Cycling Foodie

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This recipe was inspired by a recipe I found online while working out at the gym. Yes, I was working out and researching green smoothie recipes – the joys of technology – some of the machines now have Internet! This is fantastic, because now I don’t notice the brain-numbing TVs with IQ-reducing shows and music videos. As I mentioned the other day, I’ve been doing lots of searching and reading about green smoothie recipes, and I’ve found some great ideas at this website, incrediblesmoothies.com.

A little tart ... a little sweet ... and super satisfying!

Magenta Mystery

1 cup filtered water
1 small banana
1 cup blueberries, frozen
1 cup pitted dark cherries, frozen
2 scoops whey protein
2 cups chopped red cabbage
8-12 ice cubes, optional

Measure water into a large capacity blender, such as a Vitamix. Add the banana, blueberries, cherries, whey protein, and cabbage in the order listed. Start on low speed, then increase to high and blend until smooth and creamy. For a thicker smoothie add ice cubes and blend until smooth.

Makes enough for two large smoothies packed with vitamins, minerals, antioxidants, protein, and fiber.

I am looking forward to getting some good cycling in again this weekend. Last weekend I got two great rides in for a total of 144 miles for the weekend. I’m hoping to do at least as much this weekend; the weather looks quite promising.

Have a terrific day … it’s FRIDAY!

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I am loving my Vitamix and have had a smoothie almost every day since I bought it. I’ve been doing lots of reading about smoothies, green smoothies in particular. There are so many recipes out there and the possibilities practically infinite. Just remember, though, that just because a smoothie is green, does not mean it is healthy, low fat, or low calorie. There are some extremes on both ends of the spectrum, so keep that in mind when you’re looking at recipes and what you ultimately want to gain (or lose) by drinking smoothies.

I have got to come up with some catchy names for my recipes, but for now, this will just be called a green smoothie. Sorry there is no photo; I’m a little rushed to get to work this morning.

This makes 2 large smoothies, so if you don’t have a large capacity blender, you’ll want to halve this recipe. Place the following items in your blender, in this order*:

1 cup filtered water
1 fresh peach, pitted and quartered
1 fresh kiwi, peeled and quartered
1 cup honeydew melon chunks
1 handful of baby carrots
1/2 cup frozen pineapple chunks
2 scoops vanilla whey protein powder
2 large fistfuls of baby kale greens
9-12 ice cubes

Start your blender on low, then increase the speed to high. Blend until smooth and creamy.

This smoothie is low fat and packed with essential vitamins, minerals, and fiber. According to this website (CalorieKing), this smoothie has only about 200 calories per serving, depending on the protein powder you’re using. It is light and refreshing, yet will keep you satisfied for hours.

*Placing the softer items in the blender first help the smoothie to blend more quickly. I suppose you could just pour the liquid in last if you want (it will naturally settle to the bottom).

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Green Smoothie with Oat Milk

Green Smoothie with Oat Milk

1/2 cup oat milk
1 cup organic green grapes
2 organic carrots (2-inch chunks)
1 medium banana
1 cup frozen pineapple chunks
2 handfuls of baby kale (3 cups)
14 ice cubes*

Place all ingredients in your Vitamix in the order listed above. Blend as directed to your desired consistency and be prepared to feel super healthy and energized. Enjoy!

* I used ice cubes that had 1 organic green grape in each cube.

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Just got back from the short Davis to Winters and back loop, about 41 miles. For some reason, I am really, really hungry today. I didn’t eat enough on our stop in Winters, so I had to grab a gel about halfway back. My favorite is still the Honey Stinger gels, in particular the Ginsting.

Now, it's time to recover with a smoothie.

Berry Smoothie

3/4 cup non-fat Greek yogurt
3/4 cup non-fat milk
1 1/2 cups frozen berries*
2 scoops vanilla whey protein powder

Place all ingredients in a blender.
Blend until smooth.
Enjoy!

Makes enough for two smoothies.

This is so rich and creamy that you might think you’re having a high fat treat, but delight in knowing that it is very low fat and super healthy.

* As shown, with strawberries and raspberries.

