Veg out with this flavorful homemade sauce

The other night I made this delicious broccoli and mushroom, jasmine rice stir-fry, topped with a delicious flavorful sauce filled with lots of spices. Although the picture may look bland, the flavors were lively on my taste buds.

For any individual who has yet to appreciate the value of eating vegetables, there could be a reason behind your dislike for the products made by Mother Earth.......

TASTE

There are five different flavors that come from food - sweet, salty, savory, sour and bitter.
If you like sour, it may come in the form of candy or fruit.
Not surprisingly, sweet and salty are the most popular flavors.
Savory is often the term we give to food that is tasty and full of flavor.

So that leaves bitter.

It's not that often that you hear someone say "I love bitter foods!" so this could explain the aversion that many people (especially kids) feel toward vegetables. While you may learn to like them, some people are more sensitive to the bitter compounds in vegetables than others.

Because you should and need to eat a wide variety of vegetables, there are a few ways to make vegetables more savory.

1. Use of salt - typically a little pinch will go a long way.
2. Marinating - neutralize the bitterness.
3. Cooking method - roasting makes veggies sweeter, steaming reduces bitterness and overcooking may increase bitterness.
4. Add-in's - Blending or mixing-in vegetables into a dish (ex. soup, chili, dip, smoothie) or sauce (ex. marinara) can keep your taste buds happy while also adding a nice dose of nutrients to your favorite recipes. 
5. Sauces - The key to a fabulous vegetable dish is in the sauce. Regardless if your veggies are cooked (stir fry) or raw (salad), a flavorful sauce/dressing can take vegetables from being bland, bitter and boring to yummilicious! 

To excite your taste buds and to help you turn any bitter vegetable dish into a delicious, tasty dish, here's a flavorful sauce that I created to dress up my jasmine rice, lentil, mushroom, onion and broccoli stir fry topped with sliced avocado and tofu. Enjoy!

Trimarni's Flavorful Veg-out Sauce

Ingredients 

• ~20 baby tomatoes (I used 1/2 container of 10.5 Cherubs)
• 1 tsp shredded ginger
• 1/2 tsp salt
• 1 tbsp olive oil
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp red chili powder 
• 1/2 tsp ground turmeric 

Directions

1. Mix together ingredients in a food processor or blender. 
2. Pulse until smooth. 
3. Pour over veggies (suggest stir-fry) and mix until combined. 

Trimarni Thanksgiving eats - YUM!

We hope that you had a lovely Thanksgiving and filled your body with love, laughs and lots of yummy food. 

Karel, Campy and I celebrated Thnksgiving with my mom (in her new home just 10 minutes away from me - yay!) and my aunt, uncle and cousin. The Thanksgiving day was not the same without my dad but we made sure to share to not forget the impact he had made on all of our lives. 

For Karel and me, our Thanksgiving started with the TreesGreenville Turkey Day 8K which happened to be our very first event to participate in since moving to Greenville in May.
The event was in downtown Greenville so we woke up at 6am and after our pre-race snack we did a little foam rolling and dynamic warming up and then around 7:20am we ran to the start/finish which was around 1.3 miles away. My morning pre race snack was nothing out of the ordinary as I consume the same ingredients before training. A rice cake, smear of PB, cinnamon, raisins and banana slices. I didn't add any honey this morning. I sipped on a cup of coffee and glass of water and brought a flask of water (5 ounces) with me to carry for the race.
I will be sharing our race recap in another blog but it was a lot of fun to start our morning with other Greenvillians!

The morning started off chilly but then we got warm during the race and then we got cold again. We ran a total of around 7.5 miles or so and when we got home we were both ready for a recovery drink and Epson Salt bath.
My smoothie consisted of:
1 cup milk  + a little water to help mixing
1 chopped celery stick
A few pineapple chunks

1/2 cup frozen berries
Handful kale

Cinnamon/Ginger
1 heaping scoop Whey to Go protein powder (I add my powder last so it mixes smoothly)
Ice

After warming up, I started my cooking/baking for our late afternoon meal. For lunch I had leftover egg salad.

Egg chickpea salad
6 eggs (4 whole, 2 just whites)
Dallop or two greek yogurt
A little horseradish
A spoonful spicy mustard and spoonful olive oil Mayo
3 stalks chopped celery
1 carrot chopped (large)
1/2 can chickpeas
Pepper

1. Mix all ingredients together and refrigerate.

Now on to the baking!

My contribution to the Thanksgiving meal was a dessert and veggie dish.
I couldn't help myself as I was feeling extra happy in the kitchen so I made two desserts. I'm not as passionate about baking as I am cooking (although I AM passionate about eating desserts!) since I love to be creative in the kitchen and not be tied to following recipes. But this was a special day and I made full use of my time in the Trimaarni kitchen. 

Oatmeal apple and walnut crisp
2 cups old-fashioned oats (not instant)
1/2 cup brown sugar
1 cup walnuts (chopped)
1/2 cup raisins
1 tsp baking powder
2 tsp cinnamon
1/2 tsp salt

2 large eggs
2 cups milk
1 tsp vanilla extract
2 tbsp unsalted butter (melted)
2 sweet baking apples (ex. honey crisp) chopped

1. Preheat oven to 325 degrees. Spray a 9-inch baking dish with non stick spray (or use butter).
2. In medium bowl, combine oats, brown sugar, 1/2 of the nuts, raisins, baking powder, cinnamon and salt and mix well. 

