I made a delicious salad this morning. It was 9:30 a.m. and I really wanted something savory—I guess that the sticky sweetness of a half gallon of coke and the energy bars and gels which I ingested while racing Ironman Lake Placid  is still lingering. Blech!

A whopping 37 calories of raw summer goodness

It’s funny about post Ironman races and my eating.  After I finish, I give myself a night-plus-three-day window to eat and drink anything and everything.  After that, I reel it in and get back on track.  When we landed back in San Diego on Wednesday night, we bee lined to Lucha Libre, a funky taco/burrito restaurant in Mission Hills, and had a blow out taco and beer fest. Yesterday I decided to jump onto the scale and, low and behold, I was up 7 pounds since last week (SHOCKER…….not!).    I ate pretty normally yesterday (Green juice, salad for dinner, GF toast, almonds…real clean athlete food, ya know?) and decided to get back on the scale this morning. I’m down 4 pounds—LOL.  I was in the bathroom 4 times last night and noticed this morning that I could finally see my anklebones (I was sporting some swollen piggy feet for 3 days).  OMG, can you say “Fluid Retention”?

"Profanity Bread" from On the Rise in Vermont. Sweet dough, crumb topping, Strawberry and Cream Cheese. To die for..........

A few minutes ago, I was about to leave for an easy swim (yay 4 days off) and I decided to take the 2nd toenail of my right foot off.  Don’t worry I’m not going to humor you with a photo—that would be gross.  It’s really not as bad as it sounds.  Thank god for nail polish, I’m going to paint on a fake nail!

Enjoy the recipe. You can even whip this together faster if you choose not to marinate the tomatoes—instead throw everything together.

Cherry Tomato and Zucchini Ribbon Salad

Ingredients for Marinated Tomatoes

  • 1 pint sweet Cherry Tomatoes, cut in half lengthwise; or 2 Cups diced Heirloom Tomatoes
  • 2 Tbsp Balsamic Vinegar
  • 2 Tbsp Olive Oil
  • 1 tsp minced Garlic
  • 6 leaves of Basil, cut “chiffonade” or thinly cut ribbons
  • Sea Salt and Freshly Ground Pepper to taste

Ingredients for Zucchini Noodles

  • 4-6 each small Zucchini (about 6 inches long)
  • 1 Tbsp Extra Virgin Olive Oil—the higher quality the better
  • ¼ tsp Sea Salt
  • Juice of ½ Lemon or 1 Tbsp Balsamic Vinegar
  • Additional Basil, cut “chiffonade” or thinly sliced ribbons, for garnish


  • Combine all ingredients for Marinated Tomatoes and let sit for at least 15 minutes
  • With a wide mouth peeler, cut long strips off Zucchini on one side until you hit seed area. Rotate a quarter turn and continue to peel off “noodles”
  • Combine Zucchini Noodles with Lemon Juice, Olive Oil and Salt.  Do this no more than 5 minutes before you want to serve
  • Mound Zucchini Noodles on a plate. Top with Marinated Tomatoes
  • Top with Basil and Freshly Ground Pepper