Trimarni Coaching and Nutrition

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...

Earlier this week, we received a box of homemade Gingerbread cookies from Karel's dad. We are still waiting for another box from Karel's mom. Every cookie was handmade, individually designed and then sewed into the paper before being shipped from Znojmo, Czech Republic to Greenville, SC. With every bite, I yum. I can taste the ginger and just a subtle hint of sweetness from the icing. After one cookie, I feel great.  With so many diet fads and "lifestyle" ways of eating, we, as a society, have learned to see food as good or bad. Depending on the latest research study, expert or top media post, it's easy to have a one-sided view on "healthy" food and everything else is given a reason to avoid it.  I can tell you that these gingerbread cookies would not taste as good in May, or February, as they do in December. Because these cookies are tied to the holidays and for Karel, they bring back a lot of memories. Furthermore, eating one cookie feels grea...