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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Winters, in front of Steady Eddy's

I got a nice ride in this morning with a friend. She’s got a brand new bike and we had a nice, pretty leisurely ride to Winters, out and around Lake Solano, and back. It was a little breezy, not quite cool, not quite warm, and it got really cloudy.

We got about 40 miles of riding and lots of good chatting in.

When I got home, I made a green smoothie with organic baby kale, kiwi, pineapple, banana,  nonfat Greek yogurt, and vanilla whey protein powder. It was interesting … not too sweet, a little tart, and really refreshing and satisfying. I accidentally made a huge batch, so I froze some. I’ve found that these smoothies actually keep pretty well in the freezer. If you get the mixture just right, it freezes like a sorbet and could make a light, healthy dessert. That works best with berry or peach-based smoothies.

This weather makes me want to bake bread, so I did! I made a multi-grain bread, based on this recipe, but just changed up a few ingredients based on what I had on hand. In place of the oat bran, I used steel cut oats. I increased the pumpernickel by a cup, used 1 cup of high protein unbleached white flour, and reduced the whole wheat flour by 2 cups. Otherwise, the recipe is pretty much the same.

Whole Wheat, Oat, and Pumpernickel Bread

I have a pretty good idea that breakfast tomorrow will involve toast. This batch made 4 rustic loaves. It would make 2 large loaves using loaf pans. I just prefer the rustic style. I love that crust.

Is the weekend really almost over? It feels like it just started! Before we know it, the holidays will be here, and then the 2014 Tour de Cure! Join me for the ride! Sign up here. Can’t ride, but still want to help? Donate here!

So, I guess I’m still feeling chatty after my ride today … thanks for spending a few minutes with me to read this!

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We got a little bit of a late start on our Napa Valley ride today, so it was cut a bit short. The morning started out chilly and foggy, but the fog cleared before noon. The original plan was to head out towards Healdsburg and have lunch at the Jimtown Store, but we decided to turn around in Calistoga and just head back. We had a nice little bike tour of the Meadowood Resort in St. Helena, and then a lunch stop at the Model Bakery in St. Helena.

If you find yourself in St. Helena, do stop by the Model Bakery and try their English muffins. These are AMAZING.

I first visited the Model Bakery in the mid-late 1980’s. This is where I first discovered scones. The funny thing is that because they weren’t too sweet, and they were dense, I thought I was eating something healthy. Years later when I learned how to make scones, I realized most really aren’t that healthy because they’re loaded with fat. They are a delightful treat, and I was tempted, but then I saw the homemade English Muffins. I used to make homemade English Muffins and have never had anything comparable, until today. I humbly acknowledge that these are superior to my own.

Pesto and Tomato Pizza

Model Bakery is also famous in certain circles for their pizza, so I hear it sells out quickly. We were quite surprised (and pleased!) to find that there was some left by the time we got there. We tried the pesto and tomato pizza and it was wonderful. It was a little rich for me for cycling food, but if you are one of those cyclists who can eat anything and ride, this would make a yummy lunch.

We had one of the best espressos I have ever tasted, but the double espresso barely filled half of this demitasse cup. The gentleman serving coffee did not actually look in the cup when I asked, but insisted that this was indeed a double. Perhaps another guest grabbed our double espresso by mistake? Alas, it was smooth and delicious, and a perfect pairing with a peanut butter chocolate chip cookie.

A little caffeine ...

… a little sugar …

Now that will get you home!

Cycling the Silverado Trail, Napa Valley

The Model Bakery is located on Main Street in St. Helena, in the beautiful Napa Valley.

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Green Smoothie

Green Smoothie

1/2 cup non-fat Greek yogurt
1 cup non-fat milk
1 big handful of baby kale greens
1 cup frozen fruit, your choice*
2 scoops whey protein powder
8 ice cubes

Place all ingredients in a Vitamix blender and blend until smooth. Enjoy in good health!

* I used a mixture of pineapple, mango, and peach.

This was incredibly satisfying after 63 miles of cycling. Today was a beautiful day for riding – not too hot, not too cool, not too windy … it was just right! My new Klein performed beautifully, but needs just a few adjustments for fit. I love the Dura-Ace shifting – so smooth.

Tomorrow will be a Colnago ride – Napa Valley.

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Klein Q-Carbon Pro

Heading out soon on my new ride …

Aaah … the bike collection grows.

