Guest Blog-Kim Bouldin from Gluten Free is Life

Hi guys!  My name is Kim and I write a blog on gluten-free living called Gluten-free is Life.  Erin asked if I would do a guest post and I was thrilled and honored to write one.  I have been gluten-free for a little over 4 years now.

Kim and her daughter, Hannah

I am currently training for my first full marathon.  I ran my first half marathon last October and learned a lot about nutrition and fueling and some of the unique obstacles that come along with following the gluten-free diet.  I believe that every obstacle is only as big as you make it out to be.  Where there is a will to get over an obstacle, there is a way to get over it.  There are just as many protein-filled foods out there to fuel a gluten-free athlete as there are to fuel any other athlete – it is all about creativity.

Now that I am really ramping up my training, I have to pay close attention to the foods that I am putting into my body.  I have to make every calorie count.  For those that know me, I do have a sweet tooth.  I have to limit some of those treats now so that I have room for those nutrient dense foods that will carry me through my runs, especially the long ones.  Some of the protein-rich foods that I include in my diet are:

Egg whites
Lean chicken
Lean turkey
Salmon
Lean red meat (filet mignon)
Beans (garbanzo &black beans are my favorites)
Nut butters (almond butter has a special place in my heart)
Greek yogurt
Quinoa (Erin’s note-this is a combo of carbs and protein, but is unique in that for a carb source it is unusually high in protein)
Buckwheat
Millet
Cheese
Nuts
Tuna

All of the above foods are naturally gluten-free.

For carbohydrates, I include:
Oatmeal (Bob’s Red Mill or Lara’s by Cream Hill Estates)
Brown rice
Breads made from whole grain gluten-free flours
Brown rice cakes
Gluten-free cereals (Barbara’s Multigrain Puffins, Mesa Sunrise Flakes)
Blueberries
Strawberries
Apples
Pears
Grapes
Dried Fruit (raisins, cranberries, cherries, figs, apricots)
Bananas
Corn Tortillas
Squash (acorn, butternut, kabocha, spaghetti)
Peas
Potatoes (baked sweet or regular)

I make up most of my diet from the foods listed above & fill in where necessary.  I have been playing around with different foods for my pre-run fuel.  Some of my favorites have been:

Zing Bars (love the protein in these)
Rice Cakes w/ Almond Butter
Banana w/ Almond Butter
Blueberry Muffins from Purely Elizabeth

I don’t like to run with a lot of food in my stomach, so this has been something I have really been experimenting with.  While I like bananas, they make my stomach feel the fullest of all the options I listed above, so I have only been using that if I have no other options.

For refueling, I try to grab a re-hydration drink of some sort.  I have been experimenting with coconut water & it seems to work well & doesn’t make me feel queasy like Gatorade does.  I will be reviewing some coconut water later this month on my blog.  Once I get the drink in, I reach for protein and some carbs, but mainly protein.  I usually go with a 1 egg/3 egg white frittata made with spinach & tomatoes.  I add in some Frank’s Red Hot to spice it up.  (Erin’s note-LOVE Franks’! Favorite hot sauce by a long run!) I will also have rice cakes with almond butter & fruit spread on the side.  I have been toying with some protein shakes, but haven’t found one that I love yet. The You Bar Shakes were good, but they are dairy based.   I don’t do well with a lot of dairy or soy, so that makes it tough.  I have yet to try the rice protein shakes.  They are next on my list.

One of the biggest challenges I have had to overcome is eating after my long runs to get enough calories in.  I know this sounds silly to some, but I have no appetite after my long runs.  I have to break all the “rules” with listening to my body’s hunger cues, because they are just not there on days when I run 8+ miles.  I literally watch the clock to make sure I am getting some kind of food in every 3 hours or so.  I try to eat smaller meals on these days so I don’t feel “stuffed” and then in turn, sick.  These are the days that I really need to make every calorie count by getting the best nutritional bang for my buck.  I snack on dried fruit a lot on long run days – calorie dense &can be an excellent source of fiber, nutrients, antioxidants and complex carbohydrates.  I love adding dried fruit &walnuts or almonds to my salads.  I have found that eating “by-the-clock” on long run days works well for me.  It helps me keep my energy up through the day and not feel like I was run over by a bus the following day.

I am entering week 9 of marathon training now.  I have a half marathon race coming up on March 21, 2010 that I am using as a training run.  I am running this race to help raise money for the March of Dimes and a couple of NICUs in the Atlanta area.  Only 10 more weeks until my first marathon!  Wish me luck!

Erin’s note: GO KIM!
Kim was previously profiled here as a Gluten Free Athlete. She gives many great reviews and advice for families with children living gluten free at Gluten Free is Life.

Filed Under: celiac diseaseGluten FreeGluten Free Athletes

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  1. Rahim Samuel says:

    Good luck Kim. Thanks for running down that list of gluten free foods. I can use that for a reference when I’m cooking.

  2. monica says:

    All Health Trends makes an economical brown rice protein powder that mixes well and is not flavored or sweetened so you can do with it what you like.

  3. Erin says:

    Thanks for the tip Monica!
    And Rahim-Kim thanks you for the good wishes. She’s very excited!

  4. Kim says:

    Thank you Erin for having me!

    Thanks for the suggestion on the brown rice protein powder & the good wishes!

  5. Great post, Kim! Very helpful info. :-) Best of luck in your upcoming half marathon!

    Shirley

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