Category: FOOD

Beet and Watermelon Salad

Beet and Watermelon Salad

thehungryathlete

This refreshing and mouth watering salad contains nature’s electrolytes.  Both beets and watermelon is a good source of potassium.  In addition watermelon is packed with vitamin C, vitamin B-6 and contains antioxidants.

  • 1 large or 2 medium golden beets.  (Red beets works well too, however I prefer the color contrast of the golden beets.  You can even find cooked beets in some grocery stores, like Trader Joe’s)
  • unseeded/seedless watermelon, cubed
  • arugula
  • crumbled goat cheese
  • cherry balsamic vinegar
  • extra virgin olive oil

Wrap beets individually in heavy duty aluminum foil and roast beets for 45-60 mins in oven 400F depending on size.  Allow to cool.  The skin should peel off easily.  Cut the beets and watermelon and add to arugula.  Sprinkle with goal cheese, a touch of olive oil and a cherry balsamic vinegar.

Roasted beet & watermelon salad with goat cheese
Roasted beet & watermelon salad with goat cheese

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Turkey Meatballs

Turkey Meatballs

thehungryathlete

Turkey meatballs are a tasty high-protein and low-fat alternative to meatballs made with beef, veal or pork.  Making the meatballs golfball size helps to control portions and cooks up quickly.  Make sure the pan has a little olive oil to prevent the meatballs from sticking.  They may be a little delicate at first, so loosen them up gently from the pan and they’ll hold together.  They are great with marinara sauce with pasta, inside a roll with marinara sauce and mozzarella or just served on it’s own.

Ingredients

  • 1 1/2 pounds Ground Turkey (dark meat)
  • ½ cup unseasoned bread crumbs
  • ¾ cup grated parmesan cheese
  • 1/3 cup finely chopped flat leaf Italian parsley
  • 3 cloves garlic, minced
  • 3 teaspoons tomato paste (I like the concentrated tomato paste in a tube)
  • 1 egg
  • 1/8 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ½ teaspoon Worstershire sauce
  • 1 tablespoon olive oil for cooking

Directions

Finely chop the flat leaf Italian parsley.  Mix all ingredients except olive oil together.  Don’t over mix.  Just ensure ingredients are combined.

Roll into the size of golf balls and set aside on baking sheet.

Preheat oven to 350F.  Heat large skillet over medium heat and add enough olive oil to coat the pan.  This is to ensure the first few batches of the turkey meatballs don’t stick to the pan.

Brown turkey meatballs on all sides, about 8-9 minutes.  The Parmesan cheese helps to get the turkey meatballs nicely brown but may it may stick to the pan a little.  Gently loosen the meatballs from the pan so they don’t stick and fall apart when you turn them over.  Place the meatballs onto a cookie sheet and continue to cook in over at 350F for additional 10 more minutes.

Kale Chips

Kale Chips

thehungryathlete

Salted kale chips make a healthy and satisfying alternative to potato chips. I was introduced to kale chips at a water stop during “America’s Most Beautiful Bike Ride” in Lake Tahoe this year.  I was near the end of my 72 mile ride and craving salt.  A wonderful volunteer kindly shared his dehydrated salted kale chips.  They were so good I went back for 3 more helpings!  So I attempted to make them at home. I didn’t have a dehydrator so I tried crisping the kale up in the oven.  I ended up with these delicate and crispy treats!  I have a cramping issue so I am trying to take in a little more salt prior to my races or longer rides.

For more nutritional information on kale, check out this article:

http://www.webmd.com/food-recipes/features/the-truth-about-kale

Ingredients:

  • 1 head of Kale (I used Dinosaur Kale in the photo)
  • 1 tablespoon olive oil
  • Kosher/sea salt

Directions:

Preheat oven to 250F.

Separate kale leaves, rinse and dry thoroughly with a paper towel.  I recommend you leave the kale spread out in a single layer on paper towels to air dry even after you pat it dry.  Remove the ribs and cut the kale leaves into thirds.  The leaves will shrink when baked.  Toss in enough olive oil to lightly coat the leaves, about one tablespoon.  Use your hands to gently massage the oil onto the leaves.  Sprinkled with salt.  Place in single layer on a baking sheet and bake for about 15 minutes in the oven at 250F.  Using your fingers, gently flip over the leaves and continue to bake for another 15 minutes.  It shouldn’t be too hot to handle and you will be rewarded for the gentle loving touch with delicate, crispy kale.

Store in an airtight container to retain the crispness, however you won’t need to store them for long.  They are a salty addiction and will be gobbled up quickly.