Recipes

    It has occurred to me that I should share some of my recipes. I am always writing of amazing meals after epic workouts, but I don't believe I have passed along the details. I like food, tasty food. I believe in simple, healthy ingredients prepared simply and well. Often my best meals require less than half dozen ingredients. I try to begin with raw, whole foods whenever possible. These are a few of my recent favorites, and are basically one large serving.

BASIC SMOOTHIE
Fill the blender half way with greens (spinach, lettuces, and beet greens are my favorites). Add about 8oz of a strong flavored, unsweetened, 100% juice (I like organic tart or black cherry, cranberry or blueberry). Make sure the juice is 100% of the juice you are wanting, most juices mixes are mostly apple juice with just enough other to flavor it. Blend Juice and Greens until totally pureed. Add a ripe banana and a scoop of whey protein and/or a raw egg, blend until smooth. Add 1/2 to 1 cup of frozen, unsweetened fruit and puree. Drink. Enjoy.

YAM HASH
(served with 2 eggs over-easy, this is my favorite post race recovery food)
Coarsely grate, or julienne a peeled, large Yam. Thinly slice half of a sweet onion.
Preheat skillet over medium heat, add 1 to 2 TBSP of good quality olive oil or grapeseed oil. Add onions and cook for a few minutes until they begin to look clear. Add grated Yam, salt and pepper to taste, minced fresh thyme if you have it. Cook, turning occasionally, until tender and browned. In the last few minutes add about 1/4 cup of diced, natural, lean ham, or crisp fried, natural, lean bacon. Serve with a couple of eggs, or other lean protein. *yum!*

VEGGIE BAKE
This is a winter vegetable bake using what vegetables are handy. My favorites are Yam, Beet, Carrot, Apple, Butternut Squash, Sweet Onion. Other choices are any type of squash, sweet pumpkin, sweet potato, etc... use your favorites. I also add an handful of pecans and dried cherries, but again, you can use your favorite nuts and/or dried fruits, or leave them out (I think they really add to the dish though)
Peel your vegetables and cut into cubes just under about 1 inch in size. Slice the onion very thinly. Toss all together with a TBSP or 2 of olive oil, salt and pepper. Place in an oiled or buttered or nonstick sprayed oven safe dish. Bake at 375 for an hour or two, stir once or twice towards the end of the baking time, you want the veggies tender and delicately browned.
A sweet, slightly decadent (yet still super healthy) variation: omit the onion, toss veggies with a little melted butter and a few tablespoons of  reduced calorie maple syrup and a teaspoon of vanilla. Top with 2 strips of finely sliced bacon that have had most of the fat cut away, bake as above.
This can serve as many people as you want based on just how many veggies you want to use, and how big a pan you have. I made a huge pan full for a wedding, and since I made it vegan it was very eagerly received by a number of the guests. I was requested to bring it for Thanksgiving dinner, as a healthy side dish.

WARM CHICKEN AVOCADO SALAD
Peel and mash one small, ripe avocado. Stir in 1/4 cup salsa and a dash of salt. Coarsely chop 2 to 3 cups of baby spinach and stir into avocado. Shred 1 or 2 warm, cooked chicken breasts and stir into avocado/spinach mixture. Serve with a side of Veggie Bake.