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CLIF Blog

Aug. 23, 2013
Colorado Kitchen Confidential - Part 4
If you’ve checked out the CLIF Bar blog over the last several days, you already know that Barb and Chris, the Garmin-Sharp team chefs, have been preparing amazing meals on the road for the team during the USA Pro Challenge. While these meals are meant to be wholesome and tasty, they are also very purposeful, with almost every ingredient serving to keep the riders strong and sharp.

Team Kitchen close-up

So, what did the chefs serve up on the evening before the most important and pivotal stage of the race – the individual time-trial in Vail? Glad you asked! Here is Thursday’s menu:

Arroz con pollo
Sweet potato salad
SW Caesar
Roasted carrots and red quinoa salad
Zucchini and red onion salad


Basically, you’ve got your rice and chicken to provide some muscle-fueling carbs and protein, the amazing sweet potato to do just about everything (see part 1 of this blog), and some healthy greens and veggies for vitamins and minerals.

Red quinoa, however, is likely the most interesting food here from a cycling perspective. Quinoa is a seed that comes from a tough little plant that has been cultivated in the Andes for over 7000 years. It has become very popular among the health-conscious, and with good reason. First off, quinoa is a great source of carbohydrate and muscle-rebuilding protein – very important for riders who are asking a lot out of their bodies day after day.

Quinoa is also a great source of minerals like magnesium, phosphorus, and perhaps most importantly, iron. A lack of iron in the bloodstream can result in a reduced oxygen carrying capacity – certainly something cyclists racing hard at eight thousand feet don’t need! Oh, and as a bonus, the red variety of quinoa tends to hold it shape well, adding nice texture to a salad. Hopefully this little super seed will help propel the Garmin guys up the hill in Vail today!
Posted by:
Eric
Category:
Events, Team Clif Bar
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About this Blog

We like getting our heart rates up, taking a big breath of fresh air, savoring delicious food. But we also love telling stories and here's where we type 'em up. (BTW, it works both ways; leave a comment—please and thank you.)

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