April marks my 5th month of triathlon training, and throughout the process so far I’ve noticed a few very clear trends in my hunger levels.
At the moment, my coach has me in the middle of what he calls “a solid week”, meaning that it’s a tougher one in terms of intensity. Like the previous two weeks, volume had been around 12 hours but the intensity has definitely ramped up. I did a ride very similar to this workout on Monday and on the second interval I was sure my pre-workout breakfast was going to make a second appearance. (Luckily, that didn’t happen.)
Recent Saturday mornings have involved about 2 hours and 45 minutes on the bike, followed by 30-45 min runs, and you’d think that with all this training time, I’d be ravenous afterwards. But you know what? That hasn’t really been the case. The week that follows these intense blocks however, is a completely different story.
Guys, it’s like my stomach becomes a bottomless pit. I want to eat #ALLTHETHINGS.
Recently Jess (who is running Boston this weekend and is going to kick some serious butt) and I were talking about how the parts of our training that we detest the most are not the toughest, highest intensity bits, but that period of time between finishing a session and being able to eat. You know, that whole drive home, get in the shower, get dressed, do the hair, make yourself look like a girl again time? Yes, that one. Admittedly I’ll often zoom through (and sometime skip) all that if my stomach feels like it’s about to eat itself, but if I have to go to work, the shower is kind of a required courtesy for my co-workers.
Since my training intensity will fall again next week (yay for periodization!), I’m fully expecting to be more hungry than usual. When I first started to notice this a few months ago, my coach explained that it’s totally normal, and it’s our bodies’ way of playing catch-up. He tells me not to hold back (which I love to hear!) so I like to prepare by having lots of hearty, nutritious foods stocked in my kitchen. And that’s where this Hearty Lentil and Veggie-Packed Omelette comes in.
Not only does it come rammed with protein thanks to the eggs that hold all the veggie goodness together, but I’ve also thrown in some cooked lentils for an even bigger protein boost, and a punch of iron too. As an anemic athlete, keeping my iron topped up is something I’m always conscious of. I happen to adore lentils and they’re super cheap, so it’s a win-win-win!
Hearty Lentil and Veggie-Packed Omelette
Prep Time: 10 mins
Cook Time: 7 mins
Ingredients (1 serving)
- 3/4 cup sliced zucchini
- 1 loosely packed cup of shredded kale
- ½ cup halved cherry tomatoes
- 1 tbsp minced parsley
- 1 egg + 3 egg whites (2 eggs would probably work here too, but I only had 1 in the fridge when I made it!)
- 3 tbsp almond milk or other milk of choice
- ½ tsp dried oregano
- ¼ tsp smoked paprika
- ½ cup cooked lentils (choose your favourite kind – I used green ones)
- Mist a frying pan with olive oil and sautee the zucchini, kale and tomatoes on high for 2 minutes or until the kale is bright green.
- Meanwhile, whisk together the egg, egg whites, milk, oregano and paprika in a bowl.
- Pour the egg mixture into the frying pan on top of the veggies. Swirl it around, then reduce heat to medium and let the egg begin to set.
- As this happens, scatter the lentils into the pan. Let the omelette cook for 4-5 minutes, lifting the edge occasionally with a flipper and tilting the pan slightly so that any uncooked egg can run underneath.
- Once set, flip the omelette in half and transfer to a plate. Serve with a green salad on the side if desired.
Now it’s over to you. Tell me…
- If you follow a periodized workout schedule, do you find yourself hungrier on low-intensity weeks or on rest days?
- What’s your go-to post-workout meal that hits the spot every time?