Blog Archives June, 2012

How I Do Triathlons. By Erica Davis

By Erica DavisErica Davis, Vitalyte Brand Ambassador

This is the first blog of a three-part series to explain to you, my dear readers, and to give you a mental image of how I, as a challenged athlete, do triathlons.  So, since the first leg of a triathlon is swimming, here goes…

If you don’t do this already, try swimming with a pool buoy in between your legs so you are only swimming with your arms while the pool buoy holds your legs up. Then, try to avoid using your abs on top of not using your legs!  Swim with your arms and your arms only.

I have a two piece wetsuit that, while  in the pool, I wear just the wetsuit bottom. In the ocean I will wear a full wetsuit.  Then, I put on braces that go from the back of my thighs down to my calves, keeping my legs straight.  Next, I put on a strap that goes around both legs - binding them together.

As mentioned, try to swim without using your abs. I have very limited control of my abs- so if I roll over too far, I could throw off my swim stroke. Despite my limited abdominal control, swimming is a great workout for both my arms and my abs, for they help in any way they can.

All in all, we can get our swim technique looking pretty good just like anyone else even though we don’t have as much power without our ability to kick.  So, knowing that, it definitely feels good when I pass someone in a race!  Its just all about adaptions and figuring out what works for you, no matter your situation.

My next blog will be on handcycling which is the bike portion of my triathlon.  Thanks for reading!


Vitalyte Wins Again! by Soren Thompson

By Soren Thompsonscreen-shot-2012-06-25-at-838

Once again Vitalyte has helped me succeed in a tough competition environment.  The Pan Am Zonal Championships held this past week in Cancun is possibly the most important competition for seeding going into the London Olympics.  My goal was to do great at the event, but when I arrived I immediately knew it would be a challenge.

Outside the weather was extremely hot and humid while inside the gym was frigid and dry from excessive air conditioning.  Vitalyte kept me perfectly hydrated allowing me to maintain my physical and mental stamina the whole competition long.  I was at my best during the final matches when it mattered most.

Thanks once again, Vitalyte!

Inspiration.

inspiration

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Rock Your Tri with Tri Rock and Vitalyte

As a premier sports nutrition company, Vitalyte strives to surround ourselves with the best. That is why we are so proud to be the official on-course gel and sports beverage of the 2012 TriRock Series. Competitor Group, pioneers of the road race industry, has brought fun, rock n’ roll, and an unbeatable atmosphere first to the Rock ‘n’ Roll marathon series, and now to their Tri Rock Triathlon series. With live bands lining the course each leg of the race, the energy, passion, and competition simply can’t be beat.

Six races make up the TriRock Series over the span of seven months. Vitalyte Sports Nutrition proudly fuels these rockin n racin’ triathletes through their swim, bike, and run. Thousands of cups of Vitalyte will be filled with the world’s best electrolyte replacement so that each of the 1,500 competitors per TriRock event will be hydrated and prepped to preform at their best. Vitalyte’s innovative Chia Surge Endurance Gel is also available for competitors during the race so that they can get that extra ‘surge’ of power during the last leg of the triathlon.

Thus far, triathletes have graced the waters of Lake Welch for the New York TriRock, held May 5, 2012, and Annapolis, Maryland at the City Docks on May 12th race, to name a few. With perfect weather conditions and a brilliant setting against the Chesapeake Bay, there’s no doubt that this event rocked.

Down the road, keep an eye out for for TriRock Austin, set to take place September 3rd and then on to Vitalyte’s hometown and “America’s Finest City” the following week for TriRock San Diego. September is definitely the month to rock your tri on as the series starts to wind down after that in Lake Geneva, Wisconsin on September 15th and finally closes out the year in sunny Clearwater, Florida on November 11th.

It’s been a wonderful road thus far and we are so proud to hydrate and fuel the athletes that compete in the best triathlon series there is. We will keep you updated with our upcoming adventures and look out for event photos. Stay fit, stay hydrated, stay fueled, and don’t forget to rock your tri.

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My Pre-Race Winning Recipe - by Jamie Brown

By Jamie Brown

My favorite thing to eat is “Pizza” however pizza not being the healthiest food choice before a race. So I have spent many hours looking fortpw_7842 a healthy alternative before many of my races. The one I settled on for my National Championships run over memorial day is the great:

Summer Grilled Vegetable Pizza

Ingredients

1 pound refrigerated fresh pizza dough

1 red bell pepper, seeded and quartered

1 (4-ounce) zucchini, cut into 1/4-inch-thick diagonal slices

1 (4-ounce) yellow squash, cut into 1/4-inch-thick diagonal slices

1 small red onion (about 7 ounces), cut into 12 wedges

2 tablespoons olive oil, divided

Cooking spray

1 tablespoon yellow cornmeal

1/2 cup lower-sodium marinara sauce (such as McCutcheon’s)

1/2 teaspoon kosher salt

1/4 teaspoon crushed red pepper

6 ounces fresh mozzarella cheese, thinly sliced and torn into pieces

Preparation

1. Preheat grill to medium-high heat.

2. Remove dough from refrigerator. Let stand at room temperature, covered, for 30 minutes.

3. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).

4. Flatten bell pepper pieces with hand. Arrange all the vegetables in a single layer on a large cutting board or baking sheet; brush both

sides with 1 1/2 tablespoons oil. Arrange onion wedges on skewers, if desired. Arrange vegetables on grill rack coated with cooking spray,

and grill for 3 minutes on each side or until crisp-tender and grill marks appear. Remove from grill. Coarsely chop bell pepper.

5. Roll dough into a 14-inch circle on a lightly floured surface, and pierce entire surface liberally with a fork. Carefully remove pizza

stone from oven. Sprinkle cornmeal over pizza stone; place dough on pizza stone. Bake at 500° for 5 minutes. Remove the partially baked

crust from oven. Spread sauce over crust, leaving a 1/2-inch border.

Arrange the vegetables over dough, and sprinkle evenly with salt and crushed red pepper. Top evenly with cheese. Carefully return pizza to

pizza stone. Bake at 500° for an additional 12 minutes or until the crust and cheese are browned. Brush edge of dough with remaining 1

1/2 teaspoons olive oil. Cut into 6 large slices.

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