December 2014

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I hope everyone had a successful Thanksgiving.  A "Successful Thanksgiving" in my mind is completing a 5k Turkey Trot, hanging out with family and friends, and enjoying good red wine, a juicy turkey, and a fat belly. This was my first time being away from South Carolina for the holiday. Boulder did not disappoint though and I probably benefited from avoiding the southern home cooking.  


I am now back to casual training and enjoying the down time. The real training starts on December 15th and then the focus will switch to swim/bike/run/sleep. For now I have a few more days of doing festive things and exploring some new wine!  


Below I have included a new favorite recipe and some wines in a variety of price ranges that I have come to enjoy. I wish each of you a wonderful holiday and some down time!


First Christmas in Boulder!
2014 Race Results
1stMarch 30
5150 New Orleans
3rdApril 13
Ironman 70.3 Florida
5thMay 18
Rev3 Knoxvile
1stJune 8
5150 Mont Tremblant
1stJune 22
Ironman 70.3 Syracuse
 3rdJuly 13
5150 Boulder Peak
 2ndJuly 20
5150 Kansas City
 4thAugust 31
5150 HyVee
 2ndSeptember 21
Ironman 70.3 Princeton
 2ndOctober 5
Ironman 70.3 Silverman
 2ndOctober 26
Ironman 70.3 Miami

"Cross-training" in Cypress Gardens, Florida

Prior to the Community Food Share 5K Turkey Trot (finished 1st Female!)

Smith Optics and TYR gear for cold weather training too!

Lauren's Kitchen

Southern Butternut Squash Stew with Avocado Salsa



For the stew you will need:

  • 1 tablespoon coconut oil or olive oil
  • 2 cups (1/2-inch) cubed peeled butternut squash
  • 1 cup diced onion
  • 1 teaspoon dried oregano
  • 1 dried red New Mexican or guajillo chile, seeded and crumbled
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground red pepper
  • 2 (15.5-ounce) cans hominy, undrained


To prepare stew, heat a 3-quart saucepan over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add squash, onion, oregano, and chile; cook 10 minutes or until onion and squash begin to brown, stirring frequently. Add paprika, salt, red pepper (if desired), and hominy; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until squash is tender.


For the salsa you will need:

  • 2 diced avocados
  • 1/2 cup minced fresh cilantro
  • 4 teaspoons diced jalapeño pepper
  • 1 teaspoon olive oil
  • Fresh lime juice
  • Monterey Jack cheese, shredded (about 1/4 cup)


To prepare salsa, combine avocado, cilantro, jalapeño, lime juice and 1 teaspoon oil in a small bowl; toss to combine.

Lauren's Holiday Wine Recommendations

Frog's Leap Zinfindel

Elenor Red Blend by Francis Ford Coppola

The Prisoner Red Blend

Earthquake Cabernet Sauvignon

La Crema Pinot Noir

Spann Vineyards Mo Zin Zinfindel

Brassfield Eruption Red Blend

Boom Boom! Syrah

Woop Woop Shiraz

From the Blog of

2014 Season Recap & Thank You!
November 3, 2014

My 2014 triathlon season is over. After a week of refreshing my mind and body with family time, road trips, desserts and happy hours I am finally ready to review the year with you all and share my thoughts. This year was full of change. Coaching I started working with Dave Scott and the training [...]

For more archived blog entries, go to
Featured Workout


Bike Session - featured in the January 2015 Triathlete Magazine  

Swim Tip - in the November 2014 Triathlete Magazine


Sponsor Savings!

Biotta Savings Codes. Just Beet It!  




Use my discount code and save on a variety of juices from


Code drinkbeets1214 for a TOTAL of 25% off in December!   

Code drinkbeets0115 for a TOTAL of 25% off in January!    




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