The perfect pre-ride breakfast for a cool, cloudy morning.
Steel-cut oats with non-fat Greek yogurt, pomegranate, walnuts, and just a touch of pure maple syrup.
Oats are a powerhouse of complex carbohydrates, have a low glycemic index, and will give you long-lasting energy for your ride. They’re gluten-free and easy to digest. Enjoy!
Want some good, healthy comfort food? Here’s an idea for a healthy addition to your holiday table. The bacon gives just the right touch of decadent richness that many of us tend to crave during this time of year. Try roasting brussel sprouts with just a bit of olive oil and a touch of lean bacon.
Rinse brussel sprouts in cool water, trim the end, and then cut in half. Drain well.
Preheat your oven to 325 degrees F. While the oven is heating, cook a slice or two of lean bacon and trim away most of the fat. Drain the bacon on paper towels, then chop. Combine the trimmed and halved brussel sprouts and bacon, drizzle a bit of olive oil, and a pinch or two of kosher salt and a grind or two of pepper. Toss to combine well and place in a roasting pan in a single layer. Roast to your desired doneness. I don’t like to overcook brussel sprouts, so I roast until just tender and a little browned – usually about 30 minutes or so.
Ready to go into the oven.
Want to keep this dish a bit lighter and vegan? Simply omit the bacon and add a few grinds of Trader Joe’s South African Seasoning before roasting. Oh, so good!
Sunday we had quite the little storm. I grabbed a quick ride in the morning and then came home to cook for a housewarming party (finally!)
Sunday morning, October 30th, near Pena Adobe Park.
A few friends came over on Sunday for a housewarming party. We had a fabulous meal.
Lynda brought some yummy mushroom brie and crackers.
Herbed Chevre and Smoked Gouda.
The Herbed Chevre is a quick and relatively inexpensive way to “dress up” a plain Chevre. Simply take your favorite plain Chevre cheese, let it come to room temperature. Mix in some chopped fresh herbs (dried will do in a pinch), a couple of splashes of good extra virgin olive oil, and mix until smooth.
Stuffed Crimini Mushrooms
The Stuffed Mushrooms are quick and easy, too. Here’s the recipe. I modified the filling a little bit – the filling was simply light cream cheese, Parmesan cheese, and a few grinds of Trader Joe’s South African Smoke Seasoning Blend (paprika flakes, sea salt, garlic, basil).
One friend brought a beautiful Corn & Shrimp Chowder, which I heard was fabulous. It had bell peppers in it, so I couldn’t eat it. What’s funny is that the soup that I made had peas in it, so he couldn’t eat my chicken soup!
Marsh’s Corn & Shrimp Chowder
Chicken & Vegetable Soup
Another friend made Pork Tenderloins with a Bourbon-Maple-Molasses glaze that was fantastic.
Rick’s Pork Tenderloin with Bourbon-Maple-Molasses glaze.
Of course there was salad …
Mixed Greens with Fresh Fuyu Persimmons, Pomegranate, Feta Cheese, and a light and refreshing Citrus Vinaigrette.
… and what is a party without dessert?
Tartlets: Fresh Lemon Curd and Caramel, Macadamia & Chocolate.
The Lemon Curd recipe can be found here. I used pre-made tartlet shells … a little “semi-homemade” time-saving trick. I also cheated a bit with the caramel. I used Trader Joe’s Flue de Sel Caramel Sauce. This is my go-to caramel sauce.
Here’s wishing you a wonderful day. If you get the chance, would you please ride a few miles for me today? I’ve got to run to work now.
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