Showing posts with label asparagus. Show all posts
Showing posts with label asparagus. Show all posts

Wednesday, July 18, 2012

Food to Boost Energy and Fight Fatigue (Rider Nutrition)

Now I am no nutritionist or expert by any means, so if you do have a serious problem you might want to speak to your doctor, but I have be researching a bit about food that helps boost energy, keeps you going and also fights fatigue.  When we go to the motorcycle track I need to feed Brendan food that will be beneficial to him for his performance and to not make him feel heavy or sluggish when he's out there holding down the throttle.

A phrase I like to keep in mind is the saying "garbage in-garbage out".  Meaning that if you fill yourself with foods that are processed and not nutritionally beneficially you might as well be eating dirt or shortening out of the can.

These are a couple great tips to help you even if you aren't an athlete.  Eating correctly will help you in your everyday life- because who wants to feel sluggish and tired.  That "3pm crash" commericals ::cough:: 5hr energy ::cough:: mention sluggishness can be combated with an overpriced little shot of B vitamins, caffeine and taurine- but instead you should be filling your body with healthy foods that are slow releasing that keep you going- examples being low fat protein or complex carbs.

Fluids
This is a huge factor in health and fitness- you need to keep your body hydrated.  The human body is made up of something like over 80% water- so yea, water is important- and I said WATER- not soda or juice.  We started carrying around the gallon jug of water instead of the little bottles- which definitely gets you to drink more water.  (Ever wonder why those huge guys carry it around at the gym? Yea, that's why)  I'm not a huge fan of sports drinks, but when you are intensely active- like when Brendan is racing his motorcycle (all zipped up in a full leather suit with temps soaring over 100 degrees at times) or you're in a marathon or playing hard at whatever- it is a good idea to have a couple of these drinks on hand- and that brings me to the next point...

Sodium
I know- this one was new to me too.  Which it kind of wasn't because if you think about when someone is in the hospital and they get an IV- it usually is saline solution for dehydratrion- which is essentially sodium.  Sodium helps to prevent cramping and helps you when the weather is extremely hot and/or humid.  This is where the sports drinks come in- they have sodium and also electrolytes which help keep the body going- but don't forget to drink lots of water in between or even mix your drinks half and half.  FYI you are also consuming a lot of sodium in foods you eat- so don't go dousing your food with table salt or anything like that- just be aware of how much you are consuming and when you are consuming it.  Here's an interesting article Water vs Sports Drinks.

A higher sodium intake yields a greater overall blood volume and blood flow to the working muscles. With increased blood flow, the amount of oxygen and nutrients delivered to the working muscles is maximized...It is the responsibility of sodium to deliver potassium into the cell membrane of muscle tissue {racerxvt.com}

Complex Carbs
If you have read anything about carbs lately these are the recommended ones.  Complex carbs are just what they sound like- carbs that are complex- they are made up of chains of three or more single sugar molecules linked together.  These usually contain fiber which helps slows down the absorption of the carbohydrates so you feel full longer and be less likely to over-eat throughout the day.  (Non complex carbs are made up of more refined sugars that spike blood sugar levels that give us that boost, but make us feel hungry and sluggish again later).  Now, if anyone that knows more about nutrition is reading this, I know there is WAY more that goes into explaining carbs (on the molecular level) but for us regular people- just eat high fiber, whole grain carbs.  Most importantly- look at the ingredient list of foods you buy- what are the top three ingredients- are they natural? healthy? pronounceable?  Brendan has also told me most riders carb load the night before and that it helps the next day- I have also read this in other areas, but that is usually for people that will be doing some sort of intense activity the next day.

Protein
Protein can be absorbed from meats and dairy for the most part.  Examples: Boneless skinless chicken breasts, fish, eggs, low fat yogurt, tofu, quinoa, almonds, other nuts, beans, even lean beef.  Protein helps muscle and helps keep you feeling fuller longer- just like your complex carbs.  Also provides certain vitamins and minerals, like iron, vitamin D etc.

