Archive for April, 2013

A Few Of My Favorite Things

Monday, April 29th, 2013

Gearing up for the 2013 Napa Valley Tour de Cure!

I am gearing up for the 2013 Napa Valley Tour de Cure! This was the last weekend to train before the ride, which has me planning and thinking about just a few of my favorite cycling things …

My Colnago Ace.

Assos tights and shorts.

For those of you teasing me about my super white arms and legs …
Voler’s Sol Skin Arm UV Protectors.

... and my Klein Pinnacle, circa 1990!

Fragrance-free for face 100+ spf sunscreen  (which is getting hard to find!)

Hoo Ha Ride Glide.

Honey Stinger Ginsting Energy Gel.

Napa Valley Tour de Cure.

Bicycle helmets!

For more information about any of the above, click on what you want to know more about. For example, if you want to  make a donation to my Tour de Cure ride, click here.

 

Training Time is Over …

Monday, April 29th, 2013

I got a few great training rides in this weekend, about 80 miles each on Saturday and Sunday. Rolling hills … no big hills … just rollers. I saw a few other riders with Tour de Cure jerseys on out there! No pictures to post – I just focused on riding. We got a nice break from the wind this weekend. That was much, much appreciated!

A Moment of Calm …

Friday, April 26th, 2013

Time for a ride! I’m so grateful to be able to get a ride in before work this morning!

Banocha Oat Bread

Tuesday, April 23rd, 2013

Banana ... Mocha ... Banocha.

Banocha Oat Bread

1 1/2 cups whole wheat flour
2 tablespoons cocoa powder
2/3 cup pure cane sugar, unrefined
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
3/4 cup whole rolled oats
2 ripe bananas, mashed
1/3 cup buttermilk
1/4 cup vegetable oil
1 tablespoon vanilla
2 eggs, beaten
1 tablespoon instant espresso
A handful of oats and some additional sugar for sprinkling on top of the loaf before baking

  1. Preheat oven to 350 degrees. Prepare the loaf pan – spray with cooking spray.
  2. Combine the dry ingredients in a large mixing bowl.
  3. Mash the bananas in another bowl, stir in the beaten eggs, buttermilk, oil, vanilla, and espresso powder. Mix well.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Don’t over-mix or the bread will be tough.
  5. Pour into prepared loaf pan. Sprinkle the top with a handful of oats and sprinkle with about 1 tablespoon of sugar.
  6. Bake in the center of the preheated oven for about 50-55 minutes. The loaf is done when a toothpick inserted in the center comes out clean.
  7. Cool on a wire rack for about 15 minutes, then remove from the pan. Let the loaf cool before slicing into it.

Pineapple, Honeydew, and Kiwi

This loaf is moist and hearty, but not dense. It’s lightly sweet, and the coffee and cocoa powder give a depth of flavor without overpowering the delicate banana flavor.

Enjoy with a cup of freshly brewed coffee, latte, mocha, or cappuccino, and some fresh fruit for a light, healthy breakfast. Some non-fat Greek yogurt would be nice addition, too!

Have a great day!

Another Variation … Banana Bread

Tuesday, April 23rd, 2013

Recipe to follow soon ... this version has a hint of espresso and dark chocolate.

73.5 Miles of “Davis Hills”

Monday, April 22nd, 2013

Yolo County Airport, off Road 95

This morning the wind wasn’t quite as bad as it was yesterday, and I really am out of time for excuses. I simply HAD to ride. The 2013 Napa Valley Tour de Cure is just two weeks from TODAY!

I headed out around 9:00 am and rode about 42 miles from Davis to Winters and back, and then another 30+ in a loop out towards Woodland and around Davis on back roads. The wind was pretty strong today, but I actually rode pretty well (for me) in spite of it. I didn’t take a lot of pictures, but stopped to capture this on near the airport.

Since I might as well accept the winds here (apparently constant complaining about it has not made it stop), I am going to now approach them as training for hills.