3. In another bowl, whisk eggs and then add the milk and vanilla. Whisk until well combined. 

4. Add milk mixture to oat mixture along with melted butter. 

5. Place apples on bottom of the baking dish. Pour oatmeal/milk mixture over the apples and spread evenly. 

6. Sprinkle remaining nuts on top.
7. Bake for 40-45 minutes or until the oats are set and top is golden. 

Kale, onion and corn salad
Kale
Frozen corn
Onions
Garlic
Olive oil
Garlic balsamic

1. In medium skillet, on medium heat, cover bottom with corn (defrosted and soft) and 1 tbsp or so of olive oil. 

2. Add 1/2 onion (chopped or sliced). 

3. Add fresh or jarred garlic to your liking. 

4. Cook corn and onion mixture until onions begin to turn a little brown. 

5. While corn is cooking, use a wok for Kale (or large skillet). Cook kale on low-medium heat in a little olive (I recommend to toss in bowl ahead of time for even coating) and cook until soft. 

6. When kale is soft, add corn mixture in wok and toss with a little balsamic and let cook for a few more minutes. Kale should remain soft, it should not brown. 

Garlic balsamic tempeh
Tempeh

Garlic balsamic

Olive oil
Salt

1. In skillet on medium heat, chopped tempeh.
2. Cook in a little olive oil until slightly brown. 

3. Add balsamic and toss. Tempeh should get a little soft. 

4. Add a pinch of salt. 

Yummm...pomegranate seeds and chocolate. 

Pomegranate Brownie bites
(Without compromising taste or texture, I tried to make these as "healthy" as possible but still be real brownies)

1 4 ounce package baking chocolate
1/2 cup butter
3 eggs
1/2 cup white sugar
1 tsp vanilla
1/2 tsp salt
1/2 cup all purpose flour
1/2 pomegranate, seeded (my trick for seeding the pomegranate is to cut it in half and then place each half, seed side down, in a bowl of water. This will help the seeds come out a little easier. Then quarter each half and break with hands. Be careful to not stain your clothes)

1. Heat oven to 350 degrees. Spray a non stick baking pan (8 or 9 inch) with cooking spray. 

2. Melt together butter an chocolate in microwave (or double boiler) for 2 minutes (butter will melt first and may start to crackle after 1 minute but chocolate needs longer). Set aside and let cool. 

3. In another large bowl, whisk together eggs, sugar, vanilla and salt. 

4. Add cooled melted chocolate/butter mixture to egg mixture, whisk together. 

5. Stir in flour, mix until combined. Then stir in most of the seeds (save about 1/4 of the seeds for the top). 

6. Pour batter into pan. Sprinkle rest of the seeds on top and lightly press into batter but not too much that you can't see them. 

7. Bake at 350 degrees for 30-35 minutes. Top of brownies should be firm but middle should be very moist. 

8. Cut into small chunks for brownie bites. 

Trimarni tip:
Always drink water with meals. If you like sparkling water, you can sip on sparkling water during your meal to help with digestion and indigestion. A calorie-free, carbonated beverage with no sugar sweeteners or alcohols is also a safe and healthy way to promote fullness while eating.

Make sure your fresh snacks are always handy. If healthy snacks aren't available then you can't eat them. 

This is Karel's cabbage recipe, inspired by his mom. Karel doesn't follow a recipe so he says it turns out a little differently every time. 

Here's a recipe I found that uses the same ingredients (minus the stock, Karel uses water and adds a few pinches of seasoning) as Karel's Czech-inspired recipe. 
Braised cabbage with apple and caraway seeds

We also had stuffing outside the bird. But my mom accidentally added a little seasoning that wasn't vegetarian and she didn't realize it until she checked the package. Oh well, bummer for the vegetarian at the dinner but more for everyone else to enjoy! 

I love my mom's sweet potato dish! This is the only time of the year I will yum over Marshmallows. Did you know there are vegan marshmallows that don't use gelatin?
My mom just cooks the sweet potatoes in a pot of boiling water until soft and the removes the skin. She mashes and then adds a little butter, brown sugar and cinnamon. Then she puts it in the oven for 20 minutes (220 degrees) and then boils the marshmallows for a few minutes (you must watch the marshmallows and keep the oven door cracked open so you can see them. If you leave it in 10 sec too long you will burn them).

And guess who else got a delicious plate for Thanksgiving? 

Yep, Mr. Campy got his own plate of real food. Lucky doggy!! This is a tradition since we got Campy and this year I captured it all on video. You can check it out on my Trimarni Coaching and Nutrition Facebook page. 

Poor Campy, he didn't even make it up passed 8pm. 

22 years as a lacto-ovo vegetarian and I still love this holiday. I just love creating a meal that taste great when I eat it and makes me feel even better after it is is consumed. 

Karel's plate with turkey, potatoes and roast.

Hopefully you have lots to be thankful for this year and you didn't forget to thank your awesome body on Thanksgiving!

