In his memoir Eat And Run: My Unlikely Journey to Ultramarathon Greatness, which goes on sale June 5, Jurek opens up about his life and career -- as an elite ultrarunner and a vegan -- and inspires athletes at every level.
By Scott Jurek
One of the biggest questions I get as a runner is "what can I do to be a more efficient runner?" Whether you are getting ready for your annual Memorial Day Fun Run or make a living running Ultramarathons, what you put in your body is the most important aspect to your training regimen.
Here are 5 Diet Tips To Optimize Your Running.
1. Lentils and beans. Packed with protein and carbs, they
are a staple in almost every culture around the globe. Try making a Lentil-Mushroom Burger. An alternative is a dense Pea Protein Powder.
2. Grains. While some give grains a bad rap, whole grains have been consumed for thousands of years and were used as a calorie source that traveled well for nomadic tribes and warriors going into battle. Quinoa was a staple of the Incas and is technically a seed, not a grain, and has all essential amino acids. Brown rice is another option.
3. Tempeh. This super dense veggie protein has one gram of fat to three grams of protein. It's my go-to when I feel I need a protein punch.
4. Kale/Lacinato. Kale is touted as one of the best vegetables, and we all have been told to get more greens in our diet. Steam, sauté or chop it raw into salads. You can even throw it into your smoothie.
5. Flax oil blend/Udo's Oil. Essential fatty acids are critical for all functions in the body and most of us don't get enough nor know how to get them in our diet. I used to grind flax seeds and hemp seeds and always guessed if I was getting enough. Now using an Omega 3-6-9 oil blend like Udo's Oil 3-6-9 has taken the guesswork out of my diet. I add it to my smoothies, cereal and salads.
Want to make your own Lentil-Mushroom Burger......
1. In a medium-size pot, bring 2 1/4 cups of water to a boil, then add 1 cup dried green lentils, 1 teaspoon dried parsley, 1 minced garlic clove, and 1/4 c up chopped onions. Simmer for 35 to 40 minutes.
2. Combine 3/4 cup chopped walnuts, 2 cups bread crumbs, and 1/2 cup ground flaxseeds in a small bowl and set aside.
3. In a separate pan greased with olive oil, sauté 1 cup chopped onion, 2 minced garlic cloves, 3 cups finely chopped mushrooms, and 1 1/2 cups finely chopped kale or other winter greens for 8 to 10 minutes. Set aside to cool slightly.
4. Remove lentils from heat, add 2 tablespoons Dijon mustard and 3 tablespoons balsamic vinegar, and mash ingredients together.
5. In a large bowl, combine lentils, sautéed vegetables, and bread-crumb mixture. Cool in a refrigerator.
6. Using your hands, form patties and fry or grill until lightly browned and crispy on both sides, about 3 to 5 minutes each side. Serve on a toasted bun or on their own. Makes 12 four-inch burgers.