This morning a group of us met at the NYC Ironman transition area in Palisades Park for a freezing 13.1 mile training run. This was my first time checking out the River Road course on foot.  I’ve ridden my bike there a million times, but that proved to be no indication of HARD of a run course this is.  It is Quassy Rev3 hard. The only other course I can think of to compare it to is the Bermuda Triathlon, but that was only a 10k.  We ran the first half of the course, a two-lap out and back section on River Road.  This section is really pretty and will be shaded in August. The part of the course we didn’t see appears to be easier, although that section includes a big hill up to the GW Bridge. 

 

Last Sunday Melissa emailed us her recipe for a lazy dinner: “Green Omelet: Mix two eggs, two egg whites, a heaping tablespoon chopped parsley, a tablespoon or two of Parmesan or goat cheese, and half-cup leftover spinach, chopped.”  Since I am all about "lazy" when it comes to cooking (and not just on Sundays!), I was very excited that it might be a dinner I could actually cook.  If this blog project does one thing, maybe it will prompt me to remove my sweaters from their storage spot in my oven!

When I don't have an early swim practice on Saturday mornings I get a little more time for a proper breakfast. Steel cut oats take about 30mins to make but the extra time gives me a chance to make a pot of coffee, read the newspaper and think about the upcoming 4 hour bike ride.

Yesterday was our friend Lino's 40th birthday so I decided to switch up our planned swim workout and do a 40-themed set instead.  The set looked harder than it turned out and it flew by.
We’re two sisters, both professional triathletes, and a food-writer friend who have joined forces to start a blog about how athletes really eat. Laurel snaps a fantastic photo. Melissa is a seasoned food and outdoors writer. And Bec cooks a fierce healthy meal.  Laurel and Melissa met on a plane to Italy years ago and then ended up working at the same magazine in NYC.  The three of us have been trading food ideas ever since.