Bananas an hour prior to every race. Granola bars afterwards. Pasta the night before. As much as for any other aspect of the sport of cross-country skiing, there are dozens of beliefs, strategies, and misconceptions when it comes to food and nutrition. To clear a few of them up–but by no means all of them–we spoke with recently-appointed U.S. Ski and Snowboard Association (USSA) Sports Dietician Adam Korzun. A native of Alabama, Korzun has worked...
FasterSkier is planning an interview with recently-appointed U.S. Ski Team Sports Dietician Adam Korzun later this month. If you have any questions about nutrition for which Google is no help, shoot them our way, and we’ll do our best to get you an answer! You can send your queries to us at info[at]fasterskier.com, or just leave them in the comments below.
If I know it’s going to be a big day, I make sure I have a solid breakfast. People always say that it’s the most important meal of the day and that’s true. When you wake up in the morning, you probably haven’t eaten in at least 8 hours. Your glucose stores will be depleted, which are the main energy source of the body. A lot of people tell me, “I’m not hungry,” or “I...
Been out of the game for the past few weeks with an illness that kept me from trying out and eating tasty recipes but here it is. We’re back with a delish recipe involving, rice, cheese and spinach… my favourite! Risotto with Mushrooms, Red Peppers, and Spinach Ingredients: – 1 cup Arborio rice – 3 cups chicken stock – 1/2 onion or three shallots, chopped – 3 cloves of garlic, chopped finely – 1/2 a red...
Ski news is all well and good and satisfies the ski nerd in us all but since food tends to eventually take up an unbelievable amount of any conversation athlete have, why not incorporate that into the site? So, starting now is a new series with a new recipe every week. You can try them, adapt them, review them, whatever. We’re also going to run nutritional stats with whatever we cook up so that you...