Do you know what the legendary runners eat?

Do you know what the legendary runners in the laps eat? Here are their healthy recipes (some are not too healthy).

Put the tomato sauce and mozzarella cheese on the pizza cake and bake them in a 450 degree F oven until the cheese is golden brown. Mayonnaise on the crispy side of pizza. Want a relatively healthy version: Use low-fat or fat-free mayonnaise.

Bill Rogers won the New York City Marathon and the Boston Marathon four times each in 1975-80. He also likes to eat pizza with mayonnaise on weekends after running. His friend Craig Meyer once commented on him: The only person in the world who runs 150 miles (about 240 kilometers) a week but still has high cholesterol.

Choose about 3 ounces of thin row (such as filet or tenderloin). Medium temperature, season with salt and pepper, 4 minutes on each side until the temperature shows 145 degrees Fahrenheit. Place the plate and cover it with tin foil for 5 minutes. Eat it with potatoes or rice. Add antioxidant-rich red wine.

Grete Waez

In 1978, on the eve of his first laphorse, cross country champion Gat Vaizez had steak, wine, and ice cream. Her husband Jack told "Rider World" (she didn't eat pasta, and Grety never eat pasta. She does not like). Wazis finally won the game. This was the beginning of her nine-time dominance of the New York City Marathon. In 1979, she also became the first female player to run in 2 hours and 30 minutes.

Slice the two onions and marinate them with olive oil until the color turns brown. Then add one teaspoon of balsamic vinegar and brown sugar and cook for five minutes. The onion sauce is spread on a whole wheat toast, topped with arugula, chopped two dried figs and crushed goat cheese. Bake in a 400 degree Fahrenheit oven until the edges are golden brown. Then add vinegar and olive oil to the surface.

Dina Castor

Olympic bronze medalist, US full and half marathon women record holder (2 hours 19 minutes 36 seconds and 1 hour 7 minutes 34 seconds), Marathon Masters full horse (2 hours 27 minutes 47 seconds) and half horse (1 hour 9 minutes 38 seconds) Record holder. She believes that the key to a good diet is good ingredients. Deena can not do without balsamic vinegar, goat cheese and arugula. She puts these things on her favorite pizza.

Add a finely ground cornmeal to 1.5 cups of boiling water. Stir until thick, so that the porridge can maintain its shape. Add another half cup of water, if necessary, to make the cornmeal moist enough but not spread out. To make a full-fledged Kenyan meal, eat it hot, served with marinated kale, or fresh kale, and cooked green beans.

Elyu Dekip-Jorg

Today, most of the top athletes in Kenya are like the Olympic Marathon Champion Elu Dekip-Georg (personal best 2 hours, 3 minutes and 5 seconds). They are accustomed to using the traditional black curry (corn paste-based porridge). Add eggs or meat and green vegetables to supplement energy. A 2004 study of Kenya's elite athletes showed that curry is the largest component of their carbohydrate-centered diet, providing 23% of the calories needed per day.