Board Certified Sport Dietitian, Master of Science in Exercise Physiology, 23-year Vegetarian, Writer/Speaker, 11x Ironman finisher including 4x IM Kona finisher, Doggy-mommy, Wife to an amazing Czech cyclist turned Ironman Kona finisher, Triathlon Coach.
It's no shocker that my busy life is filled with activity and I love challenging my body and mind with a swim-bike-run lifestyle.
If you are a regular reader of this blog, it's likely you feel the same way about your life (perhaps maybe a different activity/sport)
But my amazing body allows me to do so much, both in life and with triathlons and I constantly remind myself that the food I eat has the opportunity to enhance my life, fuel my workouts and reduce risk for disease.
Food is so powerful!
In October of 2011, I had the great opportunity to write an article for Ironman called "Fueling Kona: Your Daily Plate" This article was special to me not only because I was able to share my passion for seeing food for fuel and for health but also because I was participating in the 2011 Ironman World Championship and my article was featured during Ironman Kona race week.
Here are two recent creations that I have used to fuel our active lifestyle.
24 more days until St. Croix 70.3!!!
A beautiful spring performance boosting salad. Hydrating cucumbers, antioxidant rich sweet peppers, fermented soy protein (tempeh), heart happy avocado, gut healthy quinoa and beans and nitrate-rich arugula.
Roasted red potatoes (400-degree oven, toss raw sliced red potatoes into wedges and toss in a little olive oil and season with a pinch of salt and cracked pepper). Bake for 40-50 min or until golden brown and soft.
Roasted veggies and toasted quinoa (cooked quinoa added to sliced onions and sweet bell peppers, cooked in 400 degree oven in casserole dish for 25-35 minutes) on a bed of arugula with roasted red potatoes (above) and a side of Daisy brand cottage cheese.
And let's not forget the yummy snacks!
A late afternoon/pre-meal plant strong snack that will make you feel great inside and only takes 5 minutes to make, is exactly what you want to crave after a long, busy day of work. Pre-washed mixed greens 1/4 avocado Baby tomatoes Baby carrots Fruit slices (ex apple) Cottage cheese (or 10g protein of your choice) Small handful muesli for a crunch
And with your well-fueled body, how about 10-stability ball push-ups to start your day each morning?
What a beautiful, flavorful, delicious, healthy way to fuel and nourish your body. I hope you enjoy my latest Trimarni plant strong creation!
Ingredients Serves 2
Romaine lettuce (chopped) 1 package tempeh Olive oil White onion Red quinoa (1/2 cup dry + 1 cup water) Yellow pepper 1 can chickepeas Tahini paste Salt
Roasted yellow pepper hummus
1. Preheat oven to 400 degrees. Line baking sheet with foil (just enough to place yellow bell pepper in the middle. Lay down the pepper on foil and bake for 10 minutes. Give the pepper a turn and bake for 10 more minutes. Remove when slightly charred and soft. (You may as well roast some other veggies and/or protein while you have the oven on)
2. Pour 1 can chickpeas (not drained) in blender or food processor and add 1 tbsp tahini paste, 2 tsp olive oil and 1/2 charred yellow bell pepper.
3. Blend until evenly combine. Add additional tbsp or two of water if needed to meet your consistency needs.
4. Store in airtight container for up to 4-5 days.
Red quinoa and tempeh salad
1. On medium skillet, heat to medium heat and drizzle with a little olive oil. Add tempeh (cubed) and cook for 8-10 minutes or until golden brown (toss every few minutes). 2. Add 1/2 cup chopped onions to skillet and cook with tempeh until slightly golden brown. Season with pepper or your choice of seasoning.
3. Cook quinoa - boil 1 cup of water and add 1/2 cup quinoa. Reduce heat to low and cover. Let sit for 5 minutes and then fluff with fork.
4. Add chopped romaine to salad bowl (two handfuls) and top with 1/2 serving tempeh/onion mixture (~4 ounces tempeh) + 1/2-34 cup cooked quinoa.
5. Add 1-2 tbsp homemade hummus, a pinch of salt and cover bowl with a plate and toss until evenly combined (you could also do this in Tupperware container).
It's hard to believe it but in 24 days we will be traveling to St. Croix for our first "race-cation" of the season. Not only is this our first time visiting this beautiful island but we are really excited to tackle this beastly challenging half ironman course.
This has been a very time-demanding year for us with the Trimarni coaching and nutrition business keeping us super busy. Our athletes are absolutely amazing (one-on-one and pre-built for coaching) and they inspire us every day with their commitment, discipline, passion and enjoyment for using the body. My nutrition athletes have worked hard on daily nutrition as well as fine-tuning sport nutrition for better training and recovery and a more effective fueling plan for race day.
