Trimarni Coaching and Nutrition

It's been a while since I have done a product review so I wanted to share a few things that are helping me stay active this fall. Easy Go Dispenser   Earlier this year I was contacted by Blake Schroedter, who is the Chief Executive Officer, inventor and the Co-founder of Easy Go Dispenser LLC. Blake wrote to me about a product called EGDPRO and I could feel his passion and excitement through his email. A few months later, Blake contacted me again after I told him I would love to try his new product, since I am an active athlete who is always on the go. What's so great about Blake's story is that he is more than a "fitness" product inventor. Blake has eleven years of military service, a bachelor degree in psychology from the University of Illinois UC and is currently pursuing a doctorate degree in clinical psychology Military Track Program. OIF/OEF Veteran.   For only $20, the EGD Pro™ is designed for athletes, outdoor enthusiasts, and military p...

A powerful muffin recipe to fuel your lifestyle. Enjoy! Powerful Cranberry Muffins

Last nights dinner made us YUMMM a lot more than normal. Every bite was delicious - too good not to share.   I'm not sure if I would call it a stir-fry or stew so how about we call it a stew-fry.   Eggplant, zucchini and chickpea stewfry 1 eggplant (chopped) 1 large zucchini (sliced) Corn (about 1 cup) Chickpeas (rinsed and drained, 1 can) 3 cloves garlic Marinara sauce (about 1/2 cup) Onions Tomatoes spices: rosemary, chili, pepper, sea salt (a pinch) Olive oil Veggie crumble meat (or your choice of protein) Brown rice 1. Cook brown rice according to package/bag 2. In large pot, cook ingredients on low heat, tossed in a tbsp or two of olive oil. Add a little water (about 1/2 cup), seasonings and cover. Stir occasionally and cook until veggies are soft. 3. Add marinara sauce and turn off heat. cover and stir for a minute. 4. In shallow bowl, place 1 serving brown rice and top w/ veggie mixture. Enjoy! In the October 2012 issue of Cooki...

  I love to be in the kitchen. It's a place that gives me so much creative freedom, sometimes I am overwhelmed by my options.  I don't have a Rolodex of recipes but rather, I am inspired by ingredients. I love to visualize or see meals and create them in a way that pleases, teases or excites my taste buds. There may be a creation here or there that is not blog worthy (I have yet to create a cauliflower or Brussels sprouts recipe that makes me excited) but most of time the time, I take pictures of my food because I am so proud of what I put together. I invite you to take pictures of your meals as an easy way to see what you are putting into your body. Anything from a bowl of cereal to a 4 course dinner, enjoy, appreciate and savour the foods you choose to put into your body.   I love to cook but I wouldn't call myself the best baker. I try, especially around the holidays with a few Czech dessert recipes, but baking is a science. ...

  This was a very exciting weekend for many as athletes from around the world took part in IMFL. Sadly, the NYC marathon was also to be held this weekend but instead, a lot of well-fueled, tapered bodies are running around the city to deliver goods and help clean-up. My thoughts are with everyone up North and just keep staying strong. No easy way to change topics during this sad time but let's keep remembering how great life is and why it should be lived to the max, every day.   Six years ago today I crossed my very first Ironman finishing line. Inexperienced, naive, stubborn and determined, I didn't have any fears about swimming 2.4 miles, biking 112 miles or running 26.2 miles, for my mind and body were ready for the challenge. My biggest fear was the unknown of how my heart would beat so hard and how my body would function for a 140.6 mile event. 11 hours and 47 seconds later, I realized that anything is possible if you prepare.   I posted earlier this w...