tag:blogger.com,1999:blog-11403650468629572352024-02-18T19:24:00.375-08:00Flavor to go Fast!A daily food blog of all meals. 90% self-prepped and extremely healthy. No dairy (except yogurt) or red meat. I believe optimum health (for athletes) requires fish/chicken for protein without upping fat too much (nuts instead and avoid animal fat) sticking to avocado, olive oil, nuts, hummus all day! I eat what's available or needs to be consumed in the fridge, because I am unnecessarily economical with my resources. I hate throwing away food and love making wonders out of minimal suppliesAnonymoushttp://www.blogger.com/profile/10950709005656980695noreply@blogger.comBlogger247125tag:blogger.com,1999:blog-1140365046862957235.post-1440939256076907022012-11-23T18:13:00.002-08:002012-11-23T18:13:12.314-08:00Thanksgiving 3.0While I don't update this blog regularly any more, I will do occasional specials like this, because they are awesome, help me reference for cooking later on, and give me a break from worrying about not writing really long run on sentences in school.<br />
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The other backstory to this post is I did this all in record time: preordered a Marin Sun Farms Turkey and some El Salchichero goods, got off the plane home Wednesday night, picked up the bird in Oakland, got home-ate dinner-brined the turkey and as soon as I woke up the next day I went food shopping and made everything nonstop until eating at 5pm on the day of. <br />
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We begin dish by dish (recipes at bottom):<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqKJnflOTh5SjEvJhk4KSjofLtQ9Teh_KygWOf4LbMddOF18UCMKvbUY7F33gtNjTAHw0DKUYJ636h-SYun8ntL5rVAmeALUeU0suo2cVkKCzU46uDP9I0TYzgApBexPQsq2FPB0LkJZGl/s1600/_DSC0480.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqKJnflOTh5SjEvJhk4KSjofLtQ9Teh_KygWOf4LbMddOF18UCMKvbUY7F33gtNjTAHw0DKUYJ636h-SYun8ntL5rVAmeALUeU0suo2cVkKCzU46uDP9I0TYzgApBexPQsq2FPB0LkJZGl/s640/_DSC0480.jpg" width="640" /></a></div>
I took some experience from <a href="http://flavortogofast.blogspot.com/2011/11/epic-thanksgiving-feast.html" target="_blank">last year and the year before</a> (2010=vegan, 2011=beginning paleo) on my pie decisions. I made a batch of 2 pecan based crusts, but next time will not pre-bake them at all. My pumpkin pie was barely sweetened and thus sin free. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguRXN4-ENBe231jCiiYPUIov41DpKcylTA1NZQUOwlRRZAFrnr7n3fv3IY1VzvgsXNGJfNkfe0Ut7fz4ROhhKmkgFAZGaMlJ5HjDsDC8lOABcdNsqL1d32wJOe2y5Iwrniwp5ciRmuyp9c/s1600/_DSC0486.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguRXN4-ENBe231jCiiYPUIov41DpKcylTA1NZQUOwlRRZAFrnr7n3fv3IY1VzvgsXNGJfNkfe0Ut7fz4ROhhKmkgFAZGaMlJ5HjDsDC8lOABcdNsqL1d32wJOe2y5Iwrniwp5ciRmuyp9c/s640/_DSC0486.jpg" width="640" /></a></div>
I didn't hold back on sweetening the Pecan Pie (almost), which is pretty necessary for a pie based around pecans and carmelly, sugary goopy goodness. This paired well with the more mild pumpkin pie when eaten together. Next year I'll repeat this one also but use less molasses, another egg, and the same amount of cardamom for proper flavor and consistency.<br />
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Quite pleased with Prosciutto, Spinach, Pistachio Salad and hoping to eat it on a regular basis. Accompanied my other dishes well and I can't wait to eat it with some raw parmesan cheese. <b>Prosciutto and Parmigiano di Parma</b>!</div>
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<b>Vanilla Sweet Potato Purée</b></div>
Definitely have grown to become a <a href="http://flavortogofast.blogspot.com/2012/10/first-blogger-festival-foodbuzzfest-2012.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+FlavorToGoFast+%28Flavor+to+go+Fast%21%29" target="_blank">Michael Mina</a> fan. The only dish I didn't make was regular mashed potatoes that my grandma insisted on bringing, but she (and everyone else) concluded mine this recipe to be way better.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rshzSnR-90DKNjDhyphenhyphenQ-ygU1J9679lszvM4HzbBDq61nKrpfPR9Q1NwWHySTVoL4aKG0AlD_MN-nzJgJWI5k_vgpTMlcLNC_35tdnFs9_dturWOy0LD_-xcKYI2N0WwpNdK1_-zY6EjSt/s1600/_DSC0492.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rshzSnR-90DKNjDhyphenhyphenQ-ygU1J9679lszvM4HzbBDq61nKrpfPR9Q1NwWHySTVoL4aKG0AlD_MN-nzJgJWI5k_vgpTMlcLNC_35tdnFs9_dturWOy0LD_-xcKYI2N0WwpNdK1_-zY6EjSt/s640/_DSC0492.jpg" width="640" /></a></div>
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<b> Pork Sage Stuffing</b></div>
Had no idea how this was going to turn out but it was a hit. Last year my sister insisted on an alternate non-GF stuffing but this year I just served this and there were no complaints, only compliments.<br />
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<b>Roasted Squash, Brussel Sprouts, Cranberries</b></div>
Didn't find butternut squash right away and was glad I decided to use my favorite, Kabocha, instead. Another favorite at the table.<br />
