Sep 9

Recipe

COLORFUL COLESLAW WITH BEET JUICE VINAIGRETTE..no mayo!!!!

image

COLORFUL COLESLAW WITH BEET JUICE VINAIGRETTE

Ingredients

COLESLAW
1/2 head green cabbage, sliced thin to shred
1/2 head red cabbage, sliced thin to shred
2 large carrots, thinly sliced (on the bias)
6 scallions, thinly sliced (on the bias)
1 red pepper, cut into julienne strips

VINAIGRETTE
1/4 cup BIOTTA BEET JUICE (see note)
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/2 lime, juiced
1 small shallot, minced
1/4 cup olive oil
Sea salt and freshly ground pepper, to taste

Directions

Prepare all coleslaw vegetables as directed. Toss together in a large bowl. To prepare the vinaigrette, add BIOTTA BEET JUICE, balsamic vinegar, Dijon mustard, lime juice and shallot to a small bowl. Whisk together. Drizzle in olive oil while continuing to whisk. Season with salt and pepper. Drizzle desired amount of vinaigrette over coleslaw. Serve immediately. Refrigerate and save any remaining vinaigrette for use on any vegetable salad.

NOTE – for a soft, rich beet juice flavor, reduce 1 cup beet juice over medium heat for about 30 minutes, until you achieve 1/4 cup in volume. Set aside to cool before using.

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May 13

Races, Recipe

Food Diary Day #2

Pre- workout

Β½ c of trader joes gluten free oats slow cooked in a pot with Β½ banana, 1 spoon of cocoa, 1 spoon of cinnamon, pinch of salt

1 Nespresso with light soy milk

4 First Endurance Optygen HP pills, 2 First Endurance Multivitamins

breakfast_2

Workout 1

75min long run with 4miles hard in the middle.

During Workout

6oz water

Post Workout

Breakfast tacos- 2 corn tortillas, beans, 2 egg whites, feta cheese, siracha sauce, 1 Drink Chia!, decaf tea with soy milk

Post_workout_2

Workout 2

75 min ride moderate effort

During Workout

8oz of water

Lunch/Post Workout

1 scoop of First Endurance Ultragen Cappuccino with Β½ banana, 2 strawberries, Β½ cup of almond milk, 1 cup of spinach

Postworkout

Snack

Β½ c almonds

Snack_2

Dinner

Arugula salad with 6oz chicken breast baked, roasted beets, broccoli, sweet potatoes and feta cheese. Also a glass of Pinot Noir and 1 square of dark chocolate.

Dinner_2

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May 12

News, Recipe

Food Diary Day #1

Pre- workout

Β½ c of trader joes gluten free oats slow cooked in a pot with Β½ banana, 1 spoon of cocoa, 1 spoon of cinnamon, pinch of salt

1 Nespresso with light soy milk

4 First Endurance Optygen HP pills, 2 First Endurance Multivitamins

Preworkout

Workout 1

2.5hr ride with short intervals above LT/ 3mi run off bike with 1mi at race effort

During Workout

1/2 flask of First Endurance EFS Liquid Shot Kona Mocha and 16oz water

Workout

Post Workout

1 scoop of First Endurance Ultragen Cappuccino with Β½ banana, 2 strawberries, Β½ cup of almond milk, 1 cup of spinach

Postworkout

Workout 2

5×500 swim/pull moderate

Lunch

1 soy cappuccino, egg white omelet with tomatoes & basil and green salad with olive oil, 8 oz of Biotta beet juice

Lunch

Snack

1 cup of Fage 0% fat plain greek yogurt, 10 almonds, berries, cinnamon

Snack

Dinner

6oz chicken breast grilled, grilled veggies in coconut oil, salad with vinaigrette, Hershey kiss, tea with light soy milk

Dinner

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Mar 25

Recipe

Beetnut Brownies

image

So I have a sweet tooth…big time. I have tried so hard to crack it, but I just love chocolate so much. For a little over a year I have been gluten free. So many people ask me why and I have finally figured out the answer. Because I get to eat things like BEET brownies. Who else would ever venture that far off the grid to try something like a beet brownie…most people would rather eat..well..something gross.

Beetnut Brownies

1/2 cup roasted and pureed beets- maybe 2 or 3 beets depending on size.
3/4 cup of Β dark chocolate morsels
1/2 stick of real butter (not the fake stuff people)
2 eggs
1/3 cup sugar
1/3 cup honey or agave nectar
1/2 cup walnuts or almonds ground into a fine meal
2 tbsp groud flax seeds
2 tbsp raw cocoa powder
1/4 tsp baking soda

This is a fairly long process, so it is best to do when you have some time. I made them for the first time on a Sunday evening the week after the Revenge finale since there was nothing on TV to watch. And I made a double batch…this recipe is for 1 batcb.

First you must peel and cube the beets. After doing this, wrap them in foil with some olive oil and bake for 45 min at 400 degrees. Once they are finished, put them in a Vitamix or food processor and puree them until they are mushy. Scoop out 1/2 cup and put aside.

BeetPuree

Next put an inch of water into a pot and boil. Place the chocolate and the butter in a heat safe bowl and set on top of the steaming water so that the chocolate and butter melt. Keep stirring until a smooth creamy mixture is formed and then add the beet puree, eggs, honey, and sugar.

Melting Chocolate and Butter

Set this aside to cool for a few minutes. While cooling, grind the nuts in a Vitamix or food processor Β (that you will have to clean most likely) until they are ground (do not grind too much and form a paste, pay attention). Add the ground nuts, flax seeds, cocoa and baking soda to the chocolate mix.

Mixture

Mix it up well….take a few tastes….and bake at 350 for 30min. If you are using an 8inx8in pan it may take 5min longer so just do a toothpick test and make sure there is no batter in the middle. Do NOT forget to grease the pan you use or the brownies will stick. This is very important!Β 

Baking

Store in the refrigerator and eat sparingly…just kidding. They are great to put in a ziplock and take on a long ride!

Brownies

 

mmm batter

mmm batter

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Mar 14

Recipe

IMPRESS YOUR PARTNER

Tonight I was just experimenting and I discovered a new amazzzing snack/salad topper: Roasted Garbanzo Beans. I added these to my favorite go-to salad and there was literally a party in my mouth.

Salad

Here is how it all went down:

  • Preheat the oven to 375 and line two baking sheets with aluminum foil
  • Grab a large bowl to throw all of the chopped veggies in
  • Peel and then cube 1-2 beets and toss in the bowl
  • Peel (optional) and cube 1 yam or sweet potato and toss in the bowl
  • Chop up 1-2 large carrots and toss in the bowl
  • Cut a handful of asparagus into thirds and toss in the bowl. Make sure to break the ends off first though.
  • Slice a yellow onion and toss in the bowl
  • Drizzle about 2 tablespoons of olive oil over the veggies and then sprinkle them with garlic salt, pepper, and red pepper flakes if you want a little kick.
  • Spread the veggies on one of the baking sheets and bake for 45min.

photo-52

  • Drain and rinse one can of garbanzo beans
  • Pour the beans onto a paper towel and then pat them down with another paper towel so that they are completely dry
  • Spread out the beans on the other baking sheet and drizzle and spread about 1 tablespoon of olive oil on them so that they are coated evenly
  • Add salt and creole seasoning
  • Bake also at 375 for about 40 min until nice and crispy
  • Once the veggies and garbanzo beans are finished, toss them in with spinich, feta, and choice of salad dressing if you desire. The flavor is explosive so you probably will not find salad dressing necessary.

Let me know what you guys think…I may be a little obsessive, but this salad rocked my world.

Dinner

 

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