What's a ride to Winters without a picture of the bridge?
Putah Creek is looking good ... remember a few years ago when they were doing all of the work on this?
They did a really nice job fixing this area up!
Aaaah ... now that's a great way to end a busy work day.
Today was my first opportunity to ride in a while. Too long. I got just over 50 miles in and it felt great! It was a beautiful day … not too hot … not too cold … a bit breezy, but not too much.
Quick water stop at William Pond Park, off the American River Trail in Sacramento.
I rode on the American River Trail from Old Town Sacramento towards Fulton, about 20 miles on the path, before turning around to head home. I was hoping that the wind I rode into would help me on the way back home, but …not so much.
Although, I suppose it’s a matter of framing. If I look at it from the perspective that I really need to train for my upcoming 2015 Napa Valley Tour de Cure Ride, then yes, it was indeed helpful because it made me work harder.
It was an interesting ride out there today. I encountered a snake crossing the path (shudder!) … wild turkeys … geese … squirrels … lots of wild life on the Trail today!
I was pretty hungry when I got home, but it was mid-afternoon so I didn’t want a very big meal. On the ride, I got to thinking about smoothies, and I haven’t had one in a while. This was a very light smoothie, very refreshing, and not super sweet.
Perfect Post-Ride Snack - Blueberry Cherry Protein Smoothie
Blueberry Cherry Protein Smoothie
1 cup filtered water, chilled
1 cup crushed ice
1/2 cup frozen blueberries
1/2 cup frozen cherries
1 scoop whey protein powder
Place all ingredients in a blender. Blend until smooth. Enjoy!
Makes just over a pint of smoothie.
Whey protein is a great recovery food, so it’s often recommended after a ride or workout. This smoothie held me over a while, so I could get some chores and stuff done.
For dinner, I had some Rock Fish (a type of cod), shrimp, and tomatoes that I wanted to use. I chopped and then sauteed the tomatoes in a little olive oil, added a bit of slightly crushed fennel seeds, herbs de Provence, and a little crushed red pepper flakes for a bit of heat. I simmered the tomatoes with the fennel and herbs until the tomatoes began to break apart a bit. I cooked these on low for about 30 minutes to allow the flavors to blend. In another skillet, I briefly sauteed the shrimp (just until they turned pink) and added them to the tomatoes. Then I sauteed the fish in a bit of olive oil. Then, I poured the tomato and shrimp mixture over the fish, gave it a gentle stir, and turned the heat down to low, simmering until the fish was fully cooked, tender and flaky.
To serve, I had some leftover homemade croutons, so I placed a few in the bottom of a bowl. I ladled some of the fish-shrimp-tomato mixture on top, being sure to include plenty of the juices, then topped with a bit of Feta cheese.
Rock Fish, Shrimp, Tomatoes, Fennel, Feta
This came out even better than I expected! The picture does not even begin to do this dish justice.
I hope you had an awesome day and got to get some great cycling and amazing food in.
I had a very short weekend after a very long week, and may I just say that I am looking forward to Saturday already?
A little healthy comfort food was in order tonight. It was a long day that started with a dreadful commute. It took me nearly three times my normal commute time this morning. It would have taken me less time to ride my bike. I really do need to start doing that.
Mmmmm-mahi mahi with roasted asparagus and mushrooms.
Seared then poached Mahi Mahi with roasted asparagus and mushrooms. The vegetables are so easy to cook this way – simply drizzle with a little olive oil and season with a pinch of salt. Then roast for about 30 minutes at 350 degrees. Roasting vegetables brings out a rich, sweet decadence that makes them seem like a treat. As long as you do a light drizzle of oil and don’t over salt, they’re still healthy.
Enjoy!
This is terrific after a warm day bike ride and with a few short cuts can be very simple to make.
Spicy Asian-Style Chicken Salad
Marinate boneless skinless chicken breasts in a 50/50 mixture of teriyaki sauce and chile garlic paste. Add just a splash of white wine or a squeeze of lemon (or lime) juice. Normally I would marinate these just overnight, but these marinated for a couple of days and the result was fabulously flavorful and tender chicken. Cook the chicken in a skillet, or grill it, or bake it in the oven … your choice.
I picked up a pre-made mix of cabbage, carrots, cashews, etc., on my most recent Costco trip. It was one of those “complete” salad mixes and had an Asian sesame dressing. I used only half of the dressing and I thought it was perfectly dressed. All of it would have been way too much for my taste. I’ll save the second packet of dressing to marinate some chicken or fish another day.
To assemble, put the salad in the bottom of a serving bowl, top with the cooked chicken, and garnish with a few extra cashews.
Could this be any easier? Not much!
I’m not sure what happened to the warm sunshine we had this morning, but it’s suddenly cold, breezy, and overcast. Could it be that rain is on the way?! We sure need it!
I got my Colnago back and she is all sparkly clean and working great! Now if I could just find a bit more time to ride.
Just got back from a pretty easy not quite 40 miler about Sacramento. Lunch will be an Asian-style Chicken Salad. Crunchy. Salty. Sweet. Tangy. Light. Refreshing. Spicy.
Then try to get caught up … so much to do!
Speaking of getting caught up, I am super far behind on meeting my 2015 Napa Valley Tour de Cure goal! Wanna’ help? You can make a donation here.
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