Suunto-blogg

In 2014, a truck smashed into American triathlete Kelsey Withrow throwing her life to go into a tailspin. She endured bravely and will be on the Kona startline this year.  Doctors told her she would never run or race again. Kelsey, then 31, was lying in a hospital bed, her body battered and bruised after a truck hit her, and her vision for her life in ruins. She decided to prove the doctors wrong. After recovering from the accident Kelsey drove herself hard. She refused to give up. While the determination was admirable, she now admits it bordered on reckless. “I spent the next year trying to come back, but was plagued with more injuries and frustration,” Kelsey explains. “I gained a lot of weight and fell into a depression where I coped by going out at night, drinking way too much, and just not really living life as a pro athlete.” Kelsey began swimming competitively when she was six years old. Later at college, she competed in Division 1 before moving to the Olympic Training Center in Colorado Springs as a member of the USA Triathlon National Team. She completed her first triathlon as a senior high school student in 2001, and was hooked. With her life in tailspin after the accident, Kelsey got close to quitting triathlon. But then she met Mike, her now coach and boyfriend, who helped her turn everything around. “The new path I chose to go down was life changing, but not easy,” she says. “Mike got me healthy for the first time years. But when I did decide to start racing again, I was in for a rude awakening. I moved up from ITU (International Triathlon Union races) to the 70.3 distance and finished dead last in most of those races.” She was going in the right direction. But some old bad habits were holding her back. Eventually Mike gave her an ultimatum: get a job and make triathlon a hobby or commit 100% and make triathlon her job. “It took a good week for me to decide to go ‘all in’, but when I did, everything switched for me,” she says. The decision empowered her; in 2017 she won her first Ironman 70.3 at Victoria, then backed that up with a win at Ironman 70.3 Manta the following weekend. She has been on the podium at almost every race since, securing her first Kona slot this year at age 36. “This just goes to show you that if you work really hard and don’t give up, amazing things can happen!” she says. Kelsey takes over our our Instagram stories this weekend. Follow along as she prepares for Kona!        READ ALSO How (not) to qualify for Kona Road to Kona: Cody Beals' clear race strategy Road to Kona: 5 tips to train effectively as a couple

When she's not in the mountains, you can find Emelie Forsberg in her garden or preparing delicious meals. © Matti Bernitz How and what we eat is personal to each one of us. Some of us feel better and more energised by certain foods, while others feel quite differently. Regardless of our personal view, one thing we all have in common is that eating well is essential for top performance. In our recent article series “Fuelling the engine” we heard from eight athletes and trainers about how they stay fuelled (see the end for the article list). What’s more interesting than their differences, is what they have in common. We’ve combed through and put together six basic principles of nutrition for athletes. Find your rhythm Suunto HQ is lucky to have in-house personal trainer and athlete Matias Anthoni walking around the office. He offers training and nutrition advice to whoever is interested. He says improving how often you eat can improve what you eat. Skipping meals is a no-no for dedicated athletes because it causes energy crashes and bad dietary decisions, which result in poor performance. He advises to get into a rhythm of having a healthy meal every three hours.     Get organized To eat six or more well balanced meals a day demands forward planning. It’s pretty hard, if not impossible, to maintain this if you’re operating on a day-to-day basis. Ryan Sandes, Emelie Forsberg, Mel Hauschildt and Lucy Bartholomew all emphasised the importance of being well organised and planning ahead. They sometimes make extra portions of meals at the beginning of the week to have later in the week when they know they will be busy. Being organised means making sure there are plenty of easy, go-to meal ingredients available, too. Balanced meals There are a number of different aspects to having a balanced diet. Ultracycling man Omar di Felice sees it as maintaining a proper balance of carbohydrates, protein and fat, with fatty food being essential for his epic extreme rides above the Arctic Circle every winter. This balance of carbohydrates, protein and fat is what nutrition expert Dr. Rick Kattouf II also drills into his clients. He believes every meal – for dedicated athletes in training – should include this ratio: 50 to 60 % carbohydrates, 15 to 25 % protein, and 15 to 25 % fat. Balance also means eating a variety of foods to make sure you are taking in enough minerals and vitamins. Ski mountaineer Greg Hill tries to have a balance of colors in his meals.  Fresh is best One thing that came through loud and clear from all our athletes and experts is the importance of eating fresh foods. For Emelie Forsberg and Lucy Bartholomew this means preferably straight out of the earth. As an avid gardener and farmer, Emelie grows and harvests much of what she eats. Lucy, ski mountaineer Greg Hill, Mel and Ryan all try to avoid eating packaged foods, instead choosing foods that are as close to the source of production as possible. Whole is the goal Should go without saying: avoid processed food and food with refined sugar. Instead, all our athletes opt for whole foods. Ryan Sandes questioned the idea that recovery shakes could ever replace the nutritional value of whole food. Don't take shortcuts; take the time to eat well. It’s self kindness. Enjoy yourself Emelie, Ryan and Greg all said they don’t get uptight about food. Emelie has a relaxed and intuitive approach to food, and Ryan and Greg are happy to allow themselves to enjoy a pizza or a burger each week. Greg cautions not to try to be perfect; aim to make the bulk of what you eat fresh and healthy. “It’s important to enjoy life as well,” Ryan says. Click below to read articles in our Fuelling the Engine series:  Fuelling the engine: talking nutrition with Lucy Bartholomew Fuelling the engine: talking nutrition with Emelie Forsberg Fuelling the engine: a commonsense approach to nutrition Fuelling the engine: talking nutrition with Ryan Sandes Fuelling the engine: talking nutrition with Ultracycling Man Fuelling the engine: talking nutrition with Mel Hauschildt D.I.E.T (disaster imminent every time), and three unchanging principles of nutrition for athletes Fuelling the engine: talking nutrition with Greg Hill Lead images: Photo by ja ma on Unsplash © Craig Kolesky / Red Bull Content Pool  