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<b>Lingonberry and Tarragon Roasted Turkey </b></div>
First time roasting my own turkey from start to finish. Really was worried about this one but ended up pretty delicious. I was skeptical about using an herb rich and very sweet recipe instead of a basic one, but it was well worth it and came out perfectly moist with just the right amount of herby sweet yet umami flavors.<br />
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The Spread</div>
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I made gravy too out of a really easy GF recipe and was so amped I am also going to make it on a regular basis. Good and good for you (rare amino acid rich and gluten free)</div>
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We decanted a nice Pinot Noir and I'm glad I strayed from Cabernet Sauvignon because it paired with a turkey dinner much more nicely.<br />
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I also purchased an also delicious Cranberry-Quince Sauce from El Salchichero.</div>
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Already made it through a lot of the leftovers (pies disappeared quickly via my sister and I) and ready for next year (potentially inspired me to make a lot more cook all day dinners before next T-Day)</div>
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Recipes:</div>
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<a href="http://www.crossfitranch.com/page/index.php?menu=blog&page=blog&hide&id=38721" target="_blank">Pecan Crusts</a></div>
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<a href="http://www.marksdailyapple.com/primal-paleo-pie-crust/#axzz2D6JJFUbB" target="_blank">Pumpkin Pie</a></div>
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<a href="http://www.redbookmag.com/recipefinder/molasses-pecan-pie-dessert-recipes" target="_blank">Pecan Pie</a> (used slightly under each sweetener amount, added 1T, ginger, cinnamon, 1 ground cardamom pod)</div>
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<a href="http://www.cooktasteeat.com/dish/vanilla-sweet-potato-puree" target="_blank">Vanilla Sweet Potato Purée</a> (sub half-half coconut oil/butter for grapeseed oil)</div>
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<a href="http://whole9life.com/2012/11/a-healthy-whole9-thanksgiving/" target="_blank">Spinach Pistachio Prosciutto Salad</a> </div>
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<a href="http://whole9life.com/2012/11/a-healthy-whole9-thanksgiving/" target="_blank">Roasted Brussels, Squash, Cranberries</a> (used 2-3 strips bacon, some butter, instead of duck fat)</div>
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<a href="http://whole9life.com/2012/11/a-healthy-whole9-thanksgiving/" target="_blank">Pork Sage Stuffing</a> (sub El Salchichero Pork Sage Sausage for ground beef)</div>
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<a href="http://www.elsalchichero.com/?page_id=1374" target="_blank">Tarragon and Lingonberry Roasted Turkey</a> (used lingonberry jelly for crabapple, skipped all recc. turkey ingredients except tarragon, broth, and I added a lot of rosemary from my garden)</div>
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<a href="http://nomnompaleo.com/post/1634346420/easy-paleo-herb-gravy-recipe" target="_blank">Gravy</a> (used 1 onion, boiled down waaaay longer than the recipe said, and used chicken stock and turkey stock from Marin Sun Farms)</div>
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*Health Conscious Note: All butter used was from grass fed cows (Kerrygold, available in Safeway). Turkey was raised on a proper free range worms and bugs diet. Prosciutto was from whey-fed pigs in Italy. Bacon from Marin Sun Farms (plants, bugs, insects, larva, grass from pasture, supplemented with forage, root crops, and kitchen scraps). Pork in sausage is from El Salchichero which uses Devil's Gulch Ranch pork (pastured and milk fed). Bottom line: healthy and sustainable.<div class="blogger-post-footer">http://maxhoutzager.com/Max_Houtzager_Rider_Profile/Podcast/rss.xml</div>Anonymoushttp://www.blogger.com/profile/10950709005656980695noreply@blogger.com39tag:blogger.com,1999:blog-1140365046862957235.post-13969251282829553932012-10-21T20:10:00.000-07:002012-10-21T20:10:18.642-07:00Taste Pavillion<div class="separator" style="clear: both; text-align: center;">
Part 2: The Taste Pavillion!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw77jnyyu_Xc6R8zIHiIxfiMn6PgAKe7PZyhWo-qXXDCTiKOt440lIEmo76fyXL-5jnaPb7j7vxVQVInes_6RUhyl_xBloueO7sgtJbwXjdEHEnAN5mepi2rVqcdHT07ajNNXvr33zGDVb/s1600/_DSC0335.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw77jnyyu_Xc6R8zIHiIxfiMn6PgAKe7PZyhWo-qXXDCTiKOt440lIEmo76fyXL-5jnaPb7j7vxVQVInes_6RUhyl_xBloueO7sgtJbwXjdEHEnAN5mepi2rVqcdHT07ajNNXvr33zGDVb/s640/_DSC0335.jpg" width="640" /></a></div>
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Free grass fed beef samples! Yes please. So tender! <b>Estancia Beef</b> does it right.</div>