French Toast Pizza and veggie-packed soup

Veggie Packed Soup

(serves 2)

1 can of your favorite soup (or dried soup package)
1 cup noodles or whole grain of your choice
1/2 cup each (canned, rinsed and drained - chickpeas, black beans, white beans)
Chopped cauliflower
Sliced leeks
Water
Parlsey
Cracked pepper

1. In large pot, combine 1 can soup + 1 can water.
2. Turn to medium heat and add noodles, beans, cauliflower and leeks. 

3. Cook for 15-20 minutes or until all ingredients are soft and evenly cooked. 

4. Stir in parsley and pepper to your taste.
Enjoy!

French Toast Pizza
Serves 1
(two of my favorites combined into one!)

2 slices favorite bread (we love rye and sourdough)
2 eggs (1 whole and 1 egg white)
Marinara or tomato sauce
Shredded cheese
Fresh basil

Olive oil

1. Scramble eggs together in shallow bowl.
2. In a large skillet, drizzle a little olive oil (about 1/2 - 1 tbsp) and turn to medium heat. 

3. Soak bread on both sides in egg mixture. 

4. Cook each slice of bread in skillet for around 2-3 minute or until firm and the flip to cook the other side for 1-2 minutes. 

5. Remove bread from pan (you can then scramble any extra eggs) and place on your plate.  

6. Spread a spoonful or two of sauce on your french toast and add a little cheese and top with fresh basil.
7. Cook in microwave for 20-30 seconds to melt the cheese.
Yum!

According to a recent study, researchers at Cornell University found that when people perceive exercise as fun, they are more likely to choose a healthy snack over a more indulging snack and end up eating less calories post workout. The study demonstrates that when people think of a workout as an obligation, a reward is desired afterward.

Do you find yourself working out to eat more than you eat to workout? Do you find that you want a reward (or something sweet) after a workout because you deserve it? 

Although athletes must make sure to fuel the body properly before, during and after workouts and there is certainly nothing wrong with indulging every now and then (athlete or not), be sure you are eating and training (working out) with good, healthy intentions. 

Is your exercise routine and food choices making you feel good about your body or moving your body into a positive, healthy place?

You know that saying "you get out, what you put in."

Well, consider the energy you can (and should) spend on prioritizing and enjoying a real food diet in order to fuel your active lifestyle. This dies also keeps you well so that when you do work out, you can not only enjoy the performance benefits of consistent, quality training but you can also enjoy the gift of good health. 

Happy Training! Don't forget to thank your body!

Leg burning trainer workout and fueling the triathlete

Trimarni lifestyle change tip: 

If you have between 10-30 min when you come home from work before an evening workout or meeting/event, start your dinner prep and finish as much as possible so you don't come home starving and convince yourself that you can't wait the time to cook a real food, balanced meal. 

Here's a creation that I prepared in 25 minutes before our evening swim practice on 1/15 (I planned for leftovers):
Tempeh, mushrooms, frozen veggie mix (corn, peas, carrots), onions, garlic, balsamic, olive oil, kale, turmeric, pinch of salt, chili pepper, slivered almonds. Also, 1 pot of quinoa (1/2 cup dry to 1 cup boiling water). 

The final creation!

Swim workout Main set (at the very end of our 75 minute practice):
3xs (with fins):
3x100s fast swim on 1:30
3x50s fast kick on 1 minute
Continue 2 more rounds.
Total yards: 3800

After my morning fuel (8 ounce skim milk + 1 spoonful chia seeds + 1/2 cup cheerios - a new creation I have been using for the past few weeks which seems to be working really well for energy and recovery. I tweak for longer workouts over 90 minutes. + water and cup of coffee.) and dynamic stretching/foam rolling, it was time to break a sweat....and wow o wow, did I ever!

Thanks Karel for the leg burning workout!

Our Bike Trainer: 

CycleOps PowerBeam Pro - I will let DC Rainmaker give the details about this awesome trainer with specific wattage resistance control.  

WU (warm-up): 30 min, including 10 min of one leg drills to wake up my glute medius
Main set:
5 x 30 sec ON/OFF @ Z4 watts  (cadence 90+ rpm)
2 min EZ spin
5 x 1 min ON/OFF @ Z4 watts (cadence 90+ rpm)
2 min EZ spin
5 x 90 sec ON/OFF @ Z4 watts  (cadence 90+ rpm)

5 min EZ spin 

5 x 2 min ON/OFF @ Z3 mid to upper watts (cadence 90+ rpm)
Rest of the ride is just EZ spin.

This was one challenging set - the intervals are short but you really have to stay focused for each interval during that time. Because I can adjust my watts on the trainer, I use the resistance control to put in the watts I want to hold as a minimum and then I am forced to hold those watts for each part of the set. No cheating on the trainer when you train with power.
This is also a great set to use RPE if you do not have a power meter. HR training will not be a valuable tool in this set because the HR will not rise to specific zones in that short of time with the recommended effort. Focus on a high cadence but strong pedal stroke and you will gain a lot from this workout. 

If you can't get through the entire set due to fatigue, that is OK. The goal is not to nail every workout but to give your best effort and get excited for the next go around.
I recommend 20-25g carbohydrate sport drink during this workout w/ electrolytes + additional water as needed.

After this workout I did a short brick run (3.77 miles):
10 min warm-up run
Main set: 

5 x 2 min @ 7:30 min/mile w/ 1 min walk in between
Cool down

Post workout I had 1/2 cup greek yogurt + cherries, apples and banana slices on top + 1 slice bakery bread (nuts, raisins inside) + Smucker natural PB (A good smear) + water and coffee. 

