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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: matt fitzgerald

  • The Hungry Skier: Oat Bran with Cherries & Almonds

    The Hungry Skier: Oat Bran with Cherries & Almonds

    Oat Bran with Cherries and Almonds (Republished with permission of VeloPress from Racing Weight Cookbook. Try more recipes at www.racingweightcookbook.com)
    Oat Bran with Cherries and Almonds (Republished with permission of VeloPress from Racing Weight Cookbook. Try more recipes at www.racingweightcookbook.com)

    Good Monday morning! Hungry? We’ve got you covered. Try this “Oat Bran with Cherries & Almonds” recipe from the Racing Weight Cookbook by Matt Fitzgerald and Georgie Fear. We asked them to highlight one of their favorites from the book, so here it is from page 41. To see your favorite dishes featured, email info@fasterskier.com with the subject line: “Recipe.”

    For more great recipes, check out the best from our readers — recognized last week in Rottefella’s Ultimate Refueling Contest.

    OAT BRAN WITH CHERRIES & ALMONDS

    2 SERVINGS // 15 MINUTES HC R V

    • 3 cups water
    • 1½ cups oat bran
    • pinch of salt
    • 2 teaspoons vanilla extract
    • 2 teaspoons sugar
    • 2 cups fresh or frozen cherries
    • 2 tablespoons (½ oz.) almonds, slivered
    • milk (optional)

    1. In a saucepan, bring water to a boil over medium-high heat. Add oat bran and cook uncovered until the mixture begins to thicken, 5–10 minutes. Stir periodically to keep oat bran from sticking to the pan.

    2. While oat bran is cooking, cut each cherry in half and remove pit with a paring knife.

    3. Season oat bran with salt, vanilla, and sugar and stir to blend. Remove from heat and divide between two bowls. Top with cherries and almonds and a splash of your favorite milk, if desired.

    Per serving: 422 calories, 10 g fat, 74 g total carbohydrate, 13 g dietary fiber, 15 g protein

    TIP: Save time by combining water, oat bran, salt, vanilla, and sugar in a microwave-safe bowl. Microwave for 90 seconds, stir, and microwave for an additional 90 seconds. Let rest a few minutes before topping and serving.

    DQS COUNT (per serving) FRUITS 1 WHOLE GRAINS 1 NUTS & SEEDS 1

  • The Hungry Skier: 25-Minute Summer Recovery Dish

    The Hungry Skier: 25-Minute Summer Recovery Dish

    One-Pot Quinoa Chicken Veggies (Republished with permission of VeloPress from Racing Weight Cookbook. Try more recipes at www.racingweightcookbook.com)
    One-Pot Quinoa Chicken Veggies (Republished with permission of VeloPress from Racing Weight Cookbook. Try more recipes at www.racingweightcookbook.com)

    The Hungry Skier is back! We want your favorite recipes for fitness-and-health-conscious skiers just like you. Summer is the perfect time to try new dishes and refuel after a good old-fashioned workout and/or long day under the beating sun. The following comes from the “Racing Weight Cookbook: Lean, Light Recipes for Athletes” by Matt Fitzgerald and Georgie Fear, RD. Email your recipes to info@fasterskier.com with the subject line: “Recipe.”

    ONE-POT QUINOA, CHICKEN & VEGGIES 

    4 SERVINGS // 25 MINUTES

    Recipe profile: High Protein, Recovery

    Sometimes a complicated meal just isn’t going to happen. This is one of my common postworkout meals, a perfect fit for those times when I want some high-quality carbohydrates and protein without a lot of fuss. If you have leftovers, it also makes a great lunch.

    • 2½ cups water
    • 1 cup quinoa, rinsed and drained
    • 2 teaspoons organic chicken or vegetable bouillon
    • 2 cloves garlic, crushed
    • 2½ cups cooked chicken breast or rotisserie chicken, chopped
    • 2 zucchini, chopped
    • ½ cup sun-dried tomatoes, coarsely chopped
    • ½ teaspoon dried basil

    1. Bring water to a boil in a medium saucepan over high heat. Add quinoa, bouillon, and garlic and return to a boil.

    2. Cover, reduce heat to low, and set timer for 20 minutes. After 10 minutes have gone by, stir in chicken, zucchini, sun-dried tomatoes, and basil and cover again.

    3. With 2 minutes remaining, remove lid and stir again. Leave pot uncovered to allow any remaining water to evaporate. Scoop into bowls and enjoy.

    Per serving: 351 calories, 7 g fat, 39 g total carbohydrate, 5 g dietary fiber, 35 g protein

    DQS COUNT (per serving)  VEGETABLES 1 WHOLE GRAINS 1 LEAN MEATS & FISH 1

    Racing Weight Cookbook Lean, Light Recipes for Athletes