So besides all the nutritional facts- a couple other tips caught my eye:
  1. Stretch. Some people forget how important this is.  For anyone- even in the morning when you wake up.  It helps blood flow, flexibility and helps us avoid injuries.  For any riders reading this- stretch your arms and forearms before to help combat the arm pump.
  2. Sleep. Easy one but it helps recharge and rebuild your body in every aspect.
  3. Booze. Yea- don't drink it.  Or just really try and not drink yourself into an oblivion.  We like to enjoy some beers and hang out after a long day on vacation- so we drink a bit earlier- try and get a couple glasses of water in between beers and before bed try and consume water.  Then we wind up going to bed earlier so the next day isn't that bad.  (By the way, drunk sleeping is not good for cell regeneration or rebuilding your body because the body is just trying to mainly push out all the toxins and not focusing as much on the other things- that's putting it very very simply)  Also if you are going to drink after doing something intense (running, riding, gym- sounds odd but)- make sure your first drink is a real recovery drink or water before putting back a couple beers to help your body recover properly. If you really want a boost to not drink- read this
  4. Hydration. Yes I'm bringing it up again.  It is important for well being, but also for people needing to loose weight- drink some water before you eat- your body might just be thirsty- not hungry.  Also how do you know if you are hydrated? Check your pee- if it is clear- you're good (unless you are taking some vitamin or supplements that would counter act this effect).  You also want to drink before you are actually thirsty- because if you're thirsty you are already dehydrated.  If you are active- Drink cold water because is absorbed more rapidly and will aid in decreasing body temperature.
  5. Fatigue. How do you know your even fatigued? Headaches, dizziness, nausea and cramping can all be first signs of (heat) exhaustion. 
  6. Fats. Seems like I left this one out- nope- it's there but just not directly mentioned- healthy fats you will be consuming mainly through the proteins- lean meats, nuts and dairy.  Other healthy fats can come from avocados, olives, and peanut butter.  They are important for your body- but just in moderation.
  7. Exercise. All articles I read mentioned exercising and conditioning your body for the "main event".  Example being- most moto guys will mountain bike, run, swim etc to prep their bodies for the intense rides (esp motocross).  Just like marathon runners don't wake up one day and decide to run the marathon that night.  Starting small is ok- even just for better over health- at lunch time, take a ten min walk to refresh your mind and legs.  Take the stairs, stretch, get to the gym, walk your dog a bit longer than usual, clean your house vigorously etc. 
  8. Eating at the correct times. Like right after a work out for example- eating the right food helps regenerate your muscle and refuel your body.  This is a great easy read article from Spark People
Random thought: I heard something so awesome- "If it has a food label on it- it's not food"  I just love that quote because you never wonder the nutritional facts on corn or a bag of dried lentils.  Because these foods are natural and good for you.  (Obviously this is not 100% true, but still it is a good guideline to think about) When you are in a supermarket -try and walk the perimeter- and venture into the aisles for only natural whole foods- like grains/pastas or canned veggies.  I'm sure you've all heard it before that the supermarkets set their stores up like this on purpose- you need to walk through the aisles to get to the real food- so you are more likely to see unhealthier foods and make an impulse buy.  Why do you think they put all those little candy bars up by the register?

Anyway- I know this was a bunch of reading, but every ounce of knowledge gained leads to every ounce of your waist lost :)


Main sources:
livestrong.com
racerxvt.com
mayoclinic.com
sparkpeople.com

Some on-the-road recipes to keep you eating like a (healthy) king:

Smashed Avocado and Chick Peas Sandwiches
  • These are so good.  I added a bit of garlic and topped with bacon on whole wheat bread.  Good fats from the avocado, complex carbs from the bread and protein from the chick peas all make this sandwich a great lunch filled with fuel to keep you going without weighing you down.  Top with cucumber slices or baby spinach to bump up the nutrition.


Fruit & Nut Breakfast Muffins
  • Start your day with this awesome portable breakfast that will fuel your morning.


Grilled Pizza
  • Because who doesn't love pizza!  And when you do this on the grill people do a double take- because they are like- Where did you get that pizza?!



Turkey Burgers
  • In a food processor (or by hand)- chop 1/2 red onion, a small pepper, and 2 garlic cloves.  Take a package of ground turkey (it's like 1.3 lbs) and mix that with the chopped veggies.  Crumble some feta cheese into that, some breadcrumbs and a palmful of McCormick's Montreal Steak Seasoning until the meat is firm enough to form a patties.  Form 4 large patties and grill until cooked all the way through since they are raw poultry.  Serve on buns.
  • These were one of the best meals I've ever had on the grill. The meat fell apart and was still super juicy and flavorful.  Something that is hard to achieve in boneless skinless chicken breasts.


Grilled Veggies

  • You can also throw some pre cut veggies into a ziplock with oil salt and pepper and then just put on the grill when ready- our favs are asparagus and zucchini.



Thursday, June 7, 2012

Lemon Basil Penne


Oh this was so good.  Simple to make too. Serve along side some thin grilled cutlets for a quick weeknight meal!

