Triathlon Training Lately

13 08 2013

I hope you all enjoyed my Chilkoot Trail recap! I actually have a few more Alaska posts planned, but I just need to find the time to write them! I figured I’d give you a quick training update – this is a triathlon blog, after all!

As I’ve announced before, I’m planning to do my first 70.3  in November, at Rev3 Florida. I guess I “officially” started training when I got back from Alaska, since that put me at about 15 weeks out. I don’t really have a plan though…I’m just training with a few friends who are also doing the race 🙂

And now, the Good, the Bad, and the Ugly of my recent Triathlon Training:


Right after I got back from my trip, I was able to do a long ride with my XP training buddies. It was a PDR (Personal Distance Record) for me, 68 miles!


Yes, Coke tastes AH-MAZING after 50 miles.

I’ve been traveling a bit for work, so it’s been a little tough to get group trainings in during the week. However, I have been self-motivated enough to get up and run in the wee hours before being at work meetings and such at 7am. Reminding myself that I’ll catch a killer sunrise like this:

IMG_8062or this:

IMG_8179makes it a tiny bit easier to wake up.

Overall, I’m happy with the training I’ve been able to do. I’m pretty consistently getting in a long ride on the weekend, running several times a week, with at least one day of speed work, and swimming between 2-4 times per week. Now, I just need to keep it up!

The BAD:

Headaches. Stupid dehydration headaches. If you just finished reading my Chilkoot Day 3 post, you really might be thinking that I have a hydration problem. I have to defend myself though, because I drink water pretty much non-stop on my bike rides. I think these are more from an electrolyte imbalance than from being dehydrated.

I’ve been trying to keep a log of my workouts and nutrition so I can see if there are any triggers or patterns. When I rode the 68 miler, I didn’t get a headache; but when I rode 50 this past weekend followed by an afternoon open water swim, I had a pounding headache by the time I got home. The biggest difference? I forgot to take salt tabs on the 50 miler. I’m not sure if that’s the key or not, but I’ll definitely be better about taking my electrolytes!


Florida humidity SUCKS.



I can barely run a mile without feeling like I’ve just stepped out of the shower.  Florida heat and humidity do not make for fun training. It’s quite discouraging to look at your Garmin and see numbers that are a lot slower than you were expecting for the amount of effort it seems to be taking to put one foot in front of the other. Ick.

I’ve learned that you just gotta roll with the punches when training in Florida summers- the heat will suck it out of you, so you can’t become reliant on the numbers on the watch. You do what you can, and know that you gave it your best! I can’t complain too much, because we’re the lucky ones who can train outside in December, January, and February, when most people are stuck on the dread-mill. That’s what makes this suffering worth it;-)

{Guest Post} Queen of Ice Cream

16 09 2011

Hi, friends! I’m Lauren and I blog about training for my first Ironman over at my little blog.

Chloe asked me to write a guest post while she is off gallivanting around Brazil. It is no secret that Chloe is the queen of ice cream and frozen yogurt so what better guest post to do than homemade ice cream!

The recipe is for a basic vanilla recipe but the beauty of it is that could can make it into whatever you want! I made one batch of vanilla and one batch of mocha chip by adding instant espresso to the batter and chocolate chips when it was almost complete. The possibilities are endless!


1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
1 cup heavy whipping cream
1 egg yolk
1 1/2 teaspoons vanilla bean paste or extract
Note: I used skim milk because it is what I had on hand. The ice cream still came out great just note that the less milk fat you use the more ice crystals you will get. More milk fat = creamier ice cream.

How to:

1.Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.

2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stirring occasionally.

3. Place plastic wrap directly on cream mixture, and chill 8 to 24 hours. (I let mine chill for like 2 hours because I was impatient!)

(Steph’s note: Check out her fridge. There are three, yes three gallons of milk in there. It’s not secret that Lauren and Phil get their fill of calcium!)

4. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and time may vary.)

I was able to borrow a friend’s ice cream maker. It was fancy.

However- you don’t NEED one to make ice cream so don’t scratch this recipe off the list just because you do not have a fancy shmancy ice cream machine! Another option is to use good ol’ ice and rock salt (or ice cream salt) that you can find at the grocery store. This process requires a little more effort but -hey- then you deserve to eat more ice cream!

1. In a large ziplock bag place crushed ice and ice cream salt

2. In a smaller bag, put the chilled ice cream liquid

3. Place the smaller bag in the larger bag.

4. Jump up and down, run around, do jumping jacks, while shaking the bags. for about 10-12 minutes.

5. Eat all of the ice cream you just made to cool yourself down.

The chemistry behind this is that when you add salt to the ice, it lowers the freezing point of the ice. This makes the ice colder than it was before, which is how ice cream freezes. Excuse me, my nerd is showing.

Any left over ice cream can be kept in the freezer for later! Enjoy!

Question of the day: Have you ever made homemade ice cream? What kind did you make? Or, what kind would you make at home?

A Cucumber a Day, Keeps the Labor Away

5 09 2011

Happy Labor Day friends!

I hope you all are out enjoying your last weekend of summer! Please tell me you AREN’T at your computer working, but instead out doing things like this:

or this:

or this:


I really hope you’re doing that 🙂

And, if you are headed to a BBQ, take this dish:

Cucumber, Mango and Chick Pea Salad

adapted from Clean Food


2 medium cucumbers, peeled and diced, or 4-5 Persian cukes

1 mango, peed, pitted, and diced

1 can chick peas, drained and rinsed

1/4 cup raisins or Craisins

1/4 cup dried apricots, roughly chopped

1/2 cup fresh mints, chopped


2 tablespoons extra virgin olive oil

3 tablespoons lemon juice

1 small shallot, minced

salt and pepper, to taste

How to:

Mix all the salad ingredients together. Mix all the dressing ingredients together. Toss the salad in the dressing and serve!

The perfect summer salad! You’re gonna wish I had shared this earlier!

Question of the day: How are you spending TODAY?