Miles and Meals: How Cycling Taught Me to Cook with Patience and Heart

People ask me sometimes if I follow a strict cycling diet. The truth? Not even close. I eat what I want—I just count the calories.

But here’s the unexpected twist: the more I rode, the more I started caring about what went into my food. Not in a clean-eating, green-smoothie kind of way—but in a comfort and creativity kind of way. I began to notice how cooking, like cycling, is about rhythm, timing, and slowing down.

When I started riding seriously, I was over 275 pounds. I didn’t overhaul my diet but after a long process of not seeing the results I wanted, I just created a small calorie deficit and kept pedaling. Over time, I dropped the weight. Now I’m 187 and can ride for as long and as far as I want. And along the way, I also learned that cooking—even with “normal” ingredients—could be its own kind of therapy.

The Simple Tools That Helped Me Reach 187 lbs at 70

I didn’t follow a strict cycling diet. I created a small calorie deficit, kept riding, and used a few practical tools to stay consistent. These are the ones that mattered most.

---

RENPHO Smart Scale (The Plateau Breaker)
This is the scale that helped me bust through a long-time weight plateau and lose 17 additional pounds. Watching weekly trends instead of daily noise changed everything.
👉 Check current price

Digital Food Scale
I don’t weigh everything forever — but when portions get fuzzy, this keeps me honest. Awareness beats restriction.
👉 See the food scale I use

Meal Prep & Portion Containers
Simple containers make portion control easy without feeling deprived. Prep once, ride all week.
👉 View practical meal prep containers

---

I didn’t diet harder. I got more aware. Then I kept pedaling.

Long rides taught me to love food more, not less.

There’s nothing quite like coming home after a 70-mile ride, ravenous and wiped out, and making something that hits the spot. Sometimes that’s chili dogs. Sometimes it's scrambled eggs and a side of hash browns. Occasionally, I’ll stir up a pot of something a little more creative—like cheesy pasta with spicy sausage or skillet nachos with whatever’s in the fridge.

What the Road Taught Me About Food:

• Calories are fuel—and after big rides, you need them.

• Comfort matters. Eat what brings you joy. You’ve earned it.

• Cooking is its own kind of recovery. Stirring a pot can be as grounding as turning the cranks.

• You don’t need to be fancy. You just need to enjoy it.

I remember a time on tour when I made camp near a quiet roadside rest area. I’d packed a pouch of instant mashed potatoes, some shredded cheese in a ziplock, and a little smoked sausage. Ten minutes on the camp stove and boom—hot, salty, satisfying. Michelin-starred? No. But for a worn-out cyclist watching the sun dip low? It was perfect.

The Real Cyclist’s Kitchen:

Forget quinoa and kale (unless you like ‘em). Here are a few post-ride “real food” ideas I’ve loved:

• Breakfast burritos with eggs, cheese, and sausage

• Peanut butter and banana sandwiches—simple, quick, loaded

• Mac and cheese with hot dogs (yep, still hits the spot)

• ⁹ chili poured over tortilla chips for instant nachos

You can eat what you want and still hit your goals. The trick isn’t restriction—it’s awareness. Ride big, eat smart (and enjoy every bite).

My Most Visited Posts:

Should a 70-Year-Old Ride a Bike?

Cycling for Seniors: Smart Tips for Riders Over 60

Why Every Cyclist Needs a Good Pair of Gloves