The aptly named Susan Kitchen (MPH, RD, CSSD, LDN) is a dietitian, endurance trainer, and IRONMAN coach. In addition to providing nutrition consulting and triathlon coaching through her business, Race Smart, she regularly competes in Ironman races. Her pre-Ironman meal of choice? Wood-fired veggie pizza.
“The day before the race, I eat my last meal (pizza) around 3 pm,” says Susan. “Then I have a light snack around 7 pm and hit the sack.” She recommends staying away from overly greasy pizzas, and avoiding broccoli and other tough-to-digest vegetables. Instead she suggests sticking to more basic pre-race pies in order to avoid potential digestive distress, especially when traveling.
“Yes, it’s high in carbs, but athletes need carbs as their primary fuel to provide energy for the body’s metabolic pathways, including the ability to burn fat as a fuel source,” adds Susan. “Meat on a pizza provides the protein, along with the cheese, and the tomato sauce is high in potassium, Vitamin C, and antioxidants. As for the dough, well—that’s where you get the carbs. Typically, the dough is made with white flour, which is exactly what you want pre-race or pre-workout because it’s low in fibre.”