Tempeh stir-fry with Basmati rice

There's food inspiration everywhere and depending on your creativity in the kitchen, the possibilities are endless.

I recently received my first every wok from my brother and his new wife and I couldn't wait to put it to good use.

When I was reading a recent issue of Nutrition Action Healthletter, I came across this page on stir-fry recipes.

 

Instant Trimarni Motivation!!

 

One of my favorite proteins in my plant strong diet is Tempeh. Actually, Karel is the one that turned me to LOVE tempeh after he had a wrap from Nathttp://nativesunjax.com/ with Tempeh inside of it.

I am a big fan of soy (in it's whole form) because it is a complete protein and contains all essential amino acids. So, not only is this ancient fermented soybean food great for my health but tempeh is also protein packed (20g per 4 ounce serving) which makes for a great fuel in my active lifestyle.

 

 

With the following ingredients in my kitchen, it was time to get to work with my wok and make something beautiful for my belly.

 

Rice Vinegar
Olive Oil
Paprika
Iodized salt
Edamame
Zuchini
Onions (white)
White beans
Tempeh
Sweet peppers (yellow, orange, red)
Almonds
Basmati rice (cooked)
Parmesean

 

 

 

Heat your wok to low heat and add 1 tbsp olive oil.
Add:
Edamame
Zuchini (chopped)
Onions (white) - chopped
White beans (rinsed and drained)
Tempeh (chopped, 4 ounces or 1/2 package per person)
Sweet peppers (yellow, orange, red) - chopped

 

 

Stir occasionally and add additional oil and a splash of water to prevent overbrowning or sticking. Season with paprika, a pinch of salt and any other seasonings.

After veggies begin to soften, add 2-3 capfuls rice vinegar and stir.

 

After 15-20 minutes of letting veggies and tempeh cook, add a small handful chopped almonds and give it a final stir.

 

In a shallow bowl, spoon a few ladels full of veggie mixture and top with  1/2 - 1 cup basmatic rice (or your choice of rice/whole grains - or you can use any type of small cooked potato, chopped). Then mix together.

 

Top with Parmesean cheese and yum your way through your meal.

 

 

And in other yummy news....

 

My recent find at the Bartram Farmers Market....oh my yumminess. The BEST bread I have ever had.

 

A little about the baker from Boutique Du Pain:

"Nana (Chef/Baker) is a graduate of the French Culinary Institute (NYC) and has a worked

 

for Dean and Deluca (the beloved retailer known for its curated selection of artisanally

 

made gourmet products) in NYC. With her knowledge and expertise, she brings to your

 

table breads that are simply irresistible and wholesome."

And her breads:

Boutique Du Pain gives you the opportunity to enjoy a great selection of breads

 preservative-free and additive-free. All Breads are rustic, flavorful and artisanally made

 

from start to finish with French technique.

 

Whole Wheat Sandwich Loaf, White Sandwich Loaf, Bagels, Baguettes, Old Fashioned

 

French Sourdough, Ciabatta, Challah, Brioche, Donuts, Oatmeal Blueberry Walnut

 

 

Also - if you are local in the Jacksonville area, check out Mina's Bakery and her holiday special. There's nothing we love more than our yearly shippment of Czech cookies from Karel's mom in December, but now everyone in our area can enjoy the many traditional types of European cookies.

 

50 homemade European cookies for $20!!!

To order: 904-463-3752

 

 

 

Honor your hunger

 

 

Our society loves to focus on foods that we should eat but rarely do we address the lifestyle that could be affecting our food choices and habits.

 

Often do I hear people saying that they don't have time....time to strength train/stretch, time to cook, time to sleep.

 

But if you are sick - how can you work?

But, if you are injured - how can you workout or race?
But if you are exhausted - how can you make smart choices, be productive and be consistent in life?

 



source


When you think about a hunger scale, it's evident where we should be staying with our body when it comes to identifying the biological hunger cues for eating as well as when to finish a meal. So when someone speaks about not eating x-y-z food because it is bad or regretting eating too much at once, it may be helpful to refer to this scale..... or the lifestyle.

I don't believe in bad foods. I think our society has it all wrong when they talk about how bloating, feeling lethargic, tired and unhealthy are contributed to certain foods. I think about how people eat and why and that is why when I work with an athlete or fitness enthusiast on their nutrition, I use a lifestyle log as I want to see how food does or doesn't enhance life. I want to see when, what and how you are eating something and any comments that may help me better understand an athletes eating "style" and choices.

So when I think about why people jump to fad diets, quick fixes and off-limit foods lists, I can easily see why that happens. It's most common that a person will address what not to eat when they are not feeling in good health or feeling good about their body. This saddens me because we have many ways to describe optimal health and it can't be told by just a number on a scale. Also, I'm very passionate about helping people develop a healthier relationship with food and the body and I would love to hear less body bashing and more body thanking.

So, let's look at why you or someone you know may feel frustrated when it comes to "healthy eating" - not because of good food/bad food but instead, how your lifestyle impacts your food choices.

When you are at a 0,1 or 2 - you will eat anything and anything that is in sight. You need something fast and that often means convenient food or fast food. Rarely is it broccoli and cucumbers but instead, to relieve your low blood sugar, you desire something sweet or high in sugar. It typically feels great going in but then the feelings of guilt come about and then that brings you to a place of regret.

