Over the past 18 months while I’ve been training different endurance challenges, I’ve completely changed what I eat. I’ve moved away from the old cliche of the pasta-loading runner and opted for a Paleo-cum-Whole30 inspired approach to fuelling my training and my races.
I’ve ditched sugar, dairy, anything from grain, gluten and starch vegetables. Instead I now fill up the fuel tank with lean protein from fish, high quality grass-fed or organic meat and loads of nutrient-rich green vegetables. I’ve also introduced plenty of good fats from avocodos, olives, olive oil and fish oil.
More recently I’ve started taking a range of supplements too.
So what’s on my weekly Whole30 grocery list? Here are the foods I buy regularly.
All forms of peppers
Meat & fish
Chicken (Organic, breast without the skin)
Lean beef mince (organic, grass fed if you can)
Lean steak (Minute steaks are great for a quick protein hit)
Turkey (breast without the skin)
All types of fish but my main sources are:
Cod fillet (smoked and unsmoked)
Tinned tuna in spring water
Eggs (poached, scrambled without milk or butter, pickled, baked)
Bananas – but mainly used as fuel right before or during training.
Nuts & seeds
All of the nuts I eat are raw, unsalted. I’m not yet soaking my nuts which is advised for easier digestion.
NOTE: Peanuts and peanut butter are off the menu. Opt for cashew nut butter instead
Sweeteners (in moderation)
Coffee – black Americano only
Alcohol (very sparingly)