It's really incredible to see so many age group athletes out there who love to dream big, work hard have fun with training. It's not easy to balance a multisport lifestyle with life but when the outcome is a strong performance on race day, the sacrifices pay off.
On Thursday we (Karel, me and Campy) made a quick, 6.5 hour drive to Greenville to finally secure a home to rent when we make our big out-of-state move in May. We checked out 6 places that we found on Zillow and the very last house was the winner! We are so excited about living 2.5 miles from downtown Greenville and most of all, enjoying an even more active lifestyle with lots of nature to play with on a daily basis.
Karel and I love dining out at local restaurants when we travel and we found this place called Bravo in downtown (which we heard has over 100 restaurants!).
I enjoyed a delicious mushroom, corn and bean salad for dinner on Thursday evening and after being inspired by this salad, I couldn't wait to get back home to re-create the meal at home.
Viola! My own creation - sauteed mushrooms and onions in olive oil on top a bed of mixed greens, avocado, tomatoes, hard boiled egg (1), rice, shredded cheese and crumbled pita chips and a side of salsa.
To improve overall health, to reduce risk for disease, to control a healthy body composition and to boost performance, prioritize eating meals cooked/prepared in the home so that you can be in control of portions and ingredients. However, when there's the occasional opportunity to enjoy a meal outside of the home, use my dining out tips from my latest Ironman article. How to eat healthy when dining out
On Friday morning, Karel and I went for an early morning hilly 4.5 mile run (with headlights - Thanks Trisha!) and after a busy day of finalizing paper work, it was time for a 6.5 hour drive home.
After a hodgepodge of recovery workouts after HITS Ocala half ironman, with Sunday after the race being a full day of no activity aside from walking Campy several times throughout the day and stretching, all lights were shining green for full-speed ahead with my body and mind to resume structured training a weekend after our tune-up half ironman race.
With no running until Wednesday (4 days after the race) and extra focus on sleep, Karel had two great workouts for us (we biked together both days) to challenge our running legs off the bike for we know that a steady bike paves the way for a strong run.
2 hour Bike + 1:15 hr T-Run
Bike is again just endurance pace for first hour. 2nd hour, take it up just a notch - SESP (steady effort still pushing).
40 miles, 2 hours
5 miles descending off the bike (with a planned walk/rest of 30 sec after mile 2 and 4 and 60 sec planned rest after mile 5).
The rest of the run was steady with planned walk breaks (10-20 sec) every 2 miles.
10 miles - 1:17 total time (7:40 min/mile pace w/ walks included)
30 sec walk
30 sec walk
1 min rest
30 sec walk
8:07 ( with campy and Karel)
(Karel did 12 miles (he did his own MS). Total time: 1:24, average pace 6:58 min/mile)
Sunday: 2 hour bike + 7 mile run
First hour steady endurance pace.
MS: 30 minutes - alternating pulls of 5 min upper Z3/low Z4 watts
(Although being able to trade pulls with Karel was years in the making and I know he can go harder than what he does with me sitting behind his wheel, here's what it looks like for me (stats below) when Karel is pulling and I am sitting on his wheel and then for me to take a pull...it's not easy to draft and then take a pull! I'm sure Karel fully recovers when he sits behind me but when I am behind Karel's wheel, I am still giving a steady, slightly uncomfortable yet doable effort. Also, we were not riding on a straight rode for 30 min so our speed adjusts whereas we both focused on the same normalized power)
5 min (Karel in front, me on his wheel drafting) - 150 W, 23.79 mph
5 min (me in front) - 165 W, 22.68 mph
5 min (Karel in front) - 154 W, 22.77 mph
5 min (me in front) - 168 W, 23.46 mph
5 min (Karel in front) - 155 W, 23.98 mph
5 min (me in front - last pull!) - 170 W, 22.98 mph
Then SESP effort until we arrived home
T-run - 6 miles (+ 1 Campy mile)
Goal was steady effort, RPE 8/10 with 30 sec walk in between
55:08 total time, 7:46 min/mile average (including 3 minutes total of walking, 30 sec after each mile)
8:00 (Campy mile)
(Karel did 14.25 miles and a different MS, 1:42 total time, 7:12 min/mile average)
And to finish off the weekend - the perfectly balanced post-workout meal of fresh pineapple, homemade banana walnut bread (thanks Trimarni athlete Elizabeth from DC!) and an open egg omelet (2 whites + 1 whole egg scrambled with milk) with spinach to replenish, refuel and repair my body.