Ingredients

  • 3 lemons, juice (and zest of 2)
  • 1 cup of cheese- I used pecorino, but you could use parm or even mozzarella
  • 2 garlic cloves, minced
  • 2 tbsp of butter (I used I can't believe it's not butter)
  • 1/2 cup of low fat milk (I used 1%)
  • 1 tsp of cornstarch
  • about 1 lb of asparagus
  • about 20 basil leaves, chiffonade (aka cut into ribbons)*
  • salt and pepper
  • 1 lb box of penne pasta (using whole wheat is even better!)
Directions

  1. Get water boiling for your pasta.
  2. In a small sauce pot add the butter and the garlic.  Cook that on low for a couple minutes to let the butter infuse with the garlic flavor.
  3. Then add the lemon juice and zest. (Note: the garlic may turn green/blueish color- don't worry it is just reacting to the acid in the juice)
  4. Side note: Never let this sauce come to a boil
  5. While the lemon juice is heating through add the tsp of cornstarch to your low fat milk- if you are using cream or whole milk this step is unnecessary.  Stir until combined and then add to the pot while whisking. 
  6. Quickly add the cheese and whisk until combined.  Taste it- see if you want to add more salt, add pepper if desired.  When that is all heated through and a creamy sauce consistency, turn off the heat and cover to keep warm.
  7. When the water boils add salt and then your pasta. 
  8. Cut your asparagus into short pieces, similar to the size of the penne.  When the pasta is almost done add the asparagus to the water and let the pasta and asparagus finishing cooking together.
  9. Drain pasta/asparagus and add to a large serving bowl.  Pour the sauce on top and add basil- mix until everything is combined.
  10. You can add a bit of extra virgin olive oil and more cheese on top if desired.
*To chiffonade basil stack up all the leaves and roll them up into a little log.  Then slice.  You will end up with pretty ribbons.

Thursday, May 31, 2012

Memorial Day Weekend- BBQ, Beer and Bikes



Pretty awesome right?


Memorial Day is always about BBQ Beer and Bikes for us LOL. But then again that's pretty much our life in general during the summer.  And I wouldn't have it any other way.

So over the Memorial Day weekend we packed up and took a 5 hour drive down to West Virginia to the Summit Point Motorsports Park.  It was a CCS Racing weekend.  So proud of Brendan for doing so well first time at this track.  I'm his number one fan and sponsor.  The weather was amazing- hot and sunny.  Got myself a nice tan and my fiance got some race time in.  We had such a great time.  He loads up his truck with bike stuff and I load the pop-up camper with food and everything else. 

We have limited space in the cooler and mini fridge so I need to plan out a weekends worth of meals accordingly.  I also don't like to settle for just hamburgers and hot dogs, so this is a quick run down of what I made for the weekend:

Friday Night (we arrived): homemade burgers and hot dogs after we set up camp.
Saturday Breakfast: bagels, bananas and coffee (we had this everyday for breakfast)
Saturday Lunch: grilled pizza
Saturday Dinner: Chicken Kabobs and Asparagus
Sunday Lunch: Grilled Sausage, Pepper and Onion Sandwiches
Sunday Dinner: Pork Tenderloin with grilled corn
Monday Lunch: Chicken Kabobs and Asparagus

Of course we had A LOT of drinks on hand. It was so hot- water, Gatorade, iced tea, Redbull and of course beer.

We had some cheese doodles, triscuits, hummus and other various snacks too.

Not exactly the healthiest of choices, but hey it's vacation!

Everything I cooked was very simple prep and simple cook.  All the veggies were simply seasoned with salt, pepper and oil.  The chicken kabobs were just skewered boneless skinless chicken breasts seasoned with McCormick Montreal Steak Seasoning (my fav go-to summer seasoning).  The pork tenderloin was marinated in garlic, honey, jalapenos, oil, lime juice, salt and pepper.  I even grilled the bagels to toast them up.  FYI if you have never had grilled asparagus- go and make that tonight- they are the bomb.

And if you have never grilled pizza- get on that!  It is probably the closest thing you will have to real brick oven pizza.  It is super simple too.  I really should have brought my rolling pin though- was a pain to roll it out- that's why its super misshaped but whatever it's "rustic".  I packed homemade dough (you could even do store bought), shredded cheese, sliced tomatoes and fresh basil.  Roll the dough out and lay on the grill.  I then brush or drizzle a bit of oil.  Let that cook and bubble up.  When it is ready to turn you will be able to grab it up and it will easily pull away from the grill.  Flip it over and top with tomatoes and basil then the cheese to help everything stay put.  Cover (aka close the lid), turn heat to low and just wait until everything melts.  Even if you burn the bottom, it still tastes really good! (oh yea- don't forget a cutting board and knife!)




Here's all the rest of the weekend!



