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Some recipes I found

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Some recipes I found

Old 07-16-20, 06:13 PM
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Some recipes I found


NO YOLKS® Beef Noodle Casserole

6 ounces NO YOLKS® Extra Broad Noodles
1 pound ground beef
1 small onion, chopped
1 clove garlic, minced
½ teaspoon oregano
½ teaspoon salt
1 (15 ounce) can tomato sauce
⅓ cup water
1 cup shredded Cheddar cheese
  1. Prepare noodles according to package directions.
  2. Preheat oven to 375 degrees F.
  3. Heat a large skillet over medium heat and brown beef with onion, garlic, oregano and salt. Stir in tomato sauce, water and cooked noodles. Pour into casserole dish and top with shredded Cheddar cheese.
  4. Bake 20 minutes or until casserole is bubbling.



1/2 cup cooked quinoa
2 eggs scrambled
1/2 avocado cubed
1 tablespoon salsa
1/2 teaspoon lemon pepper
1/4 teaspoon garlic salt
1. Place quinoa in a serving bowl ad top with eggs and avocado. Top with salsa and sprinkle with lemon pepper and garlic salt.

Simple Slowcooker Ground Turkey Vegetable Barley Soup

2 pounds ground turkey cooked and drained
1 28- ounce petite diced tomatoes with juice
1 cup chopped onions
4 cups beef broth
1 16 oz. bag frozen mixed soup vegetables
½ cup uncooked barley
1 teaspoon salt
1 teaspoon dried thyme
1/4-1/2 teaspoon dried cumin depending on your preference
½ teaspoon lemon juice
  • In 5 or 6 quart slow cooker, combine all ingredients and stir to combine.
  • Cover; cook on HIGH 3 to 4 hours or until barley and vegetables are tender.



2 medium eggs
1/2 cup quick cook oatmeal (use gluten free oats for gf)
1/2 cup cottage cheese
1 teaspoon baking powder
1 tablespoon oil (use a neutral oil such as sunflower, canola, or rice bran oil)
1 pinch salt
  • Add all the ingredients into a blender and blend until smooth. Alternatively, add everything into a bowl and use an immersion blender and blend until smooth. If you do not have a blender you can mix it by hand, however the pancakes will not be smooth.
  • Lightly coat a large non-stick skillet or griddle with a bit of oil, then heat over medium to medium-high heat. Working in batches, spoon about 2 tablespoons of pancake batter onto the pan for each pancake. Gently and lightly use the back of the spoon to guide the pancake batter so it spreads out into a 3-inch diameter round. Make sure to leave room between pancakes so you can easily flip the pancakes.
  • Cook on one side, until the top begins to look set with some bubbles, and the bottom is golden brown, about 2-3 minutes. Flip the pancakes, and cook until golden brown on the bottom, about 2 more minutes.
  • Transfer to plates, top with desired toppings, and serve.


Mediterranean Chicken Wraps

1 tablespoon extra virgin olive oil
1 garlic clove, minced
½ teaspoon dried basil
½ teaspoon oregano
½ teaspoon fresh rosemary, minced
1 lb raw boneless, skinless chicken breasts, sliced into thin strips
6 low carb, high fiber tortillas (I used La Tortilla Factory’s Smart & Delicious Low Carb, High Fiber)
12 tablespoons garlic hummus
12 tablespoons crumbled Feta cheese
1 large plum tomato, diced
  1. In a large skillet, bring the oil over medium high heat. Add the garlic, basil, oregano and rosemary and stir into oil. Cook for about a minute until garlic is fragrant. Add the chicken to the pan and stir to coat chicken with the oil and herbs. Cook for 5-7 minutes until chicken is cooked completely through.
  2. Warm the tortillas slightly in the microwave for a minute or so to make them more pliable. Spread 2 tablespoons of hummus across the center of each tortilla. Divide the chicken strips evenly amongst the tortillas (I weighed my chicken strips after cooking and they were a little over 12 oz total, so each wrap should get about 2 oz of chicken). Sprinkle 2 tablespoons of feta cheese over the chicken on each wrap and then follow with tomato pieces. Fold the ends of the tortilla in and then roll the sides over. Cut in half and serve.

