By Chris Schroeder, Professional Triahtlete
As an athlete, nutrition is an important aspect of day to day life. This year, I have taken a deeper journey into how I fuel my body and in the process had some fun experimenting. While I have always wanted to have the proper nutrition to support my competitive goals, I have raised the bar on that aspect.
In order to try to get the best performance out of my body, I went to Dr. Ryan Kohler at The University of Colorado Sports and Medicine Center. We started with a food log. It’s always a little shocking to log EVERYTHING you eat. It’s so easy to let sugary snacks or chips creep in without actually noting them. My nutritionist studied not only my food logs but he also took blood samples before and after a 60 minute training ride in order to understand how much glycogen was in my muscles before and after the workout. That gave us information on replenishing what my body needed during the workout.
Dr. Kohler gave me a nutrition plan that I follow carefully. I started with the basics and worked to make it more interesting. Man cannot live by shakes alone (well, some do, but I need to crunch also). In order to improve the quality of my food in both the nutrients it provided me and in the enjoyment, I started cooking. I still love to throw healthy ingredients into a blender, but I have started to balance that with actual baking. That’s right…baking.
The ultimate goal is to impress my friends, while also creating a healthy and delicious breakfast, snack or party offering. I started with scones and quickly realized that was just too hard to perfect. So, I scaled back to cookies They are great to take to a party (especially with like-minded athletes), and they are fun to bake. My best recipe so far is this one that I took to a Super Bowl party. Using bananas and applesauce cuts out the need for sugar. Using almond flour instead of white flour makes them gluten-free, but also a little grainy. Enjoy!
3 Medium mashed ripe bananas
1/3 cup applesauce
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
1 ¼ cup almond or all-purpose flour
2 cups old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
1. Preheat oven to 375°.
2. Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until
smooth. Add egg; beat well.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine
flour, oats, baking soda, and salt in a medium bowl, stirring with a whisk. Add flour
mixture to banana mixture in bowl; beat with a mixer at medium speed until well
blended. Stir in chocolate chips.
4. Drop batter by heaping spoonfuls onto baking sheets covered with Parchment Paper
(less clean-up). Bake at 375° for 10 minutes or until golden. Remove the parchment
paper with cookies on them and share with friends!
Chris Schroeder earned his professional triathlete status in New York City in July, 2015,. It was a serendipitous moment standing on the podium in Central Park, where he began his training for running and cycling when his family moved to NYC in 2011. Chris grew up in the beautiful ski town of Telluride, CO where at first he dreamed of being a professional skier, and now pursues his professional triathlete career and his studies in Boulder, CO.
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