In just a few days Laurel will be traveling to the Caribbean Island of Nevis to race in the TriStar 111 series event. TriStar holds many events in Europe and the 111 stands for 1k swim-100k bike-10k run. You may be wondering why Laurel would chose this race over some of the others that are happening the same weekend. Well, for one (as you can see in the pics below), Nevis is a beautiful, WARM, island...AND...Wassner's have a history of winning there. Bec won an ITU race there a few years ago and the race director Winston welcomed Laurel back to the island. Also, with the Ironman in NY on the horizon, Laurel wanted to get a chance to try out a long bike ride: 
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. 
