Monday, November 2, 2009

The Noosa Triathlon - active, healthy families!!!

What a weekend - finished the work I was behind with and headed to Noosa with the family to enjoy one of the most popular sporting events held here in Queensland - The NOOSA TRIATHLON.
When my husband said he wanted to compete a few years ago I thought he was mad and had hit that 'late 30's mid life lycra crisis!!' However 4 years on he is happy , fit and healthy so I am not complaining. Master 9 year old entered for the second year running and also had a ball. For a mum and wife on the sidelines seeing your loved ones compete with such enthusiasm simply melts your heart!

I also must say as a professional Dietitian I am thrilled to see so many people looking after their health and the health of their children. Travelling around this weekend I did not see the evidence of the terrible obesity crisis that exists. Families were enjoying the ocean, going for bike rides, playing tennis, competing or cheering for their partners and siblings. It was certainly a breath of fresh air and has inspired me to enter the 10km run, part of the Gold Coast marathon in July. Starting with something small will still be a great achievement!.(for those of you who know me personally - running is not one of my fortes!)

It was a joy to see so many children inhaling their watermelon after the race and downing pure fresh water. I spoke with some of the little ones racing - and the free water / water bottle and fruit was a highlight - simple pleasures.

That night we sat down to a delicious chicken risotto to re stock Master 9's fuel reserves and load up hubby for his race the next day. Both boys achieved a personal best!!

What a weekend

Enjoy the risotto

Kate x
Chicken and Asparagus risotto
2 cups Arborio rice (do not rinse)
1.5 Table oil
1 onion finely sliced
400 g chicken fillet sliced
2 cups mushrooms thickly sliced
½ cup dry white wine
4-5 cups vegetable stock
1 bunch asparagus chopped
3 tablespoons freshly squeezed lemon juice
1/3 cup grated fresh parmesan

Heat oil and fry chicken and mushrooms until lightly golden. Remove from the pan and set aside Add onion and fry for 2-3 minutes.
Add the rice and cook for 2 minutes stirring continuously. Add the wine and continue stirring till absorbed.
Add chicken stock one cup at a time until all is absorbed (stirring regularly)
When rice has a creamy consistency add chicken, mushrooms and asparagus
Stir in fresh parmesan and lemon juice and garnish with a few thin slices on top before serving

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