Pork Fried Rice
3 tbsp vegetable oil divided
1 small onion finely chopped
2 inch pork chops cut into 1/2 pieces, 6 oz
1 tsp fine sea salt
1/2 tsp ground black pepper
3 cups Water
2 cups long-grain rice
1 large egg beaten
3 tbsp soy sauce
1/2 cup frozen peas and carrots
2 scallions finely chopped (optional)
  1. Select Sauté and adjust the heat to Medium or Normal. Add 1 tablespoon of oil to the inner cooking pot. When it’s hot, add the onion and cook, stirring occasionally, for 2 minutes. Season the pork with the salt and pepper. Add the pork to the pot and cook, stirring occasionally, for about 5 minutes. Transfer the pork and onion to a small bowl.

  1. Add the water to the pot and scrape the bottom of the pan to remove any browned pieces. Add the rice. Lock the lid into place and turn the valve to “sealing.” Select Rice, which will automatically set the cooking time based on the amount of rice and water in the pot. When cooking ends, let the pressure release naturally for 10 minutes, then turn the valve to “venting” to quick release the remaining pressure.

  1. Unlock and remove the lid. Stir the rice and create a well in the center so you can see the bottom of the pot. Add the remaining 2 tablespoons of oil into the center. Pour the beaten egg into the hole and stir quickly. Stir in the soy sauce and the pork and onions. Add the peas and carrots to the rice and allow to rest for 5 minutes to heat through. Garnish with the scallions (if using).


