Proatmeal bar disaster

I work out 6 days a week and I work 5 days a week. I am super lucky and there is a shower and locker room at my office. This allows me to ride my bike for 1-2 hours before work at least 2 times per week. While the shower is super convenient consuming recovery food within my 30 minute window is not. I have to shower and get dressed and go to my office all of which can push me to the edge of this window if I calculate it from when I got off my bike. It is a conundrum. I know what you are thinking, just make a shake. I have tried this and it is not as convenient as you might think, nor does it give me nearly as much carbs as I need after my ride. Protein powder and milk does't cut it.

I have tried many things including making my shakes at home in advance and bringing them in, making bars like this gingerbread proatmeal bar, and buying the pre made stuff. While the last option is convenient, it is just too expensive for my budget. The first one doesn't work too well either but I think that was because I was trying to get a whole week's worth in one trip (OK an=on days 1 and 2, not so good on days 3+). I think I am going to try this again though since I found an amazing recovery shake recipe here.

The second option makes sense but I haven't found a good recipe. I made this proatmeal bar: http://www.nutritionistinthekitch.com/2013/11/30/gf-gingerbread-proatmeal-bake/ but I modified it by removing the ginger and using pea protein instead of vanilla flavored. It didn't turn out so good but that was most likely due to my modifications. Despite that, I feel they do deserve an honorable mention.

Let me know if you have better luck!

Kale Salad with Almonds, Pomegranate, and Bacon!

The husband and I have a little restaurant that we frequent that has an amazing chef. We get a version of this salad almost every time we go because it is so delicious. It took me a couple of attempts but I think this is a pretty good replica. If you skip the goat cheese you got yourself an awesome Paleo salad.

This is the side salad version but you can just as easily add grilled or shredded chicken and have a full meal. Add or remove ingredients as you like. This is great with a couple tablespoons quinoa or whole almonds instead of shaved. When pomegranate aren't in season, the restaurant substitutes Craisins.

This serves two. Double for 4

Ingredients:

2 large handful of chopped curly kale
4 leaves Romaine, sliced crossways into 1/4inch strips

2 T pomegranate seeds

3 pieces of bacon, cooked and chopped into tiny pieces 

2 T shaved almonds

3 T Citrus Dressing

1-2 oz goat cheese (optional but good!)

If using, cut the goat cheese and put in freezer. Don't fully freeze, just a few minutes to make it firm.

Shred the kale, removing stems and tough veins. Put it in a bowl and crush kale with your hands until soft. This really changes the character of the kale and makes for a much better salad. 

Add romaine, pomegranate seeds, bacon, almonds and dressing. Toss. Taste and add more dressing if needed.

Remove goat cheese from fridge and crumble over salad. 

Serve and enjoy.

Citrus Dressing

This dressing is super simple and super delicious. Use on Kale Salad

Ingredients:

2 T fresh squeezed orange juice

1 T fresh lemon juice

1 t Dijon mustard

2 T apple cider vinegar or red wine vinegar

2 T honey

2 T extra virgin olive oil

Directions: combine all ingredients together and whisk until well incorporated.

From: http://www.food.com/recipe/citrus-vinaigrette-284409

Asian Peanut Dressing

3 cloves garlic, finely minced

1/2 c smooth peanut butter

2 T rice or red wine vinegar

Juice of one lime

1 T fish sauce 

1 T soy sauce or tamari

1 T chili garlic hot sauce or 1/4t crushed thai chili (optional)

Water

Combine all ingredients except water, slowly add water to thin. about 1/2 - 3/4c. Try coconut milk for a creamier dressing. Let sit overnight for best flavor.

I used this with a asian chicken noodle salad:

Combine shredded cabbage, grated carrot, chopped green onion, celery, and chicken with noodles (I had penne on hand but any noodle would work) and thinly sliced jalapeño.

Adjust quantity of each to your liking. Mine was rather full of veggies but you may like it more pasta-y.

Enjoy!

*recipe adapted from:http://whiteonricecouple.com/recipes/asian-chopped-chicken-salad/

Chicken and Andouille Sausage Gumbo

Ingredients

1 T vegetable oil
1/3 cup flour
3 cups low-sodium chicken broth
1 1/2 lb. chicken breast, skinless, boneless, cut into 1-inch strips
1 lb Andouille sausage, cubed
1 cup (1/2 lb.) white potatoes, cubed
1 cup onions, chopped
1 cup (1/2 lb.) carrots, coarsely chopped
1/2 medium carrot, grated
1/4 cup celery, chopped
4 cloves garlic, finely minced
2 stalks scallion, chopped
2 whole bay leaves
1/2 tsp. thyme
1/2 tsp. black pepper, ground
1 jalapeño pepper, finely minced
1 cup (1/2 lb.) okra, sliced into 1/2 inch pieces

Directions

1. Add oil to a large pot, and heat over a medium flame.
2. Stir in the flour. Cook, stirring constantly, until the flour begins to turn medium to chestnut brown ~20min.
3. Slowly stir in all the broth using a wire whisk. Cook for 2 minutes. The broth mixture should not be lumpy.
4. Add the rest of the ingredients except the okra. Bring to boil, then reduce the heat and let simmer for 20–30 minutes.
5. Add the okra and let cook for 15–20 more minutes.
6. Remove the bay leaf, and serve hot in a bowl or over rice.

*Recipe adapted from livinghealthy.com