Home Food And Drinks Tillman Coaching: What to Eat Earlier than the Race

Tillman Coaching: What to Eat Earlier than the Race




Yearly, my household does the Pat Tillman run in Tempe, AZ.  My son began doing the race when he was 6-years-old.  He beat me that 12 months.  The subsequent 12 months, I educated slightly more durable.  He was seven.  He beat me that 12 months too.  Now he is eight, and I’ve realized that matter how a lot I practice, it doesn’t matter what I eat to arrange for the race, he’ll beat me.  He is rising up and getting sooner, and I am rising older and getting slower.  I hand over.


Coaching for the Tillman run is not a giant deal.  It is solely a 4.2 mile run, so there is not any have to carb-load every week earlier than the race.  However it’s sizzling, so that you do have to hydrate and take heed to what you eat the day earlier than and the day of. Plan to drink about 20 oz. of fluids earlier than the race. Coconut water is nice, you may also make your personal electrolyte water with 1/Four tsp. salt to 1 qt. of water and add issues like cucumber, recent mint, lime, lemon or stevia as a sweetener,


For meals, suppose “gentle lunch” for dinner the night time earlier than.  Low-fat, recent meals are nice with a lot of fruit and veggies.  Attempt to keep away from alcohol (save the tacos and margaritas for after the race!). The morning of the race, have some energizing meals like nuts, granola, oats, and fruit for breakfast.  Operating on an empty abdomen or a dehydrated physique is rarely a good suggestion!




Italian Rooster Pitas

Prep Time: 10 minutes / Cook dinner Time:15 minutes / Servings: Four Pitas


  • 2 massive rooster breasts, chopped

  • 1 orange bell pepper, chopped

  • 2 scallions, chopped

  • 1 tbsp. Sicilian Spice mix (or 1 tbsp. Italian Seasoning and half tsp. crimson chili flake)

  • 1 cup white rice, cooked

  • 2 tbsp. olive oil

  • 1 Roma tomato, chopped

  • 5 recent basil leaves, chopped

  • half cup shredded Parmesan cheese

  • 2 Pita bread rounds, reduce in half

  • half cup heat marinara sauce or ranch dressing (for dipping)


  1. In a big skillet, warmth 2 tbsp. olive oil on medium warmth.  Add rooster, bell pepper and scallions.  Season with spices and salt and pepper.  Stir till mixed and prepare dinner on medium warmth for 7-10 minutes till veggies are mushy and rooster is browned and cooked by means of.

  2. Stir in rice and cheese and prepare dinner till cheese is melted and stringy, about 1 minute.  Take away from warmth, stir in recent tomato and basil till mixed.  

  3. Stuff combination into 4 open pita halves.  Serve with heat marinara and/or ranch dressing.


Stuffed Maple Granola Apples


Prep Time: 15 minutes / Cook dinner Time: 20 minutes / Servings: 8




  • Four massive Braeburn, Gala or Fuji Apples

  • 1 cup uncooked oats or crushed granola bars

  • 1/Four cup dried cherries

  • 1/Four cup chopped dates

  • 1/Four cup crushed pecan items

  • 1/Four cup peanut butter

  • half cup good high quality maple syrup

  • 1/Four tsp. cinnamon


  1. Minimize the apples in half and use a melon-baller to scoop out the seeds and insides. Depart about 1/4″ of fruit connected to the pores and skin.  Discard the core and seeds, however preserve the remainder of the apple and roughly chop it.  Switch it to a big mixing bowl.

  2. Add the remaining substances to the bowl with the chopped apples.  Stir till mixed.

  3. Evenly spoon the granola combination into the emptied apple halves.

  4. Wrap tightly in plastic wrap and refrigerate till prepared to make use of.



Mediterranean Watermelon Salad



  • three cups watermelon, reduce into 1″ cubes

  • 1 cup chopped recent strawberries

  • 2 cups cooked pearl cous cous

  • 1 massive cucumber, chopped

  • ½ cup crumbled Feta cheese

  • 2 tbsp. chopped recent mint

  • 2 tbsp. Balsamic Viniagrette dressing



  1. Mix all substances in a big bowl and stir till mixed.  Refrigerate till able to eat.

Pineapple Infused Sake

Prep Time: 15 minutes / Refrigeration Time: 48 hours / Servings: 16


  • 1 massive pineapple, peeled and chopped into massive chunks

  • 2 bottles clear, filtered sake


  1. Put together the pineapple and place it into a big, sealable container.

  2. Pour the sake over the pineapple chunks and seal the container.

  3. Place it within the fridge for 48 hours.

  4. Should you want to not have any pulp or fruit within the served sake, run it by means of a strainer or a cheesecloth earlier than serving.