Monthly Archives

October 2014

Britt’s Kitchen (The Tour)

By | Fuel | 2 Comments

Another “Just because” post…

Let’s take a looksie around the Oliver (Brice & Britt) kitchen.

Here is our pantry #1: sweets on top; oils, vinegar, and other random goodies in the middle; grains on bottom.

More grains on top of the fridge: cereals, chips

Freezer: frozen fruits, veggies, meats, ice cream, frozen cookie dough, ice packs, and our wedding cake (for our 1st anniversary!)…also, our ice cream maker (I love we love ice cream!!)

Fridge door: butters on top; sauces, syrup, salsa, dressings, etc; then juices and almond milks

Fridge (middle and bottom shelves): dairy/eggs, leftovers, drinks that are too tall for the fridge door

Fridge (top shelf): Brita water, jams, nut butters, pumpkin butter, nut oils, flax meal, wheat germ, pumpkin puree (disguised in cottage cheese container)

Produce drawer: pears, apples, whole carrots, baby carrots, bell peppers, mixed greens

Counter top produce: bananas (who else spends 10 minutes choosing bananas at the perfect ripeness??), cuties, lemons, etc

Pantry #2: dried fruits (currently raisins, dates, apricots, and coconut), nuts (almonds and walnuts), & seeds (pumpkin, sunflower, and chia)

Pantry #3 (rotating shelves): canned beans, coconut milk, soups, veggies, sauces, oils, honeys

…stocked nut butters, salsas, broth…

…flours, oats, sports drink mixes…

…rices, sweeteners, & chocolate chips

Our tea shelves 🙂

Our water bottle rack (I stole this idea from a fellow endurance athlete)

And, of course, our coffee shelf:

I hope you enjoyed the tour.  Please exit out the tour car to your left.

Recovery Day Fuel

By | Fitness, Fuel | No Comments
Wednesday is currently my recovery day (no training).  This week, I decided to document what I ate how I fueled for sharing purposes.  Even though this was a “rest” day, my eating fueling was pretty typical of most training days, with the exception of pre/during workout fuel and hydration…
  • 4:55 a.m. wakeup
  • 5:05 a.m. 1 pc. Dave’s Killer Bread (this stuff is A.Mazing) toasted w/ TJ’s almond butter, homemade strawberry jam, & 1 banana, dusted with cinnamon
this is my “Breakfast of the Month” champ
  • 5:10 a.m. chai and pumpkin spice tea with a splash of 2% milk
  • 5:30-7:30 a.m. private coaching & nutrition sessions 
  • 6:30 a.m. 1 small Peets coffee, black (during nutrition session)
  • 8:30 a.m. smoothie with: 1 banana, 1/2 c. frozen raspberries, 1/2 c. plain yogurt, splash of pineapple juice, & 1t each flaxseed meal, wheat germ, and chia seeds
flax, wheat germ, and chia => omega 3s, protein, fiber, and vitamin E!
  • 9-3 work at home, coaching session follow-up, laundry, cleaning, reading & journaling
  • 10:45 a.m. repeat morning toast with almond butter, jam, banana, and cinnamon (got another toast craving…this happens often) with tea (I love fall herb teas!)
  • 12:31 p.m. 1 pan fried egg w/ salt & pepper + 2 cuties a handful of raw almonds
sometimes, you just want an egg…that’s it.
  • 2:33 p.m. another handful of almonds, and another cutie
  • 3:30-4 p.m. private coaching session
  • 4:30-7 pm. make/eat dinner, prep snacks/drinks for home group (church) meeting tonight at our place
  • 5:50 p.m. pumpkin soup (Trader Joe’s heat and serve…so easy) and pumpkin cornbread croutons (from a box) + mixed green salad with Tuscan Italian dressing, grated carrots, figs, pears, sunflower seeds, pumpkin seeds, and gorgonzola cheese crumbles
Eat pumpkin –> get your vitamin A –> Immune boost!
  • 7-9 p.m. home group meeting
  • 7-9 p.m. snacks! cherry-lime-mint water, decaf coffee, pumpkin spice tea, meringue cookie, blue corn chipssalsa.
That was fun!  
Fuel well to recover well,
Britt