{"id":162105,"date":"2017-11-21T08:40:59","date_gmt":"2017-11-21T08:40:59","guid":{"rendered":"https:\/\/www.welovecycling.com\/wide\/?p=162105"},"modified":"2017-11-28T10:01:39","modified_gmt":"2017-11-28T10:01:39","slug":"back-basics-picnic-bread-pasta","status":"publish","type":"post","link":"https:\/\/www.welovecycling.com\/wide\/2017\/11\/21\/back-basics-picnic-bread-pasta\/","title":{"rendered":"Back to Basics \u2013 A Picnic of Bread and Pasta"},"content":{"rendered":"

How did professional riders use to fuel their rides in the last century when there were no nutritionists to give them advice? They just went with instincts and ate what they considered most filling foods. So, maybe not by accident, the long standing tradition of fuelling with pasta and bread was started. Let\u2019s look at how a modern cyclist\u2019s diet compares.<\/strong>
\n<\/p>\n

Bread and pasta became staples<\/strong><\/h2>\n

The beginnings of the Tour de France in the early 1900s were rough when it comes to nutrition. There were no specific food stops or pit crews, riders just stopped along the road to refuel with outside assistance. Well-to-do cyclists had their butlers set up picnics on the roadsides mid-stage if they could afford it.
\nWhen it comes to the choice of foods, it was very rudimentary. They just ate something they thought would fill them up. In France, that meant a traditional European carb-heavy diet of bread and pasta, something that is still popular today.<\/p>\n

https:\/\/www.instagram.com\/p\/BaT8VejAZeP\/<\/p>\n

A balanced diet is a must<\/strong><\/h2>\n

Nowadays we know it\u2019s not just about the carbs. Pros make sure they have a balanced diet full of protein, carbs, and fats that includes a lot of fruits and vegetables for vitamins and minerals. Also bread and pasta are often replaced by rice, potatoes, or tapioca – easier to digest foods.<\/p>\n

\n
\"back-basics-fuelling-booze-cigarettes\"\/<\/a><\/div>
\n Health & Training<\/a>\n <\/div>\n
\n \n

Back to Basics \u2013 Fuelling with Booze and Cigarettes<\/span><\/h3>\n <\/a>\n <\/div>\n <\/article>\n<\/div>\n

Recipe: Whole-wheat sundried tomato pasta<\/strong><\/h2>\n

If you do want the \u201cback to basics\u201d experience, there\u2019s no better way than having a large plate of pasta waiting for you after a long ride. This recipe only takes 35 minutes to make and feeds a group of four. One serving size gives you 398 kcal, 22 g of fat, 48 g of carbs, 8 g of fibre, and 10 g of protein.<\/p>\n

https:\/\/www.instagram.com\/p\/BUt1owNA6Ps\/<\/p>\n

Ingredients<\/strong><\/h3>\n

For the sauce<\/em><\/p>\n

1\/2 tbsp minced garlic
\n1 tbsp balsamic vinegar
\n1\/3 cup olive oil
\n1\/4 cup sun dried tomatoes, chopped (and drained from olive oil)
\n3 tbsp unsweetened almond \/ coconut milk
\n1\/4 tsp salt
\n1\/8 tsp pepper<\/p>\n

For the pasta<\/em><\/p>\n

230 ml whole-wheat linguine
\n1\/2 tbsp olive oil
\n1\/2 yellow onion, thinly sliced
\n1\/2 cup fresh basil, chopped
\n1\/4 cup sun dried tomatoes, chopped (and drained from olive oil)
\nfresh parmesan, to taste<\/p>\n

Instructions<\/strong><\/h3>\n

1. Cook linguine pasta according to the instructions on the box. Set aside.
\n2. Next, place all ingredients for the sauce in a blender. Blend well and set aside. If it seems a little bit thick, add a splash more almond \/ coconut milk or olive oil.
\n3. In a large sauce pan, heat a 1\/2 tbsp of olive oil over medium\/high heat and then add sliced onion. Saut\u00e9 for a few minutes or until translucent.
\n4. Add pasta and sauce into the saucepan and mix well. Then, add in fresh basil and chopped sun dried tomatoes. Mix again.
\n5. Top with balsamic vinegar, fresh black pepper, and parmesan cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"

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