ATHLETE'S PLATE - 11/4/2010
Today's menu features two recipes that I found online. One is from Running With a Bottle of Wine while the other is from Hub Pages. I hope you enjoy these meals and remember that I am challenging you to send me an idea,theme or ingredient to build a menu around. I will work with you on it and give you a shout out on the day it goes live. This is a terrific way to let all out there who do not live the endurance life that it is easy to get great tasting food that is also healthy for you.
If you make any of these dishes please send me your review along with a picture to be posted on the Athlete's Plate. Enjoy and happy healthy eating.
BREAKFAST - SMOKED SALMON WITH SCRAMBLED EGGS
Servings - 1
Ingredients - 1/2 cup of Egg beaters, capers (chopped), red onion sliced, smoked salmon chunks, whole wheat english muffin, asparagus
Directions -
Chop capers and slice the red onion and put to the side.
Chop up smoked salmon (enough to your liking) and set aside
Grill / Steam / Boil asparagus
Cook egg beaters to desired consistency (I like mine well well well done - almost burnt)
Toast whole wheat muffin or bread
On top of one slice pile the eggs then pile on capers and onion then smoked salmon. Place asparagus on the side and serve with coffee or tea and OJ.
AM SNACK - BEST DAMN SPORTS BAR BY CHLOE at Running With A Bottle of Wine
Servings - 24
Ingredients - Mix Dry Ingredients: 1 cup unbleached white flour, 1 cup of rolled oats (chop coarsely), 1/2 cup of organic vanilla soy powder, 1/2 t. baking powder, 1 t. salt, 1/2 t. cinnamon
Combine Wet Ingredients: 1/4 cup canola oil, 4 large organic eggs, 1/2 cup brown sugar, 1/2 cup honey, 1/4t vanilla
Filling - 1 cup organic raisins, 1 cup organic dried cranberries, 1 1/2 cups finely chopped almonds (I put mine in the food processor), 1 cup of mini chocolate chips, 1/2 cup coconut
Directions -
Mix wet with dry
Add in the fillings
Spread in greased 9X13 dish and bake a 325 for 34-45 minutes - bars should be moist in the middle.
When cool, cut into 24 bars. Approx 250 cals per bar! Whoohoo!!
Lunch - Chicken and Black Bean Humms Quesadillas
Servings - 1
Ingredients - Black Bean Hummus (find recipe here), Mushrooms, Grilled Chicken (cook chicken prior to assembly), Cheese (I used soy based cheese), red onion, avocado, two whole wheat tortillas (fajita size)
Directions - On grill pan (or paninin maker) place non-stick cooking spray.
On both whole wheat tortillas spread a thin layer of black bean hummus
Place one tortilla on the grill and then place other ingredients (grilled chicken, chopped mushrooms, red onion, cheese - can add spinach for extra veggies)
Take off heat and let it sit for a few minutes to cool down.
I served mine with an orange.
PM SNACK - FRUIT FILLED TRAIL MIX from Hub Pages
Servings - As much as you want?????
Ingredients - 1 cup diced dried fruit (prunes, apricots, pears, apples, etc), ½ cup raisins, ¼ cup dried cherries,
1.5 cups unsalted sunflower seeds, 1 cup peanuts,
Mix all ingredients together in a bowl and enjoy.
DINNER - FISH WITH BROWN RICE, BEANS, ASPARAGUS & SALAD
Servings - 1
Ingredients - 6oz of Red Snapper, Brown Rice (I use Minute Rice Ready To Serve Single Serving - link has coupon), Beans (your favorite), Aparagus, Spinach, Mushrooms, Cherry Tomatoes, Zuchinni, Broccoli Sprouts, Avocado
Directions -
Salad - place Spinach, Chopped Mushrooms, 1/4'd cherry tomatoes, Chopped Zuchinni, Avocado and Broccoli Sprouts (place on corner of plate)
Fish - Get grill pan very hot and then place fish when it is smoking. Do not touch the fish and try to move it around. Test it by trying to life one side. If it doesn't move leave it and try again in a few moments. Once you are able to lift the corners the entire piece should come up without leaving any on the grill. Turn over and cook through.
Options - chop green olives and dice another set of tomatoes and heat through in separate pan to top fish with
Rice - Throw in mircrowave prior to serving (follow directions on box)
Beans - drain thoroughly unless you are using dry beans that you brought to life the day before. Once drained add to separate pan with a 1 tbs of olive oil and cook to heat through.
Asparagus - place on grill pan and heat through
On plate place fish in one corner with optional topping. Place rice with beans on top in other corner and then finally the asparagus.
Filling - 1 cup organic raisins, 1 cup organic dried cranberries, 1 1/2 cups finely chopped almonds (I put mine in the food processor), 1 cup of mini chocolate chips, 1/2 cup coconut
Directions -
Mix wet with dry
Add in the fillings
Spread in greased 9X13 dish and bake a 325 for 34-45 minutes - bars should be moist in the middle.
When cool, cut into 24 bars. Approx 250 cals per bar! Whoohoo!!
Servings - 1
Ingredients - Black Bean Hummus (find recipe here), Mushrooms, Grilled Chicken (cook chicken prior to assembly), Cheese (I used soy based cheese), red onion, avocado, two whole wheat tortillas (fajita size)
Directions - On grill pan (or paninin maker) place non-stick cooking spray.
On both whole wheat tortillas spread a thin layer of black bean hummus
Place one tortilla on the grill and then place other ingredients (grilled chicken, chopped mushrooms, red onion, cheese - can add spinach for extra veggies)Place other tortilla on top
Turn up and grill and flip over once one side is done so that you get grill marks on both sides. If using a panini press (how I make mine) just make sure there is non-stick spray on both sides before closing and let it sit for about 5 minutes.Take off heat and let it sit for a few minutes to cool down.
I served mine with an orange.
PM SNACK - FRUIT FILLED TRAIL MIX from Hub Pages
Servings - As much as you want?????1.5 cups unsalted sunflower seeds, 1 cup peanuts,
Mix all ingredients together in a bowl and enjoy.
DINNER - FISH WITH BROWN RICE, BEANS, ASPARAGUS & SALAD
Servings - 1
Ingredients - 6oz of Red Snapper, Brown Rice (I use Minute Rice Ready To Serve Single Serving - link has coupon), Beans (your favorite), Aparagus, Spinach, Mushrooms, Cherry Tomatoes, Zuchinni, Broccoli Sprouts, Avocado
Directions -
Salad - place Spinach, Chopped Mushrooms, 1/4'd cherry tomatoes, Chopped Zuchinni, Avocado and Broccoli Sprouts (place on corner of plate)
Options - chop green olives and dice another set of tomatoes and heat through in separate pan to top fish with
Rice - Throw in mircrowave prior to serving (follow directions on box)
Beans - drain thoroughly unless you are using dry beans that you brought to life the day before. Once drained add to separate pan with a 1 tbs of olive oil and cook to heat through.
Asparagus - place on grill pan and heat through
On plate place fish in one corner with optional topping. Place rice with beans on top in other corner and then finally the asparagus.
