For today’s post, I’m combining my two favorite worlds: food AND running.
A question I get asked often is “What fuel do you use for longer runs?” I have two answers.
#1. Blue gatorade mixed with water, and it has to be blue, and it has to be Gatorade. Don’t gimme that G2 stuff. Gatorade by itself is TOO sweet for me, so I learned to mix with water. I have tried: Gu, Powerade, coconut water (two different brands), an Advocare thing, and lemon-lime gatorade. If you (like me) have autoimmune intestinal probs, try out different fuels BEFORE your race!!! Some things will NOT agree with you, and it’s a solid idea to figure that out before you start your race. No shame in the fuel belt game if you need to bring your own fuel for a half-marathon. You are fuel-belt fabulous. Don’t let anyone tell you otherwise.
#2. Say hello to my little friend:
This also took a lot of trial and error on account of my crappy ulcerative colitis, but these, consumed 1/2 at a time, don’t make me symptomatic at all. I normally take one around mile 8/9 and then again around 11 during a race if I feel like I need it. I have friends who carry grapes, gummy bears- all sorts of stuff. Find what works for you and stick with it! Disclaimer: If you try this while you’re not running, it’s gonna taste salty and weird. Wait until you need it, then give it a shot. My favorite part about these is the packaging, “Pull It!” so there’s no worries about having to find a small tear tab while running. Love these.
And for anyone who doesn’t want to talk about running, here’s the slow-cooker recipe I promised 🙂
Slow-Cooker Lemon Gahhlic Chicken + Potatoes
- Chop about 8-10 small potatoes into quarters, layer the slow-cooker with them, adding small slivers of butter on top of them (in total, about 2 tbsp butter- my favorite brand is Smart Balance).
2. Season 4 chicken breast (or two sliced in half if the breasts are thick) with fresh crushed pepper (liberally), oregano (2 tsp), and garlic (4 cloves, minced)
3. Lay the seasoned breasts on top of the chopped potatoes in the slow cooker.
4. Use the juice from two freshly-squeezed lemons and pour juice over chicken and potatoes in slow-cooker. I also like to slice the lemons and leave them on top of the chicken breasts.
^Behold, my very favorite kitchen toy.
Do NOT use the lemon juice in the plastic squeezy thing from the store expecting this to taste stellar. Trust me, you won’t want to take the easy way out when it comes to fresh lemon juice. Evah.
5. Pour 2/3 C organic chicken (or vegetable) broth over chicken and potatoes in slow- cooker.
6. Set cooker to low for six hours or high for three hours. TA-DAHH- Dinnah is served.
I really love slow cooker recipes because you don’t have to worry about them- just set the timer and go on about your day…just don’t forget about them, because that could end in disaster. Let me know what you think of this recipe if you give it a shot!
Hope your week is treating you well 🙂