Whether you get to 9 or 10 because you went into a meal starving or you just couldn't stop (because of the food tasting so good, emotional or stressful reasons, etc.), then that brings you to a place of need. The need to do something fast. Often, the outcome is restriction. Whatever you ate or something on your mind that you think you shouldn't be eating is removed and restricted and then starts the phase of eliminating foods in order for you to get yourself back into control. Often times, the lifestyle is not balanced and as a result, many heart healthy choices are eliminated and you find yourself in food/calorie deprivation (by choice). This cycle continues, on and off, for a while for many people.

Weeks turn into months and months turn into years. But the easiest thing for many is to keep with an off-food list instead of thinking about the lifestyle.

Set yourself up for success.

I encourage you to appreciate real food. But in order to do so, you have to have a plan. You can't find the time, you have to make the time. You have to think of it as an investment to your health and well-being. You have to set yourself up for success but you do not have to aim for perfection.

All I ask is that for the next 1.5 months, please do not jump to a quick fix. Your body does not need to cleanse, detox or fast and you do not have to live a diet of restriction, guilt or body bashing.

I know you can do this.

 

I am confident that you can keep veggies in your fridge and make your own hummus and chop your own nuts for a heart healthy snack.

 

I know that you can start your day with breakfast, think about the composition of your meals to leave you satisfied with nutrients and I know you can slow down to eat and not eat meals in your car.

 

Use your silverware, yum when you eat and don't compare yourself to others.

Appreciate food from a garden and take time to prep your food so that it is convenient for you to serve yourself.

 

Don't wait.....start your healthy relationship with food and your body, starting today.

 



3 Holiday creations - hummus, barley mint apple salad and fruit pizza

My favorite part about the holiday season is being around family. But like any holiday, memories are typically being created when food is involved. And when it comes to the holiday season, I couldn't believe more in my saying that "if you eat well most of the time you don't have to worry about the rest of the time." 

I will never diet, fast, cleanse or detox before during or after the holiday.... or anytime of the year. EVER.

Despite enjoying occasional treats and eats, the same relationship with food and my body alongside the same tips and tools are carried with me during the holiday meals. I'm not alone in this, for both Karel and I love traditional foods around the holiday and neither one of us want to be served anything sugar-free, fat-free or anything that has some restricted word in front of it. Don't tell me what I am not eating - tell me what I get to enjoy. We do not leave our meals feeling stuffed, horrible or miserable but instead, we smile because we enjoyed a fabulous meal (and dessert) with our family and feel thanks that we get to reflect on another year of crossing finishing lines and being in great health. We also think about those who may not be in good health and wish that they could share these special moments with us. 

Despite the large portions and higher calorie/fat/sugar meals that people are served, there really isn't a lot that we should stress about with holiday eats. If anything, the BEST thing I see coming from holiday eating is holiday cooking....which typically involves REAL FOOD!

Unless you are microwaving a frozen turkey dinner or buying store-bought pumpkin pie, I'd imagine that most people out there would enjoy grandma's cobbler or your family members secret gravy for the turkey.

Oh - and Campy loves the holiday's as well.....especially when anyone "accidentally" drops something.

                               

Lucky Campy - he gets his own Thanksgiving plate....

Too much Turkey?

So despite a few holiday-themed chemical concoctions...

And delicious looking, yet "a thanksgiving meal in disguise" drinks and eats...

Starbuck's Venti 2% Peppermint White Chocolate Mocha
660 calories
22 g fat (14 g saturated fat)
95 g sugar

I'm all for the holiday eats and being super creative in the kitchen.

I have a few recipes that I created yesterday for two holiday edition of my normal  HeartWise (for men and women) class that I teach at Baptist Medical Center Beaches as a clinical Registered Dietitian. It's important to me that although I am speaking to a room of heart attack victims and individuals who are at risk for cardiovascular disease that they do not leave the room feeling overwhelmed or restricted with their food but instead inspired that they have a new way of living life - yes - for many it's a new lifestyle and way of thinking about food but it isn't until you have to make time for illness that you are reminded of how important it is to take care of your health. Prevention is cheaper than medicine.... and it tastes/feels better too :)

The creations were well-received so I thought I'd add a little inspiration to your holiday menu (or daily eats).....enjoy!

Lemon Garlic Hummus

2 heads garlic

2 tbsp extra virgin olive oil

1 can chickpeas (drained and rinsed)

3 tbsp lemon juice

2 tbsp tahini 

1. Combine all ingredients in a food processor and puree until smooth (or to the consistency of your liking).
(very garlicky! If you'd like a little less garlic, use 1 head of garlic)

Makes ~1.5 cups

APPETIZER SPREAD
 CARROTS, SNAP PEAS, BROCCOLI, CAULIFLOWER, WASA WHOLE GRAIN CRACKERS

Barley salad with apples and mint

½ cup orange juice
1 ½ tbsp. apple cider vinegar
3 tbsp chopped fresh mint leaves
2 cups barley
2 tsp grated orange zest
1 large green apple - chopped
1 large red apple - chopped

1. Cook barley according to package.
2. Combine orange juice, vinegar, orange zest and mint leaves in a bowl and combine.
3. Add barley and apples dressing and stir until coated.
4. Refrigerate for 1 hour before serving. 

