from protein

    14

    Total fat (go)

    78

    % calories from fat

    21

    Saturated fat (g)

    26

    Cholesterol (mg)

    132

    Fiber (g)

    46

     

     

    195 lb male cyclist ( Bachman and Peeples):

    7-day averages

     

    Energy (kcal)

    3,524

     

    Carbohydrates (g)

    610

     

    % calories from Carbs

    69

     

    Protein (g)

    122

     

    % calories from protein

    14

     

    Total fat (g)

    84

     

    % calories from fat

    19

     

    Saturated fat (g)

    22

     

    Cholesterol (mg)

    130

     

    Fiber (g)

    49

     

     

      

    The above nutritional guidelines are just guidelines. In the first couple of weeks, your totals should probably be slightly lower. On the other hand, when we get into our really heavy training, they should be slightly higher. If you are trying to lose weight, don’t fluctuate too much from the guidelines above. Believe me, if you follow the workout plan, YOU WILL LOSE WEIGHT!  Your caloric totals should be lower on your off days by at 20%. I will now post a list of foods in 3 categories of importance. You should concentrate on the high carrier foods for your diet.

    For those who have never monitored your nutritional intake, you may want to start. Most have a hard time believing what they actually put into their bodies from day to day. Take time, write everything down, and get a nutritional food count book. You will be surprised, and it will help you set your routine.

     

     

    Carrier

    Quality Carriers

    Empty Carriers

    Pollutant Carriers

    Additional Cargo

    Vitamins, Minerals, Phytochemicals , Anti-oxidants, Fiber

    Minimal amounts of beneficial nutrients

    High amounts of harmful pollutants, including saturated fat, and sodium

    Food Examples

    Spinach

    Cola

    Pork rinds

     

    Whole-grain cereal and bread

    Low-fat candy

    High fat candy

    (snickers)

     

    Salmon

    Kool aid

    Doughnuts

     

    Sweet potatoes

    Pretzels

    Lard

     

    Kiwi fruit

    Low-fat cookies

    French fries

     

    Chicken breast

    Iceberg lettuce

    Fried chicken

     

    Brown rice

    White rice

    High fat meats(ribs)

     

    Soy milk

     

     

     

     

     Supplements:

     

                I won’t speak much to supplements other than a couple. Supplements can be very helpful and very dangerous. Do you own research and find out all the facts before starting on a program.

     

    Vitamins:

                I would take a complete vitamin. These can’t be harmful and will help replace key nutrients your body needs. Centrum seems to be the best here.

     

    Creatine:

                Creatine basically works as a water-container. It makes you store water on your muscles and speed recovery. It does work very well and is very safe. Creatine can cause bad reactions in some people.

     

    Protein:

                Protein shakes can help you attain your daily intake goals if you are short. I would suggest soy protein powder.

     

    Stimulants:

                Stimulants should be taken with extreme caution and extreme moderation. Even coffee can be dangerous to an athlete. Caffeine, like Ma huang and other stimulants cause the body to de-hydrate by not allowing the body to store the water it is taking in. If you take these stimulants, remember to drink more water to counter this affect.

     

      Hydration:  

     

    WATER, WATER, WATER!!!!

    BEER, BEER, BEER!!!!

     

                I can’t possibly put enough emphasis on how important hydration is. It is not only integral to your progress, put could save your life.

                The female body is nearly 70%  water, men are slightly lower. When you hear the 8 glasses of water a day advice, remember it is for 135 lb person who doesn’t work out. Guys 165lbs and above should drink a gallon jug a day.

                I would drink immediately in the morning and then before bed. This will help you to stay hydrated. When you start training, your body will need more water even when you are not actually training. Water is also fundamental in losing weight. De-hydration has the same meta-physical feeling as hunger, in other words, drinking water will lessen your appetite.

    New Gatoraid Drink:

     

    Research shows that endurance athletes have different fluid and electrolyte needs when it comes to staying hydrated and maintaining peak performance.