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<b>Wild Alaska Seafood</b> really does taste better and this Halibut Curry recipe was too die for. Not too spicy or too sweet. They were promoting a 'Cook Frozen' Program, with recipes guiding you to start from frozen.</div>
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Cupcakes I did not try but admired while keeping GF.</div>
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More <b>TCHO</b>! So much better than Ghiradelli. Once again, each flavor merely changes the bean and does not add additional ingredients. Awesome.</div>
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<b>Redwood Farms</b> Goat Yogurt and Cheeses are awesome. Never fed on grain, some of their cheeses are raw. Bomb.com. Goats are cool.</div>
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<b>Wallaby</b> is actually a NorCal baby as well! Cows from Marin and Sonoma, mostly fed on grass. A new line of thicker greek yogurts I do admire.</div>
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All kinds of veggie chips. Their tomato chips were really something. <b>Just</b> <b>Pure</b>.</div>
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The 4th floor of the Metreon was a great venue and hanging out outside with a view of <b>Yerba Buena Gardens</b> and the rest of SF was even better.</div>
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<div class="blogger-post-footer">http://maxhoutzager.com/Max_Houtzager_Rider_Profile/Podcast/rss.xml</div>Anonymoushttp://www.blogger.com/profile/10950709005656980695noreply@blogger.com3tag:blogger.com,1999:blog-1140365046862957235.post-75582750427112689872012-10-20T17:45:00.002-07:002013-08-26T07:52:45.584-07:00Chocolate Party: TCHO<div style="text-align: center;">
I started my food fest day with the <b>TCHO</b> (pronounced 'cho') factory tour with 30 randomly selected other bloggers out of the many more attending the festival.</div>
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<a href="http://upload.wikimedia.org/wikipedia/commons/d/d1/TCHO_logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="259" src="http://upload.wikimedia.org/wikipedia/commons/d/d1/TCHO_logo.jpg" width="640" /></a></div>
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After an overview talk and playing with each of the chocolate's constituent ingredients we looked at the factory part where photographs were not allowed! Chocolate was originally <b>medicine</b> for the upper upper class and the squares come from defining dosage. It has little caffeine, but provides stimulation from <b>theobromine</b>. </div>
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A cacao bean pod. 150 of these goes into a chocolate bar!!! Women are more affected by chocolate due to <b>anandamine</b>, the stimulant that gives you some <b>euphoria</b> working with <b>estrogen</b>.</div>
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The internals once fermented and dried, originally they are <a href="http://farm6.staticflickr.com/5458/7169298092_c04e8c7bbf_b.jpg" target="_blank">mucous-y</a>. Their factory is controlled by an <b>iPhone</b> app!</div>
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The key ingredient, <b>chocolate liquor</b>. After fermenting and drying the beans are ground so fine they turn into this and cacao butter. Mix it with some cacao butter, sugar (or not), and soy lecithin as an emulsifier and you get chocolate. Vanilla is good too.</div>
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We followed this up with a chocolate tasting. Little coins of every flavor, going from the darkest/most bitter to the sweetest/most creamy. The above wheel is all the flavors that come from a cacao bean. They make a bar for each except floral and earthy, because they haven't found a good bean for those ones yet (most taste 'dirt'-y or soapy). They don't add any flavors or other ingredients, these chocolates are different only from the different single origin bean from around the world!</div>
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There was also a color wheel for milk chocolates: Classic (sweeter), Creamy (like it sounds), and Chocolatey (like a brownie/hint of darker chocolate). We tried these as well, and finished off with a shot of there drinking chocolate which is unbelievable, and two new bars: <b>Mochachino</b> (using the infamous <b>Blue Bottle Coffee</b> sold in the Ferry Building) and 99%. I left with many <b>99% bars</b> since i'm a no sugar eat it guilt free kind of guy and have worked my way to love it (plus it gives you the most kick), plus chocolatey milk for my mom (and the milk is from Humboldt <b>GRASS-FED</b> cows->only reason I got it), and an extra free Mochachino bar because they are too good.</div>
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Next post will cover all the amazing foods provided by the vendors at the Taste Pavillion!</div>