Fruit pizza

1 sugar cookie dough

Whipped cream cheese

Fruit of your choice (seasonal)

1. Press cookie on nonstick large pan (sprayed with nonstick spray) until ½ inch thick. 

2. In 350 degree oven, bake for 10-12 minutes. Let cool. 

3. Spread a light layer of cream cheese on cookie and top with fresh fruit. Refrigerate before serving. 

WHOLE NUTS and DARK CHOCOLATE

2 weeks post IM KONA (recipes and pics)

Wow - I can't believe it's been two weeks since IM KONA.

After a few days, the aches, burns and chaffing subsided and that was a sign that I was officially in my off-season...and  I'm totally enjoying every day of it! Three full weeks of no weight bearing activity (ex. no running, plyometrics, etc.), no workout structure and no alarms. There's plenty of time to catch up on house chores, be super creative in the kitchen, take longer walks with Campy and just give a little TLC for my awesome body for what it allowed me to do this summer. And to rest up for a very exciting season of destination races: St. Croix 70.3 (May), IM Austria (June), IMWI (July). There's a lot of work to do in the off season after my recovery period and I am really excited to set new goals and to enjoy another exciting year with my healthy body.

Just to recap the past few weeks, there have been no post-race blues, no guilty feelings about no structured activity (typically 30-60 min of working out a day - swim, elliptical, walking, core/hip work. I've only biked once on my road bike) and a lot of transitions with Trimarni Coaching and Nutrition. There will be many exciting announcements to come but in the mean time I have been working on new services, camps/clinics, discussing coaching with potential athletes (love working with athletes who love hard work and dreaming big!) and Karel now offering Retul fitting and his pre-race "valet" bike tune-up service (IMFL is around the corner and there are many bikes in Jax that are now faster thanks to Karel working his magic on them).

And to summarize the past two weeks in pictures, I must say that my life post Triathlon season doesn't look much different than the training for two Ironmans over the past 22 weeks. Triathlons are my lifestyle, not my life. I will never stop eating for health as I know the same foods that help reduce risk for disease also help to fuel my active lifestyle. 

Can't beat this fall weather! I love my Campy walks!

What a stud - IRON DOGGY!

Sauteed kale with olive oil, tossed in a skillet with a stir fry of corn, cooked quinoa, mushrooms and onions - topped with asiago cheese. Side of cottage cheese (Daisy Brand 2%) and pineapples.

Road bike spin followed by a shop at the farmers market. Not a bad problem to have a bag overflowing with seasonal fruits and veggies. 

Putting my farmers market finds to good use - rye bread with scrambled eggs and fresh strawberries and a side of sauteed kale, onions, garlic, red peppers. 

Thin roasted, crunchy potatoes (425 degrees, slice thin and toss in olive oil and season with salt/pepper and bake for 25-30 minutes or until golden brown) and a stir fry of quinoa, peas, tofu, tomatoes, chickpeas and mushrooms. 

Working at Baptist Medical Center South - I always leave with a better appreciation of my health and feeling so incredibly thankful that my body allows me to do what I choose to do with it. I also learn something new every time I see patient. Luckily, the day I worked last week wasn't filled with Cancer patients. Those days are always hard on my heart. 

Trimarni stew - broccoli, chickpeas, black beans, tofuy, garlic, onions, peppers, quinoa (or brown rice) + marinara sauce (about 1/2 - 1 cup) + water to meet consistency needs. Cook covered on low heat for 1 hour and plan for leftovers (they will taste great the next day).

Karel's Czech inspired egg salad - dill pickles, tomatoes, leeks, green pepper, eggs (hardboiled) and greek yogurt (0% Fage) on a bed of mixed greens. 

I spoke at 1st Place Sports as part of a panel of experts to a group of half marathon and marathon runners. My talk was on pre and during sport nutrition for training and racing. I gave away a lot of my special tips and suggestions and had lots of props. 

What a perfect combo for a snack (or pre dinner munchies) - cucumbers and feta cheese

Oh - SURPRISE! I got a new bike - thank you Karel!! 

.......Which means Trimarni and her one of a kind, custom paint job, is for sale! Email me if you are interested in the price and specs on the bike (Karel has kept this bike maintained since I got her with tune-ups at least every 2 weeks). 

And now - happy times are ahead. This weekend - Campy is taking his first trip to Miarmi for Miami 70.3 to watch Karel race and to cheer on all the amazing athletes (like Trimarni athlete Caitlin from Healthy Tipping Point) who is doing her first ever half Ironman!

After 12 weeks of working together - coach and athlete are reunited at last!

That bike (and the legs behind it) have the need for speed! 

I love making memories with these two!


Happy 5 year anniversary (10/26/08) Karel!! I can't wait to keep making memories with you (and Campy)

What a lucky doggy!

Great times in Miami! Can't wait for race day tomorrow! 

Garden-friendly dinner: Fueled by plants

Do you live a busy lifestyle?
Do you stay active morning 'til night?
Do you have more on your plate than your mind can handle?
Do you need more hours in the day to tackle your never-ending to-do list?
Do you hate getting sick?
Do you love traveling?
Do you love pushing your body for fitness gains?
Do you love to compete in athletic events?
Do you love to use your brain?
Do you want to reduce your risk for disease/illness to live a quality-filled life?
Do you enjoy being spontaneous with your life?
Do you love your life, your family, your job, your friends, your children, your furry ones?

