2007 / Off-season training
by Brandon Bittorf on November 3rd, 2006
I just wanted to drop a couple of lines and let everybody know my (Brandon Bittorf) goals for 2007. I plan on hitting the road season early in preparation for the Norba Nationals series, which will be a blast on my new SCOTT Spark LTD. I will race a few California State XC Series, but the State Series is just too scattered to stay consistant.
So with those plans I will let know how I will prepare for the 2007 season. I will drink alot of wine..jk. Well being a personal trainer and owner of an Adventure Bootcamp, I stay pretty busy year round. I really have to live what I preach. Granted I like my wine though, the only place that I can really enjoy it is in my own house, I have people always coming up to me at restaurants asking me why I am drinking.. Come on. Well anyway I am up at 0400 hours. That is 4:00AM . Up in SB and ready to train 30-40 women at 0530. 0700 I have a little breakfast, 0800 I am on the bike for 2 1/2 to 3 hours. some beautiful riding in SB county. That is usaully M-W-F that I will train in SB on the road. Monday I am instructing a SPINNING class at 1630 hours. Tuesday I return back to Ventura after Bootcamp for Spinning and maybe a light road ride along the Rincon. Thursday I take off completly except for 0530 Bootcamp. Saturday is usually on the road, Sunday I like to to go to work out in SYCAMORE Canyon, leaving early season KENDA tracks. I will also do alot of Core work on my own and yes YOGA. It really works.
Oh by the way, are you hungry? Here is a little ABC snack for you.
Smoked Salmon Wrap
Makes 4 wraps
Ingredients:
4 8-inch flour tortillas
1/4 cup mascarpone cheese
1/4 cup fat-free cream cheese
3 ounces smoked salmon slices (4 slices)
1/2 small red onion, thinly sliced
1/2 cucumber, peeled if waxed and grated
Freshly ground black pepper
Directions:
Spread tortillas on a clean work surface. In a small bowl, with a rubber spatula, blend together the mascarpone and cream cheese until smooth. Divide the cheese among the tortillas and spread evenly, covering as much of the tortilla as possible. Lay the salmon slices on top of the cheese down the center of the tortilla. Sprinkle with red onion slices, cucumber and ground pepper. To make sure there is salmon in every bite, place salmon lengthwise across the tortilla and roll tightly to create a log shape. Wrap tightly in plastic and refrigerate for up to 12 hours. Just before serving, cut the wrap in half crosswise on a slight diagonal.
Nutritional Information
Calories 205
Protein 13 g
Carbohydrates 23 g
Total Fat 6 g
Fiber 1 g
Cholesterol 19 mg
Sodium 563 mg
November 5th, 2006 at 5:19 pm
Those salmon wraps sound delicious! I am going to have to make me some of those when I kick off my training diet for next season. Right after I go to the gym tonight and meet with my trainer, Jack Daniels.