Athlete’s Plate – June 2, 2011


The Athlete’s Plate is getting a facelift.  Rita Barry of Fitblogger has created a new logo for the Athlete’s Plate and I am excited about it.  So take a look above and get a glimpse of the last time you will see that old logo, then look down and check out our new logo.  It will be resized to be larger but I think it captures the essence of this site with the swim, bike, run on top of the plate.  Perfection.  By the way, Rita also designed our Team Angels and Ninjas logo so please visit her site and also find her on Twitter and thank her from CTER for the wonderful work she has done.

This weeks featured blogger is Barbie from Trying A Tri.  I had come across Barbara’s blog a while back but lost touch with it for one reason or another so when Summer Bailey (by the way finished 1st in her AG in her first Olympic Triathlon) nominated Barbara I was excited to go back and catch up.  Well in such a small amount of time Barbara has really advanced her triathlon career.  Last I had read she was doing sprints and really just training.  As I caught up this week I found out that she has since raced an Olympic Distance and her first Half-Ironman.  If that weren’t enough her second HIM is in less than 2.5 months.  Barbara is getting faster from her training as well and I am excited about her progress.  It is great to see improvement from people, but especially good people like her.  And the one thing you will notice when you go to her site is that she is always smiling and for me that is worth the time it takes to click on the link.  Anybody who is always smiling is awesome in my book.  Barbie I hope you enjoy your menu.


Breakfast: Flash Point French Toast

You cannot go wrong with this breakfast to start your day

Ingredients: 2 slices whole wheat bread, 1/4c HoneyMilk, 1 egg, 2tsp cinnamon, 2Tbs Cherry Preserves, Choice of Fruit, 1tbs olive oil, Agave Nectar/Maple Syrup/Honey

Servings: 1


  1. Whisk HoneyMilk, Egg and Cinnamon
  2. Dip bread into mixture and coat on both sides
  3. Heat olive oil and then add both slices of coated bread
  4. Cook on both sides until golden brown
  5. Serve with side of fruit and topped with cherry preserve and sweetner


AM Snack: Chrissie Wellington Rice Cakes

From Bites and Bowls

Ingredients: 3 plain rice cakes, 1.5 Tbs of Nut Butter, 1.5 Tbs of Honey

Servings: 1


  1. Spread Nut Butter and Honey over each rice cake
  2. Serve with almond milk



Lunch: Tempeh Wrap with Salt and Vinegar Chips

From Buy Kind Shop

Ingredients: Tempeh, 1/2c Spinach, 1/4c Red Onion (chopped), 1/4c Mushroom (chopped), Whole Grain Mustard, Whole Wheat Tortilla Wrap, 1 small sweet potato sliced thin, sea salt, white vinegar

Servings: 1


  1. Preheat oven to 375*
  2. Place sweet potato on baking dish and spray with cooking spray.  Sprinkle on sea salt.
  3. Place in oven to bake until golden brown.  Approximately 15 minutes.
  4. While chips bake crumble tempeh and soak in water for 15 minutes.
  5. Remove chips from oven and let sit to cool down
  6. Drain tempeh from water and dry out with paper towel
  7. Spoon tempeh into bowl
  8. Add chopped onion and mushroom and mix.
  9. Place mustard in center of wrap and then top with tempeh mixture
  10. Fold in sides of wrap and then roll over to create a tight wrap.
  11. With a serated knife cut in half and then serve with sweet potato chips after sprinkling chips with vinegar


PM Snack:  Avocado Spread on Sprout Bread topped with Egg

(adapted from recipe from Linda Wagner)

Hello heaven on a plate!

Ingredients: 1/4 to 1/2 avocado diced, sea salt, ground black pepper, 1 slice toasted ezekiel sprout bread, 1 egg, hot sauce

Servings: 1


  1. Toast Ezekiel Bread right from Freezer
  2. While bread is toasting, split avocado in half and then cut flesh inside of shell.
  3. Once toast is done, scoop out flesh of avocado
  4. Top with sea salt, ground black pepper and hot sauce to taste
  5. Cook egg sunnyside up (that means loose yolk)
  6. Place egg on top
  7. Cut into the egg and let the yolk run all over the avocado for extra creamy goodness

I found this recipe on Marcus Samuelsson’s website and have made it 3-4x and it gets better every time.  This time I added an egg on top for extra protein.  Thank you Linda Wagner for this recipe.


