Tuesday, May 4, 2010

Allez Cuisine!

It's pretty safe to say that Anne and I have hit our stride in the post cleanse world we find ourselves in these days. After a week of being off the cleanse I have fallen off the bus but managed to jump back on before it got too far away. With trips to La Casa, the HyVee chinese counter and few mocha's from Crane, I rebounded and have managed to stick to many of the same meals and eating criteria outlined in the Clean Program.

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
  1. Heat oven to 425 F
  2. Brush each parchment sheet with oil
  3. Place one piece of halibut in the middle of each sheet
  4. Season with sea salt
  5. 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
  6. Sprinkle the olives over the top and drizzle with olive oil
  7. Pull the sides of the parchment together like a calzone. Fold paper over and crinkle together to seal
  8. Place each package on a baking tray and place in the lower third of the oven.
  9. Bake for 12-15 minutes; the paper will puff up and brown lightly
  10. 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
  1. 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.


Joshua Stamper said...

Have you ever had "dahl"? its kind of like a northern india version of hummus, but made with split green peas. I will make some this weekend, but you will have to eat it on homemade sourdough bread :-)

MOD said...

Sourdough, yeah, not a problem, besides it'll be a Saturday, right? ;)

Jer said...

Great thanks Mod. We are making hummus this week so we will give the recipe a go

mw said...

you blog is getting better and better. we all eat, and what you're going thru is interesting to us all.