The Feed Zone Cookbook by Biju Thomas & Allen Lim

 The book is written by Biju Thomas and Allen Lim. Both are childhood immigrants to the USA and have found a way to combine both passions in their lives, cycling and food.

Biju Thomas

Biju Thomas was born in India and landed in the USA when he was three. He grew up in a family devoted to outdoing one and other in the kitchen. He is a self taught chef and has been involved in restaurants through the USA both as a consultant and instructor. His other passion is cycling and finally got to marry the two when he met Andy Hampson through fund raisers and events. He then teamed up with Jonathan Vaughters and Garmin. This is where he developed his relationship with Allen Lim. Thomas has cooked for Armstrong, Leipheimer, Danielson, Vande Velde and many more Pro Tour riders. He also runs his own site here.

Allen LimAllen Lim was born in the Philippines and moved to the USA at a young age. He has a doctorate from the Department of Integrative Physiology at CU Boulder. In 2004 after receiving the  doctorate he started working with professional cycling teams and has worked as a director of sport science for both Garmin and Radioshack Pro Tour Teams. His sports nutrition and hydration company ScratchLabs develops and provides training foods and sports drinks to the professional athlete.

The Feed Zone CookbookThe book has two Forwards, one by Levi Leipheimer and the other by Timmy Duggan. Both are well renowned and full time professional cyclist under current Pro Tour Contracts. Both riders explain the importance of food in their training programs and also highlight the advances in their diets due to their association with Lim and Biju. Leipheimer and Duggan both  agree that Lim’s and Thomas’s recipies have had a positive effect on there careers. The layout of the book is as follows:

  • Introduction by Allen Lim
  • Breakfast
  • Portables
  • Aprés
  • Dinner
  • Deserts
  • Basics

pasta and eggsand makes the book an easy one to read and understand. The introduction educates on common ingredients, how to build your plate, food timing, feed zone cooking guidelines, macronutrients and many other vital pieces of information in order for the athlete to be able to understand why, when, where, and how for their food intake be. For example the Food Timing pages are broken down into Pre-Workout (Breakfast), Workout(Portables) and Post-Workout (Aprés) providing excellent information including pictures and instruction. The introduction sets the reader up for the recipe section of the book and also provides great nutritional and eating habit advice for the professional athlete. This book can and should be used by all, not just athletes.Those interested in healthy eating but who still want some flavor, colour and aroma in their cooking and food should try this book.

The recipes section of the book provides two pages per recipe. The first page has a picture and the second page provides the ingredients and preparation/cooking instructions. Each recipe has details of serving numbers, time to cook, a low calorie tip and the nutritional value of the meal with Energy, Fat, Sodium, Carbs, Fiber and Protein described. All the information needed is supplied.

We’ve prepared and eaten five dishes from the book with great ease and enjoyed all of them. For us the type of food recipes in this book is what we eat every day so this only confirms our healthy lifestyles.

Oatmeal Dish

The rest of the book contains a good appendix which has Nutrition for Additions and Alternatives (nutrition values for tons of foods), if also provides a conversion appendix for uncooked to cooked foods + metric to imperial to us standard, a shopping list is included as appendix c…this I can’t figure out and finally the index covers everything else.

The book is  balance of practicality and science, blended to provide a smooth and easy guide to a healthy and sports demanding diet.

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