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Race Fueling

A Kona Qualifier Shares Her Pre-Ironman Fueling Strategy

A Kona-qualifying athlete and entrepreneur shares how she fuels the night before and morning of her race.

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A Kona-qualifying athlete and entrepreneur shares how she fuels the night before and morning of her race.

Kate Weiler, 33

Location
Splits time between Concord, Mass. and Winooski, Vt.

Occupation
Co-founder and CEO of DRINKmaple

Standout results
Has finished six Ironmans, including the 2013 Ironman World Championship

Backstory
Weiler started racing triathlons in 2006. After competing in Ironman Mont-Tremblant, Weiler and her training partner Jeff Rose came up with the idea to found DRINKmaple, a company selling naturally hydrating maple water. The brand has since grown from a Boston-based start-up to a national brand.

RELATED: Triathlete’s 2016 Fuel Awards

How I Fuel

“I stick to foods that I know I can easily digest, and I stay away from inflammation-causing foods. I avoid gluten and dairy.”

“For dinner, I skip the traditional pasta dinner and eat white rice, a sweet potato and either chicken or grilled shrimp. I stay away from my typical huge plate of vegetables and have a small portion of spinach. I add Himalayan pink salt to my food to make sure that I have enough sodium to avoid cramping on race day.”

“For breakfast, I love DeLand bagels, which are gluten-free and made out of millet and don’t have a lot of the junk ingredients, unlike some other gluten-free products. These only have four ingredients: organic millet flour, baking powder, filtered water, sea salt. I always pack them when I travel to races.”

“I love maple water because it is low in sugar but also has electrolytes that help hydrate the body. The first time I discovered maple water in Canada, I hydrated with it the days leading up to the Ironman race. That was the race where I qualified for Kona.”

RELATED: How To Plan An Ironman Nutrition Strategy