Eat Your Vegetables!

One of the challenges Phil and I face when we're training is that WE'RE ALWAYS HUNGRY!! We are usually trying to either lose a few pounds (the power to weight ratio makes a huge difference when climbing) or just trying not to gain any extra. Nothing tastes better than a slice of Woody's pizza and a frosty beer after a good ride, but we try not to indulge too often.

So I found the article in today's New York Times to be both interesting and timely.

Here is my contribution to the veggie loading - Phil loves this and will fill up on it instead of eating bread or other empty calories.

Roasted Spiced Cauliflower
1 head cauliflower, cut into 1-inch florets
2 tablespoons extra virgin olive oil
1 tsp cumin
1 tsp coriander
Salt and freshly ground pepper
2 tablespoons pine nuts

Preheat the oven to 450 degrees. Toss the cauliflower with the olive oil and season with salt, pepper and spices. Bake on a jelly roll pan (a Pampered Chef stoneware pan lined with parchment paper works great) at 450° for 20 minutes, or until tender and browned, stirring every 5 minutes. Add the pine nuts, then toss and roast for another 10 minutes or until the pine nuts are lightly toasted.

The cauliflower is great with just pepper and a dash of sea salt if you aren't into cumin and coriander.