Menu Planning Like a Boss

It’s that time again. It’s time to travel, and cook for myself outside my own kitchen!

Next week, I’m climbing into a plane and flying with my road bike to Maui to participate in a triathlon camp. Unlike the last time I travelled for the same camp, I’ll be responsible for about 90% of all my food and snacks for a very active week full of epic bike rides, ocean swimming and snorkeling, hikes through bamboo forests and red dirt trails, and running on beaches and trails on this beautiful island.

My chiropractor mentioned a truth that I found ironic. He said that a successful Ironman competition was not just about who was strong enough to go the distance — a 2.4mile swim, 112-mile bike course, and a 26.2 mile run – but who could  eat and drink enough to cover that distance!

When 70% of all surveyed athletes state that they have experienced GI distress during a race or sport performance, it’s a serious concern. So the Sensitive Celiac takes food seriously! And of course, I make food fun again by showing you just how easy it is, once you know what you need to eat, to simplify the process, organize yourself, and make tasty and nutrient-dense meals and snacks that will help you take on the activities of life that thrill you.

You might not ever do an Ironman, but I can tell you, just snorkeling in the ocean makes everyone hungry! Everyone needs to eat. Having food allergies and intolerances or a special diet means planning, preparation, and if at all possible, cooking your own food.

So, wanna know how to menu plan like a boss?

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