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Basil Lime Refresher
June 14, 2013
Success Story: Joe
June 27, 2013
June 20, 2013

 

Chantal SerafiniChantal was worried about her upcoming half and full Ironman races due to ongoing stomach issues while training at high intensities.  We met for a quick session to sort out some potential causes and now she’s ready for Mont Tremblant 70.3 on June 23.  Good Luck Chantal!

Thank you Tara Postnikoff for nutrition tips for my race! I had big stomach cramps while racing or training above threshold.  By cutting dairy, gluten out, fruits prior to exercise, my cramps are gone. Race nutrition plan is going to be chews on the bike with Vega electrolytes and salt caps and while on the run it’ll be a yummy mixture of maple syrup, water and sea salt… Practicing this plan last weekend resulted in No more cramping!!! :)))

Chantal Serafini, Montreal, PQ

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1 Comment

  1. Chantal Serafini says:
    July 10, 2013 at 7:45 pm

    Dear Tara, thank you so much again for the fabulous nutrition plan you recommended me for my Ironman 70.3 at Mont-Tremblant. It worked perfectly and helped me reaching my goals: a new PB of 10 minutes on that course with a 5:00:12 finish! I was also very pleased with a podium finish in my age group (5th place), a 10th position among over all female amateurs… and a roll down spot to the World’s as a big big premium!!
    I continue training with this nutrition plan for Ironman Mont-Tremblant. Training volume is increasing a lot but performance has stayed very satisfactory so far and I haven’t experienced any more cramping.
    Thank you so much again!

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#tacotuesday #fishtacos #whatsfordinner fish tacos with baked haddock, leeks, carrots, red pepper, celery, paprika, chilli pepper, garlic, salt and pepper and a little salsa. Topped with cilantro, lime mango and smashed avocado. De-Lish! #healtoronto

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Check out this recipe for National Banana Bread Day. Oats, zucchini, walnuts and hemp help elevate this sweet treat to meal status!Toronto Triathlon Festival#healtoronto#eatyourveggiesIt’s #NationalBananaBreadDay and we’re celebrating with a modern twist on an old fave.Here’s TTF friend Tara Postnikoff’s (Healthy Eating Active Living) go-to recipe for a quick breakfast or pre-workout snack.Tara P loves this Banana Zucchini Oatmeal Bread because it’s gluten free, it incorporates a vegetable, has very little sugar, and is dense and hearty due to the walnuts and hemp seeds.Here’s the recipe. Enjoy! Ingredients:2 cups Quick Oats2 cups Oat Milk (unsweetened) or other non-dairy milk or water.25 cup Melted coconut oil.25 cup Pure maple syrup4 Large eggs.33 cup Coconut Flour1 cup Zucchini, grated Or Carrot, grated1 Banana, mashed2 tsp Baking powder1 tsp Baking soda1 tsp Sea Salt1 tsp Cinnamont tsp Turmeric.5 tsp Nutmeg.5 tsp Ground ginger.75 cup Crushed walnuts or other nuts2 tbsp Hemp seeds.5 cup Dark Chocolate Chips (Optional).25 cup Unsweetened Coconut Flakes (Optional)Instructions:– Pre-heat oven to 350F– Mix 2 cups oats and 2 cups non-dairy milk together and let sit for at least an hour.– In a separate bowl combine melted but not hot coconut oil, maple syrup and 4 eggs. Mash in ripe banana. Combine this bowl with the oat/milk mixture.– In another bowl combine all the dry ingredients, and add to liquid ingredients and mix well.– Add grated zucchini or carrot and remainder of optional items (dark chocolate chips, nuts).– Pour into 8 X 8 or similar shape greased baking dish and bake for 45-50 mins until cooked through. Allow to cool on baking rack before eating.

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