|
Post by eddie on Mar 3, 2014 15:35:46 GMT
Hi anyone like to exchange good healthy recipes for breaky, lunch, dinner or just plain old snacking. Here's what i made today. A very tasty minestrone with chorizo sausage. You can leave out the chorizo if you want a veggie version. Ingredients wise you can use almost any veg, the more colours the better it looks and tastes. I used 1 red green and yellow peppers. 1 red onion. 1 courgette. 1 large carrot. 2 sticks celery.(all chopped into small pieces) 2 chorizo sausage, sliced. 1 veg stock. 1 tin chopped tomatoes. 1 tin of mixed beans.3 cloves garlic(crushed)Herbs(oregano, basil). Salt pepper and handful of any pasta. Fry off all the veg in some healthy oil til soft. Add chorizo if using and stir. Leave for 5 min,make sure it doesnt stick.add tomatoes and stir. Add stock cube, herbs and fill with water til it covers contents. Season salt and pepper. Bring to boil and simmer, throw in pasta and beans(drain and rince before adding) and simmer for 20 mins. Sesson salt/ pepper. You might need to add water as it cooks. Sprinkle some parmesan cheese over and enjoy. Stores in fridge for 3 days. If it lasts that long.
|
|
|
Post by helenhh on Mar 13, 2014 17:25:59 GMT
Excellent 5-ingredient oat/nut bars (no bake)
• 1 cup packed dates, pitted (deglet nour or medjool)- (go to Clonskeagh mosque for very cheap medjool dates) • 1/4 cup honey (or sub maple syrup, golden syrup etc.) • 1/4 cup peanut butter • 1 cup roasted unsalted almonds, loosely chopped (can roast yourself along with the oats, see step 2) • 1 1/2 cups rolled oats (gluten free for GF eaters) • optional additions: chocolate chips, dried fruit, nuts, seeds etc.
Method 1. Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency. (mine rolled into a ball) 2. Optional step: Toast your oats in a 180 degree oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw. I like the toasted flavor. You can roast the almonds at the same time. 3. Place oats, almonds and dates in a bowl – set aside. 4. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout. 5. Once thoroughly mixed, transfer to an 8/9 inch square dish or other small pan lined with greaseproof paper so that they lift out easily. 6. Press down until uniformly flattened. (Easiest with your hand and a piece of greaseproof paper. Cover with parchment or plastic wrap and let set in fridge or freezer for 15-20 minutes to harden. 7. Score in dish into 10 even bars. Then pull apart. Store in an airtight container for up to a few days. I keep them in the freezer for indefinite periods...
Nutrition Information Serving size: 1 bar Calories: 217 Fat: 8 g Saturated fat: 1 g Carbohydrates: 31 g Sugar: 19 g Fiber: 4 g Protein: 6 g
|
|
|
Post by eddie on Aug 4, 2014 22:20:05 GMT
Guacamole with a kick. I got this from scott jeruk book ' eat and run'. 2 ripe avacados juice from 2 limes 8 cherry tomatoes, halved. 1 garlic clove 1 jalapeno chilli or any fresh chilli 1/2 teaspoon sea saly handful fresh coriander.
method mince chilli, garlic and coriander in pestle and mortar with the salt. halve avacados, remove seed and mash with fork in bowl. add tomotoes, stir in coriander garlic and chilli, stir in lime juice. when all mixed place in fridge for 30 mins before eating.
|
|
|
Post by britta on Aug 22, 2014 12:23:23 GMT
I found an amazing Rice Cake Recipe on the GCN Youtube channel, that stuff is amazing, it is not too sweet, it is very easy on my stomach and it really gives me a Energy boost , here is the Link to the Video :
|
|
|
Post by killianbyrne on Sept 16, 2014 8:11:14 GMT
For those interested, the Leinster Rugby nutritionist, Daniel Davey, posts a lot of healthy, energy rich recipes and tips based on his experience and his athletes requirements. The food is pretty delicious and he has plenty of tips for nutrition before & after training and events. its all good stuff. For those on twitter, he is @foodflicker and if you search for 'Food Flicker' on Facebook you will find him there too.
|
|
|
Post by helenhh on Nov 26, 2014 12:11:27 GMT
From Deirdre after the winter training weekend. Original with pictures is here thelittlegreenspoon.com/2014/11/07/double-chocolate-pecan-bread/Chocolate Pecan Bread Ingredients: 4 Eggs 1/4 Cup of Coconut Oil, Melted 1/2 Cup of Honey 1 Cup of Pecans 1 & 1/2 Cups of Ground Almonds 1/4 Cup of Cacao Powder 1 Teaspoon of Baking Powder Pinch of Coarse Salt 1/2 Cup of Dark Chocolate Chips Combine the eggs, melted coconut oil and honey in a large bowl. Add your pecans to your food processor and blend on high until the pecans are ground as small as you can get them. Thoroughly combine the ground almonds, ground pecans, cacao powder, baking powder and salt and then add the dry ingredients into the wet and mix. Mix in the chocolate chips and then pour the whole mixture into your greased or lined bread tin. Bake at 180′C for about 35 minutes then let cool and serve. (Gluten Free, Dairy Free & Paleo – if you’re worried about that sort of thing!)
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Mar 31, 2015 18:38:05 GMT
A what not to eat on the bike....
|
|