In the past I would have called this a training camp but now it's just part of our training, in our new backyard.
I will do a separate blog on this ride soon. In the mean time, let's eat!
Our friends Kristen and Trent Norris (and Trimarni athletes) came to Greenville from Charleston for their own personal Trimarni mini training camp in prep for Ironman Boulder and since nothing beats a home cooked meal, I couldn't wait to make their bellies happy after our awesome morning of training (they did a slightly shorter route of around 64 miles followed by a 15 min run).
After our workout we had our first real meal of the day (glass of milk w/ whey protein and handful granola for a recovery snack and then eggs, fresh bread and fruit for a meal for me) and then snacked throughout the afternoon before dinner. Mini carb + protein meals are best for helping the body recover and repair as oppose to one large super filling post workout meal followed by several hours of not eating.
For starters, an assortment of foods to meet the many cravings of athletes after a workout:
-Sweet cravings - fresh dates
-Salty - Pretzels and Triscuits
-Carby - fresh baguette from the local French bakery
-Crunchy - Mixed raw veggies
and hummus for dipping/spreading
2 large eggplants (cut into slices)
Panko bread crumbs
2 egg whites (slightly scrambled)
Fresh Mozzarella cheese
Fresh Basil (chopped)
Pepper and garlic spice
2. Arrange items: plate of sliced eggplant to far right, then shallow bowl of egg whites and then shallow bowl of bread crumbs.
3. Take one eggplant and place into bowl of egg whites for a second until slightly coated (just one side) and then press into bread crumbs and then place onto non stick cooking sheet sprayed with non stick spray. Continue doing this until all eggplant slices are coated.
4. Bake for 20-25 minutes or until breadcrumbs are slightly toasted or eggplant is soft.
5. Remove pans and spread a spoonful of sauce on each eggplant and top with a pinch of fresh basil (as much as you want) and then a few pieces of mozzarella (I just broke the cheese into pieces instead of one thick slice on top).
6. Season with your choice of seasonings (I used fresh cracked pepper and garlic powder).
7. Bake for an additional 10-15 minutes or until cheese is melted.
This slaw is very versatile and you can use whatever ingredients you are in the mood for such as nuts/seeds, raisins, cranberries, dried fruit or a different flavor of yogurt. This was a delicious side to our meal.
1 large mango (soft to the touch)
1/4 cup unsweetened shredded coconut
Pinch of salt
2 small containers of pineapple chobani 0% Greek yogurt
2. Spoon yogurt into bowl and mix with a large mixing fork until evenly combined.
4. Add cubed mango and combine.
(best if consumed within 3 days)
For my protein I kept it simple, a black bean Morning Star veggie burger. For everyone else, Karel made baked chicken (his own recipe).
We also had a bowl of Jasmine rice w/ onions because we LOVE jasmine rice.
I hope you enjoyed your weekend, trained hard and smart and did some yumming with your own happy tummy "food is fuel and food is medicine" creations.