Commonwealth gold medalist and Australian Ironwoman Rebecca Creedy shares with us how she eats healthy with her hectic schedules. She transformed the way she ate by including more real wholefoods in her daily diet which had a massive positive effect on her episodes of hypoglycaemia.
Stuart Cooke: What did you eat yesterday and just blitz through maybe just breakfast to evening meal, just because people …
Guy Lawrence: Are curious.
Stuart Cooke: … want to eat; people are curious, they want to eat like and IronWoman. Absolutely.
Rebecca Creedy: Yeah. Look I guess for breakfast I had; I basically try to eat the same thing as often as possible in the mornings, as I can. Especially being an athlete it’s really important that my body knows what it’s; I like to do it as a racing thing particularly every day before an Iron session, I’ll eat the same thing that I’m going to eat probably on race day.
You know, look, it’s dependent on what’s available. I love having a cooked meal before a race, if I can. I’m a big mushroom eater. So, for me a nice big plate of spinach with some mushrooms on top and a couple of poached eggs is fantastic for me. I love some sweet potato pancakes in there too. They’re always good and a great form of carbs.
Stuart Cooke: Yeah.
Rebecca Creedy: But you know sometimes, especially when you’re racing away, it’s not always that easy. We need to be down on the beach quite early so, without that available I love getting a nice natural muesli and adding my 180 Nutrition protein to it. And then I mix it in with some natural yogurt, plain natural yogurt, as low-sugar as possible and I just like to sweeten that up with some berries. And I really find that that really gives me the kick I need to kind of carry on, carry on through the day, because most of the time, you know, I’m down on the beach at 7 o’clock in the morning and don’t really get my next meal until about lunchtime. So, yeah, it can be tough when you’re racing sometimes to get something into your system that’s going to last that kind of period.
And yesterday I had to work all day so, yeah, it’s great for when I’m at work because I can’t necessarily just grab a snack if I want to.
And then for the evening meal, I love a good steak so, for me it was a nice big piece of steak …
Stuart Cooke: Yeah, yeah.
Rebecca Creedy: … and again, just a natural salad. So, I have heaps of spinach leaves, tomato, capsicum, snow peas, cucumbers. I do like my cheese, so I like to put a bit of feta in there and then just a balsamic and olive oil dressing. So, for me that really hits the spot. For my boyfriend, though, he insists that he has to have garlic bread with it. That keeps him happy. That keeps me happy.
Guy Lawrence: Yeah, that’s what it’s all about, that’s what it’s all about.
Rebecca Creedy: It can be hard to balance meals sometimes when you’ve got someone isn’t so concerned about their nutrition.
Stuart Cooke: Exactly. Keep the home a happy one is what I say.