a day in the life: my eats

Training for an ironman has totally skewed by perception of normal portion sizes. Four ounces of chicken or an actual serving size of chips… huh?! That said, it’s nice to not really worry about counting calories, but that doesn’t mean I use training as an excuse to eat garbage. Rather, it’s all about fueling my body properly – with sides of dark chocolate + ice cream, obviously – so I can nail my training and racing, and most importantly, feel good and stay healthy! 

With that, here’s a look at a recent weekday of my eats… 

5:45a – breakfast #1

Fueling today’s first workout (a run) was a piece of gluten-free Canyon Bakehouse 7-grain toast with Hope Creamery butter and a cup of coffee with full-fat Native Forest organic coconut milk. 

7:45a – second breakfast

Post workout fuel and my second breakfast is coconut beet oatmeal. This is seriously one of my favorite things to eat and has been my go-to breakfast all year. 

3/4-ish cup Bob’s gluten-free rolled oats
2 tbsp unsweetened coconut
1 tbsp chia seeds
almond milk
1 scoop pure clean powder
2 heaping tbsp Great Lakes collagen
fruit of your choice (blueberries are my favorite!)

Mix the first three ingredients and top with almond milk. Micro for 1:47-ish. Stir (add more almond milk if needed), and then mix in the pure clean powder and collagen. Top with berries, and enjoy!

A quick note on the Great Lakes collagen. I started using this earlier this year and can definitely tell it’s helped with faster recovery and happier joints and muscles. My hair feels healthier and stronger, too (coming someone who has fine hair prone to split ends, that’s a lot!). As for usage, it mixes in well, doesn’t congeal and is completely tasteless. 

9a – more coffee! 

Some days require a second cup of coffee + coconut milk en route to work (don’t worry, I was parked in our driveway when I took this pic). 

all morning – drink all the liquids

Much of my workday is fueled by green tea (my favorite: Numi jasmine green), Gin-Gins, and not pictured, GT’s trilogy kombucha (and water, obviously).

12:30p – lunch

My office has a great onsite cafeteria, so lunch is usually a salad. Today’s giant mix (with a side of sweet potato chips): mixed greens, watermelon, blueberries, beets, quinoa, sunflower seeds, almonds, avocado (from home) and chicken, drizzled with EVOO + balsamic vinegar. 

And, lunch wouldn’t be complete without dark chocolate for dessert, obviously. My favorite: Lindt 90 percent cocoa. I stock up on these at Target, usually buying a giant stack of bars at once (with weird looks from the cashier).

5:30p – snack before workout #2 (two-hour trainer ride)

My go-to fuel for long rides: either a Honey Stinger gluten-free maple waffle or GU salted chocolate stroopwafel. They’re so good! Not pictured: the half pack of Skratch raspberry chews I ate and the 2.5 bottles of Skratch I drank during my ride. 

8p – post ride recovery

And, after my ride, FundAminos for recovery. Protein powders started bothering my GI earlier this year, so I switched to this post-workout and have been really happy with it. Watch for a more detailed post on FundAminos (and a giveaway!) on the blog soon 🙂 

8:30p – dinner

We’re all about simple + quick throw-together dinners, and after recently eating at World Street Kitchen, this is a current favorite: coconut rice topped with chicken (either chicken breast sautéed in coconut oil + rogan josh seasoning or rotisserie), pickled beets, sweet potatoes sautéed in coconut oil + cinnamon, avocado and fresh basil (from my parents’ garden!). And, there may or may not be some Whole Grain Milling Co. tortilla chips while cooking dinner most nights, too. 

9:30p – bedtime snack

And, for a bedtime snack, my favorite is ice cream. Izzy’s salted caramel doesn’t happen every evening, but when coach says I need fat in my diet and that ice cream counts, I don’t argue!