MSCtv Welland Triathlon

While competing in the Welland half-iron distance triathlon and duathlon, you'll have several nutrition options available both on course at the aid stations and after you've crossed the finish line, but what about before the race? What about the morning of, or a few weeks ahead of time? What should you be eating to prepare yourself for such a long race? What food should you be avoiding? Well, in this instalment of MSCtv we take a look at just that!

Ignition Fitness Head Coach Tommy Ferris is joined by Sarah Maughan, Ignition Fitness team nutritionist, and she gives you several suggestions about what to eat, what to avoid, and when to eat in the lead up to this long distance event. Here we take a closer look at what it takes to properly fuel yourself in preparation for the Welland half-iron distance triathlon and go over such things as carb-loading, salt-loading and wholesome, nutrient-dense options to enhance race-day performance.

For more information about the race please visit msctriathlon.com.

Here's Sarah's granola recipe:
Crazy Granola
Free of nuts, gluten, soy, dairy, and eggs

2 cups quinoa flakes
1/3 cup Kasha (toasted buckwheat kernals)
1/3 cup pumpkin seeds, chopped
1.5 tbsp ground flaxseed
2 tsp cinnamon
2 tbsp chia seeds
1/4 cup water
1.5 tbsp coconut oil, melted
1/4 cup buckwheat honey
1/3 cup raisins (although if I had dried apple I would have done this because it’s my fav)
1/4 cup flaked coconut

1. Preheat oven to 350F
2. Chop the pumpkin seeds so they are a bit smaller
3. Soak the chia in water in a small bowl and let sit while you prep the other ingredients
4. Combine quinoa flakes, kasha, pumpkin seeds, flax, cinnamon, oil, and honey – then add the soaked chia mixture once it has thickened
5. Put granola on a baking pan (optional parchment paper to prevent sticking and ease clean up) and bake for 20 minutes, stirring occasionally. The granola should feel crunchy and not wet when it is done.
6. Stir in flaked coconut and raisins and store, or eat right away!