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This morning’s ride was just shy of 65 miles – a nice loop from Davis to Winters and back. It was a comfortable pace, just a little push here and there (for me, anyway), but comfortable enough for some conversation. The conversation turned to a few Davis Bike Club organized rides, such as the DBC Double Century. When the panic and fear was evident in my “Double Century … umm …” I was assured that it’s in May, so we’ll have lots of time to train for it. And, I was assured, we can always practice with a 200K Brevet. So, I’ve done a regular century … what’s another about 25 or so miles, right? And, the brevet will help me to train for the 2014 Napa Valley Tour de Cure in May, right?

For now, I think I’ll do a little online reading about these rides and enjoy a recovery snack.

Pineapple Banana Protein Smoothie

Pineapple Banana Protein Smoothie

1 cup non fat milk
2 scoops whey protein powder
1 ripe banana
1/2 to 3/4 cup frozen pineapple
6-8 ice cubes

Pour the milk into your blender, then add the protein powder, ripe banana, and frozen pineapple. Blend briefly to combine. Add the ice cubes, 2-3 at a time and blend until you reach your desired consistency. For a thinner smoothie, either omit the ice or use less.

Makes enough for two about 12-ounce smoothies.

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Essence waters are a delicious way to stay hydrated and incorporate some great health benefits into your daily routine. They’re easy to prepare at home, and you can prepare them in the morning and keep them in the refrigerator for up to a couple of days. There are many different combinations – from single ingredient to delightful combinations like lemon-lime-mint.

Cool, refreshing, cleansing ... Lemon-Lime-Mint Essence Water

Many of these waters not only taste delicious, but have some terrific health benefits in addition to keeping you hydrated. For example, lemon water helps to cleanse your liver and to aid in digestion. Believe it or not, regular consumption of lemon water can also help to decrease acidity in your body, and thus can help remove uric acid from your joints and help to relieve inflammation. To read about more benefits of lemon water, click here.

Here are just a few ideas for delicious essence waters I have seen out and about:

Citrus fruits – lemon, lime, orange, tangerine
Melons – watermelon, cantaloupe, honeydew
Pineapple (one of my favorites!)
Peaches, nectarines
Berries – strawberries, raspberries
Cucumber
Pomegranate seeds
Fresh herbs – mint, lemon balm, thyme, rosemary, lavender
Ginger

There are far too many to list … mix and match, have fun, be creative! Of course, it goes without saying that organic will be a healthier option, so choose organic ingredients whenever possible.

To make the essence water, you’ll want to have all of your ingredients properly prepared. Make sure that you clean all of your produce well; even if you are going to remove the skin or rinds, wash them first. If you’re using non-organic citrus be sure to scrub the rinds and rinse well before cutting into 1/8-inch thick slice. For melons or pineapples, you’ll want to remove the rind or skin and cut the flesh into about 1-inch chunks. Peaches or nectarines, cut in half, remove the pit, and slice into about 1/2 to 3/4-inch thick wedges. Stem and halve strawberries, but raspberries can be left whole. If you’re using cucumbers, be sure to wash these very well if you plan to leave the skin on them because many commercially available cucumbers have a wax coating. Slice the cucumbers into about 1/8-inch thick disks. For large-leaf herbs like mint or lemon balm, the easiest thing to do is to snip off the leaves and wash and spin them in a salad spinner, then slice the leaves into about 1/8-inch ribbons. Rosemary and thyme should be rinsed well, and you can just place a sprig or two in the jar or pitcher. To use ginger, simply peel and slice into 1/8-inch thick disks.

Lemon Lime Mint Water

Place the prepared produce into a large glass pitcher or canning jar, cover with filtered water, stir or shake, and refrigerate at least an hour before serving. The longer you wait, the more flavorful the water will be. Strain into a glass and serve with or without ice. As you pour water out, you can refresh the jars by refilling with filtered water. Keep in the refrigerator up to 3 days.

This low-calorie treat is a great alternative to sugar-laden juices and sodas, and far healthier than artificially sweetened beverages.

Enjoy in good health!

This post was inspired by a friend’s Facebook post this morning “Skinny Body Fat Flush and Detox,” which she shared from “Fiber Does The Body Good” Facebook page. I think the original source for that Facebook post may be this recipe or maybe here, but I can’t quite tell. I like to try to give credit where credit is due.

