Stirring (the pot) words: cooking for the athlete in you…The second in my regular contribution to the WonderMoms website.

Chicken Little… Chicken Lot!

My favourite protein blasts come from chicken, tuna and eggs. Chicken is extremely versatile, offering a nearly endless list of varied recipe options. One only need peruse the results of any generic ‘chicken recipes’ search on google for a parade of poultry prizes. Protein is critical to rebuilding, sustaining and growing the stores for endurance athletes. Runners, cyclists and triathletes rely on substantial protein intake to support their training plan and post exertion rebuild. Its equally as important as the pre-race carbo load, but doesn’t always find itself getting billing ahead of the pasta fuel up.

I’m a big fan of simple recipes that combine everyday ingredients and yield flavour filled, healthy plates. The latest chicken creation is something I title ‘CCPCC’ or Chipotle chili-pita crusted chicken; a mouthful you’ll see. With only 8 ingredients and 10 minutes of prep time you’re feeding your the athlete and everyone else at the table:

4 boneless skinless chicken breasts
2 cups Pita chips – ground in blender
1 T Chipotle chili spice or canned chipotle chilies
Fresh ground pepper to taste
All purpose flour
1 egg
1 tbsp olive oil
Butter

Coat the chicken in flour and egg. Add chipotle and pepper to ground pita chips and roll chicken generously into the mix. Add olive oil and butter to hot pan, browning chicken for about 10 minutes, flipping in pan after 5 minutes. Heat oven to 400 and finish in non-stick pan for 10-12 min.

For the spicy pallet, give it a kick by stirring up a generous batch of fresh made bbq sauce.

Sauce:
1 cup Ketchup
1 T Worcestershire sauce
1 t Tabasco
2 T Red wine vinegar
Pinch Cumin
Fresh ground pepper
1 T Mad Anthony hot sauce (or your favourite fire in a bottle)

The dish goes great with a mushroom risotto, egg noodles or garlic smashed potatoes and some market fresh steamed green beans.

See you at the start line!
Brent
Inspire Marketing

Stirring (the pot) words: cooking for the athlete in you…The first in my new regular contribution to the WonderMoms website

Nuts and Beans

No, I’m not crazy. Nor am I suggesting anyone reading this is either. Rather its time to think more seriously of nuts and beans as staple items that can easily find their way into your meal plans on a consistent basis. These are meals that provide tremendous nutritional value and offer some creative opportunities to spruce up your dinner table when the kids, and you, are least expecting it.

Almonds, which are derived from a tree in the peach family, are probably one of my most favourite nuts. Those who suffer from lactose intolerance can choose almond milk as an alternative to cow’s milk. It also has less saturated fat than cow’s milk. You’ll find it in many recipes and can be easily made in your own kitchen with ground almonds and water in a blender and sweetened with a little vanilla extract or syrup. Almond milk goes great in a fruit smoothie. Here’s mine:

1 banana sliced
4 strawberries (or your fav berry)
1 cup almond milk
1 cup orange juice
1 scoop protein powder (substitute 1 small yogurt if you aren’t into protein powder)
1 tsp Epicure Summer Berry (see Amanda to order yours!)

Mix in a blender for 30 seconds. Chill in the fridge for 5 minutes and enjoy.

There are many other ways to work almonds into your meal plan; they aren’t just for covering in chocolate (like every fundraising effort that knocks at your front door) or for munching while taking in your must see TV show of the week. I’ll be back in a future post to share more.

Epicure’s Bean Burritos

1 19 oz (540 ml) can kidney beans, drained and rinsed
2/3 cups water
3 Tbsp (45 ml) Epicure’s Seasoning for Nacho Cheese Dip
1 cup (250 ml) grated low-fat cheddar cheese
4 10â (26 cm) tortilla shells
2 cups (500 ml) shredded lettuce

Blend first 3 ingredients in a food processor. Place bean mixture in a fry pan over medium-high heat, stirring until heated through. Fold in cheddar, and divide mixture between tortilla shells. Add lettuce, sour cream and your fav hot sauce if desired. Roll and serve.

Cheers,
Brent
Inspire Marketing