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Post by hani on Nov 21, 2014 11:50:45 GMT
Katherine sent email re dinner, we are heading to Marios.
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Post by Frank on Nov 21, 2014 13:04:50 GMT
Hello all,
I hope you are looking forward to tomorrow. The weather looks like it will be kind to us as it should be dry tomorrow morning, the rest of the day we will be inside.
Saturday
Phoenix Park meet at the Papal Cross car park. If anyone is running late will then be moving over to near the area where we set up the transition for the Brick Session:
09.00 – 11.00 Group Cycle with technique work & Group work
11.00 – 12.00 Run Technique in Park & Filming Please dress accordingly. Tanja (coach) will not be on a bike so any gear can be left there. After the run we will make our way to Terenure as soon as possible.
Memorial Hall, Rathfarnham Road (if anyone is unsure I can explain tomorrow) There is some parking here, I am not sure how much (I think more than 15 cars can fit so we should be ok)
12.30 Dynamic Mobility Exercises for running
Lunch - we are kicked out of the hall at 2pm, those who want to grab one in a local shop/restaurant may have time if they rush or else it might be a better idea to bring a packed one with you.
Terenure Pool (no paddles, fins, wetsuit needed)
14.45 – 16.15 Swim Technique & Filming
Rathfarnham Club House
16.30 Watch Video’s of Running & Swimming
Talk Open Water Swimming & Awareness
Sunday
Templeogue Pool (to be confirmed if wetsuit will be used at the start. If not available that will not be a problem)
09.00 – 11.00 Technique & Paced / Relays Session
Memorial Hall, Rathfarnham Road & Bushy Park
12.00 – 13.30 Transition Session then Bike / Run Session
Lunch (we will agree what we do on Saturday)
14.30 - 16.30 Conditioning & Stretching Talk on Smart Training, Skills, Timelines, Race Goals and Q&A’s
If anyone has any further questions or is lost etc please give me a call - 086 3822939
Cheers, Frank
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Post by britta on Nov 22, 2014 20:20:11 GMT
Great first day, thanks Frank for organising this , looking forward to tomorrow
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Post by hani on Nov 23, 2014 8:11:36 GMT
Recipe for Nut Banana bread 120 g rolled oats 3 medium eggs 2 bananas 100g nuts (walnuts or pecans work best... but any nuts or seeds will do fine) 3 tbsp chia seeds 3 tbsp desicated coconut 2 tbsp ground almonds 2 tbsp sesame seeds 2 tsp baking powder 1 tsp vanilla esence 1 tsp cinnamon
Blend bananas and eggs until smooth Combine all dry ingredients in a bowl (chop the nuts if you prefer smaller pieces) Combine dry ingredients with banana mixture Pour in a baking tin, bake 180°C for 40 min (stick a toothpick in, if it comes out dry, bread is done) Leave to cool on a cooling rack... and enjoy !!!
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Post by Deleted on Nov 23, 2014 19:41:08 GMT
Great weekend. Cheers to all involved in organising.
Now to get my twinkle toes out running more!
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Post by hani on Nov 23, 2014 21:05:20 GMT
Amazing weekend Thanks organisers, fellow Belparkers and Tanja for weekend not to be forgotten! Guess who was cooking dinner standing on one foot :-D
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Post by britta on Nov 24, 2014 8:39:52 GMT
Fully agree with Hani,great weekend I learned a huge amount and can't wait to play around with the tips and tricks we learned, just the running drills , might do them while it is dark ,otherwise people might think than I train for Montypythons Silly walk
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Post by dmacnally on Nov 24, 2014 9:42:08 GMT
Really enjoyed the weekend - lots of good info and techniques to work on!
Here is the chocolate cake/bread recipe for those who were asking....
Chocolate Pecan Bread
(from Little Green Spoon blog)
Ingredients: 4 Eggs 1/4 Cup of Coconut Oil, Melted 1/2 Cup of Honey 1 Cup of Pecans 1 & 1/2 Cups of Ground Almonds 1/4 Cup of Cacao Powder 1 Teaspoon of Baking Powder Pinch of Coarse Salt 1/2 Cup of Dark Chocolate Chips
Combine the eggs, melted coconut oil and honey in a large bowl. Add your pecans to your food processor and blend on high until the pecans are ground as small as you can get them. Thoroughly combine the ground almonds, ground pecans, cacao powder, baking powder and salt and then add the dry ingredients into the wet and mix. Mix in the chocolate chips and then pour the whole mixture into your greased or lined bread tin. Bake at 180′C for about 35 minutes then let cool and serve.
(Gluten Free, Dairy Free & Paleo – if you’re worried about that sort of thing!)
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Post by valerie on Nov 24, 2014 10:59:46 GMT
Great weekend. Think I might sign up for the warm weather camp... particularly now I've signed up for the 70.3
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Post by britta on Nov 24, 2014 11:46:21 GMT
Really enjoyed the weekend - lots of good info and techniques to work on! Here is the chocolate cake/bread recipe for those who were asking.... Chocolate Pecan Bread (from Little Green Spoon blog) Ingredients: 4 Eggs 1/4 Cup of Coconut Oil, Melted 1/2 Cup of Honey 1 Cup of Pecans 1 & 1/2 Cups of Ground Almonds 1/4 Cup of Cacao Powder 1 Teaspoon of Baking Powder Pinch of Coarse Salt 1/2 Cup of Dark Chocolate Chips Combine the eggs, melted coconut oil and honey in a large bowl. Add your pecans to your food processor and blend on high until the pecans are ground as small as you can get them. Thoroughly combine the ground almonds, ground pecans, cacao powder, baking powder and salt and then add the dry ingredients into the wet and mix. Mix in the chocolate chips and then pour the whole mixture into your greased or lined bread tin. Bake at 180′C for about 35 minutes then let cool and serve. (Gluten Free, Dairy Free & Paleo – if you’re worried about that sort of thing!) Hi Deirdre , thanks for the recipe will make that next weekend that chocolate cake tasted amazing
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Post by helenhh on Nov 26, 2014 12:13:17 GMT
I moved that recipe over to the recipe exchange thread here belparktri.proboards.com/thread/17/recipe-exchange. I made it last night and it wasn't done after 35 mins. I let it cool for about 15 mins and then tipped it over to get it out of the tin. Runny mixture ran out from the bottom of the cake onto the worktop. I tipped it back over as fast as I could and shoved it back in the over at 160 for another 10 mins or so. The top was a bit overdone at that stage but the inside was perfect!
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Post by dmacnally on Nov 26, 2014 22:30:53 GMT
helen oh dear. ...., think I just left it for 35 but the mix is pretty runny going into the tin. Had to cover it for the last 5 mins to stop it burning on top... Hope it tasted good :-)
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Post by helenhh on Nov 27, 2014 7:26:33 GMT
Was lovely Deirdre. Might try 180 for 15 mins and the 160 for 30 mins next time.
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Post by rkane on Dec 5, 2014 15:58:33 GMT
Hi guys, I'm just wondering if I can get a copy of my swim/run videos from the winter weekend. Is there a dropbox/google drive folder they could be uploaded to? Im happy to set one up if someone has the files on a USB/Hard Drive.
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Post by ellenmurphy on Dec 5, 2014 22:42:49 GMT
We will get this sorted & post up links shortly!
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