Is your salad a balanced meal? Tips for constructing the perfect salad.

Almost every day of the week (minus my long workout days), I have a big beautiful salad for a meal. Typically, my salad meal occurs at lunchtime as it is far out between my morning and evening workout, which allows for adequate digestion time due to all of the roughage in the meal.

A salad is a super, convenient, easy and affordable way to work in a few servings of vegetables into your daily diet. I won't mention all of the health benefits that come from a plant strong diet but for athletes, vegetables act as a low calorie method to pack in fiber, antioxidants and an abundance of vitamins and minerals into your daily diet, to support proper immune system functioning while optimizing metabolic and hormonal health.

When constructing the perfect salad, we must differentiate between eating a salad as part of a meal versus eating a salad as the main component of the meal. As I mentioned above, most days during the week, a salad is my lunch meal but on my longer workout days, when energy expenditure is quiet high and I need to focus on consuming more energy dense, nutritious foods, a salad complements my my main meal (which is typically rich in carbohydrates and plant protein).

From a nutrition perspective, as it relates to creating a salad that acts as the main component of your meal, here are a few tips to ensure that you are meeting your individual nutrient requirements.

Keep in mind that a balanced diet is one that meets your individual needs in a cultural, enjoyable and financial way. There is no one-size-fit all "balanced diet" as a healthy eating plan is a sustainable style of eating that allows your body to function optimally on a day-to-day basis. 

Constructing the perfect salad 

1. A perfect salad starts with a bed of greens. Don't limit yourself just to the popular options like spinach, kale and romaine as there are so many different greens that can add a nice texture and taste to your salad. Check out this list of greens, featured in a previous Trimarni Newsletter. As mentioned in the newsletter article, combine together 3-4 different greens. A mild lettuce like red or green leaf will compliment a crisp choice like romaine. A peppery or bitter green like arugula or radicchio will add a little kick. Take advantage of pre-washed greens when you are in a hurry, as they are convenient and easy when it comes to meal prep.
   
2. Is your diet lacking color? Phytochemicals give plants their distinctive colors and may act as antioxidants, which have many disease-preventing properties. Phytochemicals and vitamins and minerals work together, so a varied diet, rich in color, will help optimize health. Make sure your salad is bursting in color - red, purple, orange, yellow, green, white - so that you can eat the rainbow! This step in your salad making process is where you can add a variety of vegetables, fruits, herbs and spices.
   
3. If your meal is lacking a crunch, it's likely that you will be searching to fulfill your crunchy craving soon after you eat your salad meal. Crunchy foods, like nuts and seeds, provide a nice texture to a salad meal. Plus, when added to a salad, you can easily control the portion (unlike snacking on nuts and seeds). These crunchy foods also offer a healthy amount of calories and fat to help you absorb fat soluble vitamins. Add a small handful of crunch to your salad - your taste buds will thank you with every bite.
   
4. Speaking of fat, avocado, oil and cheese can help promote satiety. It's common to feel incredibly full after eating a nutrient-dense salad but if it's lacking fat, you will likely feel hungry soon after the contents in your gut begin to digest.
   
5. Don't forget the protein! Beans, legumes, edamame, tempeh, tofu, eggs, cottage cheese, yogurt, chicken, turkey, red meat, fish - there are so many options! Opt for around 20-30g of protein in your salad meal. To make sure that protein gets on your plate, I suggest to prep your protein ahead of time and to always have a few go-to options (ex. cottage cheese, hardboiled eggs, frozen edamame) when you are in a hurry.
   
6. Last comes the dressing. Since many commercial salad dressings are high in calories, fat and salad, opt to make your own dressing or keep it simple with olive oil, balsamic or salsa. To help evenly coat your greens, make your salad in a container (with a lid) so that you can pour on the dressing before eating and then give it a big shake. Another tip is to drizzle your dressing on your salad and then use a pizza cutter to "cut" the dressing into the salad. If all else fails, have a large zip-lock bag to give your salad a shake with your dressing (probably not the best strategy if eating out at a restaurant - instead, I would go with the dip the fork into the dressing and then pick up your greens).

If you search most websites on constructing the perfect salad, almost every source will feature greens, color, fat, protein, something crunchy and a dressing.

But where are the carbs????

As it relates to athletes, who have different energy needs compare to their sedentary counterparts, we must remember that every meal should provide our body with a healthy carbohydrate option. A meal lacking in carbohydrates will only lead to sugar cravings, not to mention low energy in your upcoming workout. Plus, every individual, athlete or not, deserves to eat carbohydrates.

