Trimarni Coaching and Nutrition

As a vegetarian, I just love the "meaty" texture of Portabella mushrooms. Plus, as an athlete, mushrooms offer a nice nutritional boost to the immune system while providing fiber, protein, copper, selenium, B2 and B5 along with anti-inflammatory and antioxidant properties. For proper storage of mushrooms, keep them in your fridge in a loosely closed paper bag wrapped in a damp cloth. Try to keep your mushrooms from touching one another by layering the mushrooms on the damp cloth. This will help the mushrooms stay fresher for longer. When mushrooms become soggy with a slimy layer on top, they are no longer fully fresh. Since mushrooms are very porous, they will quickly absorb water and become soggy when cleaning them. The best way to clean mushrooms is with a mushroom brush and just a little water. When using the cap of the mushroom, remove the stem with your hands. Although mushrooms are great in sauces, on salads (raw) and as a side dish (sauteed), I really

There's something about the taste of grilled food that makes my taste buds excited. And this is coming from a vegetarian! On Sunday evening, Karel and I decided to fire-up the outdoor grill for a delicious dinner to finish a great weekend of training. Although my training volume/intensity is low relative to Karel (who is training for Ironman Mont Tremblant in a few weeks), we were both in need of a good meal to nourish and fuel our bodies. My garden is overflowing with basil so the first thing that came to mind was pesto. I just love pesto on a grilled mushroom (thanks Katie Malone for the idea!) and as I was feeling extra creative, I didn't follow a recipe but instead, I made up my own -  a handful of fresh basil, a small handful of Parmesan and Asiago shredded cheese, a few long drizzles of olive oil and a sliced clove of garlic all into a food processor. My pesto was extra garlicky and had a nice kick to it. (I found this recipe  for you in case you want to make your own pe

What a delicious creation!  Karel and I went grocery shopping a bit late tonight (around 6:30pm) so by the time we returned home and unloaded the reusable grocery bags, it was 7:30pm. We didn't shop hungry thanks to a small snack before we left but come 7:45pm we were ready for dinner.  We both did our own meals this evening and I just wanted something simple.  My original plan was to cook my sweet potato and have a side of veggies. I steamed the edamame, corn and mushrooms and I was ready to eat. But then it came to me....why not combine everything together? Oh, what a delicious, simple creation!!! I cubed the sweet potato and combined it with a ladle or two of the veggie mixture. I seasoned with pepper and a pinch of salt and drizzled with olive oil.  Not pictured is the slice of fresh Mozzarella cheese that I enjoyed as I was getting my dinner ready and also the big dollop of Fage 0% Greek Yogurt that I served as a dip on the side.  I just love meal time.  Wha

The other day, someone asked me what I eat when I am really busy. I suppose I needed to give the reply of what fast food I order out or what's my favorite microwave dinner when I have no time to cook. Now, there's always an exception as I do not believe that there is a perfect way of eating but you will not find a microwave dinner in our freezer and Karel and I rarely (less than 5 times a year) go out to eat (unless we are traveling).  This doesn't mean I am good and you are bad but there's a reason why I wanted to write this blog.  I absolutely love real food and I make time to cook, even in my busy lifestyle. I know you can do it too. It's a lot easier than you think. You, me.....we are all busy. Who isn't busy? If there were more hours in the day, we would find a way to fill those up as well.  But it is because of my/your health that we are able to thrive in a world of craziness, business and never ending to do's.  The foo