The only way you can function well in life is by having a functioning body and mind. You only have one place to live for the rest of your life and your body is your home so you have to take care of it. It is up to you to keep the foundation strong and to constantly tune-it-up to keep it in top-notch condition. You can ease up every now and then for what you do most of the time matters more than what you do occasionally.

There are many people who rely on a wake-up call to change dietary habits. There's nothing wrong with that for if life gives you a call to wake-up, consider yourself lucky that you have another chance at healthy living. For others, life doesn't seem worth it to change or change is just too hard, difficult and time-consuming.

Regardless of where you are in your life and your relationship with food and your body, find a way to make progress. No need to be perfect, just focus on yourself and what you can do to set yourself up for a better tomorrow.

For a plant-strong dinner to keep your immune system in optimal health, your muscles fueled, your GI tract happy and your brain thinking clearly, consider using your oven for an easy meal that needs little attention to prep. And the best part....it tastes great!!

Enjoy!

Roasted potatoes, grains and veggies

Whole grains of your choice - I used wild rice, barley and spelt berries (I made a big batch for leftovers)
Sliced mushrooms
Firm tofu (sliced)
Corn (frozen)
Red bell pepper (sliced)
1 extra large clove of garlic (thick slices, peeled)
White potato (large, sliced)
Sweet potato (large, sliced)
Sunflower oil

Spices of your liking - turmeric, salt (sprinkle), oregano, garlic

1. Preheat oven to 425 degrees.
2. Cook grains according to package (it took me 1.5 hours to prep my grains so you may want to do this the day before or on the weekend and plan for leftovers).
3. On a large baking sheet, drizzle oil (about 1/2-1 tbsp) to lightly cover baking sheet and toss white potatoes (sliced) in the oil and sprinkle with spices. Add mushrooms and garlic (cover garlic slices in the mushrooms so the garlic doesn't burn on the sheet).
4. Repeat the same thing on separate baking sheet with oil, sweet potatoes, mushrooms and garlic.
5. In a casserole dish, drizzle a little oil and toss tofu, corn and peppers (the casserole dish will keep the veggies soft without browning but if you like them brown, you can cook them on another baking dish). 

6. Bake items prepared for steps #3-5 in oven with potatoes on bottom rack and casserole dish on the top.
7. Bake for 35-45 minutes or until potatoes are golden brown. 

Toppings (optional): greek yogurt for dipping, shredded cheese on potatoes, nuts/seeds for a crunch, greens for a bit more color, salsa for spice.

Quick, easy and simple "healthy" eating tips

There are no guarantees in life. We can't avoid cancer, we can only reduce it's risk. We can not prevent injuries but we can increase our chance for a speedy recovery. We can not avoid accidents but we can put ourselves into situations that reduce our odds for an accident.

But what we can do is love the life we choose to live. Every day, all day.

When I was growing up my dad always told me that we all have the chance to live to 90 or 100 years of age. As a young child, 50 was "old" so 100 was just super ancient! But now, I feel so young at 31 and I can't even imagine what it would feel like in 20 years or 70 years! Thankfully, age is just a number that does not slow people down.

I'm sure you've seen the "older" athlete tearing it up on a running or triathlon course or the "older" fitness enthusiast hiking, lifting weights or skiing. My dad always told me that just living to an old age wasn't as important as making sure you are living a quality life. What will you be doing at 70, 80 or 90 years of age? Relying on medications while sitting in a wheelchair in an assisted living facility OR traveling the world after working hard for all of your life to enjoy the riches of your success? My dad convinced me at a young age that every day we should be living a great life and to never take a day for granted. Thank you dad for teaching me the best "rule" of life....live it to the fullest!

Because much of my life involves food and exercise and has been dedicated to learning about food and exercise, I thought I'd share some of my best quick, easy and simple "healthy" eating tips.

To live a healthy life, you need consistent actions to override the occasional opportunities. In order to maintain consistency you must set yourself up for success. If you always try to be perfect, you may always find yourself struggling to improve. Life isn't perfect so you don't have to be either. Sometimes quick, easy and simple is the way to go so here are a few of my tips to get you started.

Shop seasonally, summer time brings LOTS of fresh, local produce but if it isn't in season, consider frozen produce (without added salt/sugar). Think of your plate like a multivitamin - the more color the better. Introduce your taste buds to new flavor combinations. Set up a salad bar in your fridge so you have quick prep at any time. I recommend to prepare at least 3 days worth of veggies and fruit in tupperware so that you can ensure a few quick meals to last you til mid week. 

We all have rushed, busy days and often times, things come up. There's no need to beat yourself up for feeling "off" of your normal routine. There's nothing "lazy" or "bad" about having someone else do the work for you. Don't hesitate to buy pre-washed greens and pre-chopped veggies. Although a bit more expensive, consider pre-chopped fruit if you find yourself buying fruit that always seems to spoil before you eat it. Try to stop for produce every 3-4 days so that you don't have to waste produce. Incorporate quick proteins to your plant-strong meals such as cottage cheese, tuna, deli meat, eggs or grilled tofu. If you find yourself needing to eat out, don't stress - you can always add nutrients to your meal by adding mixed veggies or fruit as an appetizer or dessert to compliment that fast food meal. 

