Today is prep day. I pick up my CSA box tonight and will put all those vegetables to use as soon as I get them. But until then, I'm low on a lot. Breakfast was a variety of sauted vegetables with 1/2 avocado and a True Story chicken sausage. I also had a small bowl of fresh raspberries. after enjoying my almond milk latte yesterday i felt inspired to make some homemade almond milk so I could have another latte this morning. It was the first time I used my espresso machine in a very long time and I was surprised it still worked!
I snacked on a handful of nuts around lunchtime and had a large taco salad around 4pm for my early dinner. I did my taco meat on the side and my husband did his on top.
The evening was consumed with a lake swim at Rollins Lake. Afterward, I drank a smoothie on my way home so I could get straight to work preping the remaining meals for the week. I have a meeting every single night this week, plus I leave on Friday for...yes...another race. I figure that I won't have time to cook much of anything the rest of the week, so I preped: salads, pulled chicken (in the slow cooker all afternoon), grilled chicken drumsticks and sausages, sauted vegetables, fresh salsa and fresh basil pesto.
I also soaked nuts all mornings started those in the dehydrator tonight.
In total, it took me about 1 1/2 hours to get all of this prepped and cooked, but I won't spend much more time in the kitchen this week. And in the end, I won't be reaching for something that I know is bad for me because I have all of these good choice to pick from instead.
Happy Sunday! We're still in Petaluma and plan to take our time before heading home. There's a really nice trail behind our hotel, so after a small smoothie (coffee, coconut milk, 1/2 banana, cocoa and Great Lakes collagen) to put something in my stomach, I headed out for a long run. After the run, I had a handful of raspberries and blackberries while I got everything packed up. We stopped at a wonderful breakfast joint in downtown Petaluma before pulling out of town. I started with an unsweetened almond milk latte. It came in a bowl! Breakfast was homemade corned beef hash with a side of avocado. I forgot to ask for no toast (I forget that it comes with every breakfast item you order in the U.S.!).
My husband had a salad with scrambled eggs on top with a spicy salsa and avocado.
Since breakfast was so late, we skipped lunch and opted for an early dinner in our deck. We grilled boneless pork ribs with homemade BBQ sauce and grilled broccoli with olive oil and salt/pepper. The side salad was fresh cucumbers, onions and tomatoes tossed in olive oil, white wine vinegar and mustard.
Today, we travel to Sonoma for another race. We were able to enjoy breakfast at my parents house before we hit the road. We ate spinach sautéed in bacon grease with bacon, mushrooms, onions and topped with avocado.
My husband topped his with 3 fried eggs.
The day slipped away from us as we were getting ready for the race (practice swim, pre race meeting, transition set up, etc). It wasn't until 3pm when we actually sat down in the shade under a tree and ate lunch. A pre-made salad from home with a handful of rice crackers (rice crackers are not RESTART legal...but I'm going to be adding startchy carbs into my diet today to get ready for tomorrow. Rice crackers aren't my #1 choice, but it was what I had in the moment).
For a snack, I had a cup full of organic berries.
Dinner was back to Pub Repuclic in Petaluma where I ate my traditional ore race meal: brick oven chicken over potato and Brussels sprout hash. I had a side of steamed spinach and added butter to it. I started the meal off with a cold Gazpacho soup that was delicious!!!
It's race day (I know....again?!?!) which means that today in off of RESTART (for the most part). I did do my typical race day smoothie in the morning which is a RESTART legal smoothie. It uses coconut milk, coffee, 1 whole banana, Great Lakes collagen and raw cocoa powder.
During the race (56 mile bike ride followed by a 4.5 mile run), I used Ultragen (1 hour before and :30 minutes afterward), Vespa, Skratch Labs hydration mix with 2T brown rice syrup, water and salt.
After the race, I ate 1 chicken breast and 1 hamburger patty wrapped in lettuce with mustard, 1 slice of watermelon, 1 plum and a few grapes.
For dinner, we were back to Pub Republic in Petaluma for dinner where I had seafood pallala for dinner. Yum!
Here is the photo of me and my team coming across the finish line! :)
Today is my Friday, as I am headed out of town after work for another race. This means that I'm going to get an early start to my day in order to fit everything in. As many of you know, I'm an endurance athlete. I'm 18 weeks away from my longest race of the year (Ironman Cozumel) which I expect will take me about 11 hours to complete. I'm well into my "build phase" of training and that means I've already started testing and training my body to get ready for that long day. This means I'm starting to train my body to Eat while workoutibg out. Today, I started off the morning with a fasted blood sugar test. 86mg/dL. Perfect.
Afterward, I made a smoothie with coconut milk, coconut water, 1/2 banana, cocoa, chia seeds, Great Lakes collagen and flax oil. I poured it over ice and drank most of it during my warmup on my bike.
After my workout, I finished off what was left of my smoothie, showered and headed to work. For lunch, I had a meeting at the Holbrook. I ordered a burger patty with no cheese, no bun and no sauce with a side salad with olive oil and vinegar on the side.
Around 4:30pm, I had a snack. 1/2 banana sliced with almond butter. I smashed 2 pieces of banana together and froze them. These are a fantastic little treat!
Dinner was late, but it was yummy! Lamb liver fried in bacon grease with a side of fried bacon, cabbage, bell peppers, onions and mushrooms.