    To meet the needs of these athletes, the Gatorade Sports Science Institute (GSSI) has developed Gatorade Endurance Formula, a specialized sports drink with a five-electrolyte blend, including twice the sodium (200 mg/8 oz) and three times the potassium (90 mg/8 oz) of Gatorade Thirst Quencher, to more fully replace the fluids and electrolytes lost in sweat during longer, more intense workouts and competitions.

    Gatorade Endurance Formula is now available nationwide in ready-to-drink, 34oz bottles at your local grocery stores, convenience stores, and even where you buy bulk. Like the Gatorade Endurance Formula instant mix, the ready-to-drink bottles are specially formulated with a five-electrolyte blend of sodium, chloride, potassium, calcium, and magnesium.

    Both Gatorade Thirst Quencher and Gatorade Endurance Formula are scientifically formulated to meet the hydration needs of athletes when they are sweating. For most athletes, Gatorade Thirst Quencher is the appropriate beverage to help replace the fluid and electrolytes lost through sweat and provide energy to fuel working muscles. However, when the activity is prolonged or very intense, fluid and electrolyte losses increase and maintaining hydration becomes both more difficult and more important. It is for these occasions that Gatorade Endurance Formula was created.

     

    Sweat rates and fluid needs vary based on the person and the activity, so the goal should be to drink enough to minimize loss of body weight (in fluid) without overdrinking. Drink enough to keep dehydration less than 2% of pre-exercise body weight for best performance. (e.g. less than a 3-lb weight loss in a 150lb athlete).

    CONTENTS
    Hydration and the Endurance Athlete
    How to use Gatorade Endurance
       Formula
    Athletes We Fuel

     

     

     

     

    Stretching:

     

                Stretching is another under appreciated part of training. I would suggest stretching in the morning, evening, and immediately following a workout. I would maybe take a look at a stretching book at Barnes and Noble. This plays a key role in your ability to recover and build on your workouts. Dynamic stretches should be held for 15 to 20 seconds. I will go through  a stretching routine on the training rides. I can answer any questions at that point.

     

     

     

    Lube Rockets Philadelphia Cheese Steak Sandwich
     
    1 (24 ounce) rib eye or eye roll steak, thinly sliced
    6 tablespoons oil
    Swiss Cheese
    4 crusty Italian rolls
    1 large Spanish onion
    Optional: sweet green and red peppers, sautéed in oil
    Mushrooms, sautéed in oil
     
    * American or Provolone works fine.
     
    Heat an iron skillet or a nonstick pan over medium heat. Add 3 tablespoons of oil to the pan and sauté the onions to desired doneness. Remove onions and set aside.
     
    Add the remaining oil and sauté the slices of meat quickly on both sides.
     
    Melt the cheese in a double boiler or in the microwave. Place 6 ounces of the meat into each of the rolls; add onions, and add more cheese over top. Garnish with fried sweet peppers, mushrooms and ketchup.
     
    Osborn's Short Shorts Mesquite-a-Rita

    1 jigger Cuervo Gold Tequila
    1/2 jigger Grand Marnier
    1 jigger triple sec
    1 jigger freshly-squeezed lime juice
    Lime slices, to serve
    Coarsely-ground salt
     
    Rib rim of an old-fashioned glass with a fresh lime, quartered. Dip rim in coarsely ground salt. Combine ingredients in shaker, shake well and pour over ice. Garnish with a lime wheel.
     
     
    My Ass is Sore Chicken Breasts Wrapped in Bacon

    12 cloves garlic
    16 medium sprigs of rosemary
    2 cups red wine (cabernet works well)
    Pinch salt
    8 boneless, skinless chicken breasts (about 4 pound)
    Bunch of fresh sage
    48 pieces bacon (about 3 pound)
    Bamboo skewers
     
    Chop garlic and rosemary in a food processor.
     
    Combine chopped garlic and rosemary in a medium size bowl with the red wine. Add salt, put aside.
     
    Soak skewers in water for 15 minutes.
     
    Cut each chicken breast into medium size pieces, about 6 pieces per breast. Put chicken in the red wine mix for about 1 hour.
     
