For the past week, my training partner, Jess, and I have been fortunate to stay with a host family near Sarasota, FL, while we train for the upcoming Olympic Trials. Because Trials begin on Thursday, I am blogging a day early!
Jess and I have been staying with Steve and Pat Roach, and I was delighted when they accepted my offer to share a dinner that I prepared with them in mind. Steve and Pat have taken us for a tour of Anna Maria Island (see pictures below), and made us feel at home in their house. To thank them, Jess and I worked on this dinner to share. We also have enjoyed getting to know Kahlua, a shy cat who is not pictured, and Poundcake, the 9-month old golden retriever puppy (pictured below). Jess and I have been sticking to healthy meals during most of our training time together, and appreciate the guidance of Georgie Fear, a registered dietitian, board certified specialist in sports dietetics and co-owner of One By One Nutrition. We knew we wanted to include roasted red peppers, and to build a balanced meal. One thing I thought we were missing was something green! We rectified that situation the next day when we had leftovers on top of a leafy spinach salad.
I separated the roasted red peppers into their own recipe, because they are fantastic to make on their own as an appetizer, topping or side. Enjoy peppers on their own, with cheese and crackers, over salad or on a sandwich! Happy National Garlic Day!
Coconut milk-poached chicken and cinnamon, cayenne steamed carrots – serves 4 to 6
You will need:
- 1 package of quinoa
- 1 can of coconut milk, full fat, unsweetened
- 3 cups of chicken broth, low-sodium, plus more if using for quinoa
- 4 chicken breasts
- 8 large carrots
- ½ T cinnamon
- 1 t cayenne pepper
- Prepare quinoa according to package directions, using either water or half/broth half water as your liquid.
- Place chicken breasts in a large pot or pan.
- Combine coconut milk and broth over the chicken, and set heat to high to bring liquids to a boil.
- After your liquid boils, reduce heat to low and cover for 8 minutes. Check chicken for doneness after 8 minutes, and continue to simmer on low for up to 15 minutes.
- While chicken is simmering, peel carrots and dust with cinnamon and cayenne. Place in a microwaveable dish with a cover, and microwave for 6-8 minutes.
- Serve chicken breasts over quinoa in a bowl to soak up the coconut milk sauce.
Roasted red peppers – serves 4 to 6
You will need:
- 4 red peppers
- 2 cloves of garlic
- 2 t dried parsley
- Rinse 4 red peppers and pop them on a baking sheet.
- Set oven to broil on high, and set baking sheet inside on the highest rack.
- Use tongs to rotate peppers a quarter turn every 5 minutes. It is okay for peppers to blacken.
- Meanwhile, chop garlic cloves.
- When peppers have broiled on all sides, remove from oven and place in a large bowl covered with a lid or foil. Wait at least 10 minutes for peppers to cool to the touch, then remove skin, stem and seeds.
- Slice or tear peppers into strips and toss with garlic and parsley.
- Enjoy peppers on their own, with cheese and crackers, over salad or on a sandwich!