Trimarni Coaching and Nutrition

What a LONG Friday...but hey, I can't complain. I choose my life and I wouldn't want it any other way. I was crunched for time on Fri so that I could be at the beach by 9:45am (25 min. drive with no traffic) for our first of 4 clients at my preceptor's private practice office. My alarm went off at 4:20am and I prepared my coffee and headed to the gym. I made a graham cracker w/ PB for after my swim so that I could fuel for my bike. I ran 1.5 miles on the treadmill as I waited for the pool to open at 5:15 and during my 2500 yrd swim I sipped on 1 scoop hammer heed w/ water. My swim main set: 20 x 100's w/ 1 min break after every 5. 1-5 on 1:25, 5-10 on 1:20, 11-15 on 1:25, 16-20 on 1:20. My swimming is quite where I'd like it to be right now so I think I need to continue swimming 3 times a week and dedicating 1 day a week to intervals like this workout. After my swim I quickly changed, said hi to my swimming buddies who were getting ready for master swim and headed h...

I'm nearing the end of my third week of Community Nutrition and I can't believe I only have 5 more weeks (and 2 days) to go!! Who would have thought that 272 hours of "education" could be so much fun. I have to say, this internship is keeping me on my toes. I am always brainstorming, learning new information and checking off tasks on my to-do/checklist. I have several dozen assignments for my community nutrition course and although several overlap with each other, I am constantly thinking about my next assignment. I'll be honest, giving a type-A athlete/student the entire list of requirements on the first day of a rotation is a horrible idea. I am not a procrastinator and I hate being late for anything. Therefore, I often feel tension inside my body that I need to get everything done in one day. Well, I'm doing really well with my stress and I have to say, I am really enjoying taking this internship one day at a time. I have quizzes, readings and to-do's o...

The most common complaint about a healthy and balanced diet is "not enough time". I realize that we are all busy. For the last 3 weeks I have worked on balancing my Ironman+dietetic internship life with the rest of the responsibilities of life. However, despite being up at 4:30am (most mornings) and staying busy until bedtime (around 9-9:30pm) I really enjoy planning and preparing my meals. I love lunchtime with my preceptor because I love sitting down to food that I prepared at home. I love snacking on healthy food during the day and I love starting and finishing my day with wholesome foods. Understanding that we are all busy, I don't quite understand why people don't prioritize home-cooked meals. I'm not talking 3-course meals....a PB&J sandwich is still "home-cooked" in my eyes. I could imagine that the thought of being "lazy" doesn't cross your mind when it comes to planning and preparing healthy and balanced meals. It's likely ...

Last Wed, as I was driving home from interning, I was thinking about what to make for dinner. Hummmm, everything in my place sounded good but I had so much to do that evening, I needed something simple. Likely, I would need to use my oven. So, I decided to throw it all together and make a jammed-packed veggie casserole. Casseroles are great when you don't know what to make, you have a lot of several foods and you want to have leftovers. I used a bulk of my fresh veggies, a few cans of veggies and a few other ingredients and I had meals for the next 3 days! The great thing about this casserole is that it can go with anything! You can serve it with eggs for breakfast, you can stuff a wrap with it for lunch, or you could have it with your choice of protein and salad, for dinner.

On Sat evening, Karel and I were invited to the Ponte Vedra Club and Lodge, 2nd annual Tour de France wine and food event. On behalf of the Trek store, Karel brought in several beautiful bikes (including a project one, madone 6.5, speed concept and a few others) as well as clothing, shoes and helmets. The room looked amazing and Karel did a great job (although I'm not surprised) making the bikes become the spotlights of the room. We met a lot of people and Karel impressed many people with his knowledge of all-things bike, tour and gear-related. Although 90% of the food was not vegetarian friendly, I enjoyed several plates of cheese, figs, fruit and bread as well as a super delicious truffle and asparagus creamy soup. YUM! Although I don't drink, I sipped from each of Karel's wine glasses to taste each wine. Karel had a great time tasting all of the food (except the oyster's, he said he's not a fan) and we enjoyed spending a little time together...something we haven...