    Take 1 sage leaf off the bunch, put on the chicken piece, wrap bacon around the chicken and sage and put on the bamboo skewer. Continue until all chicken pieces and bacon are on skewers, 5 pieces per skewer. Grill until bacon becomes golden (about 20 to 25 minutes), flipping occasionally.
     
     
    Bruce's Guacamole

    3 avocados, fresh - not frozen or canned
    1/4 cup red onions, diced
    1/3 cup tomatoes, diced
    1/4 teaspoon Tabasco sauce
    Juice of 1/4 lemon
    1/4 teaspoon granulated garlic
    1/4 teaspoon salt
    1/4 teaspoon cumin
    Pinch of cayenne pepper
    1/2 teaspoon chopped fresh cilantro
     
    Prepare all ingredients before peeling and cutting avocados. Using a knife cut avocados in half and remove seed. Use a large spoon to remove avocado from skin and place in a bowl. Cut avocados down to 1-inch chunks while in bowl. Measure all ingredients separately; do not combine any ingredients together. Add liquids, tomatoes and onions to avocados, mix well by hand. Mix all ingredients together in a separate container. Mix by hand, being careful not to over mix, causing the avocados to purée. Guacamole should have 1/2 to 1-inch chunks of avocado visible.
     
     
     
    Hunter and Griff's Mullet Spinach Dip

    1 1/2 cups heavy cream
    1/2 cup yellow onions
    1 1/4 cups sliced mushrooms
    1/4 cup butter
    2 tablespoons all-purpose flour
    1/2 cup shredded mozzarella
    1 teaspoon salt
    1 teaspoon pepper
    1/2 teaspoon Italian seasoning
    1/2 cup sour cream
    1 pound spinach
     
    Cook onions and mushrooms in saucepan, and slowly add in remaining ingredients, adding the spinach last. Once all the ingredients are mixed in together, top with cheese. Serve with nacho chips. Can also serve with tomato relish.
     
     
    Carney Men Salsa

    5 fresh tomatoes
    1 1/2 cups canned crushed tomatoes
    1 cup (8 ounce) tomato paste
    2 fresh bell peppers
    3/4 to 1 cup chopped onion
    5 fresh medium-hot jalapeno peppers or
        1/2 cup canned (in water, not vinegar)
    1/2 to 1 bunch fresh cilantro
    2 tablespoons salt
    1/2 tablespoon cumin
    1 teaspoon garlic powder
    1 to 2 cups water
     
    Chop all fresh vegetables. Combine all ingredients in a large saucepan. Simmer 15 minutes, then bring to a boil. Remove from heat and let cool for about 20 minutes, add cilantro.
     
     
    Don't forget the lube B-B-Q Shrimp

    2 pounds large fresh shrimp in the shell (heads removed)
    1 cup butter
    1/2 cup olive oil
    4 tablespoons minced garlic
    1 tablespoon sweet basil  (dried will do, but fresh is best)
    4 teaspoons salt
    1 teaspoon lemon juice
    2 tablespoons Worcestershire sauce
    5 tablespoons black pepper
    Toasted French bread
     
    Melt butter in olive oil. Add all other ingredients except shrimp. Let sauce stand for at least 15 minutes and up to 2 hours.
     
    When ready to cook, add shrimp to skillet and cook for 10 to 15 minutes or until they are pink all over, stirring often.
     
    Divide shrimp among individual bowls. Pour sauce over shrimp and serve with French bread for dipping.
     
     
    Getting Sore Asses for the Cure Lasagna
     
    1/2 cup plus 2 tablespoons fine-quality olive oil
    1 cup chopped onion
    1 tablespoon minced garlic
    2 pounds lean ground beef
    1 pound hot or sweet Italian sausage meat,
        removed from casings and chopped
    1/2 cup red wine
    3 (28 ounce) cans imported San Marzano
        Italian tomatoes, with juice, hand-crushed
    3 tablespoons tomato paste
    5 cups water
    Salt and pepper to taste
    2 pounds ricotta cheese
    2 egg yolks
    1 pound lasagna noodles
    2 cups grated fresh mozzarella cheese
    1 cup freshly grated Pecorino Romano cheese
    1 pound fresh mozzarella cheese, sliced
     
    Heat 1/2 cup oil in a large saucepan over medium-high heat. Add onion and garlic and sauté for 3 minutes. Stir in the beef and sauté for 5 minutes or until well browned. Remove the beef with a slotted spoon and set aside. Add the sausage to the saucepan and sauté until browned. Return beef to saucepan.
     
