9/2/14

Ironman fueling - happy tummy Trimrni creations

We are off to Madison, Wisconsin tomorrow!! 
The weather is looking GREAT for race day and our bodies are feeling healthy thanks to a lot of great, delicious, real food!

I thought I'd share a few yummy creations that we have enjoyed over the past 2 weeks. 

Don't forget to yum!


Chia crepes and egg and kale omelet
1 cup whole wheat flour
1/2 cup skim milk
2 tbsp chia seeds
1/8 tsp salt
Dash of cinnamon
3/4 - 1 cup water
1 egg
Olive oil

1. Mix ingredients in bowl for crepes until thin consistency. 
2. In a medium skillet on low heat, drizzle olive oil to lightly coat bottom of the pan. 
3. Pour crepes (around 1/3 cup) in middle of skillet and spread to make a large, thin pancake with back of spoon (you need to do this quickly and your pan can not be hot, it needs to be on the low setting. You may also use this batter for pancakes). 
4. Cook for 1-2 minutes until firm on edges, then flip and cook for 1 minute. 

Omelet
1 egg white + 1 whole egg
Kale
Cheese (Cabot Sharp cheddar)
1. Add eggs (scrambled) to small skillet and then add chopped kale.
2. Flip omelet to cook the other side. 
3. Remove from skillet and fold. Top with cheese. 




Berry Yummy snack!


Snacks on the go!
Peanuts, strawberries, banana


Tomato soup with basil, mushrooms and rice

Combine cooked rice/whole grains, sliced mushrooms, corn and garlic with 1 can tomato soup + 1/2 cup water in large pot. 
Cook for 15-20 minutes and top with basil. 



Mushroom and corn tomato soup

1 box low sodium tomato soup (I use Trader Joes brand)
1 package mushrooms
1 cup corn
Garlic, basil, pepper


Mashed cauliflower and egg veggie hash

Mash 1 head steamed cauliflower and combine with 1 cooked potato (with skin). Season with parsley, a little salt/pepper

Stir fry: eggs, veggies to your liking. Saute veggies with a little olive oil and then scramble eggs with veggies. 


Mellow Mushroom - create your own salad
Out to eat in Jax with friends (Karel did RETUL fits at Open Road Bicycles last Mon - Wed)

Bed of greens
Tempeh
Artichoke
Sundried tomatoes
Cheese
Dressing on the side








Raspberry pistachio salad

Raspberries
Cabbot sharp cheddar
Pistachios
Shredded carrots
Green pepper
Mix greens


Kale and tempeh stir fry

Cabbot cheese
Sauteed kale, mushrooms and tempeh (in olive oil)


Rainbow salad

Mixed greens
Tomatoes
Apples
Kiwi
Dried blueberries and cranberries
Broccoli
Carrots




Tofu salad

1 package tofu (grilled on skillet)
Sliced celery, tomatoes, leeks
Parsley
Salt/pepper to taste
A few spoonfuls Greek yogurt (Fage 0% plain) to taste
1-2 tbsp mayo
1 tbsp spicy mustard


Tuna salad

2 cans tuna (packed in water) - drained
Sliced celery, tomatoes, leeks
Parsley
Salt/pepper to taste
A few spoonfuls Greek yogurt (Fage 0% plain) to taste
1-2 tbsp mayo
1 tbsp spicy mustard