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From the FasterSkier archive — posts syndicated from athletes’ and coaches’ own blogs between 2004 and 2012, kept online as published. Current coverage is at fasterskier.com.

Tag: fall recipes

  • Fueling Fall Training: Roasted Pumpkin Curry from Cara Marrs RDN

    Fueling Fall Training: Roasted Pumpkin Curry from Cara Marrs RDN

    Cara Marrs is a registered dietician nutritionist based in Steamboat Springs, CO. (Courtesy photo)

    Looking for a fall meal that is both comforting and deeply nourishing? Steamboat Springs, CO based Registered Dietician Nutritionist Cara Marrs shares a mouth-watering anti-inflammatory recipe that we can attest fits the bill. Marrs supports clients through her practice in person and online, and has worked with local Winter Olympians as well as recreational, junior, and collegiate xc skiers on their daily and performance nutrition needs. Outside of nutrition counseling, Marrs is an avid trail runner and loves sharing in the mountain lifestyle with her family. You can find her at caramarrswellness.com or on Instagram @cara_marrs_wellness.

    “As an athlete, educator, and certified healthcare practitioner, I can help you bridge the gap between traditional and alternative nutrition therapies and formulate a plan for you as an individual.”

    This is a great recipe for chilly days when you need something that will fill your belly and warm you up!

    The roasted pumpkin is easy to prepare and lends a wonderful fall flavor while providing some high-fiber complex carbohydrates to fuel your skiing. If you are not able to find a baking pumpkin, butternut or acorn squash make great substitutes. Additionally, Leeks are a great prebiotic food, meaning they feed the “good bacteria” that populate the gut, promoting health. 

    Looking for a make-ahead dinner? Once the meat is browned, feel free to add the ingredients to a crockpot or instant pot and let them simmer away. 

    The vegetables can vary, as well as the protein sources depending on your preference. The red curry paste and touch of sriracha lends a wonderful balance of flavors to the sweeter winter squash. 

    Roasted Pumpkin Curry

    Cara Marrs RDN shares a delicious recipe for roasted pumpkin curry that is perfect for fall. (Courtesy photo)
    1. Roast a small-medium baking pumpkin brushed with olive oil and sprinkled with sea salt cut side down for 40 minutes at 375. Set aside. Roasting the pumpkin seeds too is highly recommended! 
    2. Brown protein of choice with olive oil, sea salt, 2 cloves of garlic and 1 heaping tbsp of red curry paste, and one large chopped leek. Organic tofu, organic chicken breasts, grass fed beef are all good choices here. If using beans, add in step 3 instead. 
    3. After 5 minutes, add 3 cups water or broth, 1 sliced red bell pepper, the flesh of the roasted pumpkin, 1 bunch of torn kale leaves torn, and 3 small multi-colored chopped carrots. 
    4. Stir in 1 can of coconut milk, 1 tsp turmeric, 1 tbsp honey, the juice of 1 lime, and 1 herb bouillon cube (if not using broth). Add sriracha to taste. Simmer on low-medium heat until veggies are soft.
    5. Serve with crusty fresh bread and top with the roasted seeds of the pumpkin for some extra crunch and anti-inflammatory fats. Enjoy!
    Cara Marrs RDN shares a delicious recipe for roasted pumpkin curry that is perfect for fall. (Courtesy photo)
  • The Hungry Skier: Apple Crisp

    The Hungry Skier: Apple Crisp

    A little sugar and a lot of oats go a long way with this homemade apple crisp recipe.
    A little sugar and a lot of oats go a long way with this homemade apple crisp recipe.

    Note: This is part of an occasional series of heart-healthy and fitness-ready recipes for skiers. Have a favorite recipe of your own? Share it with us by emailing alex@fasterskier.com.

    ***

    Nothing quite says fall like a warm serving of apples with a dollop of whipped cream, or if you’ve really had a good workout, ice cream. Here’s a simple recipe for apple crisp, with a little less sugar to keep you up at night and less butter than most recipes call for. Adapted from simplyrecipes.com.

    You’ll need

    • 7 tart apples, peeled, cored and sliced
    • 4 teaspoons fresh lemon juice
    • 1/2 teaspoon vanilla
    • 1/2 cup brown sugar
    • 1/2 teaspoon ground cinnamon
    • 1 cup rolled oats (or more if you like)
    • 2 tablespoons butter, room temperature

    Prep

    1. Preheat oven to 375 F. In a large mixing bowl, combine apples, lemon juice and vanilla. Toss to combine.

    2. Coat 9 x 12-inch baking pan (or something similar in size) with a little canola or baking spray, then layer sliced apples in pan.

    3. Combine brown sugar, cinnamon and oatmeal in a bowl. Cut in the butter and use your hands to work it evenly through  mixture. Sprinkle mixture over apples.

    4. Bake 45 minutes or until topping looks crunchy and apples are tender.