Needless to say, Liz is no stranger to hard work and dedication. After pacing a friend during an ultramarathon, she decided it was something she would like to try. She has since embraced the sport of ultrarunning, and since 2015 has powered through three 100-mile ultramarathons. Her short time in ultrarunning has already changed her life and taught her lifelong lessons. “I'm realizing that the most I learn after each long-distance race is how to be a kinder and more flexible person. I bring too much of my Type A personality to these events and have to keep improving my ability to compromise, goal-set on the fly, and most of all, smile,” says Liz. Watch the video below to see how running has changed Liz’s life.

Record-breaking ski mountaineer, adventurer and Suunto ambassador Greg Hill has always been a foodie. Eating well is about enjoyment, which also serves his nutritional needs. He approaches it in that order, not vice versa. “Nutrition has always been important but more so because I really enjoy eating great food,” he explains. “Yet I also understand that the fuel we put in our bodies determines how well it runs. Much like an engine, if you put bad gas into it, it will run poorly.” Photo by Angela Percival/ Arcteryx Fresh colors Greg tries to eat fresh vegetables with a variety of colors, which he says indicates nutritional richness. Whenever possible, he also cooks with food from local sources. “I do grow a small garden every year, with tomatoes, potatoes, garlic, carrots, broccoli, beets, just your basics,” he says. “It’s so nice to go and grab them directly from my yard.” Week day diet Greg and his family are following the “week day vegetarian diet”, meaning they only meat on the weekends. This contributes to personal health and reduces their impact on the planet. “The personal health side is pretty clear, there are so many articles about reducing red meat in your diet and the benefits involved, from a reduced potential for cancer to lower cholesterol, to living longer,” he says. “One of the simplest way to decrease my family’s carbon footprint was to decrease our meat intake; livestock farming is responsible for 20-50 per cent of the greenhouse gases, so this was an easy way to become better earth dwellers. If you ever look into livestock it is amazing the deforestation involved, the extreme water usage and over un-sustainability of it. Photo by Angela Percival/ Arcteryx Healthy balance While the Hills like to keep it fresh, they also allow themselves to indulge in a fast food meal once a week, like ordering a pizza on Friday movie night. Perfection is not the goal, Greg says, just as long as the the bulk of their diet is fresh, healthy food. “Like every family we have certain meals that are staples, enchiladas, lasagna, salad rolls, pad thai, pizza on friday nights, and my favourite – the glory bowl,” he says. Tofu glory bowl In the bowl 2 cups cooked brown rice1/2 cup grated beetroot1/2 cup grated carrots1/2 cups almonds, toasted1/2 cups spinach leaves1 cup tofu, cubed Dressing 1/4 cup tahini1/4 cup apple cider vinegar1/2 cup nutritional yeast flakes2 gloves garlic3 tablespoons tamari1 tablespoon maple syrup1/4 cup olive oil1/4 cup water Instructions Prepare the brown rice and set aside.Fry tofu cubes in a pan.Add dressing ingredients into a blender to prepare the dressing. Add oil in a steady stream. Taste, and thin with water if required.Assemble the bowls by placing cooked brown rice into two bowls, top with beets, carrots, spinach leaves, almonds and fried tofu cubes.Drizzle bowls with dressing.  Lead image: Photo by Fancycrave on Unsplash. Click below to read articles in our Fuelling the Engine series: Fuelling the engine: talking nutrition with Lucy Bartholomew Fuelling the engine: talking nutrition with Emelie Forsberg Fuelling the engine: a commonsense approach to nutrition Fuelling the engine: talking nutrition with Ryan Sandes Fuelling the engine: talking nutrition with Ultracycling Man Fuelling the engine: talking nutrition with Mel Hauschildt D.I.E.T (disaster imminent every time), and three unchanging principles of nutrition for athletes

