Back in Shape – Fitness Meal Plan
The pandemic forced millions to improvise fitness regimes as the closure of the thousands of gyms and sports clubs saw memberships put on hold. As a result, some people put their fitness regimes on hold for three straight months, while others took to online workouts and Instagram Live yoga sessions.
However, now that clubs and outdoor gyms are beginning to open their doors, we thought we’d give you a hand getting back in shape, and helping you to fuel your body correctly with a Back in Shape – Fitness Meal Plan. So, depending on the sport you’re playing and the training you’re doing, you could benefit from tweaking the macronutrient profile to suit you and so you can get the best out of your training.
At GourmetFuel, we’re privileged to have worked with and to continue to work with some of Ireland’s elite athletes as well as many dedicated amateur athletes and their coaches and nutritionists across a broad spectrum of sports from field sports to endurance/distance.
Our team of nutritionists have created a Back in Shape – Fitness Meal Plan which is specifically designed for repair and recovery, which contains 300kcal Protein Pots and 900kcal Dinners for those who require additional calories after a tough session or indeed a higher calorie daily amount. In short, recovery is key so you fuel your body, rest, and repair so you can get back at it the next day.
To sum up, everyone’s body needs different things. That’s why our Back in Shape – Fitness Meal Plan contains a wide variety of meals to choose from so you can meet your body’s requirements from a calorie, macronutrient, and micronutrient perspective.
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Business Development Manager
Annie is our Business Development Manager here at GourmetFuel. Annie completed her Bachelor’s degree in Food Innovation at the Technology University of Dublin. Before joining the team at GourmetFuel, she worked for a successful start-up company based in New York City where she gained valuable experience in product development, food safety, and allergen management and control. Her areas of interest are food business sustainability, health promotion, and nutrition research.
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