Nutrition

Fruit Fuel: Bananas

Ripe bananas are just as effective as sugar-laced sports drinks for refueling during exercise. Eat a medium-size banana before a workout and half a banana every 15 minutes during.

How to Make Energy Bars

1 ½ lbs chopped dates 3 tbsp maple syrup 1 tsp vanilla 2 tsp fresh orange zest or Grand Marnier, or ¼ tsp orange extract ½ tsp sea salt ...

How To Make Produce Last Longer

“We end up wasting a lot of food not only because we don’t know how to store it correctly, but also because we don’t plan very well,” says Mark Mulcahy, produce expert...

Fueling For a Marathon: During the Race

Don’t stop fueling. Your body wants simple sugar, and about 250 calories worth of it an hour. For most people, taking it in small doses, like a Shot Blok, or part of a gel, works best. If...

Fueling For a Marathon: The Morning of the Race

Don’t do anything weird. At least 90 minutes before the gun, eat 300-600 calories of simple food you know your body can run on, like a bagel with peanut butter, or oatmeal. If you’re...

How to Fuel For a Marathon

There’s plenty of information about how to train for a marathon: how many miles to run, how to taper, what to wear. But there’s not that much straightforward beta about what to eat,...

Fueling For a Marathon: The Night Before

You want carbs, but you don’t need to subscribe to the high school track team model of a huge pasta dinner. Eat meals that combine complex carbohydrates with a little bit of protein and...

Fueling For a Marathon: One Week Before the Race

Start to increase your calorie intake, and ramp up the amount of carbohydrates you’re eating. Look for whole grain breads and pastas, fruits, and starches like sweet potatoes. A 2012 study...

Fueling For a Marathon: Recovery

First, hydrate to replenish the fluid you’ve lost from sweating. A good rule is to drink 16 to 24 ounces for every pound you lose over the course of your run. That’s slightly more...

Fueling For a Marathon: Pre-Training Meals

You’re not going to make it far if you don’t have fuel, because your body burns through its glycogen stores quickly, so it’s important to eat before a long run. A Tufts...

The Truth About Paleo

Twenty-six years ago, Loren Cordain, a lifeguard turned exercise-physiology professor at Colorado State University, began an obsession with an influential 1985 paper published in the New...

Red Meat Recipes: Halfsies

You should never be afraid or unwilling to cut meat in half. Knowing how well the meat is done in the center must take priority over the meat’s unblemished presentation. A meat...

Red Meat Recipes: Garlic and Oyster Sauce

Oyster sauce is a brilliantly conceived ingredient that, more often than not, is poorly produced. Traditionally made by simmering oysters in water to extract their deep umami flavors, today all...

Red Meat Recipes: Plov

Plov, the root of pilaf, is a Central Asian dish of meat, carrot, garlic, onion, and rice. Traditionally its preparation was the exclusive province of men, and a recent informal survey...

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