Wednesday, October 7, 2015

How to be a professional triathlete with celiac - tips and tricks

This week, I am so excited to interview my good friend and professional triathlete, Robin Pomeroy. I met Robin many years ago when she first started triathlon. She has since developed into an amazing triathlete. What makes Robin so impressive is that she juggles her training while fueling gluten-free. Robin was diagnosed with celiac in 2004. Here are her thoughts on living, training and competing gluten-free and what she thinks about the whole "gluten-free diet" fad. 

First, tell me about yourself.

I aspire to take triathlon to the highest level I am capable of. I have a background in competitive swimming, bike racing, and running. I enjoy putting all three sports together now to compete in triathlon. I love the Olympic distance race, but have started racing the half distance this year as well. The two distances are unique and very different to train for, but I enjoy both.

I continue to work as well, and absolutely enjoy my career outside of racing. It is hard to juggle the demands of work and triathlon sometimes, but it keeps me continuously occupied. I thrive on a busy schedule; however, it’s important to keep a healthy balance of everything.

2015 marks my first year competing as a professional. I have launched a website, so you can follow me here:, or at either of my social media accounts: Facebook or Twitter 

Tell me a little about how you were first diagnosed with celiac?
I found out I had Celiac about 10 years ago in 2004/2005. I was a serious high school and collegiate runner who suffered a femoral neck stress fracture that was 80% of the way across the bone - almost causing me to have a hip replacement. Thankfully, it was caught and I had an emergency surgery to pin it up. About a year later, I fractured the other femoral neck, but did not need surgery for this one. Between these fractures, I had blood work and other tests done that revealed some major deficiencies. I was anemic, amenorrheic, osteopenic, and low in many other vitamins and minerals. The combination of these deficiencies and the serious fracture(s) I had led my primary care doctor to refer me to a gastroenterologist, who in turn wanted to test for Celiac Disease. I am thankful that my doctors were insightful enough to test for Celiac Disease because it was not as commonly diagnosed in the U.S. back in 2004.

Wednesday, September 23, 2015

5 Things You Should Do Before Your Next Marathon

Marathon training takes time and commitment. If you are asking your body to do this type of training, you must fuel it well. Here are 5 things you should do NOW before you step on the starting line.

1. Increase your fuel to cover your training
Every day, you need to cover for what you run. This is not just during the run (though that is important too), but at meals and snacks outside of your runs as well. Many runners do not eat enough to cover for their training, which makes it hard for the body to recover and prepare for the next run. This can lead to injuries or illness during training. A rule of thumb is that you burn about 100 kcal per mile you run. Add this number to a base of 1500-1800 kcal daily for metabolic functions and daily activities outside of running. This is the total you should be eating each day. 

Thursday, September 10, 2015

6 Things You Can Make With Those Garden Tomatoes

With tomato season in full swing, garden tomatoes are available in abundance. Tomatoes are a fantastic source of:
-fiber: helps to lower cholesterol and improve heart health as well as keep athletes full and regular
-lycopene: an antioxidant that can help athletes recovery after workouts
-zeaxanthin: helps protect and improve eye health

Here are 6 delicious ways to use your tomatoes this year:

1. Make Caprese Salad
Caprese salad is a wonderfully easy and fresh salad that can be made fast. To make: combine any type of tomato you have (chop up if using a large tomato vs. a cherry variety), fresh basil leaves (chopped) and mozarella cheese (baby mozzarella works best but can also be good old regular mozzarella; slide into small sqaures). Place in a bowl and drizzle with balsamic vinegar. If you like, you can also drizzle with olive oil. Serve immediately.

Wednesday, August 26, 2015

5 School Lunches That Make the Grade

As athletes prepare backpacks and workout bags to go back to school, parents are preparing pantries and refrigerators for school lunches. I often hear complaints about not knowing what to pack each day to make sure athletes actually eat what is packed, but also properly fuel themselves in preparation for after-school or evening practices. Here are 5 school lunches that earn an "A" from this sports dietitian:

The Tried and True
Jam and nut butter on whole wheat bread
Fresh veggies such as baby carrots, cherry tomatoes or mini sweet peppers (already prepared!)
Greek, non-fat yogurt (must be Greek!) - flavored okay
Piece of fresh fruit
Whole grain tortilla chips

Thursday, August 6, 2015

Sports Nutritionist's Race Report: Naperville Sprint Triathlon

This past Sunday, I competed in the Naperville Sprint Triathlon. It was beautiful weather, and I was excited to compete in my final triathlon of the season (my "A" race). 

Saturday: The day before
All day Saturday, I was focused on eating well and hydrating well. The week prior, I was lacking in the sleep department (the reality of two kids under 3), so I knew I needed to take care of myself nutritionally to avoid arriving completely exhausted on race day. Pictured is my lunch and dinner - lots of whole grains, veggies, fruits and lean protein plus some healthy fat. These are the pillars of great meals in general - but especially when preparing to race the next day. 
Lunch: Homemade pizza on whole wheat crust, salad w/ vinagrette dressing, watermelon, water