Gotta Eat, Can't Cook

May 23rd, 2017

Anti-Inflammatory Foods, Blog, Cycling Food, Fitness Food, How To & Tips

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19 Days To Bikes Battling Cancer Ride and How to Cut Avocados Safely

Avocados are packed with health-promoting, anti-inflammatory whole body nutrients, which makes them great for those of us who keep our bodies active (click this link to a comprehensive avocado nutrition article from Medical News Today and this link to the World’s Healthiest Foods detailed description of avocado nutrition and preparation tips). I’m planning to have a good shot of avocado when I get back from a training ride around lunchtime. (19 days until the Bicycles Battling Cancer ride and still plenty of time to contribute to its very worthy cause by clicking this link.)

Regarding avocado prep, you might’ve seen some recent headlines like those shown above. The problem: people cutting Read more »

May 20th, 2017

Anti-Inflammatory Foods, Anti-inflammatory Recipes, Cycling, Cycling Food, Fitness Food

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Bicycles Battling Cancer Fuel: Rice with Nut Butter and Fruit in Pictures

Last post showed how to cook rice – great sports fuel. Here’s what I made with cooked rice yesterday afternoon to power a 28 mile ride on a hot, windy day (to train for Bicycles Battling Cancer June 11 – link here is to my fundraising page). Read more »

May 18th, 2017

Blog, Cycling, Cycling Food, Grains

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How to Cook Rice Picture Book Directions

Rice is terrific cycling, running, or any sports fuel that goes with just about anything. I always make enough to have plenty of leftovers that then allow me to make very much immediate meals. The only down side is that, depending on the type of rice and how much it’s been processed, rice requires about 25 minutes to an hour to absorb water as it cooks on the stove.

Now, how ’bout the difference between brown rice and white rice? Easy. Although the cooking method is identical, brown rice is not milled, which means its bran, or fiber-rich outer coating, and germ, or nutrient-rich embryo of the rice grain, haven’t been removed. White rice is milled, meaning its bran and germ have been removed. Brown rice is therefore more chewy, has a more nutty flavor and has more nutrient and fiber content. The reason bran and germ are removed is to increase rice shelf life. That’s it.

Here’s what you need to cook rice on the stove. As always, click any picture on this page for a complete, easy to follow step-by-step picture book recipe. More tomorrow.

May 17th, 2017

Blog

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Why I’m Riding in Bicycles Battling Cancer June 11th

Cancer, heart disease, hypertension, obesity: they’re the leading causes of death in the world, including the US, and all them, regardless of genetics, according to the World Health Organization (WHO), Center for Disease Control and Prevention (CDC), and many more highly credible health organizations, are significantly avoidable through better eating and moving our bodies.

I’m riding 100 miles through Central Massachusetts in the Bicycles Battling Cancer event June 11^th specifically in memory of my mom, a pioneering female radiation oncologist and cancer patient herself.

Please click this link if you’re interested in helping to sponsor my ride June 11th. I’d appreciate it. And please keep an eye on this site for regularly updated, easy to make, full-on flavorful foods great for fueling a ride, run, or any activity that sustains our bodies in motion.

Thanks very much for your time and interest,

May 1st, 2017

Anti-Inflammatory Foods, Cooking Technique, Vegetables

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Picture Book Directions Show How to Microwave Cook Fresh Spinach

The most important tip regarding spinach is that the less you cook it, the more you retain its flavor, texture, and terrific nutritional value – high in the oil soluble vitamins A, E and K and water soluble vitamins B2, B6 and C as well as rich iron and magnesium content. There’s just no comparison between quickly cooked fresh spinach and spinach that’s been cooked to a very distasteful mushy mass. (My favorite source for spinach’s nutrition and health benefits is The World’s Healthiest Foods: http://whfoods.org/genpage.php?tname=foodspice&dbid=43)

The second most important tip: to avoid an unpleasant crunch on the sandy soil spinach grows in, always give fresh spinach a Read more »

March 22nd, 2017

Blog, How To & Tips

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Love Fresh Chop Garlic But Don’t Know How to Chop It? Check Out These Picture Book Directions

There’s nothing quite like the magnetic scent of freshly cut garlic to attract attention to action in the kitchen. And then, of course, there’s nothing like the fantastic punch of flavor freshly chopped garlic adds to any recipe you’re preparing.

First, here’s what to look for when you buy fresh garlic at the grocery store. For optimal flavor and ease of chopping, select fresh garlic bulbs that are firm to the touch and heavier in weight, not those that are dried out, spongy soft, and lighter in weight as shown in the comparison pictures below. Also, avoid garlic bulbs that have started to sprout green shoots or show signs of dark colored mold on or under the bulb’s papery white skin. Finally, select garlic bulbs with bigger garlic cloves as bigger cloves are a lot easier to peel and chop than smaller cloves. Read more »

February 2nd, 2017

Anti-Inflammatory Foods, Blog, Breakfast, Cycling Food, Fitness Food, Fruit, Special Recipes

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Warm Apple, Kiwi and Cranberry Fruit Topping Picture Book Recipe

Last post showed how to ripen and prepare fresh kiwifruits (kiwis). Here’s a fully flavorful way to have those kiwis warmed in a pan with fresh apples and cranberries either as is or over hot cereal, or any way you like.

January 24th, 2017

Anti-Inflammatory Foods, Blog, Breakfast, Fitness Food, Fruit

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How to Ripen and Prepare Fresh Kiwifruit (Kiwi) Picture Book Directions

Kiwifruits, also known as kiwis, are native to Southern China but are now grown around the world with a fresh fruity flavor that’s a cross between bananas, strawberries and pineapple. Kiwifruits are rich in vitamins A, C and E, and their black seeds, when crushed or chewed, are an excellent source of beneficial Omega-3 fatty acids.

January 9th, 2017

Anti-Inflammatory Foods, Anti-inflammatory Recipes, Fitness Food, Salads & Salad Dressings

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Fresh Banana Cilantro Dressing Picture Book Recipe

Yep, you bet! Bananas and cilantro together in a dressing – and it goes great on salads, over cooked vegetables – any way you’d use any other dressing.

The hardest part of making this dressing is peeling the skins off fresh garlic cloves – always a pain, though crushing the cloves first by pressing them under the side of a wide-bladed (chef’s) knife as shown here…

December 13th, 2016

Bar Drinks, Blog, Drinks

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Glow (Mulled) Wine Picture Book Recipe

Here’s an easy-to-make, fully flavorful hot wine drink to warm you down to your soul on a cold winter evening. The original term for this drink, “Gluehwein”, is pronounced “glue-vine” in German. We in America refer to it as mulled wine, but replacing the word “mulled” with “glow” makes this drink sound much more magically appealing.