Trimarni Coaching and Nutrition

  There's a good chance that you have a box of pasta in your pantry. This affordable and easy-to-make dinner staple is a great source of energy (carbohydrates) and nutrients - such as iron, riboflavin, niacin, thiamin, manganese, folate and selenium. Over the years, nontraditional pastas have made their way on to the grocery store shelves. Plant-based pasta alternatives offer many health advantages. With the main ingredient being chickpeas, edamame, beans or lentils, these unconventional pasta blends are loaded with protein, fiber and a variety of vitamins and minerals. And without compromising taste, quality or nutritional value, nontraditional pastas offer a great alternative to traditional pasta if you are looking to boost your nutrient intake. Here are a few plant-based pasta options: Explore Cuisine Banza Tolerant Organic Ancient Harvest POW! Barilla Modern Table To learn more about these plant-based pasta brands, you can read more here.  For more education, inspiration a...

Skillet Pesto Steak and Pasta By Joey Mock, RD, LD, CLT This recipe includes your carbs, protein, and fat in a one pot and one skillet meal. Not a red meat eater? Try substituting chicken and chicken broth or tofu and vegetable broth for the steak and beef broth. This dish is very flavorful and the leftovers are delicious!  Ingredients 1 lemon, for zest (2 tsp) and juice (2 Tbsp) 2 tablespoons basil pesto 1 lb. beef steak (such as sirloin or round) ~1 ½ tablespoons butter or olive oil ¼ tsp garlic powder ½ tsp dried parsley ¼ tsp dried basil ¼ tsp dried oregano ~5 oz dry pasta (such as bow tie, rotini, or penne) 8 oz presliced fresh baby portabella mushrooms 6 cloves fresh garlic, minced ½ cup chopped pecans ¼ tsp kosher salt 1 cup reduced sodium beef broth 1 (5-oz) package fresh baby spinach ¼ cup shredded Italian cheese blend Preparation Zest lemon (2 teaspoons) and squeeze for juice (2 tablespoons). Combine pesto, zest, and juice. Coat steak...

Before I share with you my latest creation, made with  Supergrain Pasta Spaghetti  (corn and quinoa flour), I'd like to tell you the reason why I don't label my creations as "gluten free" "Metabolically efficient" "Paleo" "Whole 30" or by any other name than what's in the recipe. I'm on a mission to help athletes learn how to have a better relationship with food. Far too many athletes have a dysfunctional relationship with food and this can create resistance to eat enough of the right foods, at the right times to meet training demands. Labeling, worrying or feeling guilty about food makes it quite difficult to eat according to your personal dietary needs. Combine that with issues with your body image and you will constantly struggle to meet your health and energy needs. Of course, I find great value when a recipe is labeled gluten free, dairy free, vegetarian or vegan, as I work with many athletes who need to follow a r...

As promised in my last blog , here are three delicious recipes using Explore Cuisine products.  PRODUCT OPTIONS Bean Pastas: Organic adzuki bean spaghetti, organic black bean spaghetti, organic edamame and mung bean fettuccine, organic edamame spaghetti, organic soybean spaghetti. Product Spotlight: Organic black bean spaghetti Per 2 ounce dry serving: 215 calories 2g fat 23g carbohydrates 1267mg potassium 12g dietary fiber 4g sugar (natural) 25g protein 32% daily iron (based on 2000 calorie diet) 15% daily calcium (based on 2000 calorie diet) Black Bean spaghetti with kale cilantro pesto 1 cup kale 1 cup cilantro 1/3 cup chopped almonds, toasted 1 garlic clove 1 small sweet banana pepper 2 tbsp lime juice Pinch of salt ½ cup parmesan cheese ½ cup olive oil 1 box (8 ounce) Explore Cuisine Black Bean Spaghetti 1. Blend first 7 ingredients in food processor. Add cheese and slowly pour in olive oil. 2. Boil 8 cups of water and pour in Organic Black Bean S...

The funny thing about training, or fitness in general, is all the highs and lows that come with it. Of course, who doesn't love to have a good workout but then again, considering the complexity of the human body, perhaps we should be thanking the body more often for any workout for it is easy for the body to fail and I think many times, we take it for granted. All the muscles, organs and metabolic processes working perfectly just for us to swim, bike and run or zumba, yoga or jazzercise.  As a long-time athlete, I recognize that great performances are not made in weeks or months but overtime. The key is consistency and always giving your best effort. I find that for many athletes, there's an expectation as to how the body is to perform each day and for others, just getting out the door is success...anything else that follows is a bonus. But no matter your reason for working out (or training), the most important component is making progress to reach your short and long ...

What a beautiful weekend! The highlight of my weekend was being on my bike for 4 hours/80 miles on Saturday morning with the wind gusty like normal and meeting up with a group ride filled with fast guys with big ego's (or a lot of testosterone - or both). There were two other females on the ride and they were impressive as well. I didn't  have the legs to rotate as just drafting was enough for me. It hurt so good :) After I warmed up, did the ~90 min group ride and after little extra "social" time with friends for ~20 minutes, I finished the workout with 4 x 10 min Z3 low w/ 5 min EZ spin in between. To cool down, Z2 steady effort (I tried keeping my cadence steady but so hard for my legs at that point + the wind would not let up) until I was back at my starting point. It's interesting that as I progress with my journey of living a balanced lifestyle, my body is typically in a happy place most days of the week. My life doesn't revolve around w...