Skip to main content

Dovetailing a Detox with Team Level Zero's Training Regimen

This summer, Jake and I experimented with our eating habits. He went gluten-free and dairy-free for a month. I did a 7-Day Summer Detox. Now I'm signed up for a 21-Day version.

Do I feel I need to detox? No, not really. We eat pretty cleanly as it is. I just thought it would dovetail nicely with my kick-off to train for the 2016 PG Triathlon. So, over the course of the next three weeks, you will be seeing more recipes posted that are detox-friendly.

Here's the scoop on the triathlon: my husband (rider), one of our best friends (swimmer) and I (runner) are determined to do a Take 3 on the Olympic distance relay in September 2016. We did it in 2007 as Team P, B, and J when P was supposed to be Pia running. But after they registered, she went and got pregnant. So, despite the fact that I was doing the complete sprint distance on my own the following day, I ran the 10K portion of the Olympic distance for them. 


In 2009, we did it as Team The Good, The Bad, and the Ugly. Don't ask who was which! We couldn't agree.


Now, what will be seven years and many pounds heavier, we are happy to be "Team Level Zero" for 2016! Yes, there is a level zero and we're at it.


So, I'm using the 21-Day Detox as a more purposeful way of eating and shopping. Besides, they say that if you do anything for 3 weeks, it becomes a habit. So, I'm thinking that this will simply kick-start Team Level Zero's training regimen. Wish me luck!

Comments

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Ki Ngombo = Okra

In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks!  The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo .  Gumbos can have meat, seafood, just about anything.  In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes.  I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.