    Add the wine to the saucepan and cook for 5 minutes or until it has evaporated.
     
    Stir in tomatoes, tomato paste, and water. Add salt and pepper. Simmer, stirring occasionally, for about 2 hours or until thick and rich in flavor. If needed, add more water, a quarter cup at a time. If sauce is fatty, either skim off the fat or put a few layers of paper towel on the top to absorb the excess fat. (If you have the time, refrigerate the sauce until the fat congeals on top; then simply lift it off.)
     
    Put ricotta into a cheesecloth lined colander and allow it to drain in the refrigerator for about 2 hours. Combine with egg yolks; blend well. This will keep the lasagna from being watery.
     
    Add the noodles and remaining 2 tablespoons oil to a large, deep pot filled with rapidly boiling salted water. Cook noodles until al dente. Drain well in a colander and then run under cold running water to stop the cooking process. Put noodles, in a single layer, on clean, damp kitchen towels. Cover with clean, damp towels.
     
    Preheat oven to 350 degrees F.
     
    Ladle a thin layer of meat sauce info a lasagna pan (12 x I8 x 2 inches or 14 x I0 x 3 inches), Cover with noodles, laid lengthwise, then cover noodles with a layer of meat sauce, Spread a thin, smooth layer of ricotta over the meat sauce. Sprinkle with grated mozzarella and Pecorino Romano. Continue layers of pasta, sauce, and cheese, alternating the pasta )n opposite directions for each layer (lengthwise, then crosswise, etc.). Finish with a layer of meat sauce covered with sliced mozzarella and sprinkle with Pecorino Romano.
     
    Bake in preheated oven for about 45 minutes or until cheese topping has melted and lasagna is bubbling.
     
    Remove from oven and allow to rest for 15 minutes before cutting into squares and serving.
     
     
    Carney Men Hangover Helper Bloody Mary Mix

    1 quart good-quality tomato juice
    6 ounces Worcestershire sauce
    1 ounce freshly squeezed lemon juice
    2 tablespoons Tabasco sauce
    1 tablespoon red pepper flakes
    1 tablespoon cracked black pepper
    1 teaspoon dried dill or 2 teaspoons chopped fresh dill
    1/4 cup grated fresh horseradish
     
    In a blender, combine all ingredients and blend for 1 minute. Use as needed. The mix will last for up to 2 days, covered and refrigerated.
     

    For Da Brotha Broiled Dill Salmon

    1/2 cup melted butter or olive oil
    2 teaspoons lemon juice
    1 teaspoon salt
    1 tablespoon chopped fresh dill
    1/8 teaspoon red pepper
    4 salmon steaks, 1-inch thick (about 2 pound total)
     
    Place melted butter, lemon juice, salt, fresh chopped dill and red pepper in small bowl and stir to combine. Preheat broiler.
     
    Place salmon steaks on lightly-greased pan and brush with half of seasoned butter. Broil, 5 inches from source of heat, 5 to 10 minutes.
     
    Turn heat to 400 degrees F, close oven and bake an additional 5 to 8 minutes.
     
    Brush with remaining butter blend. Serve.
     
     
    Mullet Head Burger

    1/3 pound ground hamburger meat
    1 sesame bun
    1 tablespoon mayo
    1/4 cup shredded lettuce
    1 pineapple ring
    2 cups teriyaki sauce (divided into 2 separate bowls)
    2 slices tomato
    1 slice Cheddar cheese
     
    Form round burger patty. Marinate burger patty in bowl #1 of teriyaki sauce for 30 minutes.
     
    Marinate pineapple ring in bowl # 2 of teriyaki sauce for 30 minutes.
     
