Yesterday was the first day of spring and I am definitely excited – I am ready to put away my warm winter coats and get back to my beloved flip flops :)
And last Thursday I officially registered for my first triathlon! Tri for the Cure in Chandler which will take place this Saturday March 25th
Then on Friday I proceeded to do my first full brick workout with all three sports – in the same order as the race. I swim at a local rec center so it gives me perfect access to biking and running paths.
My truck served as my transition station – which was a bit challenging (mostly lifting my bike in/out of the truck and locking it up) But overall it went really well!
I definitely could have trained more before signing up for a race – especially the bike-run transitions, but I decided that there is no use waiting to do one! This will be a lot of fun and a great experience for me to learn the ropes of triathlons.
On Monday I started putting together a list of things to pack for the race. Anyone have any tips or see anything I’m missing? I want to be sure I’m ready for Sunday!
- Bright colored balloon to mark my area
- Water bottles (2) water & Gatorade
- Race Day Bag – a ziplock containing extra safety pins, black marker, clear tape, band aids, tissues, Advil/Tylenol, wet wipes, sun screen
- Swimsuit (wear to race)
- Flip-flops (wear to race)
- Goggles + an extra pair
- Swim cap
- Bike (with number attached)
- Bike Shorts
- Hair tie/headband
- Bike gloves
- Race fuel (Gu, Chomps, etc.)
- Spibelt w/ bib attached
- Race fuel (Gu, Chomps, etc)
- Change of clothes
- Trash bag for wet stuff
I absolutely love sorbet – it’s a nice cool treat that is perfect for a hot day, without all those heavy ingredients like milk and cream. I love using seasonal fruit to make really fresh tasting sorbet – thus the idea for tangelo sorbet was born. It is sweet with a slight tartness and incredibly refreshing.
If you can’t find tangelos in your area, you can easily swap them out with tangerines or oranges (or even a combination of the two juices). I like to add a little bit of Grand Marnier to the mixture before freezing since it helps keep the sorbet smooth and prevents it from getting icy and stiff – but you can omit it if you’d like!
- 3 cups fresh squeezed tangelo juice (about 6-8 tangelos)
- Zest of 1 tangelo
- ¾ cup sugar
- ½ tablespoon Grand Marnier
- In a microwave safe bowl, combine sugar with ½ cup of tangelo juice. Microwave on high for 2 minutes or until sugar is completely dissolved.
- Stir in remaining juice, zest and Grand Marnier then chill the sorbet mixture thoroughly. Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions.