We checked in with pros around the globe to see what they cook up to fuel their races or big training days. Could these foods work for you?

Tired of your same old bagel and peanut butter? We checked in with pros around the globe to see what they cook up to fuel their races or big training days. Could these foods work for you?


Romain Guillaume
Recent result: 1st place, 2012 Ironman Mont-Tremblant

Typically, I have one sandwich of bread and either honey or jam, and one little sandwich of bread with one or two slices of chicken to have more protein. When I’m traveling in the U.S. and can’t find French bread, I have white bread in slices, but when I can find a baguette or something like it, I take it! Regarding the quantity, it depends on how hungry I am or anxious/stressed I am. (The more anxious I am, the more I eat!) When I am training, there are two options. Before a workout, I have a breakfast I discovered last year in Australia: Bread, honey and sliced bananas. Sometimes, if I swim at 6:15 a.m. and don’t have breakfast, I join my father and some friends afterward and drink coffee. I order a pain au chocolat or croissant, or French baguette and butter.

RELATED: Breakfast At Four? Tips For The Pre-Triathlon Meal

South Africa

James Cunnama
Recent result: 1st place, 2012 Challenge Roth

For a quick breakfast before a session when I’m training in South Africa, I often eat ProNutro, a powder-like cereal that ends up somewhere between thick stodge and smoothie consistency, depending on how much milk you add and how fast you eat it (it gets thicker as it stands). I’ve spent a lifetime perfecting the ratio of milk to ProNutro. I can’t get it anywhere but South Africa, and I spend more than half the year traveling. So to keep what I eat pre-race consistent, it has to be available anywhere. So generally my pre-race meal is a muffin or croissants and energy bars.

RELATED – Video: What The Pros Eat Pre-Race


Kodo Hiramatsu
Recent result: 7th place, 2012 Ironman 70.3 Singapore

I eat three to five rice cakes (kirimochi) with soy sauce and miso soup. Mochi lasts well at room temperature (does not rot), and it’s easy to carry. It only needs warming before eating. The salt in the soup is good, but I remove the wakame seaweed because it’s bad for digestion before a race.

RELATED: What Do I Eat The Night Before A Race?


Irina Abysova
Recent result: 13th place, 2012 London Olympic Games

I usually eat porridge (oats, millet, semolina, buckwheat or rice) with milk. (If you cook semolina, you have to stir it constantly to avoid lumps.) I add a little salt, sugar and butter to taste, and have it with different fruits and berries. And I drink tea. Sometimes before training I’ll have cottage cheese and oladi [Russian kefir pancakes], but not before a race.

RELATED: Six Tips For Top Nutrition While Traveling


Ezequiel Morales
Recent result: 1st place, 2012 Ironman Brazil

My breakfast is basically always the same: I drink black coffee with brown sugar. I spread two pieces of bread with cream cheese and feta cheese and quince jelly. That gives a sour taste that I really like a lot. Depending on the type of competition, I may have a banana or apple, or dried fruit with chestnuts, almonds and peanuts. A handful of nuts offers me calories and healthy fats.

RELATED: Get In The (Pre-Race) Zone

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