I've fielded a ton of questions on training rides and such over the past few weeks, many regarding some of the recipes we've been doing. I'll start with the little number pictured above, Halibut baked in parchment with Olives and Thyme. This meal took all of about 30 minutes to prepare and ran about $12-13 a plate. I can only imagine what it would have cost in a restaurant and who knows what they would have cooked it in.
- 2 (6 oz.) portions of halibut
- 1/4 cup of pitted, halved kalamata olives
- 2 sprigs of thyme
- 1 lemon, sliced thinly in discs, skin on
- 1 zucchini, sliced diagonally
- 2 tablespoons extra virgin olive oil
- Sea Salt
- Parchment paper cut into two 12" circles
- Heat oven to 425 F
- Brush each parchment sheet with oil
- Place one piece of halibut in the middle of each sheet
- Season with sea salt
- On top of the fish place three thin slices of lemon and three slices of zucchini between the slices of lemon, then top with a sprig of thyme
- Sprinkle the olives over the top and drizzle with olive oil
- Pull the sides of the parchment together like a calzone. Fold paper over and crinkle together to seal
- Place each package on a baking tray and place in the lower third of the oven.
- Bake for 12-15 minutes; the paper will puff up and brown lightly
- Remove from oven and place on plates to serve. Open packages at the table
The final product is amazing.
Next up, we had great evening at Rafal's after the race Saturday and Jer was asking about our Hummus recipe.
- 1 cup cooked chick peas, drained and rinsed
- 1/4 cup tahini
- Juice of 1 lemon
- 1/4 teaspoon salt
- 1/4 teaspoon cumin
- 1 clove garlic
- 2 tablespoons olive oil
- Sea salt to tast
- Place all ingredients in a food processor and process for 2 minutes. Add 1/4 cup or more water if necessary. Season.
The next round, post cleanse, is to lay some ground work for good clean living while still enjoying the vices that make life fun. Enter Food Rules by Michael Pollan. Anne picked up this little gem before her flight to Cleveland last week. Yeah, I ate all that crap listed above while she was out of town.
Anyway, this book is a super quick read, I meandered through it on Sunday squeezing a 80 miler in between sit me downs. I'll start with...
60. Treat treats as treats, by following the S policy. No snacks, no seconds, no sweets - except on days that begin with the letter S. I'm glad Rafal's BBQ was Saturday night, because there was some gooooood eatin'. Rule 60 goes on to say that eating things like fried chicken, brownies or any of the sinful stuff any self respecting athlete wouldn't dare touch is really okay on occasion. The trick, Pollan suggests, is make it yourself. Society has made it too easy to go to the grocery store and pick up these indulgent foods with no effort by the eater, but if you force yourself to make it at home, you'll have it far less often and probably enjoy it that much more. Eat this stuff occasionally on occasion.
* Credit where credit is due...the above recipes were lifted from "Clean: Remove, Restore, Rejuvenate" by Alejandro Junger, M.D. with Amely Greeven with food rules compliments of "Food Rules: an eater's manual" by Michael Pollan.