FasterSkier

Visit FasterSkier.com →

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: twin biathletes’ cookbook

  • The Hungry Skier: To Die For Homemade Brownies

    The Hungry Skier: To Die For Homemade Brownies

    To Die For Homemade Brownies recipe from the Barnes twins
    To Die For Homemade Brownies recipe from the Twin Biathletes’ Cookbook

    Note: This is part of 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 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.

    It’s Friday and you know what that means! Treats for all the hard work you’ve done all week and calories you’ll burn this weekend — ideally. Anyway, here’s a killer recipe for “To Die For Homemade Brownies” with dark chocolate chips and walnuts. Who needs the box when you can make the real thing?

    To Die For Homemade Brownies

    You need:

    • 2 large eggs
    • 6 tbsp butter melted & cooled
    • 1 cup white sugar
    • 1/2 cup all purpose flour
    • 1 tsp vanilla extract
    • 1/2 cup Dutch-process Cocoa
    • pinch of salt
    • 1 cup Dark Chocolate Chips
    • 3/4 cup walnuts chopped

    Directions:

    • Preheat oven to 375º.
    • Grease 8x8x2” pan.
    • Mix sugar, flour, cocoa & salt in large bowl.
    • Add eggs, vanilla, & melted-then-cooled butter and mix until smooth.
    • Add dark chocolate chips and walnuts.
    • Place batter into greased pan and bake 20-27 min, or until wet batter in the center of brownies no longer attaches to knife.
    • Cool and serve.
  • The Hungry Skier: Fall Spaghetti Squash

    The Hungry Skier: Fall Spaghetti Squash

    One of two spaghetti squash recipes from the Twin Biathletes’ Cookbook.
    One of two spaghetti squash recipes from the Twin Biathletes’ Cookbook.

    Note: This is part of 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 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.

    ***

    Spaghetti Squash is super good for you, being rich in nutrients and low in calories. It also absorbs the flavors of the other ingredients really well. Use in place of pasta. Here are two delicious spaghetti squash recipes for you to enjoy:

    One of two spaghetti squash recipes from the Twin Biathletes’ Cookbook.
    One of two spaghetti squash recipes from the Twin Biathletes’ Cookbook.

    To cook the spaghetti squash:

    • Preheat oven to 375 degrees.
    • Cut Spaghetti squash in half lengthwise.
    • Scoop out the seeds and place the cut side down on a baking sheet.
    • Pierce the shell several times with a fork and place in oven.
    • Bake for 45 min to 1 hour or until squash is tender.
    • Remove from oven and let cool for 15 min.
    • Use a fork to remove the spaghetti strands from the squash. Drain any excess liquid from shell and strands
    • Place spaghetti strands in bowl, add ingredients (see below).
    • Spoon back into squash shell and place in over for 10-15 minutes.
    • Remove from oven and enjoy!

    Spaghetti squash, asparagus, pine nuts, etc.

    • 1 small spaghetti squash
    • 2 tablespoons Extra-virgin olive oil
    • Salt and freshly ground black pepper to taste
    • 1 bunch thin asparagus, steamed tender
    • 2 teaspoons minced fresh rosemary
    • 1 teaspoon McCormick Tuscan Seasonings
    • 1/2 cup parmesan cheese
    • 1/4 cup pine nuts

    Steam asparagus and chop into 1 inch pieces. Mix all ingredients with spaghetti squash. Place back in shell. Bake for 10-15 min and enjoy.

    Spaghetti squash, tomato sauce, mozzarella, prosciutto, basil etc.

    • 1 small spaghetti squash
    • 1-16oz. can of fire-roasted tomatoes diced
    • Salt and freshly ground black pepper to taste
    • 1 small package of small fresh mozzarella balls
    • 1 teaspoon McCormick Italian Seasonings
    • 1/4 cup parmesan cheese
    • 1/4 cup chopped fresh basil
    • 1 small package of thin sliced prosciutto ham

    Slice prosciutto in small pieces. Mix all ingredients with spaghetti squash. Place back in shell. Bake  for 10-15 min and enjoy.

  • 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.