This recipe has been a long time favorite of mine. There is something about the way a freshly grilled coho salmon fillet wilts the fresh wild arugula beneath it. The warm, tangy, savory, wild rice is the perfect complement as well. Back when I first began life away from the comfort of home as a freshman at UC Davis and submersed myself as a full time competitive cyclist and student I knew the importance of learning to cook healthy, wholesome, and tasty meals. This is a dish I first discovered …

One thing I preach to my clients often is the importance of fresh fruit and vegetables in ones diet not just for the obvious nutritional benefits, but in addition the role they can play in a balanced diet aimed at cutting unwanted body fat, excessive bloating, and of course those stubborn extra pounds. You might expect to find a salad like this in front of the menu at a Michelin star restaurant but that doesn’t mean you can’t easily create this dish at home for a fraction of the price …

INGREDIENTS

2 1 1/3-pound flank steaks
1 tablespoon dried oregano
2 teaspoons ground cumin
Coarse kosher salt
1/4 cup extra-virgin olive oil
11/4 cups thinly sliced green onions (about 6)
1 12-ounce bottle fat tire beer
1/2 cup Worcestershire sauce
1 tablespoon brown sugar

DIRECTIONS
Using sharp knife, lightly score flank steaks about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals. Place steaks in 13×9×2-inch sealable dish. Sprinkle steaks on both sides with oregano, sugar, cumin and generous amount of coarse salt and freshly ground pepper. Drizzle olive oil over both sides of steaks, rubbing oil …

When I first had this dish, I was amazed at how complex the flavors were for a dish that had such simple ingredients and cooking process. I’m a huge seafood lover and I try to consume fish one to three times per week. So when I had the opportunity to try this dish I was very excited. Being in the health and fitness industry and constantly dealing with clients who struggle to balance weight or body fat loss with a performance enhancing diet, I often find myself suggesting fish as …

INGREDIENTS:

1 ea.            Panettone (net weight 2lbs) or a similar substitute (ie. Apple-Cinnamon Bread/Sticky Buns)
2                   Vanilla beans scraped
2 Cup          Heavy cream
1 Cup          Milk
½ Cup         Sugar
¾ Cup         Egg yolk
1 Cup          White Chocolate (chips, chunks, pistols, rondo)

Prepare The Night Before:

Using a serrated knife slice the bread into ½ inch cubes.
Spread out single layer on a sheet pan and dry overnight.

To Make The Custard:
…

Everyone has a comfort food dish that mom used to make embedded in their memories, whether it be that famous home cooked macaroni and cheese or the every so popular spaghetti and meatballs. For me, it was a little different since I had a Chinese mother who posses a gift to be able to cook any type of ethnic cuisine at Food Network type quality. This mushroom pesto lasagna dish reminds me of that very feeling I had as a kid coming home to the smell of this rich and …

Recently I joined the Bay Club Marin for the winter season – they have 40 spin classes a week that are complemented by a sauna and steam room. Aaahhh. As well as the great classes, my new membership granted me a free session with a nutritionist, whom I visited with yesterday. I asked her how to pick up my energy levels during these dark winter days. She suggested adding some more protein and healthy fats, such as eggs whites and avocado.

A friend of a friend gave me this recipe a …

There really is nothing that makes me more nostalgic for fall than pumpkin pie! The aroma of cinnamon, clove and nutmeg seem to conjure up images of trees changing their color, days getting shorter, the cold, crisp air moving in… and I am whisked right back to my childhood. For me, pumpkin pie is the quintessential food that represents the transition from the bicycle to the ski and symbolizes this magical time of year that is defined by family and friendship. So bring a homemade pumpkin pie to your …

This hearty buckwheat pancake recipe from -Thrive: The Vegan Nutrition Guide to Optimal Performance in Sports and Life, provides Katie (Christ) with plenty of energy for a rigorous morning of training. She livens up the flavor with seasonal fruit and Manuka honey that a “Kiwi” friend generously brings back from New Zealand. We savored the pancakes with freshly cut figs. The sharp sweetness of the honey and figs were a welcome contrast to the warm, savory buckwheat and hint of spice.

(Read more about Katie Christ on Velocurean.com in the “In …

Our friend Martin Osborn has a passion for mountain biking. In fact, it’s something we talk about quite a bit. Martin is just as fascinated about the nutrition it takes to ride effectively as we are so we tend to tell each other about various dishes we try pre and post ride. He constantly brings up this pasta dish his wife prepares with broccoli and anchovies, which always sounds so delicious when he describes it; plus is sounds like a perfect “night before a big ride” meal.  We told him …