Last edited by hybridbkrdr; 08-01-20 at 11:42 AM. Reason: added instructions
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Old 08-01-20, 11:17 AM
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Banana Blueberry Muffins
yield: 12 MUFFINS
3 large ripe bananas, mashed smooth with a fork
1 large egg
1/3 cup white sugar
1 teaspoon vanilla extract
5 tablespoons light butter, melted (I use Land O’Lakes)
1 cup blueberries
1 ½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
Preheat the oven to 375. Mist 12 cups in a muffin tin with cooking spray.
Combine the mashed bananas, egg, sugar and vanilla in a large mixing bowl and stir together with a fork until thoroughly mixed. Pour in the melted butter and stir until combined. Add the blueberries and stir to mix in.
In a separate bowl, stir together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the banana mixture and stir together until combined into a batter.
Spoon the batter evenly between the prepared muffin cups. Bake for 20 minutes until the muffins are baked through and a toothpick inserted into the middle comes out clean.
Turkey Sausage Mini Frittatas
½ Lb Raw 99% Lean Ground Turkey Breast
½ Teaspoon Salt, Divided
½ Teaspoon Black Pepper, Divided
1/3 Teaspoon Ground Sage
1/3 Teaspoon Ground Thyme
1/8 Teaspoon Dried Marjoram
1/8 Teaspoon Crushed Red Pepper Flakes
1 Cup Torn Fresh Spinach Leaves
8 Large Eggs
1/3 cup Almond Breeze Unsweetened Original almondmilk
Preheat the oven to 350 degrees. Lightly mist a 12-cup standard-size muffin tin with cooking spray and set aside.
In a mixing bowl, combine the Ground Turkey with ¼ Teaspoon Salt, ¼ Teaspoon Black Pepper, The Sage, Thyme, Marjoram and Crushed Red Pepper. Stir (or mush with your hands or a fork) until the Turkey is well combined with the seasonings. Mist a medium nonstick skillet with cooking spray and bring to medium heat. Add the seasoned Turkey and cook, breaking up with a wooden spoon or spatula, until the Turkey is cooked through and broken into small pieces. Add the fresh Spinach and stir. Cook for an additional minute until the Spinach is wilted.
In a second mixing bowl, combine the Eggs, remaining ¼ teaspoon of Salt, ¼ teaspoon of Black Pepper and the Almond Breeze Unsweetened Original almondmilk. Beat the Egg mixture with a whisk. When beaten, divide the Egg mixture evenly into the cups of the prepared muffin tin. Follow by dividing the cooked Turkey/Spinach mixture evenly amongst the muffin tin cups.
Bake for 20 minutes until puffy and golden. Cool for 8-10 minutes before removing from the tin.
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Old 08-01-20, 11:35 AM
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Grilled Cumin Chicken Tacos
 1 medium onion, cut into wedges or slices
 2 garlic cloves, finely chopped/minced
 1 pound skinless, boneless chicken thighs
 1 tablespoon cumin seeds, coarsely crushed (place seeds in frying pan and roll a
 mason jar or other heavy object over the seeds to release the oils) and toasted (optional)
 2 tablespoons extra virgin olive oil
 1 teaspoon good quality salt
 1/2 teaspoon freshly ground black pepper
 8 corn or 4 flour tortillas, warmed (for serving)
 2 avocados, sliced or mashed with fresh lime and salsa (for serving)
 Salsa – green or red as desired
 Cilantro sprigs, sliced radishes, cucumber and lime wedges etc. (for serving)
• Prepare grill for medium-high heat or heat oven to 350 degrees.
• Toss onion, chicken, garlic, cumin, oil, salt, and pepper in a medium bowl. Marinating is not necessary but absolutely ok.
• Grill onion and chicken in a grill basket until cooked through and lightly charred, (about 4 minutes per side) OR place chicken and onions on a baking tray lined with parchment paper (Costco) and bake until cooked through approx. (20 minutes). Carefully drain off some of the liquid, turn the oven on to broil and broil for a minute or two watching carefully to ensure the meat does not burn.
• Let the chicken rest 5 minutes before slicing. Serve with tortillas, avocado or guacamole, salsa or Salsa Verde, cilantro, radishes, cucumber and lime wedges as desired.
Quick and Easy Chicken and Barley Stew (on a dime)
1 cup uncooked quick-cooking (Mother’s or Quaker) or regular pearl barley
3(14oz) can chicken broth 1 tbsp olive oil
1 ¾ cups chopped onion
1(10 oz) package frozen mixed vegetables
1 cup chopped cooked chicken
¼ tsp dried thyme
¼ tsp black pepper
1 bay leaf Salt and pepper to taste
Making it: 1. Bring barley and broth to a boil in a large saucepan. Reduce heat, and simmer 5 minutes.
2. While barley cooks, heat oil in a large nonstick pan over medium-high heat.
3. Add onion, sauté 3 min.
4. Add mixed vegetables, sauté 2 min.
5. Add vegetable mixture, chicken, salt, thyme, and pepper to barley mixture and simmer 4 min.
Fig Walnut Energy Bars
cooking spray
1 cup quick-cooking oats
1 cup bran cereal
¼ cup whole-wheat flour
1 cup walnut pieces
1 ½ cups stemmed dried figs, coarsely chopped
½ cup nonfat dry milk
½ tsp ground cinnamon
¼ tsp ground ginger
¼ cup honey or agave
2 large eggs
Making it: 1. Preheat the oven to 350. Coat a 9 x 13” baking pan with cooking spray.
2. Place the oats, cereal, flour, walnuts, figs, dry milk, cinnamon and ginger in a food processor; coarsely chop.
3. Add the honey and eggs; pulse until well combined.
4. Transfer the mixture to the pan; spread evenly with your fingers. Bake until lightly browned around the edges, ~ 20 min. Cool in the pan for 15 minutes, then cut into 16 bars. Store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.
Trail Mix Cookies
1/2 cup applesauce
1/2 cup white sugar
1/2 cup brown sugar
1 1/2 teaspoons vanilla extract
2 egg whites
1 cups whole-wheat or spelt flour
1/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 tsp ground cinnamon
1 1/4 cups quick cooking oats
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts
1/3 cup dried cranberries
Making it: 1. Preheat oven to 350 0 F (175 0 C). Grease 2 baking sheets.
2. Bowl #1: Beat applesauce, white sugar, brown sugar, and vanilla in a large bowl.
3. Bowl #2: Use an electric mixer to beat egg whites until they are frothy and begin to firm up. Fold egg whites into applesauce mixture. Combine the flour, baking soda, salt, and cinnamon. Fold into the egg mixture. Stir in the oats, chocolate chips, walnuts, and cranberries.
4. Drop by heaping teaspoons on prepared baking sheets.
5. Bake ~10 minutes.
6. Remove immediately and place on wire racks or plate to cool.
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