I’ve always been fascinated by how athletes fine-tune their diets for peak performance it reminds me of tweaking baking recipes to get that perfect rise or texture. Both require such precise measurements and timing, but one fuels a marathon while the other fuels… well, my weekend cravings.
For those who’ve experimented with both, how do you balance the rigidity of macros and meal timing with the playful experimentation of baking? Do you ever borrow techniques from one to apply to the other? I’d love to hear how others blend structure and creativity in their nutrition!