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<div class="blogger-post-footer">http://maxhoutzager.com/Max_Houtzager_Rider_Profile/Podcast/rss.xml</div>Anonymoushttp://www.blogger.com/profile/10950709005656980695noreply@blogger.com20tag:blogger.com,1999:blog-1140365046862957235.post-54472425907516599952012-10-19T22:27:00.001-07:002012-10-19T22:33:52.214-07:00First Blogger Festival: FoodBuzzFest 2012<div style="text-align: center;">
Stoked on being part of the<b> Food Buzz Publishers</b> network and having the opportunity to attend the food festival in San Francisco this weekend! It happened to coincide with my college's fall break, so after my Japanese <b>midterm</b> I flew home immediately.</div>
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My parents picked me up and we headed straight to registration where I got lots of goodies and some cash to use for 'Dine around SF'. We chose the famous Michael Mina restaurant in the financial district.</div>
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<a href="http://www.superchefblog.com/images/michaelmina_logo.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.superchefblog.com/images/michaelmina_logo.png" /></a></div>
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A great way to celebrate and take some time off of a solid first half semester of college. Nothing like <b><a href="http://michaelmina.net/restaurants/menus/michael-mina-sf/10.11.12%20MMSF%20Dinner%20Menu.pdf" target="_blank">French Cuisine with Japanese ingredients</a></b>.</div>
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(Image stolen from FoodGal b/c mine suck)</div>
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One of the amazing starters we had. Recipe has been used since '91. Taking <b>Tuna Tartare</b> where it has never gone before with so many flavors. It was hard to comprehend.</div>
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I told them I was GF and they were sooo accomodating. Didn't ask for this but I got the best GF bread i've ever had. It was warm, toasty, and moist. Reminded me a lot of french toast from the hint of egg I could taste. Accompanied by <b>Honey Ricotta</b> which was amazing.</div>
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<b>Red</b> <b>Abalone</b>, Mirin-Soaked Rice, Miso Broth</div>
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Duck Breast, <b>Huckleberries</b>, Asian Pear, Butternut Squash</div>
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Ribeye over <b>Stinging Nettle Puree</b></div>
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Turbot with Trumpet Mushrooms and Truffle infused Oil over <b>Truffle Puree</b></div>
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Mommy</div>
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Dessert Service Time</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIoAbATAVZrBtyaRQkCOOd0yY8tUufW335XEjfQk55iad7k5wrMAHZ5A9wdxQjdd-f5jG9t4JmvSVurPjQU2DCAbHOqe3MUekUAJNSyIB19T8yK4U47neTgLXJDbHir8THi-wfgtLF5lhi/s1600/sorbet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIoAbATAVZrBtyaRQkCOOd0yY8tUufW335XEjfQk55iad7k5wrMAHZ5A9wdxQjdd-f5jG9t4JmvSVurPjQU2DCAbHOqe3MUekUAJNSyIB19T8yK4U47neTgLXJDbHir8THi-wfgtLF5lhi/s320/sorbet.jpg" width="320" /></a></div>
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Surprise Comp'ed Red Grape Sorbet over Condensed <b>Asian Pear and Shiso Leaf Puree</b>! The best.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY4jJJrRlJO0zWFQhri-YjpvGw4Deg0g9THBoLD9Leq3R0rp7ChvUNjwawuQ6SFwhKxRlxvEufbR4i2XbvBhjKgy07lSq2DrPAQ4u18dDDMmdJJ5Wps1Vzz2ZdPbGhX8hycIIpqWh3AOki/s1600/d1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY4jJJrRlJO0zWFQhri-YjpvGw4Deg0g9THBoLD9Leq3R0rp7ChvUNjwawuQ6SFwhKxRlxvEufbR4i2XbvBhjKgy07lSq2DrPAQ4u18dDDMmdJJ5Wps1Vzz2ZdPbGhX8hycIIpqWh3AOki/s320/d1.jpg" width="320" /></a></div>
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Part 1: I only had the Banana Mochi w/ Red Flame Raisin Puree</div>
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The other desserts didn't photograph well, but I can tell you they were like See's Candies times a thousand. I will definitely return. Tomorrow is the TCHO Factory Tour and Tasting Pavilion!</div>
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<div class="blogger-post-footer">http://maxhoutzager.com/Max_Houtzager_Rider_Profile/Podcast/rss.xml</div>Anonymoushttp://www.blogger.com/profile/10950709005656980695noreply@blogger.com20tag:blogger.com,1999:blog-1140365046862957235.post-20859746013753861002012-05-23T09:20:00.000-07:002012-10-19T21:57:12.492-07:00Go Macro Giveaway!Hello readers! I'm excited to announce the first give away by Flavor To Go Fast! After riding for and doing some <a href="http://flavortogofast.blogspot.com/2011/05/pre-europe-new-macrobar-chocolate.html" target="_blank">reviews</a> for <a href="https://www.facebook.com/gomacro" target="_blank">GoMacro</a> last year, they've come back interested in helping you guys try out some delicious Macro Bars!<br />
