One medium plantain contains 32g of carbs. The greener, the less sugar, which is ideal. Ingesting carbohydrates after training is critical in replenishing glycogen stores and initiating muscle glycogen synthesis. If we don't replenish these stores a runner’s training/performance can be compromised in future sessions. Plantains are very tasty solution to this. Our favourite way to prep plantains is to slice, toss in coconut oil and sea salt. On a baking sheet using parchment paper, cook at 350 for 10-12 minutes. Cool, and keep in a sealed container. You can store these on your counter for up to 7 days.
They are a great source of inorganic nitrate. Say what? Basically, the nitrates end up in your salvia where bacteria convert it to nitrite. The nitrite converts to nitric oxide, which help with blood flow, muscle contraction, neurotransmission and so on. If you are not a beet fan, we have a super simple way to prep this magic veggie! After washing the beets well, cut each beet into halves. In a bowl, toss with EV olive oil, tahini, salt and pepper. Roast at 350 for 15-18 minutes. Serve hot! These go great with beef or chicken.
Generally, depending on the area you live in, are in season early June to late fall. Generally, you can get dried ones throughout the year, but fresh figs taste just like candy. Dried figs are great to take on a run with you. Eat two to three servings for every hour of running (one serving is roughly three dried figs).
Do you have a favourite paleo carb for before or after you workouts? Let us know in the comments and share with your community!