The wind is an excellent training tool.
The wind is an excellent training tool.
The wind is an excellent training tool.

Berry & Peach Buttermilk Smoothie with Whey Protein

A Berry-Peach-Buttermilk Smoothie is motivation to get home!

Tonight’s dinner will be grilled chicken breasts marinated in lemon, honey, coarse grain mustard, extra virgin olive oil, and fresh thyme and rosemary. A salad of mixed greens, cherry tomatoes, roasted artichoke hearts and walnuts, drizzled with a little balsamic glaze and extra virgin olive oil, with a grind or two of salt and pepper. We’ve also got this avocado that just won’t get ripe, so on the grill it goes.

Chicken

Salad

Avocado

 

Whole Wheat Banana Nut Bread

Saturday, April 20th, 2013

It wasn’t supposed to be so breezy in Davis today, but it is. I really should be out there riding, getting ready for my Tour de Cure ride that is now just 2 weeks away, but I’m hoping the winds will calm down later. Perhaps a morning trip to the Davis Farmers’ Market? In the meantime, laundry and experimenting with my new favorite banana bread recipe are keeping me plenty busy.

Whole Wheat Banana Oat Bread with Walnuts

* My idea of ripe & ready for bread bananas.

1 1/2 cups whole wheat flour
1/3 cup coconut sugar
1/3 cup pure cane sugar, unrefined
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 tablespoon instant espresso
3/4 cup whole rolled oats
2 ripe* bananas, mashed
1/3 cup buttermilk
1/4 cup vegetable oil
1 tablespoon vanilla
2 eggs, beaten
1/2 cup coarsely chopped walnuts
A handful of oats and some additional sugar for sprinkling on top of the loaf before baking

  1. Preheat oven to 350 degrees. Prepare the loaf pan – spray with cooking spray.
  2. Combine the dry ingredients in a large mixing bowl.
  3. Mash the bananas in another bowl, stir in the beaten eggs, buttermilk, oil, and vanilla. Mix well.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the walnuts. Don’t over-mix or the bread will be tough.
  5. Pour into prepared loaf pan. Sprinkle the top with a handful of oats and sprinkle with about 1 tablespoon of sugar.
  6. Bake in the center of the preheated oven for about 50-55 minutes. The loaf is done when a toothpick inserted in the center comes out clean.
  7. Cool on a wire rack for about 15 minutes, then remove from the pan. Let the loaf cool before slicing into it.

Add the wet ingredients to the dry ...

Fold in the walnuts ...

Fresh from the oven.

Let the loaf cool 10-15 minutes before removing from the pan.

You can slice it while it's still warm, but do try to be patient.

This bread is a bit more dense than the last version, due to the 100% whole wheat flour and walnuts, but it’s hearty, not heavy. The espresso and cinnamon add a nice complexity and depth of flavor, without being overpowering. Using coconut sugar, as well as bananas at this stage of ripeness, gives the bread a nice banana flavor without making it cloyingly sweet.

Enjoy with a freshly brewed cup of coffee, espresso, or cappuccino!

Let The Pre-Work Rides Begin!

Friday, April 19th, 2013

Wooooooooooooooooooooooooooo!
Beautiful morning for a quick pre-work ride!

The 2013 Napa Valley Tour de Cure is just about 2 weeks away. I have got some serious training to do. I have got some serious fundraising to do; I am not even near my goal! If you would like to donate to this great cause, you can do so here.

Post Work Ride … Finally!

Friday, April 19th, 2013

Finally, the winds have calmed down in Davis. I took a nice, short ride after work tonight – about 20 miles.

Now, for a nice, light dinner of fish and asparagus. Yum!

I can hardly believe that the 2013 Napa Valley Tour de Cure is two weeks from this weekend. Yikes! I am nowhere near ready. Are you?

Good Morning Sunshine!

Thursday, April 18th, 2013

Along a Davis Greenbelt