As it relates to carbohydrates in the athletes diet, I find that many athletes will opt for the most convenient carb out there......bread. While there is nothing wrong with bread (fresh local bread is a daily staple in our house), I find that our society (America) has an unhealthy relationship with bread. 

Whereas in many cultures, bread means family, love, tradition and togetherness, in America, bread is a big no-no. It's often made in machines, stored on grocery store shelves for weeks at a time (without spoiling) and often serves as a way to hold meat and condiments together when you need to eat with your hands, on the go. It's a great delivery system for butter, cream cheese and nut butter but it's also a cheap option to fill you up or to keep you distracted as your restaurant meal is being prepared.

Sadly, in America, we just don't have a good relationship with bread and a lot of this is because of the function of bread in the Western diet. Bread isn't seen as something sacred and special like in other countries. Meetings, rushed schedules, emails, working too much, sleeping too little.....why spend hours mixing, kneading, waiting, watching and making bread when the accessibility of buying bread from the grocery store will save you so much time?

For many cultures, bread is not suppose to be low-calorie, gluten free or filled with chemicals that inhibit mold growth, not to mention sliced and stored in a plastic bag. Perhaps I have a different appreciation of bread because of my European husband, who grew up on fresh, local bread that was purchased every day by walking to the nearby grocery/bakery and his mother wouldn't never buy something if it could be made at home, with love. 

Thanks to the convenience of factory-made bread and the ease of using bread as a delivery method for other food stuff, American's have relied too much on bread as their main carb. And now, when many athletes are choosing to avoid bread because they are told it is unhealthy, athletes struggle to eat enough carbohydrates in the diet to meet daily energy needs. 

So what's an athlete to do? To eat bread or not to eat bread...that's the question!?!?

Let it be known that I am not anti-bread. I love bread and it will never be removed from our diet. However, I find that many athletes rely too much on bread and forget that there are so many other amazingly healthy, nutrient rich and delicious sources of carbs. And one group in particular is Whole Grains! 

7. So, for the final topping on your beautiful, satisfying and balanced meal salad, don't forget to include a serving (1-1.5 cups) of whole grains.  Because whole grains require time to cook, make sure you change your lifestyle to allow for the steps needed to get cooked whole grains on your salad plate/bowl. 

Since I am all about small lifestyle changes when working with athletes on nutrition, start off your (new or improved) nutrition journey by getting a little help from the grocery store by purchasing pre-made whole grain options. For example, check out the Path of Life product options in the frozen food section (by the vegetables) at your local grocery store. I just came across these 3 options (pic below) and tried them out over the weekend. A great salad topper! 

  

Taste-tested by me, these options are full of flavor and can be prepared in the microwave in only 4 minutes! Once you recognize the game-changer of incorporating either store-bought whole grains or home-prepared whole grains into your daily diet, you will find yourself feeling more satisfied, with less "sugar" cravings and more energy throughout the day. Not to mention the fact that your daily salad is now a perfect balanced meal, rich in health promoting nutrients, thanks to a healthy dose of carbs.
(Botanically speaking, quinoa, the "grain" featured in the Path of Life products, is a relative of spinach, beets and chard and it's technically a seed. But, it's still a great addition to your daily diet, along with whole grains.).

Happy salad eating!

Everything you need to know about rice and grains

Whole grains are the entire seed of a plant. Rice is a seed of a plant.

The seed of a plant is made up of three edible parts - the bran, the germ and the endosperm. The endosperm is protected by an inedible husk that protects the kernel from natural killers - like sunlight, pests, water and diseases.

After the rice is harvested, the inedible husk (endorsperm) is removed, which results in a whole grain rice kernel. Now the rice (or grain) is ready to eat. Through processing (milling), the bran and germ can be removed from the rice (or grain) results in white rice. Without the bran and the germ, about 25% of the grain's protein is lost along with at least 17 key nutrients, according to the Whole Grain Council.  However, if a processor chooses to enrich a refined grain, some vitamins and minerals will be added back to give the grain valuable nutrients. There are many advantages of having/consuming fortified foods as they are beneficial in filling in gaps for possible nutrient deficiencies.
As a vegetarian, I rely on fortified foods (ex. cold and hot cereals and grains/rices) to fill in nutritional gaps such as B vitamins and iron in my meat-free diet. Thanks to food fortification, nutrient deficiencies are not as common in certain parts of the world, although many people still experience serious health conditions from not obtaining adequate vitamins and minerals from starvation or not enough varied food choices. Serious conditions such as goiters and rickets no longer are a primary concern for many thanks to fortified foods like orange juice, fortified milk and iodized salt. 