Different rides do need different bikes, you know.

Have a wonderful day! Here’s hoping you have the chance to get a nice ride in today. It’s going to be a great training day – warm, but not hot, and just enough of a breeze to feel it.

Cheers!

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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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Oh, how I wish I could do this ride … maybe next year? The Tour De Tahoe – Bike Big Blue is this weekend, September 8th. You can register here.

This year the ride benefits the Juvenile Diabetes Research Foundation in their National Fundraising Program. For more information on joining their team, please visit www.ride.jdrf.org.

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Yesterday was a ride to Winters and back, nothing too much, just a decent paced 41-mile ride. The plan was to do a big ride today, so last night’s dinner had to do double duty:  recovery and preparation. Being Labor Day weekend, it also had to involve grilling.

Fresh Local Corn on the Cob

Soaking ...

Grilled to perfection!

Now for the protein …

Grilled Organic Chicken Breasts

Grilling corn is quickly becoming my favorite way to cook corn on the cob. It’s pretty easy, it just requires an extra step or two. Carefully peel back the husk, being sure to keep it attached at the bottom. Remove the corn silk and discard. Re-wrap the corn with the husk and then soak in cool water for about 15 minutes. This will moisten the husk and help prevent burning. The outer layers of the husk will char, but the inner layers will protect the corn. I like to expose some of the corn so that it gets a little char, but you don’t want too much. I found that this corn was so sweet, flavorful, and moist that it did not need anything else. But, if you like butter and stuff on your corn, you could make your favorite herb butter or other spread and create your own version of perfection.

For the chicken breasts, I marinated them about 30 minutes with a little lemon-orange-pepper and a splash of white white and olive oil. The beans are just lightly steamed. Super easy. Super healthy. Super yummy.

Now, on to riding … I’m getting a much later start than expected this morning and plans for a big ride through the Napa Valley today are seeming rather unrealistic. It seems to be turning into a Davis to Winters ride kind of day. Or, maybe just a Greek Food Festival kind of day … it is the 50th annual Greek Food Festival. How can we foodies say no to that?

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Can it really be Labor Day weekend already? Where did this summer go?

Quesadilla

The weekend got off to a good start with a nice, light dinner of an easy quesadilla and simple fish tacos.

Quesadillas

Fresh artisan corn* tortillas
Light cheddar cheese
Salsa Verde, warmed
Avocado
Fresh limes

Make a quick quacamole-like topping by mixing the avocado with some fresh lime juice and a little salsa verde. Heat the tortillas over medium-high heat on a cast iron griddle, turning once. Turn the heat down to medium. Top one tortilla with a little cheese, the avocado mixture, and a little salsa. Place the second tortilla on top and gently press down. Allow to heat through a couple of minutes, then turn to lightly brown the other side. You want the cheese to melt and the tortillas to pick up a light, golden brown color. Cut into wedges and serve with some warmed salsa.

*If you prefer, you can use flour tortillas.

Fish Tacos

Fresh artisan corn tortillas
Cod filets, or other light flaky white fish
Salsa Verde
Avocado
Fresh limes
Fresh cilantro

Fish Tacos

You can either slice the avocado or use the quacamole-like topping as above. Warm the salsa a bit, if you like. Heat the tortillas on a cast iron griddle over medium heat. Cook your fish – you can steam it, grill it, saute, or whatever method works best for the particular fish. I had some beautiful cod fillets, so I just cooked them in a little olive oil in a skillet over medium-high heat, and seasoned lightly with just a dash of salt. For most fish, cook to an internal temperature of about 145-degrees. Assemble the tacos by placing some fish in the center of the tortilla, then top with some salsa and avocado. Garnish with some fresh cilantro (which was missing from these last night) and a squeeze of fresh lime.

If you are not a fan of fish, these tacos would also be yummy with chicken … especially if that chicken has been marinated with lime, fresh cilantro, a little Serrano chile, and if you are so inclined even a little tequila, then grilled and cut into bite-sized pieces.

These can even be made vegetarian or vegan. Grill up some portabello mushrooms and slice, or grilled onions and peppers, or zucchini … I’ll bet even grilled sliced potatoes would be good in these. Of course, there’s always tofu. The possibilities are nearly endless!

Here’s wishing you a great weekend! I hope you get the chance to ride. I know I am certainly looking forward to logging a few miles this weekend!