Don't Starve Yourself on Competition Day.

Don't Starve Yourself on Competition Day.


Brazilian Jiu-Jitsu tournaments are known for good competition, but not so much for good food.  If you are like many competitors who show up to compete without planning on what they are going to eat, you are doing yourself a serious disservice.  When you factor in things like driving time and how many divisions you are doing, a Jiu-Jitsu tournament could take all day.  Worrying about when your division starts, when to warm-up and stepping out on the mat to compete is stressful enough, so why put yourself through all of that.  You will want to make sure to plan ahead of time what and when you will be eating come competition day.  If you are one of those athletes who can eat a soft pretzel, pizza or a hot dog during a competition, then you will have nothing to worry about and all you need to take along is your wallet.  But, if you are like me and can't eat that type of thing and expect to perform at your best, then you will want to bring your own food and water.  You will want to choose something that will give you sustained energy and won't make you crash during the long day.  You will also need to know how much to bring.  Make sure to check your start times to see when will be a good time to eat something and estimate how long you will be there so you don't run out of food or water because this will absolutely ruin your day (speaking from experience).  If you are not sure what to bring, just stick with things that have plenty of complex carbs and that are low in sugars (you can never go wrong with fruits and veggies).  I always like to bring some homemade oatmeal bars and eat them with apples or bananas.  If you are interested in doing something similar, then feel free to use my recipe, feel free to mess around with it and add different ingredients. 




1 cup 100% whole grain oats


1 egg white


1/4 cup of raisins (optional)




1 Tbs honey


1/2 cup apple sauce


Mix all ingredients into a bowl and mix until all of the oats are moist.  Pour into a bread pan and bake for 35 minutes at 325 degrees.  Let cool, cut into quarters and put into an air tight container. 




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