Thursday, July 21, 2011


Downieville Pre XC Race Dinner
 Keeping on the gluten free train, I recruited my Seaweed snacks to partake in Burrito night.  We had delicious chicken sauteed with herbs and spices, accompanied by brown rice, avocado, arugula, and carrot.  Salsa, Hummus, and Lemon all around to kick up the fun!
 This bowl of oatmeal before my downhill race just looked too good to not photo.
  • Oatmeal
  • Almond Milk
  • Strawberries and Blackberries
  • Coconut Butter and Shredded Coconut
  • Almond Butter
  • Bottom of the Bag Rice Cake Crisps!
It was a creamy nutty coconut berry blast!
After pigging out on Bungalow Munch Granola with blueberries, Justin's Chocolate Hazelnut Butter, Almond Milk, and Crystalized Ginger, this clean dinner hit the spot perfectly the night before the dh race.  
  • Ginger Seared Ahi Tuna Steaks
  • Grilled Salmon
  •  Quinoa Salad with Broccoli, Cauliflower, and Garbanzos
 All topped with a bit of Tahini! Sesame Ginger for days.
Once again, I felt the need for a light clean dinner after cramming tons of food post race, so hit up a big salad with some sauteed veggies, cashews, rice cake bits, and garbanzo beans. Dressed in olive oil/balsamic and partially wrapped in seaweed.  The mushroom/butternut squash sauté in coconut oil was quite epic.  Definitely going to start using coconut oil more often!

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