1609, 2017

Don’t worry, I’m not going to delve into a Meatloaf song—I’ve been more into “Yacht Rock” than “Rock Opera” these days anyway….Toto, Steely Dan and Hall & Oats anyone?

Last Saturday, I raced the 70.3 Word Championships in Chattanooga, TN. “Chatty” was like one big reunion. Julie and I traveled […]

Read More

204, 2017

Dear Ironman Dot Com,

If you are going to have a rolling start (or even if you are not), at least have better technology with real time splits and placement changes.  I get that the timing company is based in Canada, and that the eventual race winner, phenom Lionel Sanders, […]

Read More

411, 2016

Over the last year-plus, I have embarked on both the Whole30 and the 30Clean healthy eating challenges.  What exactly are these challenges?  For 30 days, you eliminate sugar, alcohol, legumes, grains and Paleo-style renditons of brownies, smoothies, pancakes and more.  Me, who usually preaches “eat anything in moderation” decided […]

Read More

2710, 2016

A triathlete can (hopefully) only stomach so many bars, gels and tabs. I try to reserve most my intake of those necessities for racing and long training sessions. I prefer real foods and often field the question of “what do you eat before training?”

The short answer is It depends. […]

Read More

2510, 2016

After stumbling through a foot issue late winter/early spring (initially thought to be a stress fracture but turned out to be autoimmune “AI” related), I turned my attention to training for Ironman Whistler in late July.   Throughout the training, I never felt quiet right. The day of Ironman Whistler, […]

Read More

2806, 2016

Any athlete knows that training has it ups and downs. Two weeks ago, I raced the Victoria 70.3 triathlon. It was my first big race back in over a year. Most of the race went well; but I made a ginormous, #rookie  big mistake on the bike (as in, […]

Read More

1503, 2016

Note: This post was written last Friday–in the middle of a San Diego Rain Storm 

I’m sitting here in my recovery boots, listening to the gasp rain coming down. My San Diego friends’ social media feeds are peppered with comments such as #OMGITSRAINING!!!!!!! A Phenomenon???? as IF!!

From purely a mental standpoint, […]

Read More

703, 2016

Saver the end of summer by enjoying this salad. Use smallish zucchini and shave ribbons off of them; rotating every third cut or so. Do not add olive oil, lemon or salt until just before serving as they will break down zucchini. I like to use the sweet “Sun Gold” Tomatoes

Read More

703, 2016

Wild Rice, Roasted Butternut Squash Salad and Roasted Pecan with Orange-Curry Vinaigrette

45 minCook Time

45 minTotal Time

Save RecipeSave Recipe


  • 1/3 Cup Extra Virgin Olive Oil Sherry or Apple Cider Vinegar
  • 3 Tablespoon Sherry or Apple Cider Vinegar
  • 1 Tbsp + 1 tsp Grade “B” Maple Syrup (thanks, Carla, for the motherload you shipped me from New Hampshire)
  • 2 Teaspoon chopped garlic
  • Sea Salt and Freshly Ground Pepper to taste (I used about 1 tsp of each)
  • 1/4 Teaspoon Dried Thyme
  • 2 Teaspoon Curry Powder
  • 2 Teaspoon Orange zest
  • 2 Cup cooked Wild Rice
  • 2 Cup cubed roasted Butter nut Squash
  • 1/2 Cup chopped dried Pears
  • 2-4 Large large handfuls of Spinach Leaves (depending on how “green” you like your salads)
  • 1/4 Cup chopped Flat Leaf Parsley
  • 3 Green Onions, thinly sliced
  • 1/2 Cup Roasted Pecans
  • optional: Pomegranate Seeds for color


  1. In a large bowl; whisk together Olive Oil, Vinegar, Maple Syrup, Garlic, Salt and Pepper, Thyme, Curry Powder and Orange Zest
  2. Add Wild Rice, Squash and Dried Pears and toss until coated—You can do this up to a day in advance. Adjust seasoning (that’s CHEF SPEAK for “increase salt and pepper”) if necessary
  3. Within 2 hours of serving, incorporate the Spinach, Parsley, Green Onions into the rice mixture
  4. Top with Roasted Pecans and Pomegranate Seeds
  5. Cooking of Wild Rice
  6. Note this cooks exactly like brown rice
  7. Preheat oven to 350.
  8. In an oven-safe pot with tight fitting lid, bring 2 1/4 Cups water, 1 Cup Rice and ½ tsp Sea Salt to Boil
  9. Turn off heat, cover rice and transfer to oven
  10. Cook for 45-50 minutes or until Rice has started to open and you can see some white.
  11. Cool
  12. Roasting of Butternut Squash
  13. Preheat oven to 350 degrees
  14. Toss 2 Cups cubed Squash with 1 Tbsp Olive Oil and ½ tsp of Salt
  15. Spread onto baking sheet
  16. Roast for 22-25 minutes
  17. Cool
Cuisine: American |


You can cook Rice and Roast Squash 1-2 days advance You can toast Pecans up to 7 days in advance and store in sealed container Top with Toasted Pecans at the last minute so that they stay crunchy.


Read More

703, 2016

Chickpea Bulgur Dressing

This is a bit of a hybrid between Hummus and Tabbouleh. It can be eaten alone or added as a condiment to veggie burgers or atop a salad of romaine greens. It is fairly quick to come together, working the chickpeas and other ingredients while the bulgur […]

Read More