Athlete's Plate - July 7, 2011

Athlete's Plate - July 7, 2011

The Athlete's Plate menu is taking the week off this week.  I have been running on fumes for the past few days because of the workouts that my coach has been putting me through and work has been a killer, but this has been a great week. If you follow me on Twitter you will know that on Wednesday I did 4+ hours of training with 2800y of swimming followed by 1 hour of running and topped off with 2 hours of cycling.  I did it all before work so I could enjoy my day working and not worry about getting in that last workout.  By 6pm on Wednesday my brain was fried and I logged off of all electronic devices. Today I had another day of Swim, Bike, Run but this one also included a strength set.  This morning I had 3400y of swimming followed by 1 hour of cycling and 20 minutes of running which does not sound bad, except that the cycling included a 10k TT and the run was not just 20 minutes of skipping but 20 minutes at my 10k pace.  #thinkSPEED was in full effect today. Remember just two short paragraphs ago I said work has been a killer but it has been a great week as well?  I can say this because I sold the 2nd largest package in company history, have the largest package out as a proposal, and am looking at closing two to three deals today and that does not account for the prospecting that I have done.  If you or somebody you know is looking to launch a social media marketing campaign contact me because our barrier to entry is low but we do a great job. Anyway, back to the subject at hand.  Tonight Karen and I have decided is going to be date night (for Kevin - unfortunately Grey's is not new) so I will  be making homemade pizza for us.  Now, since we can never agree on the toppings I will end up making the pizza split in half with topping for Karen on one side and the topping for myself on the other. Karen has been asking (ok more like begging) me to make Naan Pizza for her with Figs and so I have decided I am going to make her half with figs, gorgonzola, arugula and walnuts with a sprinkling of honey on top. On my side I was originally going to go with sauteed mushrooms, red onions, garlic, chipotles and then topped with thinly sliced tomatoes and olive oil.  The tomatoes would crisp up in the oven at 450* and just be oh so tasty. But that is when I came across the following recipe that was on the site of one of my favorite chefs.  I am a huge fan of Marcus Samuelsson from watching him on Food Network.  He has a great story and all his food is spot on.  There is never a slip up with him and he believes in cooking healthy and makes a majority of his dishes vegetarian, which is not something you ever see on Food Network. Side note here:  One of my biggest pet peeves of TFN is that there is not ONE vegetarian cooking show.  Not ONE.  I mean there is a health crisis in this country with over 75% of American being considered obese and yet all I see is Paula Dean and mountains of butter, Rachel Ray telling people items are healthy as her portions are the size of Rhode Island, and while I love Guy Fieri and Diners, Drive-Ins and Dives the food that he showcases and is eating is loaded with unhealthy items. Back to our regularly scheduled program:  So after finding the following recipe on his site I am torn.  I made a sandwich for lunch yesterday that has those ingredients above but was served on toasted ezekiel bread with a avocado, tomatillo, chipotle spread, a fried egg, broccoli sprouts and tempeh bacon. So I am going to ask you, the reader to choose what I make on my side of the pizza tonight.  Voting will close at 4pm CST so I can get the ingredients, go to the gym and get a strength session in and then home to cook.  I will post pictures of the pizza on my Facebook  (click now to see this mornings recovery breakfast pictures) page tonight/tomorrow morning for you to see the final product. ===================== MAY 2, 2011

PHOTOGRAPHER: LINDSAY HUNT
FIVE INGREDIENT COLUMN BY LINDSAY HUNT In the beginning of the 20th century, American women spent an average of 30 hours a week in the kitchen. In the 21st century, that number has decreased to an average of 5.5 hours for women, and 4.4 hours for employed women.
Photographer: Lindsay Hunt
That’s not a lot of time to prepare healthy food at all! How do you cope with the fast pace of contemporary life and still find time to make nutritious dinners? This is a daily struggle for millions of Americans, to which I’m not immune. Solutions include simple sautées of vegetables, cut quickly and cooked while apot of whole-grains cooks on a back burner. Sometimes it’s even a dinner of scrambled eggs and toast. All of these are valid options for weeknight dinners – they’re healthy, inexpensive, and delicious.
Photographer: Lindsay Hunt
But what if you want something not only healthy, but special, too? In this case, I take a short cut and buy one ingredient pre-made. For less than 2 dollars I bought frozen whole-wheat pizza dough from my local grocery store. I defrosted the dough in the refrigerator during the day at work, and then all I had to do upon returning home was sauté some kale and slice some delicious mozzarella. If you’re super short on time, try one of these Healthy Pizza Options in New York City.
WHOLE-WHEAT KALE AND MOZZARELLA PIZZA RECIPE
Serves 2-4 1 batch whole-wheat pizza dough (store-bought or homemade) ¼ cup olive oil, divided 1 bunch curly kale, ribs removed and cut into 1-inch slices Salt, to taste Freshly ground pepper, to taste Whole-wheat flour for rolling 4 ounces buffalo mozzarella, cut into ½-inch slices Optional: Crushed red pepper flakes, for garnish 1. 3-4 hours before baking, defrost the pizza dough in the refrigerator. 2. Preheat the oven to the highest temperature. 3. Heat a large saute pan over medium-high heat and add 1 tablespoon of the oil. Add the kale to the pan and toss to coat in the oil. Season with salt and cook until wilted and tender. When cooked, season with freshly ground pepper. Set aside. 4. Dust a clean work surface with flour, and roll the dough out until ½-inch thick. (It may help to stretch the dough in the beginning with your hands.) 5. Transfer the dough to a baking tray and turn on the broiler. 6. Brush with olive oil and place the tray under the broiler. Broil for 5 minutes and remove from the oven. 7. Top the dough with the kale and distribute evenly. Lay the slices of mozzarella on top of the kale, and season with salt and freshly ground pepper. Bake in the preheated oven for 10-15 minutes until the dough is fully cooked and the cheese is melted. 8. Place the tray under the broiler again until the cheese is golden and bubbly. 9. Serve hot, with crushed red pepper flakes, if desired. [caption id="attachment_2994" align="aligncenter" width="490" caption="Kale and Mozzarealla Pizza"][/caption] [polldaddy poll="5214044"]    
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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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