Empowering Female Athletes

by Theresa DeLorenzo

                                 Theresa on left, Megan on right

This June Megan James, DPT, and I hosted the second annual Empowering Female Athletes (EFA) Retreat. Last year Megan launched EFA in her backyard, where I spoke on my body image journey and felt a strong connection to Megan’s mission to continue this retreat on an annual basis. This year, we decided (meaning I coerced Megan) to grow EFA to a three-day, two-night event at the beautiful Wiawaka Women’s Retreat Center on coveted Lake George. The burgeoning event was a huge success.

                 Sunset at dock at Wiawaka

There were 21 of us who spent three days together bonding, doing yoga, meditating, learning how our pelvic health impacts so many of our systems and health, how to improve our bone health, how to eat mindfully and so much more.

The event began with a meet and greet, which if you know me you won’t be surprised to know, included a charcuterie board and wine followed by sunset Woga (yoga while drinking water or wine).

                     Theresa's Charcuterie

                               Woga (Wine and Yoga)

Megan and I prepared eggplant meatballs* and marathon sauce**, taco bars, grain bowls, egg and vegetable cups, superhero muffins, and overnight oats for the group. We all spent an evening roasting s’mores over a campfire followed by a dip in the lake.

When the retreat culminated, all of us had new friends, felt refreshed and had gained new knowledge on several topics affecting our health.

We will hold the retreat next June at Wiawaka on June 12-15th, 2023. Save the date! This is an event you don’t want to miss.

*Eggplant Meatballs Recipe

1 eggplant, peeled and diced as small as possible
1 cup breadcrumbs (can use gluten free)
1/4 cup parmesan cheese
fresh basil, diced
1 cup fresh mozzarella, shredded or diced
2 tbsp. hemp seeds
2 eggs
1/4 cup onion, diced
garlic powder, oregano, parsley, salt and pepper to taste.

Mix all ingredients well. Form into desired size balls and place on a greased cookie sheet. Bake at 350 for 30 minutes and then serve in sauce.

TerryPastaSauce.jpeg**Marathon Sauce Recipe

Olive Oil
1 Zucchini, diced
4 Mushrooms, diced
1 Red Bell Pepper, diced
½ cup Onion, diced
2-3 cloves Garlic, diced
2, 32 oz. cans of Chunky Tomato Sauce
1 jar Tomato Paste
1 can Cannellini Beans
2 tbsp. Hemp Seeds
Add: Garlic, Parsley, Rosemary, Salt and Pepper
Olive Oil1 Zucchini, diced
4 Mushrooms, diced
1 Red Bell Pepper, diced
½ cup Onion, diced
2-3 cloves Garlic, diced
2, 32 oz. cans of Chunky Tomato Sauce
1 jar Tomato Paste
1 can Cannellini Beans
2 tbsp. Hemp Seeds
Add: Garlic, Parsley, Rosemary, Salt and Pepper

Heat Olive Oil in a large saucepan. Add the diced vegetables and sauteé until softened. Add the Tomato Sauce and fill one can with water. Bring to a boil. Add the Tomato Paste and lower the heat. Simmer for 15 minutes and add the Beans, Hemp Seeds and spices. Continue cooking for 20 more minutes and serve warm over pasta, rice or polenta.


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