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<a href="https://sphotos-b.xx.fbcdn.net/hphotos-ash3/535125_10150770143298618_789642529_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="118" src="https://sphotos-b.xx.fbcdn.net/hphotos-ash3/535125_10150770143298618_789642529_n.jpg" width="320" /></a></div>
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Today I'm going to review the Chocolate Protein Bar, a new addition and my new favorite. But first the giveaway details:</div>
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Any reader of this blog can use the code BLOG15 when ordering off of the <a href="http://www.gomacro.com/site/shop/" target="_blank">GoMacro Shop</a> will receive 15% off of one case of bars (not individual bars).</div>
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Second, anyone that likes the <a href="https://www.facebook.com/gomacro" target="_blank">GoMacro Facebook Page</a> and comments on this blog post is automatically entered to win a free case of MacroBars ($43.35 value!). The winner will be chosen and announced 4 days from today.</div>
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<a href="http://www.gomacro.com/images/uploads/heros/hero_macronutrient_choccrunch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.gomacro.com/images/uploads/heros/hero_macronutrient_choccrunch.jpg" /></a></div>
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<b><span style="font-size: large;">Rating: A-</span></b></div>
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To explain my review of this bar I'll have to give a little info on the progress of my personal nutrition. I used to simply eat gluten free, but after cutting out all grains and legumes for a few months, I now only consume rice for grains because it sits with me the best. I do miss my oats, and for most people they are ok, but like gluten, often times cutting it out will reveal some benefits. I was attracted to this bar for that reason! It does not also make one starving after eating it or shortly after, due to it's lower sugar/carb content and therefore glycemic index. I would prefer whey protein over brown rice, but then it would not be vegan, so I cannot really complain. The use of brown rice syrup for sweetener is also one of my favorite aspects because fructose can definitely be hard to get down and is less ideal for health (sorry all you agave fans!), especially when consuming during training (I've been riding with these bars every day recently!).</div>
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<a href="http://www.gomacro.com/images/uploads/nutrition_facts/macronutr_choc.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="http://www.gomacro.com/images/uploads/nutrition_facts/macronutr_choc.gif" width="640" /></a></div>
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On the flavor, I love it! Chocolate protein is a simple title that works for a number of audiences, but to me its more like Chocolate Tahini Crunch or Chocolate Sesame Crunch! And that's a great thing! I never new cocoa could go so well with a bit of grainy crunchy sesameness and sunflower seed.</div>
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<span style="font-size: large;">If you want a tasty and nutritionally appropriate bar that's not overly carb heavy/sugary (especially not from fructose) for good long lasting energy and a little extra protein, this is the ticket!</span></div>
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I'm sad to say I just finished my last Chocolate Protein Macrobar on my <a href="http://app.strava.com/rides/9187784" target="_blank">3.5 hour training ride</a> today! And it made me feel so strong on those intervals!</div>
<br /><div class="blogger-post-footer">http://maxhoutzager.com/Max_Houtzager_Rider_Profile/Podcast/rss.xml</div>Anonymoushttp://www.blogger.com/profile/10950709005656980695noreply@blogger.com9tag:blogger.com,1999:blog-1140365046862957235.post-31315038552217036722012-05-01T16:51:00.000-07:002012-05-01T16:51:00.089-07:00Breakfast-Dinner-Cookies<div style="text-align: center;">
I felt like an update was in order so here we go. Some good recent eats and things:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdK9EipaShypi7_yTBujFdeQ_nO1Vz_bKS6wkheOQiDkJMmEIni0hO1_2QuuB7zHhqKhjdGsFmAcR5UXtmGBpjp5LHe0e4VYr6ajAL4rVHbJaq_RUXvhhLSpbUH4lzLIYspnrM17BVIEcP/s1600/photo+8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdK9EipaShypi7_yTBujFdeQ_nO1Vz_bKS6wkheOQiDkJMmEIni0hO1_2QuuB7zHhqKhjdGsFmAcR5UXtmGBpjp5LHe0e4VYr6ajAL4rVHbJaq_RUXvhhLSpbUH4lzLIYspnrM17BVIEcP/s640/photo+8.JPG" width="426" /></a></div>