Lexi sun bathing


Dutchy Moo Cow is hot


Mini fridge is stocked plus we had a cooler

gotta have the hot sauce

Our home away from home (with a/c of course!)

Ya know, just the essentials


Simple breakfast plus coffee of course

My ride



A man of many talents



Took him on the turn

Yea forgot to soak the skewers- oh well!





Race grid

Shade!


Love sausage super crispy- cut sausage in half then serve on buns with ketchup!

Yea, these boys don't play around when it comes to speed

Cooling off in the camper- isn't this the cutest thing you've ever seen???!!!!

Held his position against this guy and took 11 out of 23 in this race! So proud of you babe, I love you!

Wednesday, December 28, 2011

Blue Cheese & Walnut Chicken Roulade w/ Roasted Asparagus

So my baking skills are not so good- I attempted to make these chocolate cookies with a peanut butter center and it was a disaster.  So here is an easy chicken recipe that sounds real fancy and tastes delicious- unlike what my cookies tasted like.  If you need more detailed step by step pictures of how to assemble the chicken roulade check out the original blog post on it: Chicken Roulade

The combo of walnuts and blue cheese are a classic pairing and add such flavor and texture to a simple piece of chicken.

Ingredients
  • 2 boneless skinless chicken breasts- butterflied
  • about 1/2 cup of blue cheese, crumbled
  • about 1/2 cup of walnuts, chopped
  • 1 pound of asparagus
  • salt, fresh cracked pepper, oil
Directions

  1. Preheat the oven to 375 degrees F
  2. Butterfly the chicken.  You can pound them thin you want, I didn't bother this time.
  3. Stuff the chicken with the cheese and nuts. 
  4. Roll up the chicken and secure with butcher's twine or toothpicks
  5. Coat the outside with oil, salt and lots of black pepper.  The pepper makes this amazing crust that stands up to the bold flavor of the blue cheese.
  6. Cook until the juices run clear (about 160 degrees F) about 20-25 minutes
For the asparagus, all you need to do is cut off about an inch from the bottom because the ends are a bit woody and hard to chew.  Then lay on a baking sheet and coat with oil, salt and pepper and put in the oven with the chicken on the upper rack and chicken on the lower one.  Cook them until they are limp and the tops look a bit dried out- about the same time as the chicken- if they don't seem done by the time the chicken is, just remove the chicken and turn the oven up to 400 degrees F and cook a couple more minutes.

Serve on top of some brown rice or Bulgar wheat and you have a super tasty super easy dinner!

Tuesday, May 31, 2011

Asparagus with "Healthy Hollandaise"


Hollandaise is an emulsion (blend) of egg yolks and butter, usually seasoned with lemon juice.  It is also usually hailed as a difficult sauce to make because you don't want to scramble the yolks with the heat of the butter.  The sauce is very classic, but I feel it's so heavy and unhealthy plus it's a pain to make. So here is a fancy looking dish that is SUPER easy to make.  I actually just made it for myself for dinner tonight.  Serve with some toasty bread so you can soak up all the rest of the runny egg and lemon juice.  This is for ONE serving, so it's really easy to make for one or many.

Ingredients

  • 2 garlic cloves
  • 1 tablespoon of white vinegar (to help the egg whites coagulate)
  • One egg
  • 1/2 bunch of asparagus (about 1/2 lb)
  • 1/2 lemon, juice and zest
  • salt and pepper
  • extra virgin olive oil
  • Parmesan or peccorino romano cheese, shaved


Directions
  1. Blanch and shock the asparagus.  (Boil in salty water for a couple mins until bright green, them drain and run under some cold water) Set aside for now.
  2. In a small pan we are going to poach the egg, but first I wanted to infuse the water with a couple spices- smash 2 garlic cloves, the vinegar, 2 tbs of salt and a couple grinds of fresh black pepper.  (I threw in 2 small sprigs of fresh thyme-if you have it throw that in too, if not, don't worry)
  3. Bring the water to a boil and then reduce to a simmer for about 5 mins.  Reduce the heat to low, where you just have a few bubbles, and poach your egg for 2-3 mins. Just until the egg sets, then turn off the heat and let sit for about a min.
  4. Zest the lemon half and reserve.
  5. Toss the asparagus with the oil, lemon juice, salt and pepper.  Plate them.
  6. Top the asparagus with the poached egg- top with a pinch of salt and pepper and the lemon zest.
  7. Top with pieces of shaved Parmesan or peccorino romano.
When you cut it open the egg runs and coats the asparagus. Use the bread to soak up all the extra sauce. It was seriously delicious, and it's a full complete meal- protein, veggie, and carb/starch.



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