Trimarni Coaching and Nutrition

  We started off the day with a ~3 hour bike ride on our road bikes. We left around 10am and the weather was weird - misty, grey, not too warm, not too cold. We welcomed the fresh crisp air and took in the beautiful sights of nature, farm animals and fall colors. It's incredible that after six years of living in Greenville, SC we are still discovering new routes. Although our country roads are typically pretty quiet from cars, this recent ride treated us with no more than ten cars passing us over just over 50 miles.  After we returned home around 1:30pm, I cleaned up, had a meal and then got to work in the kitchen. While Thanksgiving food centers around traditions, I see this holiday as a way to create memories over food. And there's no better way to create positive memories than around delish food that feels just as good on the taste buds as it does in the belly.  I wanted to share the recipes that I used to create the dishes that I prepared for Thanksgiving. These recip...

There's something about the cooler weather that excites my appetite for new recipes. And with less time dedicated to training in the fall, I have more time to devote to cooking. Since I don't like following recipes, I like to get inspired by the food that I have in my kitchen and then I find a recipe that will allow me to be creative with my ingredients. After googling "spinach and cauliflower vegetarian recipe," I clicked on the first website that I came across - Seriouseats.com   I adapted the recipe just a little and the final product turned out amazingly delicious. I paired the cauliflower spinach mix with roasted potatoes, hardboiled eggs and a sprinkle of cashews. Enjoy! Ingredients 1 small head cauliflower florets 1/2 cup milk  1 tbsp coconut oil 1 cup chopped white onion 3 medium garlic cloves - minced 1/2 tsp freshly grated nutmeg (I used this in my dish but next time, I will leave this out) 2 small packages frozen (and defrosted) spinach Salt/pepp...

Some of my favorite meals are the ones that involve no recipe but a lot of creativity. Cauliflower is not my most favorite vegetable but I picked one up at the grocery so I could make myself do something yummy with it in the kitchen. I first thought about baking it in the oven but that seemed rather boring as I was feeling a overly creative yesterday. As I was deciding what to do with this white vegetable, I cooked some lentils (about 1 cup) in water on the stove top. I then added some quinoa (about 1 cup) to the cooked lentils (with a little more water) because, well, why not? I seasoned the lentil quinoa mix with a little salt. Still stuck with the cauliflower, I softened a pack of sliced tempeh in the microwave for 90 seconds and then cooked it on a skillet in a little olive oil until browned on all sides. In the same large skillet on medium heat, I sauteed chopped onions (about 1/2 large onion) and garlic (2 large clove) because I knew that it would bring out a lot of flower i...

                                   We ate a lot during the two weeks that we were in Florida for our training camp in Clermont + another week in Jacksonville for RETUL fits (Karel) and I spoke to the Delafina Women Cycling club. Despite eating a lot of food, no meal left us feeling bad, stuffed, bloated or guilty as we always eat with good intentions and have a great relationship with food. (even when Karel eats his frozen chocolate "recovery bar" - inside joke, ask us about it when you see us in person :)  During our trip, we had a nice combination of food prepared at home (well, our homes away from home) and a few inspiring meals from restaurants. After our Clermont training camp, we spent a week in Jacksonville, FL (where we use to live from 2008-2014 and stayed with our friend Shawn B. and his family. On Thursday evening (3/24), Karel, Shawn and I left the house around 5pm a...

Cauliflower Casserole 1 head cauliflower 2 egg 1 cup ground meat-less veggie meat as featured in this recipe (ex. Morning Star, Boca, Light Life Smart Ground, Trader Joe's Beef-less) or real beef (ex 95% lean ground beef) 1/2 cup chopped onions 1/3 cup oats (not cooked) Shredded cheese Pepper, paprika, caraway seeds, salt 1. Remove leaves and stems from cauliflower. Break cauliflower into small chunks. 2. In large pot filled with water (water should cover cauliflower) and 1/2 tsp salt, bring to a boil. Then add cauliflower, reduce heat, cover and cook for 10-20 minutes or until cauliflower is soft.  3. Drain water from pot and preheat oven to 400 degrees.  4. In large bowl, combine veggie meat (does not need to be cooked), eggs, onions, oats and a smidge of caraway seeds and a pinch or two of pepper and a few shakes of paprika.  5. Combine with a fork until evening combined (the cauliflower will break apart and begin to mash together and this i...