Triathon training, eating on the run…figuratively speaking
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jerallen posted 1 year ago.
I have been cooking every sunday for the week, but have noticed I tend to eat out at the end of the week, I like your idea on a second day of cooking for the week. I love sweet potatoes but have never thought of cooking them in advance. Thanks for the good tips!
409
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549 days
zagfan posted 1 year ago.
Great ideas, I usually cook double meals throughout the week to ensure that I have plenty of leftovers for the next day or two. Another great tool is the crockpot, easy to throw together and makes about three days worth of food. Plus you can throw it together the night before, keep it in the fridge and then plug it in before you go to work the next morning. When you come home you have dinner ready with 2-3 days worth of leftovers. Its been a life saver when my wife and I are both working busy schedules.
Another lesson to pass on, salmon (or any fish) is not an approved leftover, co-workers will not always share in your healthy eating habits.
"Pain is temporary. Quitting lasts forever." Lance Armstrong
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jsk85 posted 1 year ago.
Who is this chefsmith guy?...I'm loving the food info as I'm kinda a food junkie myself. Spend many an evening watching the Food Network and experimenting in the kitchen, when I'm not watching HGTV (I must be the "oldest" 23 yr old EVER)
That being said, I love doing the make the whole bag of chicken breasts in one night deal...especially if you make them relatively neutrally flavored. I usually make 6 or so at once, then have 2 small ones with dinner...I'll cut one up over a pasta or an entree salad later in the week and take the others to lunch for sandwiches. I do similarly when I buy bulk amounts of seafood (ie tilapia or flounder).
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tri-ac posted 1 year ago.
jsk85 wrote:
Who is this chefsmith guy?
you guys are funny...chefsmith is pumping his site (admittedly in a friendly unthreatening way). some say it's useful information...some call it spam (which is tasty, btw...and salty!).
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chefsmith posted 1 year ago.
jsk85, and tri-ac: I would like to say that invariably, yes, it would be great if people checked out my site. However, I am asked a lot of food related questions on a daily basis and I feel that by me posting advice on these forums I can help a lot of people out. I truly believe in my experience and advice when it comes to healthy and tasty training food. I would encourage anyone to drop me a line if they have any questions, Id be more than happy to help... even if they dont visit the site
"Continuous effort -- not strength or intelligence -- is the key to unlocking our potential."
5318
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kylie posted 1 year ago.
Yeah, I was on the fence about if I felt it was spam. But here is why I don't mind it:
He doesn't just send a link to his site and a title, hoping we'll go over there.
And
I believe he has posted in threads outside of his own
So I'm hoping he is a new member who has some experience in the food area who will be a part of our community :) And on that note, welcome!
Although I still don't agree on the mayo -- ugg! Haven't used the stuff in years, and see no reason to add it back into my diet -- even flavored. I'll stick to other sauce bases.
Miles of Life --- Powered by MarkyV
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jsk85 posted 1 year ago.
I agree with you Kylie on the mayo...I'll do without.
Anyways, I obviously saw it as borderline spam...but I like the presentation...it's very indirect and the fact that he follows up to check in/engage in conversation with follow up posters is a big plus. Also, I'm not sure I've seen a direct link to his site outside of the signature...I like that too.
That being said, I still haven't been to his site yet...but I likely will see what it is at some point when a high enough level of boredom sets in.
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ChunkyB posted 1 year ago.
As far as spammers go, this one is pretty good. He even has an avatar.
"The melting point of wax means nothing to me": Thrice
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jtrimom posted 1 year ago.
I'm a computer moron- I wish I knew how to get one of those cute little pictures...For a while there I thought TriSooner was a girl (I really like that avatar) till I looked further...I think the duct tape on the taint gave me a clue
Taper Naked
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chefsmith posted 1 year ago.
thanks for the support guys, I definitely hope to contribute to the community and become an integral part of helping endurance athletes out. I have a lot of recipes to share, I will be sure to post more tips and recipes in the upcoming weeks. Not to mention, I am also training for a tri in July and August.
"Continuous effort -- not strength or intelligence -- is the key to unlocking our potential."
5318
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1999 days
kylie posted 1 year ago.
jtrimom -- let me know if you'd like avatar help. You just need to have an image on your computer that is the right size (96x96 and the maximum size is 30 kB) and then you set it by going to http://www.trifuel.com/user and picking the "edit" tab where you can browse to the picture on your computer. I can help make it that size if you have a picture you want to use -- just send me a PM :)
Miles of Life --- Powered by MarkyV
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stewarba posted 1 year ago.
jtrimom wrote:
...I think the duct tape on the taint gave me a clue
Girls don't do it that way? 8-}
Pain is the sensation of weakness leaving the body!
Many people ask me what are some good ways to eat right when you’re busy throughout the day. The key is to plan ahead, a little time now is a lot of headache saved later. Below are three tips, they may seem like common sense, but they will definitely help keep your nutrition on track.
Tip 1) Cook 2 times a week. I usually go to the store on Sunday, and buy a weeks worth of groceries. Then I cook all of my food for up to three days of training at once. For example, I will cook 5 grilled chicken breasts and a pound of pasta, and maybe a few sweet potatoes. Then I will make a pasta salad for half of the week and pack everything in to go containers so I am able to grab my food before work and head to the office. This way I am not tempted to eat out on my lunch break. It also saves some time not having to waste your lunch break by going to a restaurant. The time I save I then spend on either planning the rest of the weeks meals or working on my training schedule.
Tip 2) Invest in a soft cooler bag and a few reusable freezer packs. After unpacking the empty containers of food I ate throughout the day at work, I throw the entire empty cooler with the freezer packs into the freezer and it is ready for the next day.
Tip 3) Make bases. Everyone gets tired of eating the same food week in and week out, making bases solves this problem. When I cook for the week I make a base of say a garlic sauce, a mayonnaise, a vinaigrette and a dry meat spice rub. I keep these in the fridge all the time to add flavor and seasoning to my foods. However, when I get tired of eating those bases, I ad a few ingredients and change the flavor around. This not only saves time but prevents “going off track” because you are not tired of eating food that tastes the same.
Hopefully, with a little food know how and practice, you will be able to plan and pre-pack your meals so you are not only eating healthier, you are staying true to your training goals.
"Continuous effort -- not strength or intelligence -- is the key to unlocking our potential."