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The garden I was inspired to grow after having access to one of epic proportions in NZL now kicks ass. This is the progress from around 4-5 weeks. From left to right: <b>Rosemary (</b>cutoff<b>), Carrots/Thyme, Kale, Cabbage, Cucumber </b>(and lots of <b>Mint</b> in pots and behind). I ate the carrots already and planted <b>Basil, Summer Squash, and Tomatoes!</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuCebDW4DGGJwndSOh8WBpAjWUCmEkQBHcJA0I6mDnI5iEh6iI6OhrJ3PHdCHwVk7abEVvcDAEdSIjaMsPqqEEH9OqvGPhbLiUrTTObCzXIIpYYVUXGHzPAHzBfosYxWF__i3hLp2tP6F4/s1600/photo+9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuCebDW4DGGJwndSOh8WBpAjWUCmEkQBHcJA0I6mDnI5iEh6iI6OhrJ3PHdCHwVk7abEVvcDAEdSIjaMsPqqEEH9OqvGPhbLiUrTTObCzXIIpYYVUXGHzPAHzBfosYxWF__i3hLp2tP6F4/s640/photo+9.JPG" width="640" /></a></div>
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<b>Lemon Pepper Kale Omelette</b></div>
A breakfast with little carbs, but incredible tasty. Cook 3 egg whites in a pan with some <b>Kale</b> and mini sweet red peppers on top, fold after a while and cook some more with some lemon. Plate and top with the yolks, avocado on the side, and Sea Salt and Cayenne Pepper over everything. More lemon if desired. Yolks are healthier and tastier raw. Whites are healthier and tastier cooked. Nuff said.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4rDzkcwe4bkivPSNtIKLz0k-ELUjbcj8ro9DcUxuGemy_pBE2ULreoy0lW3G_TEA2UliNZBfGOHJNXzvM5ugpQb6QsKS0NPJGiuVNLEe4Kjf5PJN9mmyxyJFnLGl-Aekof_fvvsmHAeOW/s1600/photo+7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4rDzkcwe4bkivPSNtIKLz0k-ELUjbcj8ro9DcUxuGemy_pBE2ULreoy0lW3G_TEA2UliNZBfGOHJNXzvM5ugpQb6QsKS0NPJGiuVNLEe4Kjf5PJN9mmyxyJFnLGl-Aekof_fvvsmHAeOW/s640/photo+7.JPG" width="480" /></a></div>
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A winner. <b>Cayenne</b> <b>Pepper</b> is a lot better for you than black.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdmTNxyebTxaI-yPbhH0r2XEzH0pJ0DeKJOcBVYfyd_tZccmFNFP-ntSC29xs77y29SBy82iqeTMSayhf_jsHNhQi_J_T0WoyIf8Mfe3NIYxi9hYxIYPIcXZXpBHiMI3D1p0cpsrAD5jXn/s1600/photo+6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdmTNxyebTxaI-yPbhH0r2XEzH0pJ0DeKJOcBVYfyd_tZccmFNFP-ntSC29xs77y29SBy82iqeTMSayhf_jsHNhQi_J_T0WoyIf8Mfe3NIYxi9hYxIYPIcXZXpBHiMI3D1p0cpsrAD5jXn/s640/photo+6.JPG" width="640" /></a></div>
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Not as pretty, but almost as good. The left is the <b>Brassica</b> <b>Special</b> (class of veggies) and the right is GF Low Carb <b>Chocolate Chip Cookies.</b></div>
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Some baked chicken breast w/ random herbs/spices sliced on top of the key players: mashed <b>cauliflower</b>, <b>asparagus</b>, and <b>bok choy. </b>All steamed and topped with a little <b>butter</b> and <b>balsamic</b>. </div>
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For the mashed cauliflower: Cauliflower steamed w/ 3-5 Garlic Cloves, then Food processor-ed for a while with Rosemary, Oregano, Butter, Raw Milk, Sea Salt, Cayenne Pepper. Watch the pepper and garlic amounts, they are strong!</div>
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For the cookies (3): 1 egg, 2T butter, 1/8c Milk, 1/8t Baking soda, 3/4c Almond Flour, 1/4c Coconut Flour, 1 small packet Xylitol (maybe 1t), Handful Dark Chocolate Chips 73%, pinch Sea Salt, 1t Vanilla</div>
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Add more milk or more almond flour if you need to achieve better dough consistency. Bake until browned (for me toaster oven 350º ~15 minutes).</div>
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I realized that the key players in the dough for the cookies are simply almond flour and coconut flour in your desired ratio (more almond=more chewy/dense more coconut=more light airy), milk (raw of course), vanilla, sea salt and sweetener. So if you just feel like making some dough to eat mix up w/ some Xylitol or Honey and go at it, adding chocolate chips, crystalized ginger, nuts, dried fruit etc for a splurging snack/dessert.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNb5xH3Aw_8SjA2pZJvjyUkxQDCqyslCmCjLyj384ikM3pSX0hk-YMsP-5_HzCHSlLAYspHVwT91PpnOOfTjjq41MuGIkSxuHY80WvPY4pG-tkyLlbwBw3-SeDL1dq9rhRkiuHHxC45XSB/s1600/photo+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNb5xH3Aw_8SjA2pZJvjyUkxQDCqyslCmCjLyj384ikM3pSX0hk-YMsP-5_HzCHSlLAYspHVwT91PpnOOfTjjq41MuGIkSxuHY80WvPY4pG-tkyLlbwBw3-SeDL1dq9rhRkiuHHxC45XSB/s400/photo+5.JPG" width="300" /></a></div>
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I liked this.</div><div class="blogger-post-footer">http://maxhoutzager.com/Max_Houtzager_Rider_Profile/Podcast/rss.xml</div>Anonymoushttp://www.blogger.com/profile/10950709005656980695noreply@blogger.com7tag:blogger.com,1999:blog-1140365046862957235.post-26712152207525194672012-03-27T20:15:00.000-07:002012-03-27T20:15:03.728-07:00All about JelloI was quite surprised and stoked (for my problematic knee) when I came upon the idea of gelatin being healthy and that it comes from animals. Guess it's just another one of those lost traditions in our modern food world like real fermented foods, soaking and sprouting beans/grains, and eating organs on a regular basis, or at all.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ7Tg2V__wJ2EDsJkVoNgitloWxdpDK0YbH1IlrKmOfYUs0SZFikKPv2OVyRiN-2gRy6964CEfhn_8O9_T-vYzmRtZmECU8KW5BdBC0xUT6Ff6k6OhHt-VaguaDKOUsVZnN06WhsrulzX8/s1600/shortribs+gravy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ7Tg2V__wJ2EDsJkVoNgitloWxdpDK0YbH1IlrKmOfYUs0SZFikKPv2OVyRiN-2gRy6964CEfhn_8O9_T-vYzmRtZmECU8KW5BdBC0xUT6Ff6k6OhHt-VaguaDKOUsVZnN06WhsrulzX8/s640/shortribs+gravy.JPG" width="480" /></a></div>
