Fuel to Ride

I am back in Chicago once again, after a much needed vacation. After two weeks of sun, scuba diving, rock climbing, whitewater rafting, jungle trekking, and beer drinking (I believe Salva Vida is my new favorite beer), it's back to reality. Paying bills, getting ready for school and work to start, loads of laundry and spring cleaning...this is how I spent my weekend. Kind of a post-vacation buzz kill right?

Luckily, there are a few things this spring that I have to look forward to, weddings to attend and new babies to meet, and of course, the big bike ride. Every summer for the past four years, my sister and I have participated in the MS 150 bike ride in northern Minnesota. Our mama was diagnosed with Multiple Sclerosis back in 2007 (she still isn't convinced, she's stubborn like that :-), and with the help of great doctors and almost daily yoga, she is doing great and thoroughly enjoying her retirement. We will continue to do this ride, and raise money for the cause, because even if it turns out in the long run that our mom doesn't have MS, other people's moms still do, and that's more than worth riding for.

The ride is less than two months away, and that means after a lazy winter, it's time to get back on my bike. I have learned my lesson about exercising for four hours and not replenishing my calories, or not eating enough before the ride. It's not a pretty sight when you are a mile away from your apartment, but your legs just stop working, and you simply can't fathom riding another yard. Not pretty at all.

I am much more proactive now, making myself a fairly big, protein-rich meal before I leave, and packing lots of high calorie snacks with me when I go on those 40-to-50 mile rides. It makes for a much happier and healthier biker. This meal was chocked full of protein, healthy fats, and filling calories. Plus, it was all stuff I had in my pantry, save for the avocado, but I usually have one or two of those lying around anyway. Simple ingredients, with big flavors and textures, this meal is a snap to throw together before a big ride, but tastes decadent enough for a great meal anytime.

If you would like to donate to the Multiple Sclerosis Society you can visit my personal page here, and read more about the disease and why I ride.

Quinoa with Edamame, Parm, and Egg 
serves 1

1/2 cup cooked quinoa
1/2 cup shelled, cooked edamame
1/2 oz shaved parmigiano reggiano (I used a vegetable peeler to get big shavings of cheese, but you can grate if you prefer)
1 extra-large egg
2 teaspoons olive oil, plus more for frying egg
salt and pepper to taste
1/2 avocado, peeled, pitted, and sliced

In a bowl, mix together the quinoa and edamame, and toss with one teaspoon of olive oil and season to taste with salt and pepper. Heat a tablespoon or so of olive oil in a non-stick pan over medium-high heat. Fry the egg until whites are set, but yolk is still runny (this will make a nice little sauce for your quinoa). Season egg with salt and pepper.


Sprinkle the cheese over the quinoa and top with the hot fried egg. Serve with the sliced avocado, drizzled with a bit of olive oil and seasoned with salt and pepper.

Picnic-ing

I have decided I don't picnic nearly enough. I love everything about picnics. Sitting in the grass, lounging on a blanket, planning out a delicious meal and sharing it with good friends. Throw in some amazing outdoor music and wine and I am as content as can be. Last week my boyfriend, a friend, and I went to a concert at a gorgeous venue just north Chicago, called Ravinia Festival. It is a beautiful outdoor amphitheater with a sprawling flat green lawn. I have been there a few times now, and it is always a great excuse to make fancy picnic food and grab a few bottles of wine and enjoy a great show. The spreads that people come prepared with are insane, and one of my favorite things to do there is just to walk around and see the creative food and set-ups people brought. Most people don't just show up to ravinia with some pb&j's and a can of beer (not that you aren't welcome to), you gotta go all out and bring your cute picnic basket with homemade goodies and actual glass wine glasses. So that is exactly what we did.

We had a fantastic chicken salad with giardinera on sourdough bread, Israeli cous cous and wheat berry salad with cauliflower and zucchini, and edamame hummus with garlic naan bread. It was a perfect meal to munch on throughout the serene performance by the Swell Season. The weather was beautiful, candles were glowing, wine was flowing, and the night was wonderful. If you live in the area and have never been to Ravinia for a show, make it a priority, you will not regret it. It really doesn't even matter what is playing that night, the ambiance more than makes up for any lack of interest in the music itself (however I must say that Swell Season, aka the couple from the movie Once, were absolutely incredible).

Edamame Hummus
makes a LOT of hummus, about 4-5 cups, feel free to halve the recipe

1 large can of Chickpeas
1 16 oz bag of frozen edamame, cooked according to package directions and cooled
3-4 cloves of garlic
juice of 1 large lemon
1/4 cup tahini (you can add more if you like your hummus very tahini-y)
1/4 cup olive oil (may be more or less depending on desired consistency)
Salt and pepper to taste

Combine garlic, chickpeas, edamame, lemon juice, and tahini in a food processor and pulse until ground into a paste. With processor running, slowing stream in olive oil until it reaches your desired consistency. Salt and pepper to taste and pulse to combine.

Serve with pitas or my personal favorite, toasted naan bread. Someday I will make my own, but for now you can buy some really great packaged naan in many grocery stores, all you need to do it brush it lightly with some olive oil and toast in the oven for a few minutes.

As we are nearing the waning days of summer, I hope you have time to grab some friends or loved ones and settle in on a nice comfy blanket at least once more before the leaves start changing colors.