Training for your next marathon but feel run down, sluggish or a little unenergetic?
Perhaps it’s time to consider a diet change — and as an athlete, this goes a long way in affecting your performance on race day.
Nutrition is a key element in the build-up to race day as you prepare your body to fuel you through hours of exercise.
This is where the paleo diet comes in — proven as one of the most effective for training athletes who wish to perform their best.
If you’re looking to reassess your pre-race nutrition, keep reading for some of the best paleo recipes to incorporate into a Paleo diet.
5 of the Best Paleo Recipes for Athletes
The idea behind consuming a Paleo diet as an athlete is to train the body to utilize fat stores, instead of relying on carbohydrates.
Here are just a few of the best paleo recipes to try:
1. Mexican-Style Beef Skillet
One of the best paleo recipes to begin your journey into a Paleo lifestyle is this Mexican-style beef skillet, ideal for lunch or dinner.
Here’s what you need:
- 1 lb. ground beef
- 1/2 head cabbage (shredded)
- 1 bell pepper (diced)
- 1 onion (diced)
- 2 garlic cloves (minced)
- 2 tomatoes (diced)
- 1 cup tomato sauce
- 1 tablespoon of chili powder
- 1 teaspoon of cumin powder
- 1 teaspoon of paprika
- 2 tablespoons of cooking fat
- Sea salt and freshly ground black pepper
Preparation:
Saute your diced onion and garlic in the cooking fat on medium heat until soft and translucent (2-3 minutes).
Then add your ground beef and cook until the meat has browned (4-5 minutes). Add the chopped tomatoes, bell pepper and continue cooking.
Now, add your spices: the chili powder, cumin, paprika and salt and pepper to taste.
Pour in the tomato sauce and mix through the shredded cabbage. Cover with a lid and let the entire mixture simmer for 8-10 minutes until the cabbage is soft.
Serve with a fresh side salad if you please!
2. Meatball Bites With Spaghetti Squash
This is one of the best paleo recipes for its pure comfort food feel. Craving carbs? This spaghetti squash is pretty dang close!
Here’s what you need for the beef:
- 2 spaghetti squash, cut in half lengthwise, with seeds removed
- 1 lb. ground beef
- 4 egg whites (whisked)
- 1 whole egg
- 1/2 tablespoon dried parsley
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried thyme
- Paleo cooking fat
- Sea salt and freshly ground black pepper
Here’s what you need for the tomato sauce:
- 2 cups good quality tomato sauce
- 1 garlic clove (minced)
- 1/2 tablespoon dried parsley
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried thyme
- Sea salt and freshly ground black pepper
Preparation:
Preheat your oven to 425F. Bake your spaghetti squash for 25-30 minutes or until tender.
While the squash bakes, prepare your ground beef with the dried herbs and one whole egg — season to taste with salt and pepper.
Once combined, roll into meatballs roughly 1-inch in diameter, then set aside. Now combine all your ingredients for the tomato sauce in a bowl.
Using a large skillet, saute your meatballs until golden brown on all sides. Add the tomato sauce to the skillet and cook for 7-10 minutes.
By this time, your spaghetti squash should be cooked. Use a large spoon to scoop out the stringy flesh and place in a separate dish.
Lower the over to 350F. Now mix the egg white with the spaghetti squash and fill up a muffin tin with the squash mixture.
Place a cooked meatball on top of each spaghetti squash ”nest” and cook for a further 15 minutes in the oven.
Serve with any left-over tomato sauce and enjoy.
3. Balsamic Chicken Salad
Now, this is one of the best paleo recipes if you are tight on time but looking for a simple, yet delicious lunch.
Here’s what you need:
- 2 chicken breasts
- 5 bacon slices (cooked and chopped)
- 8 cups mixed greens
- 1 bell pepper (diced)
- 1 cup grape tomatoes (halved)
- 1/2 red onion (sliced)
- 1 avocado (sliced)
- 1/2 teaspoon of oregano
- 1/2 tablespoon of dried onion flakes
- 1/2 tablespoon of garlic powder
- 1/2 tablespoon of paprika
- Cooking fat
- Sea salt and freshly ground black pepper
For the dressing:
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon of fresh lemon juice
- 2 tablespoons of apple cider vinegar
- 2 tablespoons of fresh parsley (minced)
- 2 teaspoons of fresh basil (minced)
- 1 teaspoon of dried oregano
- 1 garlic clove (minced)
- Sea salt and freshly ground black pepper
Preparation:
Season your two chicken breasts with the dried herbs, garlic, onion flakes, paprika, salt, and pepper.
Now sear the chicken breasts over a medium-high heat in the cooking fat — cooking for 6-8 minutes per side. Allow them to rest for 4-5 minutes after cooking.
In a bowl combine the ingredients for the salad dressing and whisk until well combined.
Combine the fresh salad ingredients in a large bowl, slice up your chicken breast and add that to the bowl. Add the chopped bacon and drizzle over your salad dressing.
Give everything a quick toss and enjoy for either lunch or dinner.
4. Slow-Cooker Chicken Chilli
Looking for one of the best paleo recipes which are not only delicious but also a crowd pleaser, no matter your diet?
Here’s what you need:
- 1 lb. boneless chicken breasts (skinless)
- 3 bell peppers (minced)
- 1 red onion (chopped)
- 1 jalape?o pepper (minced)
- 2 cups salsa
- 2 garlic cloves (minced)
- 1 1/2 cup water
- 1 teaspoon ground cumin
- 2 teaspoon chili powder
- 1 avocado (chopped)
- Sea salt and freshly ground black pepper
Preparation:
In a slow-cooker, place the chicken breasts, garlic, salsa, seasoning, spices, and water. Cover and cook on a low heat for 6-8 hours.
Once the time is up, remove the chicken breasts and shred with a fork, then return to the cooker.
Place the bell peppers and jalape?o in a large skillet and cook over a high heat for 4-5 minutes. Add to the slow-cooker once it’s done.
Give everything a thorough stir through then simmer for a further 20 minutes. Add water if needed.
Serve with sliced avocado as a topping.
5. Chorizo and Spinach Omelette
This is a fantastic option for a filling breakfast that fits right in with a paleo diet.
Here’s what you need:
- 5 eggs
- 1/4 cup spinach (chopped)
- 1/2 onion (diced)
- 2 tablespoons of coconut milk
- 2 chorizo sausages (sliced and casing removed)
- 1/4 cup tomatoes (diced)
- 1 green onion (sliced)
- 1 garlic clove (minced)
- 4 tablespoons of ghee (purified butter) or regular butter
- Sea salt and freshly ground black pepper
Preparation:
Saute the onion and garlic in two tablespoons of the ghee or butter over a medium-high heat. Cook until soft (1-2 minutes).
Add the sliced chorizo to the skillet and cook for 5-6 minutes. Add the in the spinach, remove from the heat and toss everything together.
In a separate bowl whisk the eggs, coconut milk, and seasoning until well combined.
Pour the egg mixture into a clean skillet and use the remaining ghee or butter to cook. Cook until firm enough to flip into an omelet.
Add the chorizo mixture to one side of the omelet, then fold over on one side. Serve with diced tomatoes and green onion.
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