Trimarni Coaching and Nutrition

Karel and I take our eating just as seriously as our training. In other words, without counting calories, measuring food or recording/logging what we eat, we make a conscious effort every day to use food for nourishment, disease prevention and for fuel, while timing our nutrition with our training to best adapt to training stress. We do not have an off-limit food list, we never feel deprived, stuffed or guilty when eating, processed food IS consumed and we even eat gluten, dairy and sugar.   What a refreshing statement seeing that so many athletes struggle with developing a healthy relationship with food and the body. Having said all this, like any human being, creating a sustainable, enjoyable and healthy style of eating is always a work on progress. A typical week of eating for me is very different than how I ate 10 years ago and how I ate when I was a teenager. Even though I have been a vegetarian for almost 25 years, my definition of "healthy" eating...

After my run check-point "test" on Sunday morning, I came home in the mood for a blueberry muffin.  I didn't rush out to buy a muffin but instead, I went to the internet to Google "Blueberry Muffin recipe" and I combined several recipes based on what ingredients I had at home. While drinking a glass of 1% Organic milk and about 20g of whey protein and eating a banana with a few pitted dates as my recovery snack, I went to work in my kitchen, making seven super scrumptious blueberry muffins.  INGREDIENTS 2 Tablespoons butter 1 egg 2/3 cup 0% Greek Yogurt 1 teaspoon vanilla extract 3/4 cup all-purpose flour (you can sub with gluten-free flour if needed) 3/4 cup instant rolled oats 1/4 cup brown sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 tsp salt 2 tbsp chia seeds 1 teaspoon cinnamon 1 cup frozen or fresh blueberries (I used frozen) Water Instructions P...