Recently, I rediscovered my Racing Weight Cookbook. In case you are not familiar with the book, it's filled with recipes that are specially formulated to help endurance athletes fuel their performances while also achieving or maintaining a healthy racing weight. The book is divided into sections based on the athlete's ability to cook.
When I first read the cookbook, I marked several recipes I wanted to try - but then never got around to making them. So I decided to pick a few and give them a try.
Rosemary Garlic Chicken and Sour Cream & Onion Cauliflower Mash sounded like they would pair well and would be easy to prepare on a Sunday afternoon during meal prep for the week. Both were winners and I would definitely make them again!
Rosemary Garlic Chicken
Modified from Racing Weight Cookbook
8 boneless, skinless chicken tenderloins
1 Tbsp olive oil
1 Tbsp lemon juice
4 cloves garlic, minced
1 tsp dried rosemary
Salt and Pepper
Preheat oven to 350 degrees. Place chicken tenders in a baking dish and drizzle with olive oil and lemon juice. Top with garlic, rosemary, salt and pepper, then mix to coat each piece of chicken in the seasoning. Cover and bake for 25-30 minutes or until chicken is no longer pink.
Sour Cream and Onion Cauliflower Mash
Recipe from Racing Weight Cookbook
1 head cauliflower, chopped
1/2 tsp salt
1 tsp onion powder
1/4 cup sour cream (I used plain non-fat Greek yogurt)
In a large pot, bring cauliflower and water to a boil and cook until cauliflower is very tender, then drain away the liquid. Pat the cauliflower dry with a paper towel.
Transfer cauliflower to a food processor and add salt, onion powder and sour cream. Pulse until smooth. Add black pepper to taste.
Note: Cauliflower mash does not freeze well. I tried to freeze a portion and it ended up super watery. Best to eat this immediately or within a few days after initial preparation.
Tell me: What is your favorite dinner to fuel your training?