Cycling Foodie

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The proud gardener showing off her garden.

I had a lovely visit with Mom yesterday. We had a nice chat.  She proudly showed me her garden.  We visited with my brother-in-law to snip some fresh herbs and lettuce from his garden. We went for a walk around the park. We had a nice dinner and Mom even let me use her grill. This is a big deal, and a big honor, you see, because Mom is of the school of thought that women do not grill. She firmly believes that grilling is a man’s duty. Well, it was a girl’s only night, so be default I got to grill.

Our walk … 

Neighbor's Ice Plant

Neighbor's sculpture

We couldn't quite shake that feeling that we were being watched ...

Sometimes it's important to stop and smell the flowers.

Not sure what this was, but I liked the light reflections.

Cactus flowers

Marigolds

Neighbor's pomegranate tree

Hmm ... still feeling like we're being watched ...

Our menu … 

We started with freshly cut artichokes from Mom's garden.

Then a nice, light salad with some garden fresh lettuce.

Farm fresh lightly steamed corn on the cob.

Grilled boneless, skinless chicken breast marinated in olive oil, Meyer lemon, and lemon balm.

We marinated the chicken breasts for about an hour with a Meyer lemon, some olive oil, and fresh lemon balm. I started grilling it on high, turned it once to get the grill marks, then turned the temperature down to medium-low. I cooked it to 170 (a little high for me, but this is what Mom likes).

Dessert

Mom had promised her special apple cake for my visit, but didn’t have time to make it, so for dessert we had Spumoni and a homemade mincemeat cookie.

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Recipe for a Great Pre-Ride Dinner

Grilled Rocky Chicken Breast
Sticky Brown Rice
Fresh Steamed Vegetables
Good Company 

 

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Only 8 more days to train for the Tour de Cure … better be sure to eat right!

The beginnings of salad ... heirloom cherry tomatoes, Persian cucumbers

With artisan lettuce and homemade basil-balsamic vinaigrette

Ready to steam ... asparagus, brussel sprouts, and broccolette

Roasted pork tenderloin, marinated in extra virgin olive oil, fresh rosemary, and garlic

Did you know that pork tenderloin is a good source of B-vitamins, such as Thiamine (B1), Riboflavin (B2), Niacin (B3), Pyridoxine (B6)? It’s also a good source of protein, and is pretty low in calories. A 3-ounce serving of pork tenderloin has 120 calories (30 from fat) and 22 grams of protein (http://www.fsis.usda.gov/PDF/Pork_Lamb_Nutrition_Facts.pdf). 

We also had brown rice and a baked yam, but I didn’t get photos of those.

Festive candles ...

Whole wheat banana bread, with dark chocolate and walnuts

Mmm ... the chocolate is still melty ...

It’s not too late to make a donation to help find a cure for diabetes!! If you can, please help to support me in raising money for this great cause.

Check out my Tour Page: http://main.diabetes.org/site/TR/TourdeCure/SanFranciscoArea?px=4725188&pg=personal&fr_id=8064

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Artisan Lettuce with Heirloom Tomatoes, Fresh Mozzarella, Basil-Balsamic Vinaigrette with Grilled Bread.

To make the Basil-Balsamic Vinaigrette, simply put a few basil leaves, olive oil, balsamic vinegar, a couple of small cherry tomatoes, salt & pepper in a blender (I used a Magic Bullet!) and blend. Taste it.

Like it? Use it.
Not? Adjust to your liking, then use it.

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I started the day with an awesome cup of coffee, made with Insight Coffee Roaster beans (http://insightcoffee.com/). Wow! I just discovered that roasting company yesterday on an impromptu trip to Sacramento.

I grabbed some toast with almond butter and honey, and headed out on a ride, hoping to beat the heat and wind. I rode from Davis to Winters, then up over Cantelow Road, back to Winters, then Davis – just over 55 miles. I had planned to ride up Cardiac Hill, also, but it just got too darn hot. I know; I wimped out. But, I rode pretty strong and each time I take on Cantelow it seems to be a little less challenging. Next thing you know, I’ll be riding my second Tour de Cure Century – just 2 weeks from TODAY!

Tonight I cooked dinner for my friend. We had a salad with heirloom cherry tomatoes, avocado, fresh basil, fresh mozzarella, and extra virgin olive oil, served with grilled bread.  It was simultaneously rich and delicious, light and refreshing.

Brown rice and vegetables ... Steamed brussel sprouts, asparagus, broccolette, tomato, and short grain brown rice

Grilled Bread

To make the grilled bread, I sliced a Trader Joe’s mini Pain Pascal, spread a small amount of extra virgin olive oil on each side, and placed on my George Foreman grill. I started the grill on high, then turned it down to medium-low. You really only need a small amount of olive oil to give it a little flavor, so be careful to not soak the bread too much (although it can taste good that way, too, if that’s what you want!)

The chicken … we used the Rocky chicken breasts again (http://www.petalumapoultry.com/). I went very simple tonight, just a little salt and pepper and then onto the George Foreman grill. Remember – cook chicken to 165 degrees.

Chicken Breasts, ready to grill!

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A sneak peak at what’s for dinner tonight …

Veggies fresh from the Farmers' Market

Fennel (from Trader Joe's, not the FM)

Baby turnips ... the vendor promised they'd be super sweet

Radishes

Curried Sweet Potatoes, roasting in the oven right now!

Fresh fennel ... we're going to try grilling it

Heirloom Cherry Tomato & Persian Cucumbers with Fresh Thyme, Extra Virgin Olive Oil, & Balsamic Vinegar

I guess I’d better get back to cooking. Oh, no photos yet, but we’re also having steaks from Yolo Land & Cattle Company that we got at the Davis Farmers’ Market this morning. The steaks are marinating in some extra virgin olive oil, fresh garlic, and thyme.

Looking forward to a fun ride tomorrow! The weather is supposed to be wonderful!