    Remove burger patty and grill on high heat to desired doneness.
     
    Melt Cheddar cheese on top of patty while still on grill pan by covering with lid.
     
    Grill pineapple ring on medium heat for 1 minute on each side.
     
    Spread mayo on both halves of the bun.
     
    On bottom bun, place tomato slices, followed by the broiled hamburger patty with cheese (tomato on the bottom!).
     
    On top of burger patty, stack the pineapple ring and shredded lettuce.
     
    Put the two together and you've got a burger; one that's both sweet, salty and hearty.
     

    Kick Yo Ass Caramel Bars

    Crust and Topping
    2 pounds all-purpose flour (about 6 cups)
    12 ounces granulated sugar (about 1 3/4 cups)
    1 pound 4 ounces butter (2 1/2 cups)
     
    Filling
    1 pound (4 sticks) butter
    1/2 cup corn syrup
    2 cups sweetened condensed milk
    2 pounds brown sugar
    1 cup chocolate chips
     
    To make the crust and topping: Cut butter into the dry ingredients in a mixer, stopping once the ingredients develop a cornmeal-like texture. Reserve four cups of the mixture for topping. Press the remaining mix into the bottom of a greased, 12 x 18-inch pan. Bake at 300 degrees F until golden.
     
    Bring butter, corn syrup, milk and brown sugar to a boil in a saucepan, whisking constantly. Whisk at "lava" boiling stage for five minutes. Pour over baked crust. Sprinkle remaining topping and chocolate chips on top. Bake at 300 degrees F until the filling in the middle of the pan is bubbling and golden brown, about 35 to 40 minutes. Place another pan on lower rack to catch any drippings. Cool before cutting.
     
     
    Steve Jaggard's I Came To Compete Dill Potato Wedges

    7 or 8 new red potatoes
    2 cloves garlic, minced fine
    1/2 cup (1 stick) butter (no substitutes)
    1/2 teaspoon salt
    1/2 teaspoon black pepper
    1/2 teaspoon celery salt
    2 teaspoons crushed dill
     
    Wash potatoes well and boil until soft, drain well on paper towels. Melt butter in large frying pan. Sauté garlic for a couple of moments, and then add potatoes and remaining seasonings. Pan-fry the potatoes until they are light brown.
     
     
    Help, I've Fallen Off My Bike and Can't Get Up Baked Greek Chicken Salad
    4 boneless, skinless chicken breast halves
    1/4 cup melted butter
    1 lemon, juiced
    1/4 teaspoon freshly ground pepper
    1/2 teaspoon garlic powder
    1 teaspoon oregano
    1 teaspoon Greek seasoning
    1 package mixed Italian salad greens
    Tomato-Cucumber Salsa (recipe follows)
    2 ounces feta cheese, crumbled
    Black olives
    Pepperoncini pepper
    1. Place chicken in baking dish.
    2. In medium bowl, mix together butter, lemon juice, pepper, garlic powder, oregano and Greek seasoning; pour over chicken. Place chicken in 350°F. oven and bake for about 50 minutes, uncovered, basting occasionally.
    3. Place salad greens in large serving bowl. Top with Tomato-Cucumber Salsa. Slice chicken in thin strips and arrange on top of salad. Sprinkle with feta cheese and garnish with olives and pepper.

    Tomato-Cucumber Salsa:
    In medium bowl, mix together 2 diced plum tomatoes, 1 peeled and sliced small cucumber, 1/2 green pepper julienned, 1/4 sliced purple onion, 2 tablespoons red wine vinegar, 1 tablespoon olive oil, 2 tablespoons vegetable oil, and 1/8 teaspoon each freshly ground pepper, salt, basil, oregano, Greek seasoning, sugar and dry mustard. Chill until ready to serve.

    I Can't Feel My Ass Garden Ham Pasta Toss
     
    6 cups water
    6 ounces (2 cups) uncooked dried rotini (corkscrew or pasta twists)
    3/4 pound small new potatoes, cut into 1/4-inch wedges
    2 medium yellow squash, cut into eighths lengthwise, cu