Hit the ground running!


More often as I’ve gotten involved in endurance sports friends and family ask what led to this or why have I taken such an interest in this crazy “hobby” ? Honestly it wasn’t long ago that I was asking myself and others this question. For me it came down to a friend challenging me to take the initiative to get out there and start something. For years I had always had made the excuse that my knees were too bad from wrestling to run let alone compete on any level. I finally took the leap and registered for a Sprint triathlon that was 30 days away. Now I certainly don’t recommend this approach but it put the pressure on to get into shape. I had always enjoyed cycling so I figured I could catch up on the bike if I didn’t drown. Needless to say I didn’t drown and have the above picture as proof, but I saw the need to assess my  diet.

After a few days of training and trying to maintain my current unhealthy diet it was time to go all in. This was pivotal decision not only for my training but my health in general. I took an inventory of what I enjoyed eating and what I was eating out of convenience and really just sheer laziness. It occurred to me that with the skills and passion I had for cooking I could easily make dietary changes in theory. I looked to my current library of cookbooks and personal recipes and started to research how I could mold these to my new diet. Now this is not to say that I don’t believe in indulging in my favorites that may not be healthy choice. Choosing to reduce the frequency was really the key.

I started with outlining three options at a time, one for each meal that seemed like a feasible first step. Breakfast was based around bananas and eggs, lunch around hummus or pesto and protein, and dinner around seasonal vegetables and proteins. This makes it easy to plan portion sizes and give you a lot of different options to create healthy snacks as well.

I chose bananas as versatile option to start the day. I’m lucky enough that at my local Trader Joe’s they are also 19 cents a piece. Although I still get some strange looks when I’m checking out with 20 bananas they’re a sustainable way to reduce your food waste. In the case where they start to turn you can use them to make banana bread, your own dairy free ice cream, banana pancakes, or freeze them to throw in smoothies. I’ll start here by sharing the simplest way to start your day with bananas. All of these recipes will be posted and archived on the recipes page. Let’s get cooking.

Banana Pancakes


  • 2 eggs
  • 3 ripe bananas
  • 1tsp natural vanilla extract
  • 1/4 cup of flour or Jump protein
  • 1/2 tsp baking powder
  1. Peel the bananas and mash in a large mixing bowl
  2. Mix in the eggs
  3. Mix the flour/protein and baking powder in a separate bowl
  4. Mix together the dry and wet mixes folding in the vanilla.
  5. Turn griddle or frying pan on to medium low heat
  6. scoop 1/4 cup of mix onto the hot pan
  7. Cook until the edges start to rise and turn golden and flip.
  8. cook for 10 seconds on the second side.

These hotcakes are simple to start your morning off with, easy to play around with to suit your own taste. I’ve started adding protein or topping with peanut butter to get and extra boost of healthy calories in the morning. They also refrigerate or freeze well for snacks later or to throw in your camelbak for fuel on a long ride!


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