Trimarni Coaching and Nutrition

  A few weeks ago we visited Sky Top Orchard in Flat Rock, NC. A place we’ve biked by in the past but have never visited in our 8 years living in Greenville, SC.  While the process of collecting a variety of apples from the tree was satisfying, I felt sad seeing all the wasted apples on the ground. Although some were rotten, there were many that were perfectly imperfect. I made the effort to hunt on the ground, filling over half our bag with hidden gems found under the trees. Nature isn’t perfect and neither is produce. I'm happy to report that we were successful in eating, baking and cooking almost all of our apples from the orchard. We only have five left from this big bowl.  I'm thankful that Joey created the perfect apple cobbler recipe for our newsletter to inspire us to bake with our apples. I hope you enjoy this delicious recipe. Thanks Joey!  Apple Cobbler By Joey Mock, RD, LD, CLT Apple picking season is nearing an end in the Carolinas but there is stil...

Picture from  Smitten Kitchen I was in charge of providing the "vegetable" dish at our Thanksgiving day meal. I recently came across a beautiful picture on a friend's social media page with the recipe titled "Brussels sprouts, apple and pomegranate salad." I quickly bookmarked the recipe as I knew it would be a nutritious and flavorful dish, providing a pop of color to the Thanksgiving day table. While the dish was well-received, I failed in snapping a picture of my final dish. So that is why I have the picture from the actual recipe featured above. Well, I did capture this picture of Campy at the head of the table where you can also see my dish. I hope you enjoy my modification to the dish (for the actual recipe, click on this Smitten Kitchen link. ). To help save time, I recommend to purchase your Brussels Sprouts already chopped and to buy a container of pomegrante seeds. This dish took me a while to make but it was worth it. But next time aro...

We had 4 amazing, strong ladies in town this weekend (from Jax) so there was a lot of riding this weekend....but I will save that for another post because pancakes are on my mind right now (and in my tummy).  To summarize our weekend: 9000+ feet of climbing, 8+ hours of riding and 135+ miles of riding in just two days! Wow, thank you body!! As you can imagine, there was a lot of attention on sport nutrition, hydration and eating over the past 72 hours in order for our bodies to tolerate (survive) and adapt to the weekend training load.  After our workout on Saturday (73 mile bike for the group and for Karel, Jen Vogel and me, a 4 mile run), we all cleaned up, cooled off and started our refueling with recovery drinks. It's always fun to talk about training when it is over but the body deserves to refuel as soon as possible to ensure a healthy body for the next day of training.  To ensure that my friends (and Karel and me) would be well fueled after our Sun...

I hope you enjoy my latest yummy Trimarni creation!! Perfect on cottage cheese, topping yogurt, in milk or by the handful.  Don't forget to yum! Apple cinnamon, peanut butter granola 2 cups oats 1/4 cup honey 1 tbsp nut butter 2 tbsp unsweetened shredded coconut 1 tbsp chia sheeds 1/8 tsp salt 1/4 cup almonds (chopped) 1 large apple (chopped - Gala) 1 tbsp ground cinnamon Olive oil 1. Preheat oven to 350 degrees.  2. Rub a little olive oil on a large baking sheet to lightly cover the sheet until shiny 3. Combine all ingredients in a large bowl.  4. Mix with clean hands (this is the fun sticky part!) 5. Pour yummy contents on to baking sheet and spread all around dish. 6. Bake for 20 minutes. Remove sheet and toss granola.  7. Bake for additional 10-15 minutes or until slightly golden brown.  8. Keep refrigerated in air-tight container for up to 3 days (if it lasts that long).  This will not be a su...