I'm not a meat person, probably just chicken or fish, more focus in grains
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Any Pasta dish would be a carb haven..
Are you talking about eating during the ride - food you have prepared before you leave? Are you talking about meals you will be cooking either before or during the ride? http://www.food52.com/recipes... for during
To cook - here is a great grain recipe that you can add fish to http://www.food52.com/recipes...
As a distance runner, I get particular pleasure out of carb-on-carb meals. Pizza topped with potato and rosemary. Spaghetti with sardines and breadcrumbs. You get the idea.
Professional riders during a race will consume about 7000-8000 calories per day. They tend towards massive amounts of white pasta with simple sauces, white rice and lean proteins for dinner. Oddly, they really eschew whole wheat pasta, brown rice, etc., and seem to prefer carbs that are more readily metabolizable. Their lunch is typically on the road, and consists of bars, gels, etc. They also eat about a box of breakfast cereal with milk, eggs, bacon, etc., and pancakes for breakfast! When they are not in a race they will eat less, but tend towards the same items.
I am not a professional rider, but do like to take prepared food with me when I ride. I like to carry a complex quinoa salad that has corn, roasted veggies, and some nuts and dried fruits like raisins, apricots, or currants. For dinner after a ride I prefer pasta and love this recipe: http://www.savoringrhodeisland.com/pastaforiana.htm
This particular recipe most closely resembles the best dish on the menu of Sal's Place, a popular albeit somewhat past its prime restaurant in Provincetown.
Cynthia is a trusted source on Bread/Baking.
I'm a long-distance rider, and I do go for pastas, but in truth, I could eat pasta 7 days a week if I never set eyes on a bike again. Lucky me, that pastas and bikes cohabitate happily with me. And I do like the whole-grain pastas. I'm not much of a meat person either, but I do consume lots of beans, high-protein grains such as quinoa, amaranth, etc. (I'm also a baker), eggs, tuna, salmon, tilapia. Lots and lots of fruit. What is your plan and where are you going? The daughter and I were on the Champs Elysées last Sunday to see the end of the Tour de France - very exciting.
Chris is a trusted source on General Cooking
Wow, boulangere! We've been on the Champs for the last day of the Tour in the past, and it's a great scene! Not a meal, but Clotilde Dusoulier has a recipe for homemade Larabars on her website, Chocolate and Zucchini. I've been meaning to try it for a long time.
Those look fantastic, Greenstuff! I love her website, and I have these bars on the weekend to-do list. Yes, what a scene it was!