Editor’s Note: And now for something completely different. I was approached a while back by the Axeon Cycling Team about covering the team in some way.
Founded in 2009 by former Belgian pro Axel Merckx, Axeon is a sort of “team in training” for aspiring pro riders. The team is known for taking in young talent (all the riders are age 18-22) and helping them “develop into the athletes they were meant to be.” The team, in its various incarnations over the years, boasts a long list of notable alumni, including Taylor Phinney, Lawson Craddock, Joe Dombrowski, Ben King and Jasper Stuyven, among others.
I turned the tables on the PR rep who contacted me and asked if the team could somehow provide some insight into training or nutrition that might be of use to RBR’s audience. After some initial consideration, however, I tabled the training idea as bit too “out there” for most of us rec riders.
My thoughts turned to trying to play video games against my teenage sons. I’m just hopelessly incapable of keeping up with them at even the basest level. I thought that same dynamic might apply re: the training regimen of a 20-year-old aspiring pro cyclist!
So I shifted to the one commonality that doesn’t change with age: The need to refuel after a ride. Axeon’s Tao Geoghegan Hart, a 20-year-old Londoner, was happy to provide his favorite post-ride recipe. Tao’s in the midst of a stellar 2015 season, including finishing 7th overall at the USA Pro Challenge (1st in the Youth classification), 13th overall at the Tour of Utah (3rd in the Youth), and 13th overall at the Tour of California (2nd in Youth). He’s currently competing in the Tour of Britain.
Our thanks to Axeon and Tao! And best of luck to Tao and the team for the rest of 2015 and beyond.
— John Marsh
Bowl of Goodness
By Tao Geoghegan Hart
Post-ride can be a lazy and lethargic time. From extensive field research, I have found that the best post-ride meals often come from one frying pan. This is a dish I would use on an easier day when I haven’t done a ton on the bike. It has plenty of protein to recover and provide satiety, along with some good fat and nutrients. Plus, it tastes pretty damn good, I think! I generally use quite a bit of seasoning and often some spice to keep my dishes interesting and stimulating.
2 Rashes (slices) Bacon
Mixed Leaves (greens)
Sprinkling of Oregano
Sprinkling of Basil
Preparation and Cooking:
Cut Bacon into bite-size pieces, heat non-stick pan with a couple dashes of Olive Oil to medium heat. Cut Avocado up into small pieces. Throw in Bacon and cook until about half-way to crispy, adding the Avocado shortly after the Bacon. Get the seasoning on to your ingredients around this time, before shortly after breaking your two eggs in to the pan. Let them fry for a handful of seconds, before mixing it all up. Use a little care in order not to mush your bacon. I find an under-and-flip method works best here. As your eggs are scrambling up,lay some salad in a bowl.
Once eggs are at desired scramble, empty the contents of your pan onto the salad. Throw some Sunflower seeds on top and get a dollop of Hummus on the side. Paprika is always a nice addition to Hummus, along with another dash of Olive Oil across the dish.
Finally, get some Black Pepper and Sea Salt on top of the dish, get your pan in the sink and dig in!