Rice and veggie bowl

                                  

We ate a lot during the two weeks that we were in Florida for our training camp in Clermont + another week in Jacksonville for RETUL fits (Karel) and I spoke to the Delafina Women Cycling club.

Despite eating a lot of food, no meal left us feeling bad, stuffed, bloated or guilty as we always eat with good intentions and have a great relationship with food.
(even when Karel eats his frozen chocolate "recovery bar" - inside joke, ask us about it when you see us in person :)

 During our trip, we had a nice combination of food prepared at home (well, our homes away from home) and a few inspiring meals from restaurants.

After our Clermont training camp, we spent a week in Jacksonville, FL (where we use to live from 2008-2014 and stayed with our friend Shawn B. and his family.



On Thursday evening (3/24), Karel, Shawn and I left the house around 5pm and met up with our friends Lauren and Jen. Karel, Shawn and a few others joined the Thurs night group ride in Nocatee and Lauren, Jen and I headed to A1A for 2 x 30 min intervals w/ 5 min EZ in between (GIRL POWER!).

After my 2:20 ride, I enjoyed 20 minutes of flat road running off the bike around Atlantic Beach before Karel and Shawn arrived home from their ride. 

After Karel and I had our recovery drink (milk and whey protein), we enjoyed dinner with Shawn and his family.
Andy did the prep, Shawn did the final touches and we all did the eating.

And when I say enjoy, I mean I could not stop yumming!!
This dish was so absolutely yummingly delicious!
(yummingly delicious is my new word)

I just loved the flavors of this multi-ingredient dish that I could not wait to share it with you.

Rice and veggie bowl
Rice - jasmine or basmati (you could also do a whole grain of your choice)
Baked cauliflower and sweet potatoes - with turmeric and cumin
Sliced avocado
Chopped dates
Fresh shaved Parmesan cheese
Chopped cashews
Cilantro 

1. Toss cauliflower and sweet potato in olive oil and season with turmeric and cumin. Bake at 425 degrees for 40-45 minutes (or until golden brown)

2. Combine cooked rice and the rest of the ingredients together in a bowl. Be creative with your layering!
3. Yum!

Avocado and Edamame salad

Do you ever make a dish, question whether or not it will be tasty and then find yourself non-stop yumming over it? 

Earlier this week, I found myself doing just that. 

Yumming with every single bite.

I love it when that happens.

This avocado edamame creation started before a bike-trainer workout on Tues evening.
I often find myself preparing meals in the 30 minutes that I have to spare before an evening workout because prepping a meal and then waiting for it to cook after a workout isn't the most fun when you are hungry, tired and ready to eat.
(plus, many times, a hungry and tired body isn't very good at making "healthy" post-workout food decisions).

Because I had a very, very, very soft avocado, I wanted to do something with it besides smashing it up or chopping it on a salad.
I decided to get creative in my kitchen with a big bowl and a few simple ingredients in my refrigerator and here is what I came up with....

I think you will yum over it too!

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Avocado and Edamame salad
1-2 cup shelled edamame
1 small red bell pepper (chopped)
1-2 cup corn
~1/2 cup chives (chopped)
1 avocado (chopped)

Salt to taste

1. Cook edamame and corn until soft (steam or microwave)
2. When corn/edamame mix is room temp (not hot), add edamame.
3. Add pepper and chives and mix together. It's ok if the avocado gets smashed during mixing.
4. Add salt to taste.
5. Refrigerate for an hour and then yum!
(feel free to adjust the ingredient amounts to your liking)

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The great thing about this recipe is that it is a multi-purpose recipe. Oh and it is super duper yummy.

Here are a few ways that you can incorporate this satisfyingly nutritious and delicious recipe into your diet.

-Combine with your favorite grain (ex. Quinoa, Jasmine rice, couscous etc.)
-Pile on top a bed of shredded or topped greens
-Serve with cold noodles
-Use as a topping on scrambled eggs (or an omelet)
-Spoon on toasted bread
-Spoon inside a pita or tortilla
-Serve with chips as a dip at your next party/event
-Enjoy as a snack, in between meals
-Have it as a side dish to a meal

Let's eat! Trimarni sushi, pomegranate banana bread and more!

Pomegranate smoothie
1/3 cup pomegranate seeds
1/2 large orange (without peel)
1 large celery stick (chopped)
1/2 large banana (very ripe)
1 tsp ginger chopped
1 tbsp chia seeds
1/2 cup  milk
1/3 cup greek yogurt (Fage 0% plain)
Small handful spinach
1 tsp cinnamon
~25g protein powder
10 ice cubes
water to meet consistency needs.

1. Blend ingredients for 90 seconds to make a smoothie meal that is thick enough to eat with a spoon. 

Zucchini pomegranate banana bread
2 bananas (very ripe), mashed
1 egg
1 tbsp olive oil
1/4 tsp salt
1 tbsp vanilla extract
1/3 cup skim milk
Pinch nutmeg
Pinch all spice
1 tsp cinnamon
1 cup zucchini (shredded)
1 cup pomegranate seeds.
2 tbsp white sugar
1 tsp baking powder
1 cup oat flour

1. Preheat oven to 350 degrees. Spray two 8 x 1 1/2 inch pans with non stick spray.
2. Combine all ingredients except flour and mix well.
3. Add the flour until evenly combined.
4. Pour batter in one pan until 3/4th filled. Pour leftover batter in other pan (will make a thinner bread for pan #2).
5. Bake for 45-50 minutes. 

Mixed greens salad w/ fresh fruit and pistachiosMixed greens with pistachios, pomegranate, avocado, raspberries, apples, orange pepper, chives, purple onion, edamame and Parmesan topped with olive oil and a side of bakery fresh bread.

Avocado Sushi
Wild rice (cooked)
Sauteed onions and mushrooms (in oven or skillet - tossed in a little olive oil) or raw
Avocado - chopped

1. Take seaweed "paper" and lay flat on plate.
2. On 1/2 of paper, spread with semi warm rice. Top with onions, avocado and mushrooms.
3. Roll seaweed into roll and enjoy. 

Taco saladMixed greens, avocado, onion, green and red pepper, cucumber, tomatoes, pumpkin seeds, salsa, pinto beans and carrots topped with crumbles chips (from Miami 70.3 travel home stop at Moe's) and a side of cottage cheese.

Why I love my real food diet: It is not a mass marketed diet fad, temporary change or extreme approach. It's real food in a balanced way that fuels life and reduces risk for disease....and it tastes great!
Happy eating!