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!!!
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!