I Did It, I Escaped To Miami!

I’m happy to report that I completed Escape to Miami Olympic triathlon!

Weather was not too promising on the days before the race, especially the day before when we had to do bike drop off at the race site. Most of us had to leave their bikes covered and hope for the best.

The day came and we were all hoping for no rain. As we got on the ferry we felt a drizzle but nothing more than that. It was a great event and I truly enjoyed. Jumping from the ferry into open water at night time since sunrise in Miami is closer to 7:00 am these days definitely made it interesting but fun. I would totally recommend this race and the Olympic distance is the way to go!



Will I Finish?


I’m very excited and a little nervous about this Sunday’s race. I will be participating in the Olympic distance Escape to Miami Triathlon.

Here’s what I’ll be doing…

Swim Course (1.5 KM/0.9 Miles)

Starts on Escape Island (from where your ferry will drop you off) and heads back to Miami in the open waters of Biscayne Bay north of the Venetian and MacArthur Causeways. Land ashore at Margaret Pace Park and head to the transition.

Bike Course (40 KM/24.8 Miles)

The bike course takes you over the bay on a straightaway into Miami Beach using the Julia Tuttle Causeway. The two lap course provides you with a challenge as you climb the causeway while remaining within view of Escape Island. This portion of the course requires participants to climb the causeway’s bridges eight times and will favor those riders who’ve integrated multiple short climbs into their cycling workouts, so train accordingly! The course also passes through Miami’s revamped Wynwood Design District and past some of Miami Beach’s well known mansions along Alton Road.

Run Course (10 KM/6.2 Miles)

The course takes you past the The Adrienne Arsht Center and Miami Herald buildings, two of Miami’s signature architectural landmarks. You then begin the climb over the MacArthur Causeway, running along cruise ship row and Hibiscus & Palm Islands. You’ll make your turn around at Star Island, home of Miami’s rich and famous. As you complete your run back over the bridge, you will have one last glimpse off to your right of where it all started, Escape Island.

Wish me luck!!

Sweet Potato and Plantain Mash

A few weeks ago I saw this combination on a fellow blogger’s page and my eyes lit up! The two are my all time favorite side dishes. You can do so many different variations. And to top it off, I added bacon. Now this was a winner plate in my house!


As easy as boiling the peeled very ripe plantains and sweet potatoes until soft.

Cook chopped bacon separately.

Add all ingredients together, mashing sweet potatoes and plantain together.


Baked Oatmeal

A few months ago my Paleo eating lifestyle changed a bit due to a change in training. Food is our fuel and should always be tweaked to help you perform your best. As I increase endurance training for my upcoming triathlon races, I’ve had to make a few adjustments to my eating. One major change is including simple carbs into my diet. That doesn’t mean I’m now eating a bowl of pasta daily. It just means that I include small portions a few times a week according to training. In my quest to do that and still keep it healthy I found this recipe online and with a few changes I made it just to my liking…


2 medium ripe bananas, (the riper the better) sliced into 1/2″ pieces
1 1/2 cup raspberries (use any other fruit you wish)
1/4 cup honey (or agave)
1 cup uncooked quick oats
1/2 tsp baking powder
3/4 tsp cinnamon
pinch of salt
1 cup almond milk
1 egg
1 tsp vanilla extract
2 tbsp chia seeds
1 scoop of protein (optional)



Preheat the oven to 375° F. Lightly oil baking dish. I used coconut oil; set aside.

Arrange the banana slices in a single layer on the bottom of the dish. Sprinkle half of the raspberries over the bananas, 1/4 tsp of the cinnamon, 1 tbsp of the honey and cover with foil. Bake 15 minutes, until the bananas get soft.


Meanwhile, in a medium bowl, combine the oats, chia seeds, baking powder, remaining cinnamon, and salt; stir together.

In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.
Remove the bananas from the oven, then pour the oat mixture over the bananas and raspberries.

Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats. Sprinkle the remaining raspberries on top.


Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set.


The best part is that you can make this and save it for the next couple of days and have breakfast ready to go!

Fig Jam

Figs are one of the few fruits that I did not grow up eating. I remember as a kid not liking anything that was fig flavored. Even now as an adult, it’s not one of the fruits I buy. In fact I don’t have any recollection of ever eating one.

On Monday a box of figs was included in the share and my immediate thought was “and now what?!?” After a quick search on the web I decided to use my figs in this way… I made a delicious jam to go with any meat of your preference. In this case I made a simple turkey loaf with no sauce and topped it off with this delicious jam!

10 figs, cut length wise with stems removed
1/4 cup of water
1/4 cup of honey
3/4 cup of red wine
1 tbsp of balsamic vinegar
1 tsp of freshly chopped rosemary. I used dried rosemary.

Begin by combining all ingredients for jam in a sauce pan over high heat, let come to a boil, and then reduce to a simmer. Simmer for 35-40 minutes or until figs have softened and can easily be crushed with a fork. Purée in a food processor for a smoother texture, let jam refrigerate for at least 30 minutes.



Bunapi Mushrooms


I received these cute little things in my organic share. Yes, I know…. I always reference back to that but it’s because of this share that I get to try food that I otherwise would have never bought. It’s great and I love it!!!

These mushrooms came in this package…


At first I was a bit intimidated and scared about what it would taste like. So I decided to sautéed the mushrooms with a variety of other vegetables I already had in my fridge.

Nothing too complicated. Just sautéed them with grass-fed butter and balsamic vinegar. I used zucchini, eggplant, yellow squash and butternut squash. Delicious!

Reading a bit about Bunapi mushrooms, they are part of the white beech family. They are a great source of vitamins B1, B2, B3, magnesium, potassium, protein, iron and other minerals and beta-glucans.