New roles for everyone: As Emelie heads out training, Kilian stays home with Maj. After nine months of pregnancy, resting and recovering after birth, Suunto ambassador Emelie Forsberg is training again in the mountains and fjords of Norway where she and her partner Kilian Jornet live a life filled with adventure. True to her background in seasonal farming, gardening and eating, Emelie understands well there is a season for everything, and is taking her time to come back to elite mountain running and skiing form. “I don’t push my boundaries because I prefer to take small steps and to do it really healthy and slow,” she says. “That might mean my way back will be longer, but that’s who I am. I would regret it so much if I took too big a step and got injured. I want to take things slow.” Watch below and see how Emelie is balancing the joy of being a new mum with finding her legs again as one of the best mountain athletes on the planet. WATCH "BEING AN ATHLETE AND A NEW MUM"

Ultra running champ Ryan Sandes showcases his home training trails in stunning Cape Town, South Africa by creating a challenging new adventure route. © Jared Paisley The summit of Table Mountain towers 1054 m above Cape Town below. The keystone of Table Mountain National Park, the peak is famous for its biodiversity and incredible panoramic views. This is Suunto ambassador Ryan Sandes’s home training ground. It’s where he prepares for the ultra marathons he races in around the world. He’s know this terrain like the back of his hand. “Table Mountain is one of the few places where you can go from the city to the top of a mountain in under an hour,” Ryan says. “There’s something really magical about it and the whole Cape Peninsula – the combination of really technical trails, beautiful landscapes and ocean views.” © Jared Paisley After running in locations all over the world – Antarctica, the Gobi Desert, the European Alps, the Himalayas, and the jungle of Central America – Ryan felt called to explore his own home turf more fully. “We so often search far and wide for adventure, when epic backyard adventures are waiting right on our doorstep,” Ryan says. “It doesn’t take a lot to create them; it’s just using your imagination a little bit, and going out and having a good time. “There is so much potential for backyard adventures, whether it involves surfing, a long distance swim, a kayak paddle, or doing a crazy mountain bike. There’s just so much out there. Even if you live in a massive city, you can still create a fun backyard adventure. The opportunities are endless.” The 13 Peaks Challenge all started with Ryan sketching a route on a notepad. With pen and pad, he linked up 13 peaks in the park to create a backyard adventure for locals and tourists alike. Then he convinced a friend to run it with him. “I told him it would only be 40 or 50 km,” Ryan says. “It ended up being an epic adventure, over 108 km!” © Jared Paisley With that huge day out, the 13 Peaks Challenge was born. The route is 108 km, and includes 6500 m of vertical gain. It can be done in 24 hours, 48 hours or as a multi day challenge. About 20 people have completed it so far. A group of runners is currently attempting to do the 13 peaks in 13 weeks. Ryan’s friends Ryno Griesel, Ruan van der Merwe, and Jock Green hold the fastest known time (20 hours), but maybe not for long. “In some ways I’m more looking forward to giving that another go than any other races or events,” Ryan says. People living in Cape Town have caught on to the challenge more quickly than Ryan expected. Enthusiasts are making merchandise for finishers. The challenge is collaborating with charity the Southern Lodestar Foundation to help feed schools in the area.  And the people who have completed it are helping those undertaking it. “I’ve been blown away by how many people have become passionate about it,” Ryan says. “It’s become really community orientated. It’s creating camaraderie.”