As the Chicago Triathlon approaches, Chef Ryan demonstrates some of his favorite recipes that he incorporates into his own triathlon training on WGN’s Lunchbreak. Replenish your worn body from the rigors of raceday with the big taste of a Peppercorn- & Coriander-Rubbed Flank Steak that’s grilled to perfection.  Served aside a Truffled Lentil Salad and your favorite market vegetables, these recipes are great not only because they can be prepared ahead of time, but because they are perfect for muscle recovery.  And finally, don’t forget to toast your accomplishments with a fresh Raspberry Mojito.