Trimarni Coaching and Nutrition

Raise your hand if you also love carrot cake? I have a confession to make. I love carrot cake. Maybe because it’s a cake made with a vegetable. This sweet, spicy and moist cake is my favorite way to celebrate my birthday each year. A tradition that started with my  dear friend Laura  making me a delicious carrot cake for my birthday back in ~2009.  With my carrot cake muffins, we can all yum over carrot cake all year long and feel great about the nutritional quality in the recipe. Because the typical carrot cake recipe (with cream cheese frosting) can be extremely high in calories, sugar and fat, you can feel good about this more nutritious (on-the-go) version which uses applesauce to cut back on oil.  Since carrots are naturally sweet, you’d never know there was only ½ cup brown sugar in this entire recipe. Carrot Cake Muffins Vegetarian, Dairy Free Yield: Makes 12 muffins [1 muffin = 1 serving] / Prep Time: ~20 minutes / Cook Time: ~20 ...

I don't know how it happened (since I am known to be a monkey when it comes to banana) but somehow we ended up with 4 extremely ripe bananas on our counter last week. Since the bananas were too ripe for my liking and I don't like to waste food, I decided to make banana muffins - with a chocolate twist. This recipe was super easy and quick and you likely have all of the ingredients at home. So the next time you find yourself with 4 spotty brown bananas, be sure to refer back to this recipe so that you can yum over your delicious homemade chocolate chip muffins. Enjoy! INGREDIENTS 4 medium-sized ripe bananas 1/4 cup melted butter (cooled) 1/4 cup applesauce 1 egg 1 tsp vanilla 1/2 cup shredded carrots 1 tsp baking soda 1 1/2 cup all purpose flour 3/4 cup Ghirardelli chocolate premium baking chips 60% cacao bittersweet chocolate 1/4 cup chopped walnuts DIRECTIONS Preheat oven to 350 degrees.  Grease your muffin tin Peel bananas and place them in a bi...

I can't believe it. We are now under 4 weeks away from the start of our first Trimarni camp of 2017 in Clermont, FL, which means that we will be racing our first triathlon of the season (Olympic distance) in just 4 weeks! And then three weeks later, Karel and I will be returning back to Florida to race the Ironman Haines City 70.3 event as our first endurance event of 2017. To keep us well fueled, healthy and happy, I have been keeping our house filled with carbohydrates. In addition to making sure that our fridge always has some type of cooked grain/rice/potato assortment in it, I've been making good use of my Run Fast Eat Slow cookbook as there are so many delicious recipes that are perfect for helping us meet our daily carb intake. Plus, we love carbs so it's not that difficult for me to get excited to make something new. I tried out two new recipes from the cookbook and I think you will just love them. Of course, I had to make another loaf of the banana bread. En...

There's something so special about the oven. It's kinda magical how the oven can turn something flavorless into something so flavorful!! I just love the process of baking muffins as the final product smells absolutely delicious!! In real life, 20 minutes goes by rather quickly but when it comes to baking, 20 minutes feels like forever!! These zucchini flaxseed muffins didn't last long in the Trimarni household so that means two things... 1) I need to go grocery shopping for round two of making muffins 2) These muffins are 100% Trimarni blog-worthy Enjoy! Zucchini Flaxseed Muffins (adapted from  Martha Stewart recipe ) Ingredients 1 3/4 cu all-purpose flour 1/2 cup ground flaxseed 1/2 cu packed brown sugar 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon  1 1/2 cup grated zucchini (1 zucchini) 1/3 cup mashed ripe banana (1 banana) 3/4 cup reduced fat milk 1 large egg, lightly b...

  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. ...