Whole Grain Council:
What is a whole grain?

THE BRAN

The bran is the multi-layered outer skin of the edible kernel. It contains important antioxidants, B vitamins and fiber.

THE GERM

The germ is the embryo which has the potential to sprout into a new plant. It contains many B vitamins, some protein, minerals, and healthy fats.

THE ENDOSPERM

The endosperm is the germ’s food supply, which provides essential energy to the young plant so it can send roots down for water and nutrients, and send sprouts up for sunlight’s photosynthesizing power. The endosperm is by far the largest portion of the kernel. It contains starchy carbohydrates, proteins and small amounts of vitamins and minerals.

Rice is typically rinsed before it is cooked to remove excess starch and to improve texture and taste. Rice can also be soaked to decrease cooking time and to minimize stickiness. 

Types of whole grains: 

Amaranth

Barley

Buckwheat

Corn, including whole cornmeal and popcorn

Millet

Oats, including oatmeal

Quinoa

Rice, both brown rice and colored rice

Rye

Sorghum (also called milo)

Teff

Triticale

Wheat, including varieties such as spelt, emmer, farro, einkorn, Kamut®, durum and forms such as bulgur, cracked wheat and wheatberries

Wild rice
Other types of grains:
Raw buckwheat groats
Couscous
Freekeh
MilletPolenta
Rye berries

 Grains with Gluten:
Wheat - including spelt, kamut, farroa and durum, bulgur and semolina
Barley
Rye
Triticale

Types of rice: 
Short grain brown rice
Long grain brown rice
Basmati rice
Jasmine rice
Sweet brown rice
Black japonica
Wehani
China black
Long grain white rice
Arborio rice
Black japonica
Saffron
Bamboo
Sushi
Wild rice

Cooking grains: 
Rinse the grain in cold water before cooking. Bring water to a boil and add grains and a pinch of salt and return to a boil. Cover and reduce heat to a simmer for recommended cooking time. When done, remove from heat and fluff with fork and let sit (covered) for 5 minutes.

Cooking rice: 
Add rice and water to a pot (together) with tight-lid. Add 1 tbsp butter or olive oil and optional salt. Bring to a boil, cover and simmer for recommended about of time. When cooked, removed from heat and allow the rice to sit for up to 10 minutes. Remove lid and fluff with fork. 

Central Market's guide for cooking rice and grains:

1 cup rice	Water/Liquid	Time
Short Grain Brown	2 cups	50 min.
Long Grain Brown	2 cups	50 min.
Brown Basmati*	2 cups	50 min.
Brown Jasmine*	2 cups	45 min.
Sweet Brown	2 cups	50 min.
Wehani*	2 cups	45 min.
Black Japonica*	2 cups	45 min.
Red Bhutanese*	1½ cups	20 min.
Forbidden Black*	1¾ cups	30 min.
Long Grain White*	1½ cups	15 min.
White Basmati*	1½ cups	20 min.
White Jasmine*	1½ cups	20 min.
Wild	4 cups	45-50 min.
Sushi	1.5 cups	15  in.
Saffron Rice	1.75 cups	20 min.
Bamboo Rice	2 cups	20 min.

*   Rinse before cooking

Grain (1 cup)	Water	Time
Amaranth	2 cups	25-30 min.
Barley, Pear	2.5 cups	40 min.
Barley, Hulled	3 cups	60-75 min.
Buckwheat, Raw Groats	2 cups	15-20 min.
Buckwheat, Roasted (Kasha)	2 cups	15-20 min.
Bulgur	2 cups	15 min.
Couscous	1 cup	0 min.*
Couscous, Whole Wheat	1 cup	5 min.
Couscous, Israeli	4 cups	8-10 min., drain
Farro	5 cups	50-60 min., drain
Freekeh	2 cups	30-40
Kamut	3 cups	40 min.
Millet	2.5 cups	20-25 min.
Oats, Regular	2.5 cups	5-10 min.
Oats, Thick	2.5 cups	15-20 min.
Oats, Steel Cut	3 cups	45-60 min.
Oats, Groats	3 cups	60 min.
Polenta, Medium Grind	3 cups	20 min., stirring often
Quinoa	2 cups	15-20 min.
Rye Berries	2.5 cups	60  min.
Spelt	3 cups	60 min.

*  Add to boiling water, cover and remove from heat. Let sit 5 minutes 

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.