Fresh Ink in Competitor Magazine

Thank you Competitor Magazine for featuring my Almond & Quinoa Bliss Bars in your May issue.  I was honored to share pages with Cafe McClean out of Salt Lake City and No Meat Athlete from Maryland.  Make your own Bliss Bars at home with a few simple ingredients.  I always have a stash in the freezer for lazy mornings or training days.  Recipe here.

 

Video Friday - The 408k Race to the Row

My family and I ran the inaugural 408k Race to the Row last weekend.  We tested the newest product from Borelli, Borelli Bands.  They were a hit!

 SHOP BORELLI BANDS

TriRock Series Campaign Debuts

Remember the post on the TriRock Series photoshoot?  I'm excited to share the campaign recently debuted in magazines.  Keep an eye out for Felipe and I running, biking and swimming on the pages of Competitor and Triathlete.  This particular shot was the toughest.  The crew doused us with freezing cold water while we had to smile and keep our eyes wide open.  How did I stay warm between takes?  With my BORELLI scarf of course!  Stay tuned for campaign updates all year long.

 

Spartan Race

Need some motivation? Sign up for a Spartan Race.  My mud run at the Rose Bowl pales in comparison.  Have you ever done an obstacles race?

Half Marathon Training

Anyone need a RUNNING goal/plan/schedule?  I do!  I'm running the Malibu Half Marathon, Sunday November 13th.  It's a little less than 2 months away, time to get SERIOUS about training.  I'll be following the Intermediate Plan from Runners World.  Following a plan helps me track my times, progress and who doesn't like making big fat X's on a to-do list.  Even if you don't have a race in November, join me training anyways.

Running shoes collecting dust?  The first few weeks might be rough but when you get discouraged read this book.  You will be wishing you could run and read it at the same time.  INSPIRING!

Happy Running

Beginner Training Plan

Intermediate Training Plan

Almond & Quinoa Bliss Bars

Preheat oven to 350*

Ingredients

2 c rolled oats

½ c unsweetened coconut

½ c quinoa flour

1 c  nuts (almond, walnut, cashew, peanut)

½ c seeds (chia, flax, sesame)

½ c tahini

1 c unsweetened peanut butter

1 c honey

1 tsp vanilla extract

-       Mix dry ingredients in a big bowl.

-       Combine tahini, peanut butter, honey and vanilla extract in a glass bowl. Microwave for 1 minute.

-       Combine wet and dry ingredients. 

-       Spread the mixture on a greased cookie sheet or pyrex pan.  (I greased with coconut oil, you can use butter, earth balance or the ever-so-easy-but-must-be-awful-for-you PAM)

-       Bake at 350* for 15 minutes OR leave raw and cut into bars.
     Makes about 20 servings.

The bars freeze for months!  I eat them on training days, race days or sprinkle on top of yogurt or in soymilk.

Nutrition Content:
Calories: 288
Total Fat: 16.6g (the good kind)
Cholesterol:  0mg
Sodium:  57mg
Total Carbohydrates:  30.0g
Dietary Fiber:  5.2g (21% of your daily!)
Sugars:  15.4g (from the honey)
Protein:  9.0g
Vitamin A 0%     •     Vitamin C 0%
Calcium 7%     •     Iron 12%

PS: These bars were such a hit Competitor Magazine featured em'!