Athlete's Plate - December 2, 2010

Athlete's Plate - December 2, 2010
ATHLETE'S PLATE - 12/2/2010
 
Today's Athlete's Plate is brought to you by a guest chef.  The menu was created by Liz from Food to Run For.  Liz is very talented in the kitchen as evidenced by this menu but go to her blog and take a look at the Thanksgiving feast she prepared.  The menu was incredible and all the pics make you feel like you are a part of her family getting ready to gorge on grub.  Hop on over to her blog and check out the pics of her creations and then make the meal yourself.
 
Remember that we are doing a menu based on bloggers challenge.  On December 9, 2010 I will be doing a menu based on Q on the Move... who was nominated by EMZ.  Q think about who you want to nominate for the following menu.  This allows me to sort of blog hop and meet new people and hopefully allow you to meet some new people and blogs as well.
 
 

Breakfast: Baked Banana Oatmeal

Combine the dry ingredients: 2 cups rolled oats, 1 tsp baking powder, 1/4 tsp kosher salt, 1 teaspoon of brown sugar,(Toppings of your choice, I've used chocolate chips, coconut, almonds...)

Combine the wet ingredients:1 egg, beat, 1 mashed banana, 1.5 cups almond milk, 1 tsp vanilla,

Pour the wet ingredients into the dry. Mix well.

Instructions:
Preheat oven to 350 degrees
Spray some cooking spray in a loaf pan then add the mixture and bake at 350 for 20-30 minutes.


AM Snack: Healthy Morning Muffins
Ingredients: 1 and 1/4 cups of whole wheat flour, 1/2 cup of dark brown sugar, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of ground pumpkin pie spice, 1 cup of oats, 1/2 cup of golden raisins, 1/2 cup of craisins, 1/4 cup coconut, 3 T of EVOO, 1 large egg, 1/3 cup of skim milk and 1/3 cup of eggnog (I had it and wanted to get rid of it so why not?), 1 medium ripe banana mashed
 
Directions:
Preheat oven to 400. Put all the dry ingredients in one bowl and mix, then start adding the wet and mix thoroughly. Fill each muffin cup about 1/4 full and bake for 20-25 minutes.



Lunch: Salmon Stackers with Avocado Butter

(yes there is butter, 1 tablespoon and yes it makes a difference!)

Ingredients: Pumpernickel Bread Toasted, 1lb of Salmon, 1 handful of arugula, 1.5 ripe avocados, 1 Lemon, 1 tablespoon of butter, slightly melted, Salt and Pepper

Instructions:
Toast the Pumpernickel Bread in the toaster. Meanwhile, place a nonstick skillet over medium to high heat. Spray with cooking spray. Sprinkle the Salmon with Salt and Pepper and cook until cooked through about 3-6 minutes per side. Meanwhile, place the avocados, lemon juice, butter, and some salt in a food processor and give it a whirl. Process for :30 seconds until smooth. You may need more or less lemon depending. Taste as you go! Take the bread out of the toaster and spread the avocado butter on both sides.

Add the Salmon and Arugula and close the sandwich and EAT! YUM!

PM Snack- Time to get your greens! - Kale Chips

Ingredients: Kale, Olive Oil, Salt, Pepper, Red Pepper Flakes

Directions:
First, you rip the Kale off the core.
Then you spread the Kale across a baking sheet in an even layer. Then you add a tablespoon or so of Olive Oil, Salt, Pepper, and Red Pepper Flakes.
Then bake in a hot oven until crispy but not burnt. I would say 350 for 10 minutes.

I love Kaleeeee Chips- now go make them for yourself!

Dinner: Kale & Sausage Stuffed Acorn Squash

Ingredients:1 Acorn Squash, sliced in half, seeds removed, Maple Syrup, Olive Oil, Salt and Pepper, 1 package of Apple Chicken Sausage, 1 Onion, chopped, 1 tablespoon of minced garlic, 1 apple, sliced in small pieces, 1 cup of chickpeas, 1 cup of cherry tomatoes sliced in half, 2 cups of kale, 1 ounce of cheddar cheese

Instructions:
Preheat Oven to 400. Cook Acorn Squash on a baking sheet. Put some butter on the squash, salt and pepper and a tiny bit of maple syrup. Bake in oven for 45-60 minutes. Saute Garlic and Onion in Hot Skillet with EVOO. Add sliced sausage and saute until lightly browned then add chopped cherry tomatoes, apples, chickpeas and kale. Mix together until Kale iis wilted. Turn off from heat and add cheese. Then fill the squash with the delicious filling!

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Jason Bahamundi

About the Author:

I grew up in New York and lived there for 34 years until I got divorced and moved 1600 miles to my new home in Texas.  I love New York and miss it but that does not mean that Texas hasn’t been great to me because it has.  It was here that I discovered endurance sports and specifically the sport of triathlon.  Triathlon has given me new life through all the challenges it presents.  I no longer look at life the same way and I can say that is in part due to my endeavor into this sport.

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