We all struggle. We all slip-up, backslide or fall off that proverbial wagon. Yesterday, I did. If you've read my bio you know I am a Cyclist. I registered for the Horrible Hundred, a ride event put on by the Florida Freewheelers in Clermont, Florida. Clermont is home to Sugarloaf "Mountain" which is about as close as we get to any true peaks. I signed up for the 70 mile option. This ride was exactly as advertised - Horrible. I completed the ride. My failure was my fuel and nutrition. On Saturday, the day before the ride, I drove the three hours to Clermont. Thought I'd visit some friends, get to sleep early and hit the road. I met an old friend for lunch and had dinner out with another friend. I ordered well, but it wasn't enough. Not for a 70 mile bike ride. On Sunday morning, I could barely get one of my usual pre-ride waffles down. Between the nerves of the task before me, sleeping in a strange bed without my dogs and husband, I was an absolute basket case. I managed to get some coffee at the start line, which helped. At the aid stations, I had bananas, a shot of pickle juice and some soda. I kept refilling my bottles with water and electrolytes. I did have a pocket full of gels. If you're not familiar, gels are used by many endurance athletes as a quick and convenient full source. Easy to consume while running or cycling without stopping. It's mostly sugar sometimes with a little caffeine, a bit larger than a ketchup packet with the same consistency. Super sweet and they come in many flavors. Not the best plan, but it does what it's supposed to. My specific failure? I didn't plan enough. The days leading up I didn't plan meals or snacks. I'm usually better than that, but I slipped-up this time. I was excited to see friends I hadn't seen in ages and see a new place. 
I did finish. I thought about quitting many, many times. But, we kept on. The post-ride lunch was not appealing to me at all. I appreciate the offerings of BBQ pulled pork, potato salad and Mac and cheese, but not after many long hours on a bike. I had a bag of chips and a bottle of water. I drove home depleted. My husband made chicken Caesar salad for dinner and it was perfect! Everything I wanted. 
My advice for trips, rides, races or other activities? Plan ahead. Google restaurants ahead of time, check out their menus. This will help you stay on track and keep the focus on the activity not your diet and nutrition. Don't say no to a night out with friends, just play it safe and plan ahead.

0 Comments

Leave a Comment

Meet Sarah Dingle

👩‍🍳 About Me

Hi, I’m Sarah Dingle, chef and nutrition coach — and food has been at the heart of my life for more than 20 years.
I began my career as a professional chef and spent years cooking for others in some incredibly busy kitchens — including seven years as a banquet chef at a thriving private club. The pace was intense, the food was beautiful, and I loved every minute of it.
Eventually, I stepped away from the line and into catering management, where I could blend creativity with connection. But in 2020, when the world stopped, so did the events industry. I was furloughed and suddenly had to pivot — that’s when a new opportunity opened up: becoming a concierge private chef.
That role became my dream job. I discovered the joy of creating meals that were not only delicious, but deeply personal — nourishing people in their own homes, in ways that supported their health and happiness.
During that same time, my own health journey was unfolding.
While the world baked sourdough and picked up new hobbies, I — a chef through and through — cooked and ate everything.
And then, I found cycling.
What started with a cheap mountain bike turned into a love affair with the open road. I quickly learned that fueling my body mattered just as much as training it. My passion for great food evolved into a passion for functional, intentional nutrition — food that helps you perform, recover, and truly feel your best.
Today, I bring all of that experience — decades in the kitchen, the creativity of a chef, and the heart of a coach — into my work with clients. I help people with dietary restrictions (gluten-free, dairy-free, and beyond) discover how to eat joyfully and live fully.
You don’t have to give up the foods you love — you just need to learn how to make them love you back.
About Me Photo

Let's Connect