Last year was your rookie season as a pro cyclist; this month, you’re off to Europe for the brutal Spring Classics. How have you adjusted?

I used to have a couple beers after races. I’d have pizza the night before. Now I’m tracking my caloric intake with an app, I don’t eat anything with lactose, and I have a glass of wine with a meal. No more beer. 

Sounds fun! What do you eat?

I graze throughout the day—six or eight little meals, plus snacks. I never get to the point where I’m actively hungry. There’s a saying in cycling: if you’re hungry, it’s too late.

For breakfast this morning, I sautéed some kale and shredded sweet potatoes with salt and pepper and chipotle—though I wouldn’t do chipotle on race days—and eggs. The rest of the day, it’s a lot of organic vegetables, rice cakes with almond butter, jerky, lactose-free yogurt...For on the bike, I’ll make “rice squares”—sticky rice, raisins, cashews, and honey; date balls, with dates and cocoa powder; and squeeze-packets of organic baby food.

I need at least 2,500 calories a day, and much more during heavy training and competition; I can get up to 4,000 calories a day.

Isn’t that daunting, just logistically?

It does involve a lot of planning. We’re lucky, in Portland, to have such easy access to great food. It gets tricky when we travel. But even Walmart has an organic section now. 

This article appeared in the March 2014 issue of Portland Monthly Magazine.

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