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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

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Original Thanksgiving plans included a trip to Sonoma County. Those plans changed unexpectedly and last minute. We learned late morning while we were on a ride that the meal was going to be served mid-afternoon. This just might be an important detail to let your guests who are traveling from out of town know ahead of time, but … all is well that ends well. So, we found ourselves without any of the traditional Thanksgiving makings and certainly did not want to head to the store, or out to find an open store, after riding, so on our way back we rolled through Downtown Davis to see who might be open.

I was a little cranky already, because the wind proved to be a bit much for me yesterday on the ride. I really don’t understand how sometimes it doesn’t look that windy, but it feels like I have my own personal gale force winds. I guess it’s just one of those mysteries. Luckily for me, I had a riding partner who stayed just far enough ahead of me to not hear me whining out loud, “This sucks! I am NOT having fun!” But not so far ahead that I felt alone out there in my very own personal tornado.

Thanksgiving Dinner Menu

After the ride, a quick check online showed that there was still a reservation available at 4pm at The Mustard Seed in Downtown Davis. The menu promised a “traditional” Thanksgiving menu. I must admit I had a few reservations of my own, because when it comes to “traditional” stuffing, I have rules. Besides, dinner at 4pm? Hmph.

I groused and grumbled around for a while in the afternoon and decided to take my frustration out on that nagging spot on the laundry room floor, rather than share my general unpleasantness with someone who was going to great lengths to be very sweet to me. The good news is that the laundry room floor looks great!

Traditional. Hmph. We’ll see.Wish I had just made the meal myself. Next year.

Table Setting

Candle Light

We arrived promptly and were seated right away at a lovely table by the window, overlooking the patio tables. The table setting was elegant and simple. Service was friendly and professional.

We enjoyed a Cazar Pinot Noir (2010), which went nicely with each course.

First Course:  Golden Butternut Squash and Apple Bisque. Normally, I am not much for bisques, because they tend to be too rich for me, but this one had a nice balance of savory and sweet and was not too rich.

Golden Butternut Squash & Apple Bisque

Clearly, we didn't like this at all.

 Second Course:  Pomegranates, Cinnamon Persimmons, Autumn Greens & Laura Chenel Goat Cheese. The pictures say it all … I could feel every last trace of grumpiness leave. This was the kind of salad I would make for myself. Fresh, crisp greens. Fruit. Cheese. Perfectly lightly dressed.

Autumn Greens, Persimmons, Pomegranate, Goat Cheese

Obviously, we didn't really like this one, either.

Main Course: Diestel Ranch Turkey Breast Roulade, Traditional Stuffing, Mashed Yukon Gold Potatoes, Country Gravy, & Cranberry Chutney.

With gravy ...

Gravy on the side ...

Looks promisingly traditional

I was surprised by the generous portions served. There were two large slices of turkey breast, and generous sides of roasted brussel sprouts, stuffing, mashed potatoes, and cranberry chutney. Everything tasted homemade from scratch, like I would make. Even the gravy was good; it was rich and flavorful without being too heavy.

The brussel sprouts were tender and perfectly roasted. Brussel sprouts are devine when they are cooked right, but they tend to have a bad reputation because so many people overcook them. My favorite way to prepare them is roasting, and these were cooked exactly how I like them cooked. I tried really hard to leave a couple for leftovers today, but that didn’t happen.

The stuffing … I hate to admit, but this was as good as my own. I grew up with this style of stuffing, and so very few people get this right (in my ever-so-humble opinion). So, any doubts about “traditional” were completely dissolved after just one bite. You’ve won me over.

Try as I might to finish, I just couldn't quite do it.

Cranberry chutney … I grew up hating cranberries because we always had to endure that slimy, jellied glop that slides out of a can. At some point my family discovered fresh cranberries, and we experimented a bit with a few recipes, and some came out pretty good, but I was never that big of a fan of cranberry relish or chutney. I have to say, though, that this chutney was wonderful. Tart, sweet, cooked just right.

Mashed potatoes … perfect.

And then there was pie …

Pumpkin Pie with Cinnamon-Cardamom Whipped Cream

It's a shame, but we didn't really like this, either. But just to be safe, we requested that the second one be packed up to take home so we could sample it again today, just to be sure.

