Jason Bahamundi

Jason Bahamundi

I grew up in New York and lived there for 34 years until I got divorced and moved 1600 miles to my new home in Texas.  I love New York and miss it but that does not mean that Texas hasn’t been great to me because it has.  It was here that I discovered endurance sports and specifically the sport of triathlon.  Triathlon has given me new life through all the challenges it presents.  I no longer look at life the same way and I can say that is in part due to my endeavor into this sport.

Friday, 04 September 2015 14:02

Recipe: DIY Cold Brew Coffee

Cold Brew Coffee entered my life a bit over a month ago and since then I have become somewhat addicted to coffee being made this way, especially after an intense and tough training session. I have found that cold brew coffee has given me energy faster than I have experienced before. Typically I will combine cold brew coffee with a San Pellegrino-Nuun Hydration combination and my body feel revived within moments.

Of course, Starbuck's is what started this cold brew addiction and as anybody knows when Starbuck's is involved that means that you have to take out a loan to continue to consume their beverages. With that in mind I decided to do some research and see how I could make cold brew at home. What I found out is that it is easy BUT it takes a long time to brew coffee with this method so advance planning is needed.

The key to making cold brew is good coffee beans because that will make a difference but also knowing the proper water to coffee ratio. I have made cold brew four times in the past two weeks and the best combination is 32 ounces of water to 5 HEAPING tablespoons of coffee grinds. With that ratio and 12 hours you too can enjoy cold brew at home.

Cold Brew Start

Tuesday, 01 September 2015 16:05

Chipotle Pepper Spiced Black Bean Burger

Chipotle peppers are a favorite ingredient in my kitchen. I absolutely love the smokey and spicy flavor of the peppers and believe they can bring just about any dish more life. Last night while I was riding my bike on the trainer I started thinking about what to have for dinner and my original thought was to have a TLT (Tempeh, Lettuce, Tomato) sandwich but when I opened the refrigerator it was like when Jules opened the briefcase in Pulp Fiction. The black beans shined like gold and then my mind started running.

What goes good with black beans? Onions? Yes. Avocado? Yes. Chipotle Peppers? HELL YES!!!! And what is a burger/patty dish without fries.....grab that sweet potato before my wife does.

At that point dinner was just a matter of time and having just finished an hour on the bike I did not have time before I wanted to start eating my arm.

Since my inspiration came along late last night I did not have time for the patty to setup and so it fell apart but nothing a spoon couldn't handle. The recipe below will give you the setup time so that the patty does not break apart when you cut or bite into it.

Saturday, 08 August 2015 02:31

Nutrition

Saturday, 08 August 2015 02:31

Training

Saturday, 08 August 2015 02:30

Recipes

Saturday, 08 August 2015 01:58

PROPER NUTRITION TO FUEL THE BODY:

AND IT CAN TASTE GOOD TOO.

Monday, 23 February 2015 15:45

Staying Motivated.......How I Do It.

Staying motivated seems to be an issue for a lot of people and that includes me.  I am a self motivated person and pursue my goals with a reckless abandon but there are days when going to the pool, or running the same route or getting on the trainer are the absolute last things I want to do.  Sometimes making a huge brunch, reading the newspaper (yes I still do that.......I work for DMNmedia and The Dallas Morning News), and watching Remember The Titans are the only things I want to do. When those days come I try to think about why I am doing the things I do and why I have a schedule setup.  How are these training sessions going to get me to my goal(s)?  Why did I set up these days the way I did?  I try to avoid the thoughts of whether or not that session can be pushed off because once I start doing that the slope gets steep to skipping it all and staying motivated gets harder and harder. Some of the hardest moments at staying motivated, for me, are a week or so after that 'A' race.  It is in those moments when I think that I still need the recovery or the training plan can be pushed back for a week but then I realize that if I am going to reach that next goal at that next 'A' race then I better get going on the training.  There are a few different things I use when I need that push to get started or to keep going which are listed below.

Tuesday, 17 February 2015 10:30

Taco Tuesday Recipe: Vegan Lentil Tacos

Taco Tuesday came early at my house yesterday but was disguised at Meatless Monday.  After I posted the picture to Instagram and finished licking the plate I realized that this was a dish that needed to have the recipe posted so that everybody else could enjoy the flavors that I inhaled in approximately 15 seconds.  Thus the reason why I was licking the plate…….I could not get enough of the tacos and may have to create them again for the actual Taco Tuesday.

I had a desire to have Sloppy Joe’s after seeing them on TV the night before but when I got home I did not have the patience to make the fried onion rings to place on top of the sloppy joe sandwich and thus the Vegan Lentil Taco was born or at least created.

Monday, 02 February 2015 13:36

Rocky Raccoon 100 – 2015 Race Report

Rocky Raccoon 100 will be a race I will not forget for a very long time. It might be because everything is tired, or hurts, or is sore, or is chafed, or is achy. If it is none of those things then it is not a part of my body. I am beat up from head to toe but simultaneously I am elated. When I put together my training plan for Rocky Raccoon 100 I had an idea of what I wanted to do to prepare my body and my mind. As with any type of training plan you have to adjust along the way and I did that to my training plan as well as to my goals until the day came when I had to execute. This race report will give you an idea of the day I had while covering 100 miles and will be broken down into how the race plays out and this is with 5 loops. Each loop has an adjective to describe it and that is the layout we will use. 16 weeks prior to the event I looked at my training plan and put a goal of running sub-24 hours into my head. In order to accomplish this type of goal you have to believe it and from day 1 I was going to believe that I had the ability to break 24 hours at the 100 mile distance. Getting to this number was going to take hard work and hard work was going to be what I put into it. As weeks went by I began to believe that I could run faster than 24 hours, then it became faster than 23 hours, then 22 hours and I finally settled on 20.5 hours as my goal. After finishing Bandera 100k in fewer than 13 hours I thought I could run the 100 miles in 19:30 but told nobody except for my wife. This was the number I implanted into my head and even went into my Google Docs to calculate what those paces would be. After calculating the paces I un-did all the numbers and left the document to show 20:25. When Jeff and I lined up at 5:55am on January 31st we had no idea how the day would unfold but with each passing step we could tell that we were on our way to doing something extraordinary. I will tell you the story of Rocky Raccoon 100 2015 from my point of view but feel free to ask questions and I will be happy to answer them for you. Rocky Raccoon 100 – 2015 Race Strategy A race of 100 miles requires multiple strategies. There has to be a running strategy, an aid station strategy and a transition area strategy. In addition to those there has to be the ability to change on the fly because no race is executed flawlessly and changes are a must.

Restaurant Style French Toast may sound daunting and difficult to make when you first read it but this recipe will make you say:  Restaurant Style French Toast?  Who wants some?

The key two making a restaurant style french toast resides in the bread.  You cannot use sliced wonder bread and expect it to have that flavor and texture that you would find at a restaurant or a diner in New Jersey.  The custard is a big part of that flavor as well, but the other component that tends to get skipped is nutmeg.  That is the secret to the french toast I prepare in my kitchen.

Enough chatter about restaurant style french toast……here is the recipe.

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