Athlete’s Plate – May 19, 2011

We took off last week but we are back this week and as they say….better than ever.  This week’s athlete was brought to my attention by one of my Charlie’s Angels and that is KC of 140 Point 6 Miles…of Awesome! No, she is not the unabomber but is da bomb when it comes to keeping me on my toes.  My Wife (@theladybaha on Twitter), Coach C (@irunitri on Twitter) and KC keep me in line with my training, my eating, motivation and inspiration.  They say jump I jump then ask questions.

So KC brought me an athlete that I had never heard of before and that is what makes The Athlete’s Plate so exciting for me.  I get to blog hop and find inspiration and motivation everywhere.

This week’s TAP is in honor Summer Brooks who writes the blog The Blue Line Runner.  This woman is beyond inspirational.  Just take a look at the Local 5Ks that she runs, and by runs I should be saying skating b/c she is fast.  They all have a cause to them and to me that is awesome, just pure awesome.

Summer is racing her first EVER triathlon this weekend, so even if you don’t like her menu go to her blog and wish her luck.  Remember your first time doing a marathon or triathlon?  There weren’t enough good lucks in the world so go ahead and wish her good luck.

Breakfast – Lake Oconee Overnite Oats Triathlon

Overnite Oats

Ingredients: 1/3c rolled oats, 5oz greek yogurt, 2/3c HoneyMilk (Vanilla or Honey Flavor), 1/2  banana sliced thin, 2 strawberries sliced thin, 1/4c dried pineapple, 2tbs chia seeds, 1/3c shredded unsweetened coconut, 1/4c almonds, 1tbs agave nectar, 1tbs nut butter (optional chocolate chips, M&Ms, dried fruit)

Servings: 1

Directions: Do this the night before

1. In a bowl combine all the ingredients except for the agave nectar and nut butter.
2. Once well combined pour into an empty jar (old nut butter jar….I use a plastic jar by Bell)
3. Place in refrigerator and let sit overnight (now you understand the overnite oats part?)
4. Next morning after your workout take out from fridge and add agave nectar and mix.
5. Take the tbs of nut butter on your spoon and begin to eat.  With every bite you will get a taste of nut butter and the overnite oats.

Thank you to Erin Oberheimer Shipe of Until You Tri for introducing this to me.  I am now a full fledged member of OOA and will happy to introduce you to our group on Twitter if you are interested in joining

AM Snack – Blue(berry) Adrenaline Bars

Blueberry Almond Energy Bars

Ingredients: 1/2 pound almonds, 1/4 cup raw sesame seeds, 1/4 cup raw sunflower seeds, 1 1/2 cups rolled oats, 1/2 cup unsweetened, dried cranberries, 1 cup unsweetened, dried blueberries, 2/3 cup maple syrup. 1 teaspoon ground cinnamon

Servings: 16

Directions:

1. Preheat an oven to 275 degrees F (135 degrees C). Lightly grease a 9-inch square baking dish.
2. Grind the almonds, sesame seeds, sunflower seeds, and oats in a food processor until they resemble a coarse meal. Stir the ground mixture in a bowl with the cranberries, blueberries, maple syrup, and cinnamon until evenly combined. Moisten your hands with water and press the mixture into the prepared pan.
3. Bake in the preheated oven until toasted, about 1 hour until toasted. Cool completely in the baking dish. Cut into 16 bars. Store in an airtight container at room temperature up to 1 week.

Recipe courtesy of Allrecipes.com

Lunch – ‘Brick’ Oven Veggie Pizza

Sweet Potato Crust Pizza

Ingredients: 2 C mashed sweet potatoes, 2.5 C quinoa flour (raw quinoa blended in a high-speed blender until flour-like, or you can purchase from most stores), 2 tsp baking powder, .25 C cold water, 2 T olive oil, dash of sea salt, 1/2c Low-Fat Ricotta Cheese, 2 Roma Tomatoes Sliced Thinly, 3 cloves of garlic minced, Asiago Cheese

Servings: 8

Directions:

1. Process all ingredients (not incl. ricotta, tomoatoes, garlic or asiago) in a food processor. Once combined, place dough in bowl and use hands to form 2 balls. On a baking sheet (silicone, or pizza stone) roll dough into circular shape about .25 inch thick. Should yield 2 8″ crust.
2. For variety, I made one large and three miniature to store for later use.
3. In a preheated oven, bake crust at 400 degrees for 10 minutes. Remove from oven.
4. Spread ricotta cheese thinly over crust then add garlic and tomatoes.
5. Shred asiago cheese over the top and place pizza back in oven until asiago melts.
6. Remove and cut into 8 slices

Georgia Peach Yogurt Granola Parfait

PM Snack – Georgia Peach State Trooper Parfait

Ingredients: 5oz Greek Yogurt, 1/2c peaches chopped, 1/4c granola

Servings: 1

Directions:

1. In a glass add half the greek yogurt and top with 1/2 the the peaches
2. Add 1/2 of the granola then start again with yogurt, peaches, granola

Dinner – The Blue Line Runner Risotto

Ingredients: 8c of vegetable broth, 1/4c Earth Balance Buttery Spread, 2tbs olive oil, 2c finely chopped VIDALIA onions, 10oz white mushrooms chopped, 2 garlic cloves minced, 1.5c arborio rice, 2/3c dry white wine, 1c chopped eggplant

Servings: 6

Directions:

1. In medium saucepan bring broth to a simmer
2. Keep the broth warm over very low heat.
3. Melt the butter in a large saucepan over medium heat and add olive oil to it.
4. Add onions and cook until tender (~8 min)
5. Add in white mushrooms and garlic.
6. Stir in the rice and let it toast for a few minutes.
7. Add in wine, cook until liquid is absorbed, stirring often.
8. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by the cupful and stirring often
9. Stir in the eggplant and cook until tender.

Summer – I hope you enjoy this menu and that it brings back some memories for you.  Good luck this weekend although you don’t need it because you have trained and are ready to rock and roll that race.  Welcome to the tri-community as we are better for having you in it.

Also, please allow me to apologize as I ran out of time in putting the nutritional information together but should you want the information on one of these items please let me know and I will get it for you.

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