Sunday, May 22, 2011

Post Rapture Hills to Purgatory Ride and Shrimp Scampi (Gluten-free and dairy-free)

We had one of my favorite dishes tonight. I love this recipe as a pre-race meal or after a long training day. It was especially great after our 87 mile Post Rapture Hills to Purgatory Ride.
Hills to Purgatory by wgarland at Garmin Connect - Details
(I rode from Wayland to Hopkinton and back in addition to the the route on garmin connect)

I adapted this recipe from one of Barefoot Contessa's recipes. Ina loves her butter, bread crumbs, cheese, and wheat pasta, but I am not a fan. I put my spin on it to create not only a healthier, less inflammatory version, but a meal that is much kinder on your digestive system and body.
Kate's Shrimp Scampi
2 lB Shrimp
12 oz (1.5 packages) of Quinoa pasta or other gluten-free pasta of choice
5 large cloves of garlic
2 large shallots (about 1/4 Cup)
2 lemons using both lemon zest and juice from both lemons
1/2 Cup Organic Parsley
3 tbsp Rosemary
3 tbsp Red Pepper Flakes (sprinkle liberally if you like it spicy)
1/4 Cup Olive oil
Salt and Pepper to taste

Preheat oven to 425 degrees. Place shrimp in pan. Pour chopped garlic, shallots, parsley, rosemary and red pepper flakes over shrimp. Pour olive oil, lemon juice and lemon zest next. Top off with salt and pepper. Bake for 15 minutes.
Cook Quinoa pasta for 6-8 minutes. Occasionally stir the pasta since it has a tendency to clump. I like the Ancient Harvest brand. It doesn't disintegrate like other alternative pastas. It tastes amazing. Not only do I like it better than regular pasta, but it even passed the test of dad and nana- who is an extremely picky eater.Not only did it pass the test- they both love it.

Serve shrimp over pasta and enjoy!!

...and next time I escape from purgatory, I will be sure to refuel with this delicious meal.

Wednesday, May 18, 2011

Gluten-Free Banana Bread

Everyone has been loving this gluten-free banana bread! It is so delicious, moist and tastes better than regular banana bread. All the ingredients can be found at Whole Foods or a natural food store.


1/2 Cup Coconut Sugar
3/4 Cup Quinoa Flour
1/2 Cup Teff Flour
1/2 Cup Sorghum Flour
1/4 tsp aluminum free baking powder
1/4 tsp arrowroot powder
3 ripe bananas
2 eggs
1/4 Cup Coconut Butter or Coconut Oil (I like to combine them and use both as a mixture in the 1/4 Cup)

1/2 Cup gluten-free chocolate chips (I use Enjoy Life allergy free brand since it not only is gluten-free, but it is soy and dairy free too)

1/2 Cup chopped Pecans

Preheat oven to 350 degrees (or 325 degrees on convection bake) Combine all the dry ingredients in one bowl. Next combine the eggs, oil and bananas in another bowl and mix together. Pour in wet mixture to the dry flour mixture and mix together. Fold in the chocolate chips and pecans. Pour into bread loaf pan and bake for 30 minutes. Let cool for at least 5 minutes before enjoying!!

What I love about this banana bread is not only is it absolutely delicious, but it is nutrient dense. It isn't healthy only because "it has bananas" like traditional banana bread.

Teff: a gluten-free grain that is packed with nutrients such as thiamin, potassium, iron and calcium. It is higher in protein and fiber than wheat. It is a great grain for athletes not only because it is not pro-inflammatory like wheat, but it has energy enhancing properties. I use Bob's Red Mill Whole Grain Flour since it is high quality and tastes great and because they support cycling :)

Quinoa: a nutritional powerhouse- the gluten-free grain that is high in protein, antioxidants, phytonutrients and many vitamins and minerals. It acts as a prebiotic that feeds good bacteria in the gut and is easily digested.

Coconut Sugar: low on the glycemic index and is more nutrient dense than white and brown sugar. It is full or vitamins and minerals including: Potassium, Magnesium, Zinc, Iron and Vitamins B1, B2, B3, B6 and C. The sugar is not processed, bleached or refined and does not contain any preservatives.