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| Healthy food for hungry triathletes! |
Last night I gave my first of (hopefully) many talks about nutrition to athletes. It helped that the athletes in question were members of my triathlon team and helped even more that I had the support of Nicole Cormier, RD of Delicious Living Nutrition in case there were any questions that I couldn't answer! Back in my former life as an editor, I hired Nicole to work on several nutrition books, which she's still doing. It's great to be working with her in a different capacity now.
The talk was at the bike shop that sponsors my team, Wheelworks in Belmont and about 17 teammates came out for the "Everyday Nutrition for Triathletes" talk. I brought lots of fresh fruit and veggies along with hummus, greek yogurt mixed with dill, and two healthy dishes, recipes below. We talked through daily calorie needs based on the Harris Benedict Equation, daily protein and carbohydrate needs, and talked a bit about pre- and post-race nutrition and hydration. I think it went really well and people were really receptive. It's always great to get little reminders of why you've made life changes like this - I love talking to people (especially athletes) about healthy eating, and look forward to continuing to do it for a long time!
Southwestern Protein Fiesta
1 bag Trader Joe’s
frozen Fire-Roasted Corn, defrosted
1 bag frozen edamame,
defrosted
1 can black beans
(no-salt added), rinsed
1 bunch cilantro, rinsed
and chopped
1 container fresh salsa
Mix all ingredients
together and bring cold to a potluck or BBQ, serve warm over rice or quinoa for
dinner, roll it in a whole-wheat tortilla for lunch, throw it over salad, or
put in your morning eggs!
Whole-Grain Mediterranean Toss
½ cucumber, diced
½ container cherry
tomatoes, halved
1 can garbanzo beans
(no-salt added), rinsed
1 package low-fat feta
cheese
3-4 cups cooked whole
grain (quinoa, brown rice, whole-wheat orzo, or barley)
¼ cup fresh basil,
chopped
Balsamic vinegar, pepper
to taste
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