Trimarni Coaching and Nutrition

Not too long ago I overheard a conversation with a personal trainer and his client at the gym. The trainer had been away on vacation and the client asked her trainer where he went and if he went to any good restaurants when he was away. As I was working my core on the captain chair, I couldn’t help but listen to this conversation about food. I remember when I was growing up in Lexington Kentucky, there was a place downtown that had the biggest, most scrumptious cinnamon rolls that would put any cinnabon to shame these days. A cinnamon roll the size of my head and a belly that would get sick if you ate the whole thing (of course, speaking from experience). But oh were those cinnamon rolls the best…when my mom and dad would take me to get them for a treat once a year.                      ( Source ) It wasn’t that the cinnamon rolls were off limit or “bad” food but instead, my parents would reward me after my piano recita...

8.5 quality, "train smarter to train harder" hours of Ironman World Championship training this weekend. My whole wheat pita bread pizza topped with marinara, cheese, BRAGG powder and oregano and olive oil, stir fried veggies (mushrooms, mixed frozen veggies, red and yellow sweet peper, garlic) with tempeh hit the spot tonight. Body and mind are feeling strong, healthy and happy. Another week of training is behind me and I am excited to recover tomorrow. I am always amazed that with one recovery day per week (sometimes two) that my body can recover from 6 previous days of training and be strong for 6 more days of training and keep this cycle going for x-weeks. One thing that really helps me stay balanced is constantly changing up my routine and only limiting my "key race training" to around 10-12 weeks at a time. When I started endurance sports, I was like many athletes and had a specific schedule Mon - Sun and would repeat that same routine week after week,...