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Awesome Sauce on Shortribs, Steamed Asparagus, Kabocha, Beets</div>
I've been trying to figure out how to thicken sauces well recently and gave coconut flour a try. It's like magic! Take your liquidy meat juices and make instant delicious thick gravy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyKhr62HNOu03Wz-Mmj5fNvX108x-7bsuj-wSyYuIT0hXOexPsqe73cNhsgZQ043PFJm-xFRFZCn3gFs6hPehdWNzNMaukdfAOYKJTHCJU_GfQRS9h1TMiWYBgbIjzaWE6Zw6IWJRUJhvH/s1600/supergravy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyKhr62HNOu03Wz-Mmj5fNvX108x-7bsuj-wSyYuIT0hXOexPsqe73cNhsgZQ043PFJm-xFRFZCn3gFs6hPehdWNzNMaukdfAOYKJTHCJU_GfQRS9h1TMiWYBgbIjzaWE6Zw6IWJRUJhvH/s400/supergravy.JPG" width="300" /></a></div>
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Awesome Coconut Flour thickened Sauce: liquid from crock pot/slow cooking short ribs, coconut flour, onions, herbs, carrot, tomato, temari</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMOrDoG0rgd_urneHTBQ5BYcBVmBvLdP2A9dzuw26bapm8rSORAv5cEeC3KDvex3K3CFSMv-2JntrpuFKMOUb5JFuECTqemweNJnjcjzbYj8RQvHllH6V9WbwQXaqdmhM6y9DlpCFGWy6T/s1600/IMG_4192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMOrDoG0rgd_urneHTBQ5BYcBVmBvLdP2A9dzuw26bapm8rSORAv5cEeC3KDvex3K3CFSMv-2JntrpuFKMOUb5JFuECTqemweNJnjcjzbYj8RQvHllH6V9WbwQXaqdmhM6y9DlpCFGWy6T/s320/IMG_4192.JPG" width="320" /></a></div>
I made two more loaves of my easy quick bread recipe (<a href="http://flavortogofast.blogspot.com/2012/03/everyone-should-eat-french-toast.html" target="_blank">rice flour and coconut versions before</a>), and used 1c chestnut flour I spotted at the store plus 1/4c coconut flour. HOLY WOW!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih2nQR-Syvqs-OqjJ4JasgwZc1q7q-N2_LyVAQGsiYlgxEKHVXCKKaGfdZRY2X6gV9CZ476qT7RdBxoEege4Sv_Azr0ul7I0Iv7CA4BS_6S_O92nm1OwKYfnroJAtJZeyx4X830RLhVbLF/s1600/IMG_4193.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih2nQR-Syvqs-OqjJ4JasgwZc1q7q-N2_LyVAQGsiYlgxEKHVXCKKaGfdZRY2X6gV9CZ476qT7RdBxoEege4Sv_Azr0ul7I0Iv7CA4BS_6S_O92nm1OwKYfnroJAtJZeyx4X830RLhVbLF/s320/IMG_4193.JPG" width="240" /></a></div>
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It's like healthier banana bread. Good as a savory, dessert, or by itself snack.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_P5nIYjvmoR87x9XFzoO0Jp559dtBwRFSnNvniazUyu_rnBKzC2447PFKVWWwHNx7PBGHFSEXE-bSXetWS8zhGFcyzQfZWc_AORjRLzrxg6AnNsTgCdJOxW21p6-uIVV8QrSiYyPw3yA-/s1600/IMG_4194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_P5nIYjvmoR87x9XFzoO0Jp559dtBwRFSnNvniazUyu_rnBKzC2447PFKVWWwHNx7PBGHFSEXE-bSXetWS8zhGFcyzQfZWc_AORjRLzrxg6AnNsTgCdJOxW21p6-uIVV8QrSiYyPw3yA-/s320/IMG_4194.JPG" width="240" /></a></div>
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I scooped up what was stuck to the bottom to eat right away.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc-oLmRabgU5LsLdvZVObUACHmjgnihN9cHnptyVIhLRLM_8xH9J_Zs8J0bEBFPvkakTN8v2c6JYbvGFUTrIKs47RukekoLZr-esOOdUgMTFsWTEVJ3yywkYndgNLyafXAOeC_ELAjmK75/s1600/IMG_4195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc-oLmRabgU5LsLdvZVObUACHmjgnihN9cHnptyVIhLRLM_8xH9J_Zs8J0bEBFPvkakTN8v2c6JYbvGFUTrIKs47RukekoLZr-esOOdUgMTFsWTEVJ3yywkYndgNLyafXAOeC_ELAjmK75/s640/IMG_4195.JPG" width="480" /></a></div>
An epic breaky of Cinn raisin toaster mochi, pastured eggs, strawberries, Lindt 85% melted on my rice toast, upgraded coffee and raw milk=trainer fuel<br />
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Go buy toaster mochi now!</div>
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And onto the jello side of things: here's some <a href="http://flavortogofast.blogspot.com/2011/11/health-potion-turkey-stock.html" target="_blank">epic stock</a> I made using short ribs and lamb shanks, plus some Temari.<br />
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Super congealed and full of amino acids and minerals to support the immune system, gut bacteria, and build healthy joints and tendons. An athletes wet dream!<br />
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I mixed some into this post trainer workout 'salad' mash up.</div>
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Smoked salmon (a filet not sliced), greens, parsley, temari beef broth, yam, homemade mayo, leftover steamed broccoli, balsamic, ground pepper.<br />
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Finally, you can simply buy gelatin and add it to sauces at the end of cooking, mix, and let cool enough to congeal a bit. Amazingly awesome. I did this with a coconut curry before and it was so bomb, only I didn't get a photo... But I repeated it even better!<br />