Dinner – Chinese/Italian Eggplant Cannondale Calzones

Served here with a side of beans and vegetables

Ingredients: 3 egg roll wrappers, 15oz can diced tomatoes, 4oz tomato paste, 4 cloves garlic minced, Italian Seasonings, 2 1/2” thick slice Eggplant, Cooking Spray, 1Tbs Olive Oil, Asiago Cheese

Servings: 1


  1. Preheat oven to 425*
  2. Heat olive oil in pan over medium-high heat.  Once to temp add in garlic and cook for 3 minutes but be careful not to burn garlic.
  3. Add diced tomato and cook for 3-5 minutes then add in tomato paste and combine until smooth.
  4. Cook for 10-15 minutes.
  5. While sauce is cooking down slice eggplant circle into strips.
  6. Place eggroll wrapper in front of you so it looks like a diamond.
  7. Place eggplant strips into each wrapper at the bottom of the diamond
  8. Top with red sauce and then asiago cheese (you can use mozzerella or parmesan)
  9. Roll wrapper over and then pull tight.
  10. Fold in sides and then roll over toward the other end of the diamond.
  11. Dot the edge with water to create a seal when finished rolling over.
  12. Place on silpat on baking dish (if you don’t have a silpat then spray baking dish)
  13. Place in oven at the top and cook until golden brown
  14. Serve with a side salad or on its own.


Barbara I hope you enjoy this menu and that you enjoy the meals after you make them.  It was great catching up and having the opportunity to exchange Facebook emails as well.  Thank you for the nomination already as well.


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  1. Looks like a great day of eating! Especially the wrap (note to self: pick up tempeh on the way home) as well as the “heaven on a plate” !
    Kate @ NaturaStride recently posted..National Running Day Give-Away!My Profile

  2. adena says:

    Please remind me not to read these weekly posts til after lunch. I just had breakfast and now I want more food!! Freaking yummy as usual Jason!

  3. marlene says:

    I haven’t tried that avocado and egg combo – looks good!
    marlene recently posted..Three Things ThursdayMy Profile

  4. emz says:

    the PM snack – has my name all over it. YUM.
    Anything with avocado.


    maybe not tempeh and avocado. ;)

  5. Thanks for the kind words as always Jason. It’s wonderful to work with such as helpful and gracious guy! I’m all over that egg avocado sandwich too!

  6. That PM Snack: Avocado Spread on Sprout Bread topped with Egg looks absolutely amazing. I think I may make that my dinner this evening. Mmm stomach growling.

  7. Glad you found me on twitter. I enjoyed this post with recipes for active people! All of them look good. If you’re interested I just posted a blog on seasonal eating. Have a great day!
    Becky at Vintage Mixer recently posted..Utahs Seasonal Produce in JuneMy Profile

  8. Matt Oravec says:

    that french toast is MINE! Wish I read it this morning man, looks AWESOME! Love your ideas of putting natural sugars in the recipes as well. You are a clever chef.

    So when can I buy your cook book? Even a quarterly supplement cooking magazine would be awesome!

  9. Nora says:

    OHHH eggs with avocados! YUMMOOOO!
    Nora recently posted..Meat Debate continuesMy Profile

  10. Oh my goodness – all of this looks soooo delicious – I cannot describe how much I will enjoy cooking it as well as eating it afterwards. I also appreciate all of your kind words and thankyou Summer for nominating me :)

  11. I like the new logo!! AND, once again, the recipes on the menu sound delicious!!
    Aimee (I Tri To Be Me) recently posted..Embrace the HEADWINDMy Profile

  12. BDD says:

    Ahhh, thje tempahahaha wrap goes on the “will try” list
    BDD recently posted..Weekly Ramblings and RACE-CATION!!!My Profile

  13. Jason – I am super excited about the AM Snack. I can fix that in my car since it does not require heating up! I find it rather challenging to find meals I can take to work each day that don’t require heating or make a mess so I tend to stay with “safe” foods such as fruit for snacks and an old school PBJ for lunch ( I think I may turn into a PBJ). I refuse to get into the fast food habit so many of my co-workers fall victim too. While everything on here looks good I really am excited for a new work snack!! And Barbara keep on being so inspirational Chick! You rock and I have enjoyed keeping up with your training!!
    Summer Bailey recently posted..Where to go from hereMy Profile


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