We wrapped up last week with The IMS Marathon here in Arizona! The race took us through Luke Airforce base and ended right near where the super bowl was held this year.
The race was a tough one with a few lessons learned as we move on and continue to live an active lifestyle. I will be stopping by Destination Kona for some nutrition products to use in the upcoming months!
At the end of the race my parents, grandma, aunt, and husband were there cheering! It was great to represent One Multisport and One Elite.
After such a long effort I like to make sure the snacks I eat are not just chips, salsa, or trail mix. Yes there is a way to prep snacks that do not come out of air tight packaging. Snacks for us include items that you can mix, bake, or cook then portion them out for the week. I am lucky enough to be able to heat food throughout the day at work and be able to eat fresher food.
After the marathon I wanted a protein shake for a snack. In this was vanilla protein, 1 cup of frozen fruit, 1/2 cup milk, 1 1/2 cups water. Mixed in a blender then strained the seeds out. A quick easy recovery snack.
Another snack this week is a potato bake.
– Preheat oven to 400 degrees
– 3 sausage links (sear in a fry pan on the stove top about 3 minutes on each side), slice into thin pieces once seared
– Yukon potatoes sliced (enough to fill a square baking pan)
– 1 cup shredded Swiss cheese
– Mix 1 egg and 1 cup milk in a bowl
– 4 table spoons butter
– In square baking pan that has been sprayed with olive oil or butter place one layer of potatoes, place 2 tablespoons of butter on top, spread 1/2 the sausage and 1/2 the cheese. Repeat with one more layer of all ingredients except the cheese. Prior to spreading go the cheese pour in the milk & egg mixture. Then spread the cheese on top.
– Place in oven uncovered and bake for about 45 minutes.
– We then portion these out into snack size containers and reheat when ready to eat!
TRI IM Gluten Free 