Trimarni Coaching and Nutrition

Picture from  Smitten Kitchen I was in charge of providing the "vegetable" dish at our Thanksgiving day meal. I recently came across a beautiful picture on a friend's social media page with the recipe titled "Brussels sprouts, apple and pomegranate salad." I quickly bookmarked the recipe as I knew it would be a nutritious and flavorful dish, providing a pop of color to the Thanksgiving day table. While the dish was well-received, I failed in snapping a picture of my final dish. So that is why I have the picture from the actual recipe featured above. Well, I did capture this picture of Campy at the head of the table where you can also see my dish. I hope you enjoy my modification to the dish (for the actual recipe, click on this Smitten Kitchen link. ). To help save time, I recommend to purchase your Brussels Sprouts already chopped and to buy a container of pomegrante seeds. This dish took me a while to make but it was worth it. But next time aro...

If you are looking for tips to eating healthier or getting your diet back on track after overeating, I have one best tip for you: Meal Prep. Before you start another busy week of life, set aside time today to prepare a few meals (or meal components). Let's get real - when you are completely exhausted, pressed for time, hungry and tired, the last thing you want to do (and will do) is spend time preparing a meal. This is why prep is key. Do the extra work now so that later, it's easy to properly nourish and fuel yourself. I prepared a delicious salad for Thanksgiving and thought it would make the perfect prep/plan ahead salad for your upcoming week. The best part is the dressing! Pomegranate Kale salad with Lemon Tahini dressing Ingredients Salad 6 cups rinsed and chopped kale Seeds of 1 pomegranate 1 large mango, chopped (or 2 small pears) 1/2 cup chopped pistachios Dressing 1/4 cup lemon juice 1/4 cup apple cider vinegar 1/2 cup tahini 3 tbsp GF tamari sauce 3 small cl...

Pomegranate smoothie 1/3 cup pomegranate seeds 1/2 large orange (without peel) 1 large celery stick (chopped) 1/2 large banana (very ripe) 1 tsp ginger chopped 1 tbsp chia seeds 1/2 cup  milk 1/3 cup greek yogurt (Fage 0% plain) Small handful spinach 1 tsp cinnamon ~25g protein powder 10 ice cubes water to meet consistency needs. 1. Blend ingredients for 90 seconds to make a smoothie meal that is thick enough to eat with a spoon.  Zucchini pomegranate banana bread 2 bananas (very ripe), mashed 1 egg 1 tbsp olive oil 1/4 tsp salt 1 tbsp vanilla extract 1/3 cup skim milk Pinch nutmeg Pinch all spice 1 tsp cinnamon 1 cup zucchini (shredded) 1 cup pomegranate seeds. 2 tbsp white sugar 1 tsp baking powder 1 cup oat flour 1. Preheat oven to 350 degrees. Spray two 8 x 1 1/2 inch pans with non stick spray. 2. Combine all ingredients except flour and mix well. 3. Add the flour until evenly combined. 4. Pour batter in one pan until 3/4th filled. Pour leftover batter ...

In the Trimarni house, we eat for fuel and for health. And most of all, eating is a happy time so we also eat for pleasure. The same foods that fuel our active lifestyle, also keep our immune system healthy. Most of all, they are mostly whole and are found in a farm/garden so they also reduce our risk for disease. There are no bad, off limit or temporary foods. We don't diet, cleanse, fast or do anything extreme wit the diet. The only thing extreme about us is that we enjoy racing for 140.6 miles and Campy gets waaaaay too much love (but that will never stop). We love whole foods that offer the nutrients that we need to support our healthy and active lifestyle. We don't count calories, we count training hours. We enjoy the rewards of what a well-fueled, healthy and strong body allows us to do - year round - whether we are training for starting lines or moving for health gains. We don't have a working scale. We eat for fuel, health and pleasure and after a fe...