We arrived in Wilmington around 12PM and went straight over to the expo to pick up my packet. The first thing I did as soon as I walked in the expo was to get weighed by the medical team, which was different this year. They took the information to utilize on race day to screen for potential hyponatremia and had some educational materials posted for racers. Of course, I thought this was awesome! Way to go B2B!
After getting my packet, we made our way through the expo and I splurged on a $4 car decal sticker:
Afterward, we drove straight over to T1 to drop off my bike. Again, I was feeling really relaxed and kept this low key: I put the bike together, took it for a quick spin to ensure everything worked, then placed it on the transition rack and left. We grabbed lunch and were back to the hotel and checked in by 2:30PM. Not bad if you ask me! In the hotel room, there was still some work to do in putting together my T1, T2 and bike-run special needs bags, but once again since I was so organized the process was pretty quick.
After my brother and sister-in-law arrived around 4pm, I walked back over to the convention center to drop off my bags and take a final stroll through the expo. This of course was much better than last year, when I was running up about 5 minutes after closing to turn in my bags (because I had the time wrong...ooops!) Then it was back to the hotel room again and feet up while enjoying my pre-race dinner, pineapple fried rice, followed by more relaxation and sleep. Not a bad race lead up if you ask me!
Check out the recipe for my fried rice below and stay tuned for my race report early next week :)
Why Pineapple Fried Rice?
I almost always pack my pre-race dinners these days and skip the hassle of trying to eat out the night before a big race. It saves me time, saves me money, and saves me the stress of wondering if I'll be able to find something suitable to eat. This year I decided to make up a batch of this pineapple fried rice to eat in the days leading up to the race and the night before for a few different reasons: (1) I was able to utilize white rice as a great source of easily digestible carbohydrate (2) The eggs and edamame are both great sources of protein yet sit light on the stomach (3) Asian dishes by nature tend to be higher in sodium than most dishes, which I've decided is an ideal way to top off my sodium stores pre-race.
The pineapple also serves as a great source of additional carbohydrate and potassium and happens to be a great anti-inflammatory. In addition, I added some ginger and turmeric to the recipe for both flavor and additional anti-inflammatory benefits. Whatever it is you choose to eat prior to a big race, just make sure it's well thought out and well tested to ensure personal tolerance come race day and optimal digestion.
2 c. cooked white rice, cooled overnight
½ white onion, diced
3 garlic cloves, minced
2 c. edamame beans
2 c. diced bell peppers
2 green onions, diced
2 c. pineapple, canned or fresh, diced
2 cloves garlic, minced
2 tbsp low-sodium soy sauce (Bragg's Liquid Aminos)
2 tbsp teriyaki sauce
Freshly grated ginger
Heat pan over medium-high heat and add olive oil, onion and garlic. Saute 4-6 minute until golden and fragrant. Add in the diced peppers, edamame, pineapple and soy sauce (braggs liquid aminos). Allow to simmer about 10 minutes until flavors combine. Push aside, spray pan with cooking spray and add eggs. Scramble eggs within pan before mixing in with vegetables. Finally, add in your rice and teriyaki sauce. Add grated ginger, additional soy sauce and turmeric to taste. Combine thoroughly and serve hot!
Yield: 10 cups
Nutrition Per 1 Cup: 171 kcal, 5g fat, 23g carb, 3g fiber, 10g protein, 541 mg sodium
Kristen Chang is Registered Dietitian Nutritionist (RDN), Certified Specialist in Sports Dietetics (CSSD) and endurance athlete residing in southwest Virginia alongside her husband and dog. Through this blog she aims to share favorite fueling recipes, general wellness and sport nutrition tips and stories from her athletic endeavors.
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