FasterSkier

Tag: barnes twins

  • The Hungry Skier: (Any Time, Any State) Vermont Crepes

    The Hungry Skier: (Any Time, Any State) Vermont Crepes

    Vermont Crepes (Twin Biathletes' Cookbook)
    Vermont Crepes (Twin Biathletes’ Cookbook)

    Note: This is the second recipe in an occasional series of heart-healthy and fitness-ready food recommendations for skiers. The following was submitted by Olympic biathlete Tracy Barnes, who co-wrote the Twin Biathletes’ Cookbook with her sister, Lanny. For more on the Colorado-based Barnes twins or to buy their book, visit their blog, twinbiathletes.com. Have a favorite recipe of your own? Share it with us by emailing alex@fasterskier.com.

    ***

    For Crepes

    • 1 egg
    • 1 cup milk
    • 1 cup flour
    • pinch of salt

    For Filling

    • 1 cup tart or sweet apple cubed
    • 1 lb of sweet ground sausage
    • 1/2 cup cubed Vermont cheddar
    • Italian seasonings
    • Maple syrup (to drizzle on top)

    Mix crepe ingredients in a blender and blend until smooth. Heat crepe pan until hot. Pour small amount of crepe mixture into bottom of pan and spread evenly. Flip when light brown on bottom. Set aside on plate and repeat until mixture has run out.

    Cook ground sausage in skillet until done and set aside. Cut apples and cheddar and set aside.

    Preheat oven to 415º. With crepe open, place apples, sausage, cheddar, seasonings on one side and fold. Cook in oven for 15 minutes or until cheese is melted. Serve with Maple syrup on top! Enjoy…

    See also: Carne Asada Elk

  • The Hungry Skier: Foods that Fuel

    The Hungry Skier: Foods that Fuel

    Carne Asada Elk with Grilled Fruit/Corn (from Tracy and Lanny Barnes/twinbiathletes.com)
    Carne Asada Elk with Grilled Fruit/Corn (from Tracy and Lanny Barnes/twinbiathletes.com)

    Note: This is the first in an occasional series of heart-healthy and fitness-ready recipes for skiers. The following was submitted by Olympic biathlete Tracy Barnes, who co-wrote the Twin Biathletes’ Cookbook with her sister, Lanny. For more on the Barnes twins or to buy their book, visit their blog, twinbiathletes.com. Have a favorite recipe of your own? Share it with us by emailing alex@fasterskier.com.

    ***

    Carne Asada Elk (or Beef) with Grilled Fruit/Corn

    This is a great summer time grilling recipe. The best Mexican food is simple with fresh ingredients. Hope you enjoy!

    Tracy (r) and Lanny Barnes skiing together into the finish of the 2013 North American Biathlon Rollerski Championships 7.5 k sprint last weekend in Jericho, Vt.
    Tracy (r) and Lanny Barnes skiing together into the finish of the 2013 North American Biathlon Rollerski Championships 7.5 k sprint last weekend in Jericho, Vt. The twin sisters co-wrote a cookbook, Twin Biathletes’ Cookbook.
    • Carne Asada Elk
    • 2 lbs Elk Steak (sliced thin) or 2 lbs thin sliced flank steak (beef)
    • 1/2 Cup Olive Oil
    • 2 Tablespoons White Vinegar
    • 3 Tablespoons Lime Juice or 2 fresh squeezed limes
    • 1 clove garlic minced
    • 1 Tablespoon Soy Sauce
    • 1/2 Teaspoon Salt
    • 1 Teaspoon Ground Cumin
    • 1 1/2 Teaspoons Liquid Smoke
    • 1 handful of fresh cilantro chopped (stems & leaves)

    Add thin sliced Elk or Beef to plastic ziploc bag. Add the rest of the ingredients. Seal ziploc bag. Mix up meat & other ingredients in bag. Place Meat & Marinade in Fridge for 1-6 hours.

    Remove meat from bag and place on hot grill. Grill for a very short period of time (1-2 min) on each side. Don’t over cook. May take less than a minute on each side.

    Other Ingredients:

    On the grill:

    Grill 2 Ears of Corn. Rotate on grill until corn is tender. Once cooked, cut corn off the cob.

    Grill thin sliced pineapple. Grill for a minute or less on each side.

    Fresh Ingredients:

    • Cherry Tomatoes (halved)
    • Avocado (sliced thin)
    • Black Beans (drained/washed)
    • Mango (cubed)
    • Fresh Cilantro leaves (removed from stems)

    Mix Fresh Ingredients, cooked corn and pineapple. Add Carne Asada Meat.