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Jamie Brown

  • 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.

  • Strength Training for Able Bodies and Amputees Alike

    Being an endurance athlete encompasses a lot of things. One that usually doesn't get touched is building a base with strength training. As an amputee, I have many muscle imbalances that restrict my performance. As a result, I spend a lot of time doing unilateral training to make sure no body part doesn't gets left behind. Here is a look at one of my basic training workouts.

    15 Box jumps

    15 Forward lunges

    15 reverse lunges

    15 lateral lunges

    15 transverse lunge

    12 1 leg deadlift

    15 1 leg squat

    15 opp prone cobra "Backlift (no hyper extension)"

    20 Oblique twist band

    25 Wall ball

    15 tuck jumps

    (1xs)

    20 Stability ball single leg ham curls

    20 Stability ball locust lifts

    20 Stability ball kick lifts

    20 Stability ball reverse leg extensions

    20 Stability ball superman

    20 Stability ball oblique twist

    20 trx ball leg curl

    20 trx single leg pike

    (1xs)

    swim 1 mile.
    It is very important to continue strength training during your season to help decrease your chance of injury. During the season I lighten up on the weights I lift and use more body weight exercises...in case you were wondering. Hope you enjoy it!
    Until next time,
    Jamie
  • My name is Jamie Brown. I am a Triathlete, AMPUTEE, and DIABETIC.

    Learning to be an endurance athlete with diabetes has always been tough.

    Constantly checking blood sugar has always made me think of an appropriate sports cliché: "NEVER GETTING TOO HIGH OR TOO LOW" will help you be successful. Well, I really have to live that lifestyle.

    Over the past year since I started my journey in this sport, I have been constantly looking for easy hydration and in race products to keep my training strong and races stronger. Since I started using Vitalyte products, I really have seen an increase in my ability to push my own limits... and I'm not just saying that.

    I'm currently training for 2 major races in May. The ITU triathlon in San Diego May 12 and The Paratriathlon National Championships in Austin Texas MAY 29. I have been using Tri-phase endurance, which has totally amped up my energy levels over all. I've been training in Escondido, CA in an attempt to replicate the heat I may encounter in some of my races. On my longer runs, I've been loving Chia-Surge to keep my calories up without feeling full at all. Beyond that,  the electrolyte replacement sticks have kept me hydrated and cool on some of the hotter (90+) days, allowing me to go for over an hour on hilly terrain! I'm more than excited to be a Vitalyte Brand Ambassador so keep an eye out for my blog posts in the months to come! Thank you to Vitalyte for your amazing products!!

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