Today was my typical Wednesday. Busy. I started with a fasted swim workout directly followed by yoga. Afterward, I headed over to Briar Patch to grab a few things and while I was there, grabbed breakfast. I had 2 chicken apple sausages on a bed of spinach and hot mint tea.
I ate a late lunch. Salad with grilled chicken thigh. This salad I made earlier in the week with mostly produce from my CSA box. Lettuce, cabbage, carrots, cucumber, tomatoes, pickled beets and homemade dressing with olive oil, apple cider vinegar, salt and pepper.
After I finished work, I did a fairly long run workout. When I finished, I wasn't hungry. By the time I got home and finished up some house chores, I started getting hungry...but it was late. So I threw a couple things in the blender so it would have a better chance of digesting before bed. I used whole coconut milk, 1/4 frozen banana, 1 tbsp chia seeds, 1 tsp vanilla extract, 2 tbsp Great Lakes Collagen and ice.
Since I don't eat eggs, which completely limits my breakfast options, I thought I'd share my husbands breakfast with you guys this morning. 4 pieces of bacon, scrambled eggs with bell pepper and power greens.
My breakfast was very similar, minus the eggs. Instead, I did 2 pierces of bacon, 1 True Story chicken sausage, power greens, and tomato. It was delicious!
This breakfast got me through a 1 1/2 hour workout and my first client this afternoon. At 2:30pm, I ate lunch. Zucchini noodles cooked in kerrygold butter, tossed with basil pesto and grilled chicken thigh. All of this was prepared during breakfast and taken to work in a storage container.
Dinner tonight was all leftovers. The last of the veggie spring rolls, pork ribs with homemade BBQ sauce and grilled squash.
Monday is a prep day for me. So I spent the morning on my computer doing administrative work and didn't workout until much later in the morning. This allowed me to chew, chew, chew my breakfast (instead of drinking it in my normal fashion)! Breakfast was 2 strips of bacon chopped up and then fried. Then I added lots of vegetables (broccoli, carrots, bell pepper, cauliflower, purple cabbage and onion) and 1 True Story chicken sausage.
After a long swim and a little more work on the computer, I ate lunch which was leftover Thai cauliflower rice salad (I'm going to be eating this for a few days) and a pre-cooked chicken thigh.
After letting my lunch digest, I did a strength workout and followed that up with a green drink (handful of organic super greens, 1/4 banana, coconut milk, coconut water, Great Lakes collagen and flax oil).
I spend the later part of the afternoon/evening paddle boarding on Rollins Lake with my triathlon club family. When I got home, I sliced a few pieces of cooked steak and ate that with raw vegetables and leftover roasted garlic artichoke dip and enjoyed it on my deck.
I picked up my CSA box on the way home from the lake...so look for these yummy vegetables in this weeks meals. The water melon and corn will be frozen for future use. :)
Congratulations on getting over 1/2 way through the detox! Whoop whoop!
Here was how day 12 looked for me...started with a smoothie. I realize that majority of my mornings a start out the same way...smoothie. I start off nearly every day with a workout (sometimes two) and the last thing I want is food sitting in my stomach during this. So "pre-digested" food in the form of a smoothie increases digestion and my ability to absorb those nutrients. I'll start trying to mix it up (different smoothie recipes and different meals all together).
I did a 4 hour workout this morning (3 hour ride followed by a 1 hour run). During the workout, I had 2 servings of Skratch (definitely not RESTART legal, but quite necessary for this type of workout) and 1 pocket packet of organic raw coconut butter by Artisana. And lots of water and salt! It was warm out there!
When I got home after my workout, I ate left over spring rolls (Rice paper-a modification, carrots, cucumber, cabbage, kelp noodles and red bell peppers) from yesterday's party with a pre-grilled chicken thigh and chicken wing.
After a short nap, I spent the afternoon picking peaches off my peach tree. Hard not to indulge in them, but instead, I spent the night (and will be spending most of tomorrow) processing these peaches. I plan to dry, purée, freeze and make fruit leather with collagen out of them so the can be enjoyed in moderation after the detox is over.
For dinner, we enjoyed pork ribs with homemade BBQ sauce, leftover Thai cauliflower rice salad and grilled zucchini.
For dessert, we had coconut mound bites (recipe to come soon!).
Today was a party day! I helped cater a friends bridal shower. Breakfast was....wait for it....a SMOOTHIE! In the car, on my drive down to Sacramento. Since eating and driving is not recommended on many levels (but since we're talking about nutrition, it's not great for keeping you that REST and DIGEST mode), I chose to drink my breakfast once again. The party started at 11am and lunch was quite the spread.
Our options were (from left to right): vegetable spring rolls with a almond butter dipping sauce; grilled sausage with mustard; Thai cauliflower salad with a almond butter dressing; grilled vegetables; grilled chicken thighs with a peanut dipping sauce; a charcuterie platter and a vegetable platter. My plate was full and looked like this...
I chose: salami, vegetables with roasted garlic artichoke dipping sauce, Thai cauliflower rice salad, a vegetable spring roll, a few slices of grilled sausage and 2 skewers of grilled chicken with almond butter dipping sauce. Later that evening, I enjoyed dinner on my deck. It was grilled burger patty on a bed of lettuce with sliced tomatoes, bacon, 1/2 avocado, grilled onions and a side of left-over Thai cauliflower salad.
Tiana Rockwell is a certified nutritional therapist, avid endurance athlete and dark chocolate lover. She believes that by eating REAL food, we can balance our body and reach optimal health and wellness!