May 24 2018
A registered dietitian drank beetroot juice for a week before running a half marathon to gauge how the nutrient-rich fuel would affect her.
Want to drop a bit of extra weight in a jiffy? Lyn-Genet Recitas, author of THE PLAN, has a surprising three-day solution.
Salmon. Greek yogurt. Cauliflower. Strawberries. Oatmeal. These foods are staples in any health-conscious woman’s diet. But Lyn-Genet Recitas, a Manhattan-based naturopathic nutritionist, sees things differently. In her New York Times bestselling book, The Plan, Recitas says that these and many other seemingly healthy foods may actually trigger inflammatory responses, leading to gastrointestinal distress, headaches, fatigue and weight gain.
To test the theory, Recitas recommends resetting your body with a three-day cleanse. Her elimination diet, which has been featured on The Dr. Oz Show and Fox News, isn’t about eating less. The idea is to consume only foods thought to be non-reactive—blueberries, flaxseed and chicken, to name a few—for three days. Recitas says the cleanse, which includes three meals and a snack, aims to give your system a break from potentially inflammatory triggers. “This is about slowing down and listening to your body,” she says. As a bonus, she reports that participants lose an average of five pounds over the three days.
For women runners interested in a cleanse, we like this one because it focuses on whole foods, it’s not overly restrictive (there is no limit on the amount of veggies and seeds you may eat) and it includes a healthy number of calories (roughly 1,800 per day). Try it out during a period when you’re not running long distances to see what all the buzz is about.
Note: During the cleanse, drink plenty of water (half your weight in ounces).
1 cup flax granola (see recipe on page 2)
1/2 cup blueberries
1/2 cup rice milk
Carrot ginger soup (see recipe) with sunflower seeds
Steamed broccoli drizzled with lemon juice and olive oil
Mixed greens salad with chopped pear and pumpkin seeds
Kale, carrots, onion, zucchini, shiitakes and broccoli simmered in 1/4 cup spicy coco sauce (see recipe)
Grated carrot and beet salad with pumpkin seeds
Carrot-Ginger Soup Recipe
1.5 lbs. carrots
1 liter water
3 cloves garlic
Raw ginger, cinnamon, cumin and black pepper to taste
Chop vegetables and simmer with spices in water until soft. Add vegetables to blender with half of soup stock and blend.
Spicy Coco Sauce Recipe
1 can full-fat coconut milk
1 large onion, chopped
4 cloves garlic, chopped
Ginger, cinnamon, cumin, turmeric, cayenne to taste
1/2 tsp. sea salt
Sauté onion, garlic and spices in coconut milk. Add salt. Simmer for 20 minutes. Sauce will keep for five days or longer in freezer.
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