Athlete's Plate - June 9, 2011

Athlete's Plate - June 9, 2011

Our new logo is still being worked on so that it can be shown bigger than the size you saw last week.


This week I am happy to present an Athlete's Plate to somebody who has his priorities in order, from my perspective.  This blogger, nominated by Barbie, is a runner who practices yoga.  He is also into kayaking and camping, but it doesn't end there.  He is a recycler, gardener, energy conserver plus he likes espresso.  I was very impressed when I was going through his site because everything that is preached he practices.  Not only does he practice it but he is passionate about it as well and I find that invigorating.

The blogger I am talking about is Vern Myers and he runs the blog Running Green.  We can all take a lesson from Vern and apply one of his concepts to our life and help to make it a better place for our children's children.


Breakfast - Camping Cakes

Ingredients: 3/4c Soy Flour, 3/4c Brown Rice Flour, 1 banana (smashed), 1/2c HoneyMilk (vanilla or honey flavored), 1 flax egg, 2tsp baking powder, 1tbs baking soda, 1/4c pecans (chopped), 1/4c dried cranberries Servings: 8 pancakes 

  1. Combine flours, baking powder and baking soda in a bowl.
  2. In separate bowl combine milk, banana and flax egg.
  3. Add wet to dry and fold in pecans and cranberries.
  4. Heat up griddle and apply some cooking spray.
  5. Using a 1/4c measuring cup pour batter onto griddle.
  6. Once pancakes begin to bubble wait a few more minutes and then flip over.





AM Snack - Gardening Granola Bar

recipe from

Ingredients: 2 cups quick-cooking oats, 1 cup old-fashioned oats, 1/2 cup pumpkin seeds, 1/2 cup slivered almonds, 1 cup mixed nuts, 1 cup dried cranberries, 1 (14 ounce) can sweetened condensed milk Servings: 24 Directions:

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a 13x9-inch pan with lightly-greased parchment paper; an inch or so of parchment paper should stick up on 2 sides to form lifting handles.
  2. Mix the quick-cooking oats, old-fashioned oats, pumpkin seeds, almonds, mixed nuts, cranberries, and sweetened condensed milk together in a bowl; spread into the prepared pan, evenly pressing into the corners and out to the sides.
  3. Bake in the preheated oven until the edges are golden brown, 20-25 minutes, using slightly less time for chewier bars and slightly more time for crunchier bars.
  4. Allow the the bars cool for 5 minutes in the pan before using the parchment paper to lift them from the pan. Use a sharp knife to cut into bars. Let the bars cool completely and store in an airtight container.


Lunch - Guitar Gazpacho

 Ingredients: 2 cups watermelon, 2 cups orange juice, 2 tablespoons extra-virgin olive oil, 1 seedless cucumber (diced), 1 small yellow bell pepper, (seeded and diced), 1 small red onion (diced), 2 medium garlic cloves (minced), 1 small jalapeno pepper, (seeded and minced), 3 tablespoons fresh lime juice, 2 tablespoons chopped fresh parsley, basil or cilantro, Salt and freshly ground black pepper Servings: 6 Directions:

  1. Process 1/2 cup of watermelon, along with the orange juice and oil, in a blender or food processor until pureed.
  2. Transfer to a medium bowl, along with remaining ingredients.
  3. Season with salt and pepper to taste.
  4. Refrigerate until ready to serve. (the longer it sits the more the flavors meld)


PM Snack - Espresso Brownies

Ingredients: 1c canned black beans (drained and rinsed), 1/2c turbinado, 3tbs canola oil, 4tbs unsweetened cocoa powder, 1 ripe banana, 2 tbs espresso, 2 tsp pure vanilla extract, 1/2 c soy flour, 2 tsp baking powder, 1/8 tsp salt, 3/4 c semi-sweet chocolate chips, 1/2 c walnut pieces Servings - 16 Directions:

  1. Preheat oven to 350 degrees.  Grease 8″ square baking pan and set aside.
  2. In a food processor, combine black beans, sugar and oil, and blend until smooth.  Add the banana, espresso, and vanilla and blend until smooth.
  3. Scrape the mixture into a large mixing bowl.  Add the flour, baking powder and salt and mix until smooth.  Stir in the chocolate chips and walnut pieces.
  4. Scrape the batter into the prepared pan.  Bake until a toothpick inserted into the center comes out clean (25 to 30 minutes.)  Let cool completely in the pan on a wire rack, then refrigerate for several hours before cutting into squares.


Dinner - Stuffed Greek Yoga Yam

Ingredients: 1 yam, bunch of spinach, 2 pepperoncinis (chopped), 1/4c feta cheese, 1/8c kalamata olives (pitted and chopped), 1/4c red onion, 1/4c cucumber (chopped), 1Tbs olive oil Servings: 1 Directions:

  1. Preheat oven to 350*.
  2. Poke holes in yam with fork and place in center of oven and bake until slightly soft.
  3. In a heated nonstick pan saute spinach in 1tbs olive oil until wilted.
  4. After spinach is wilted put in a bowl and combine with remaining ingredients and set aside.
  5. Scoop out the meat of the yam and combine with other ingredients.
  6. Place stuffing back into shell and serve with Naan.
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.

Related Stories