The Mix: two packets of plain instant oatmeal, flaxseeds, chia seeds, roasted almonds, and low-fat milk.
The Story: Instant oats taste like paste. The fact that I eat them a few times a week should tell you something about my culinary skills. Reading Bec's mouthwatering Oats of the Week posts gave me the idea that a few crunchy mix-ins could improve the texture of my instant oats and add more taste and nutrients.
Facing the rainbow of vegetables at the u-pick station of my favorite salad shop, Blue Barn, I tend to forget that I’m not planting a garden, but planning a meal. I choose a mix that would work well alongside a hearty burger. But as dinner, it lands me back at the counter, buying one of their fist-size Rice Crispy treats.
Last week we featured our favorite winter meatless meal, Butternut Squash Ravioli with Walnuts and Kale. But the unseasonably warm weather here in New York has momentarily turned my appetite to spring and summer. Come June, I’ll add pesto and walnuts to my favorite pasta primavera combination, fettuccine with shredded zucchini, peas, and fava beans. 
Total Distance: 79 miles
Total Time: 4 hours, 45 minutes
Riding Partner: Justin Harris
Bikes: Cervelo S2 & S3
Fuel: 2 bottles of EFS Lemon Lime & 1 flask of EFS Vanilla, 1 bottle of water
Bonus Fuel: Gluten Free Peanut Butter & Chocolate cookies in High Falls
Laurel's final track workout before she opens up her season in 10 days! Details coming soon.
Today's Workout: 4x1 mile, 5x600.
My gripe about meatless dinners is that I often wake up hungry. I once welcomed the sensation, but no more. As the mother of two young kids, I change two diapers, warm two milks, and get two little mouths nibbling on fruit before I can crack an egg.
For Bec and Laurel, however, if they don’t have time to digest an egg sandwich before their first workout, being underfed translates to underperforming.
Laurel doing her best Wilma Rudolph impression at the Weekawken track this morning. Top: first interval. Bottom: last interval. 