One pot/skillet wonders are fantastic for those who do not like clean-up (which is one of the main reasons why people do not like to cook). Consider having leftovers and throwing it all in a pan with a little oil. Grains, proteins, veggies - a perfect combo for a quick meal that you don't have to attend to (especially if you have just worked out or are coming home to a few chores that need to be complete before eating). Add herbs and spices for lots of flavor as you can eat similar foods for a few days but use different herbs/spices for a whole new flavor experience each time you eat. Consider preparing 2-3, 2-3 cup portions of grains on Sunday to last for the week for easy additions to meals (or invest in a small crockpot). 

If you are going to snack between meals, do so with a purpose. Are you trying to prevent blood sugar from dropping? Are you filling in nutritional gaps between meals? Are you honoring hunger between meals? Are you fueling or refueling? Rather than snacking on similar foods at similar times or snacking for emotions, boredom or stress, think about spending energy on the composition of your meals and then when it comes to snack time, you will find yourself snacking for the right reason and thus, it helping you feel more balance and control with your eating throughout the day. 

Swim set, podcast link and tri-colored quinoa w/ tempeh

As I have mentioned several times, I just love the Ironman journey. This time around, sharing it with Karel has been extra special for we have both been able to see progress within each other and that is really neat to see. Karel continues to push me on the bike and in return I get the reply "great job, babe" as I smile every-so kindly to thank him for the suffering. But on the flip side, Karel has really worked hard on his swimming and I can't believe he just started swimming 1 year ago!! I have really enjoyed helping Karel learn to swim and to be there to witness his major swimming breakthroughs. Karel started very slow, working on form for he knew he had a year to train for the IM and there was no need to rush speed when form is the most important part of swimming efficiently. 

The issue for many triathletes who struggle with swimming is the exhaustion that comes from swimming. No matter how fast or slow in the water, how long or short, it is just exhausting and it's not the same kind of exhaustion that you get from pushing yourself during a run or bike set. Although swimming is non weight bearing, one would think it would require less energy to perform. However, any form of exercise increases your breathing rate and as you know, when you swim you do not have a lot of opportunities to breath (or to take in a full inhale and exhale). Seeing that swimming (like any exercise) increases your heart rate and your blood circulation in response to your effort/intensity, your lung capacity, the efficiency in which you take in oxygen and transfer it to blood vessels as well as your form/strength in the water to push past the water's resistance, determine how fast and how far you can swim.

Overtime, your respiratory system will get stronger and you will find your lungs working more efficiently to help you with exchange of gases (oxygen/carbon dioxide). Thus, before you get focused on being fast in the water, it is very important to work on your stroke and swimming effortlessly (as possible) so that you can train the body to perform with the least amount of energy expenditure. The speed will come, just be patient. 

I have been giving Karel swim sets for the past few months and they are really paying off. It is amazing that he is so strong in the water although he does get tired which is to be expected. But, he refuses to give up so he is in the pool 3 times a week working on his form and just being as comfortable as possible in the water. 

On Tuesday before our brick run (immediately after swim) we had a great swim set focusing on a little speed and then pacing. I am trying to help Karel learn how to tolerate lactic acid in the water but not exhausting him (which is what happened a few months ago when Karel would just do fast swims and we figured he wasn't doing any good with consistency for he was just exhausting himself for upcoming workouts). 

Here's the set we did: 

3000 yards

500 warm-up

Main set 3x's: 

3 x 100's fast w/ 15 sec rest (I did them on 1:30, Karel did them on 1:45)

300 steady IM pace (ideally, going the same pace as your cycle, about 15-20 seconds or so per 100 slower than your "fast" pace). 

50 EZ recovery before repeating (or rest 2-3 minutes)

500 pull stretching things out (w/ buoy/paddles)

100 cool down

On Wednesday I had the opportunity to do a podcast with Real Women on Health and Iron Girl and it was a lot of fun as I got to talk about my favorite topics......nutrition, fitness and health! Here is the 30 minute podcast for your listening pleasure if you want to hear my thoughts on eating for fuel, health and pleasure.

LISTEN HERE

I made the most delicious creation the other night and I am so excited to share it with you. I visited wholefoods the other day to explore some new foods to add to our diet and I picked up tri-colored quinoa. Prepared the same as regular quinoa with a nice nutty taste. Speaking of nutty, Karel and I just love tempeh for its taste but it is also packed with protein. It can taste a little bland so I recommend cooking it in a little olive oil (cubed) or you can try to find flavored tempeh (just watch the added sodium). 

Enjoy!

Tri-colored quinoa stir fry

Asparagus

Sweet Peppers

Garlic

Mushrooms

Tempeh

1. In cooking pot, prepare quinoa 

2. In large skillet, turn to medium heat and add a little olive oil (~1-2 tsp per 3 ounces tempeh per person) and cook cubed tempeh until golden brown (toss occasionally). Season with a pinch of salt, turmeric and oregano (pepper optional). 

3. While tempeh is cooking, prepare asparagus by chopping off ends (1 inch) and microwave in shallow dish for 3 minutes until tender (maybe 4 minutes if needed). Then chop. 

4. When tempeh begins to turn golden, add ~1-2 tsp olive oil and add pepper and mushrooms. Toss and reduce heat to low and cover (may need to add a little cooking spray to prevent sticking) and toss occasionally. Let cook for 5-8 minutes or until soft but not browned. 

5. Add asparagus to pan, toss and cook for 1-2 more minutes and then turn off heat. 

6. Assemble plate with ~1/2 cup quinoa + veggie and tempeh mixture. Enjoy!