We have come to the conclusion of the Run Oregon Test Kitchen and we are all satisfied (in stomach and mind) with our choices. Here is a full recipe from the “Racing Weight Cookbook: Light Recipes for Athletes” by Matt Fitzgerald.
Cooked grains atop a salad provide a boost of minerals and complex carbohydrates; they also add a delightful chewy texture and soak up flavors from whatever dressing you enjoy. This salad pairs sweet raspberries with salty feta cheese and red onion.
6 cups (5 oz.) mixed
salad greens, loosely packed
1 cup cooked wheat berries or barley
1 cup raspberries
½ cup (4 oz.) feta cheese, crumbled
½ cup red onion, thinly sliced
Divide salad greens between two plates, and top evenly with cooked grains, raspberries, feta, and onion.
Per serving: 261 calories, 7 g fat, 44 g total carbohydrate, 7 g dietary fiber, 11 g protein
Swap out the onion for another crunchy ingredient such as carrots, jicama, or celery.
DQS COUNT (per serving) FRUITS ½ VEGETABLES 1 WHOLE GRAINS 1 DAIRY 1
p. 140
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Racing Weight Cookbook: Lean, Light Recipes for Athletes delivers more than 100 flavorful, easy recipes that will help athletes hit their ideal weight without compromising performance. The book is the third in the best-selling Racing Weight Series™ and is now available in bookstores; bike, tri, and running shops; and online. Preview the book and try recipes at http://www.racingweightcookbook.com.