For the last week or so, I've been in Clermont, Florida training with fellow pro triathlete and mom, Sarah Haskins. We've been putting in some great training hours and some fun baby playing hours - Sarah's six month old and Amy could not be happier together.
Although this wasn't an official training camp, we organized our meals as if it was - alternating cooks each night. This method works out well because after a hard day of training, it's a nice treat to have dinner cooked for you - even if it means having to cook dinner another night. We've been eating/fixing meals that are both easy to prepare and packed with nutrients to fuel big days. Here's a look at our menu for the week:
Breakfast
Oatmeal with fresh fruit (persimmons, bananas, cherries)
coffee or tea
Lunch
rice cake sandwich (melted cheese and turkey or PBJ)
or cooked rice and vegetables
Snacks
fresh picked oranges
Dinners
#1
Sarah's grilled chicken
quinoa
spinach salad
vanilla ice cream with chocolate chips
#2
Mamzie's fried rice with egg
tomato salad
fresh fruit
#3
Nate's Chicken Chili
spinach, almond salad
vanilla ice cream
#4
Bec's Chiptole inspired salad bowl
roasted purple potatoes
pear cheddar toasts
gluten-free cake with fresh fruit
#5
Take-away night: Panera!
#6
Bec's goat cheese, caramelized onion and tomato pasta
honey mustard brussel sprouts
gelato/sorbet mixed sundaes