So, after all that … I had better get ready for a big bike ride today!

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Sunday, November 11, 2012

Last night a little foodie exploration and treat was in order, so off to Paragary’s Bar & Oven in Midtown Sacramento. I’d never been there before, but have heard wonderful things about it. Now, I know why!

Malbec ... beautiful color!

We shared a special Manhattan and it was really good. I am not a big mixed drink aficionado, and have not had a Manhattan since I don’t know when, but wow. OK, we didn’t officially share it, but I sampled it a couple of times. I sampled an aperitif, Branca Menta, which was interesting and I’ll have it another time, but I decided to just stick with wine. I wanted something a little earthy to pair with the Wood Oven Roasted Portobello Mushroom appetizer, so I ordered a glass of the Sangiovese (Perazzeta, Tuscany, 2010). My fellow foodie friend had the Malbec (Crios, Mendoza, Argentina, 2010).

We started out with the Wood Oven Roasted Portobello Mushroom, Polenta, Garlic, Herbs, Parmesan.

The Wood Oven Roasted Portobello Mushroom appetizer was fantastic. Each item was divine on its own, but a little of each together formed the perfect bite.

Little Gems Lettuces

We then shared the Little Gems Lettuces salad, with pears, bleu cheese, pecans, and fresh pomegranate. Every aspect of this salad was fresh and perfect. The balance of sweet, tart, savory flavors, and tender crisp lettuce was exquisite. In hindsight, I think this would have been lovely with a sparkling wine.

Entrees ...

For entrees, we tried the special tortellini (filled with ricotta, goat cheese, greens, and served with a Gorgonzola cream sauce, garnished with walnuts) and a Pizza Sampler (half homemade fennel sausage with smoked mozzarella, wood-roasted onions, roasted Calabrian chile peppers, and half roasted mushrooms with leeks, fontina, garlic, thyme, mozzarella, and Parmesan cheese).

Tortellini close-up

Normally, I am not a big cream sauce fan (and don’t really want to develop much of a taste for them), but this was fantastic! The pizza was lightly topped and the crust was thin and perfect. This is the kind of pizza I want to make at home. The crust stayed crisp and held up to the toppings, but it was not tough. I love the slightly puffy rim and super thin base. (It also made for yummy lunch leftovers!)

Warm Valrhona Chocolate Cake

I was only going to look at the dessert menu, but someone promised to share this with me. We shared the Warm Valrhona Chocolate Cake with Espresso Gelato and Chocolate Sauce.

I’m not sure how many miles I’ll have to ride to work all of this off, but every bite was worth it.

This was my first trip to Paragary’s Bar & Oven, but my sincerest hope is that it will not be my last. Every aspect of the meal and experience was superb. Our server, Julie, was attentive, friendly, knowledgeable, and professional. The atmosphere was comfortable, elegant, and unpretentious. Check them out online:  http://www.paragarys.com/sacramento-restaurants/paragarys-bar-oven/

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Davis to Vacaville, via English Hills, Steiger Hill Road, Gibson Canyon Road … those are all the names I remember … then lunch at Nugget in Vacaville and back to Davis via a bunch of Solano and Yolo County back roads.  A few little climbs, nothing too much. The chain popped off the back gears on Steiger Hill Road on a climb, but that was easily fixed.

Fresh Squeezed Pineapple Juice

I confess that once we hit Gibson Canyon Road, I was looking forward to having the fresh squeezed pineapple juice at Nugget again. At just 90 calories in 8 ounces, loaded with vitamins and bromelain, it’s well worth it!

Ciabatta, Grilled Chicken Breast, Whole Grain Mustard ... and no waiting in line!

Lunch at Nugget was fun. The sandwich line at the deli was (as always) super long. I really didn’t want to stand in line and wait, so I wandered over to the deli case and saw some beautiful chicken breasts.

Hmm … why not just get the ingredients and make our own? I was quite pleased that the team member in the deli was happy to oblige. A grilled chicken breast, a ciabatta roll, and a little cup of whole grain mustard. Voila! Everything we needed for a reasonably light and healthy sandwich.