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The mountain of steamed veggies to go with: Rhutabaga, Turnip, Cauliflower, Beet (Farmer's Market Party)<br />
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Before digging in...</div>
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Partially congealed, maybe mayo consitency.</div>
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Fully cold and congealed in the fridge, full on jello style.</div>
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This was so delicious and I'm in love with the texture and how easy it is to come up with. I heated coconut milk with Parsley, Cilantro, Coconut Aminos (soy sauce sub), Turmeric, juice of 1 Lemon, and a bit of curry paste. Last time I had garlic as well. After getting that together it took 3 packets of Knox Gelatin:1 Can Full Fat Coconut Milk (Native Forest) and really getting to cool down for it to become more viscous.<br />
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Can't wait to come up with a Bearnaise/Hollandaise Coconut Spread/Sauce to keep in the fridge!</div>
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<br /></div><div class="blogger-post-footer">http://maxhoutzager.com/Max_Houtzager_Rider_Profile/Podcast/rss.xml</div>Anonymoushttp://www.blogger.com/profile/10950709005656980695noreply@blogger.com2tag:blogger.com,1999:blog-1140365046862957235.post-51728946389406863152012-03-25T20:21:00.001-07:002012-03-25T20:21:49.175-07:00More Goodie Creations<div class="separator" style="clear: both; text-align: center;">
Today is a photo filled lazy post. This first one was the BEST accident yet.</div>
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What started as 3 ingredient chocolate (ghee, cocoa, honey) turned out crappy so I food processor-ed it with 1 cup almonds. Delicious!<br />
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Then I tested out the coconut whipped cream method-fridge coconut milk so cream consolidates on top and water under neath. <br />
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I spread some on and froze it-BAM! Coconut frosting. Win. It was exactly like carmelly almond chocolate nugat clusters plus awesome creamy frosting. I couldn't stop my self from eating half of it in a sitting. Careful...<br />
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After <a href="http://flavortogofast.blogspot.com/2012/03/everyone-should-eat-french-toast.html" target="_blank">French Toast</a>, I decided to go on a pancake spree. A mix of coconut flour and sweet white rice flour makes the best pancakes! I've been just mixing up this general combo (1 hungry person or 2 regular)<br />
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<ul>
<li>2-3 eggs</li>
<li>1/2 cup flour (coconut+sweet white rice mix to your desired nutrition)</li>
<li>1/2t baking soda</li>
<li>1/8t or 1/4t salt</li>
<li>1/2 or 1c milk depending on desired thickness</li>
</ul>
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I enjoyed the COCONUT WHIPPED cream method from above which is epic, along with blueberies, a fruit syrup I made (simmer fruit-I used frozen mixed berries-with minimal water like 1/8c), and some real maple syrup.<br />
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Delicious soft and moist for days! The cream is better than whipped cream and the coconut/rice flour combo is better than normal wheat flour to me.</div>
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I've had to use a lot of eggs for the bread/pancakes/cookies i've been making. Here is a weird one.<br />
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Below we have one of my new favorite foods: <a href="http://www.grainaissance.com/mochi.html" target="_blank">Toaster Mochi.</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vz8CIFXAfZ3A-ZBjpdD4E46F7VZqHOr6u5MaKRtpWrcSujyCFh11o82dL5zcusD6DnR1f4Qd5Rgtajoadx8PXWFn08Rs_M_50NCYuJHOyV3duM3ruKR0F_Jhw10z9kfUpOJd2nD62g4p/s1600/IMG_4177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vz8CIFXAfZ3A-ZBjpdD4E46F7VZqHOr6u5MaKRtpWrcSujyCFh11o82dL5zcusD6DnR1f4Qd5Rgtajoadx8PXWFn08Rs_M_50NCYuJHOyV3duM3ruKR0F_Jhw10z9kfUpOJd2nD62g4p/s320/IMG_4177.JPG" width="240" /></a></div>
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Pre and post ride carbs FTW. The cinnamon raisin version is like chewy toasty bread! A cinnamon pastry that's not overly sweet. Perfect and all you do is toast your desired sized piece (stick in this case) for 5-10 minutes.</div>
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I made a good to grab out of the freezer quick bread loaf using sweet white rice flour instead of coconut with the <a href="http://flavortogofast.blogspot.com/2012/03/everyone-should-eat-french-toast.html" target="_blank">basic recipe</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCcpW0BcnuvnawKkb32w5ANEtKr5r7hh0oXXz6rROIWxo6b5jaqwsYvIHEx9G1jhzhdLzMYgFZS_GPdAOM8bYJg0MW1RCvq7UQz6TVulWdzlSIOnNDTJARg0upGE3Pr_h4Gh7Btl3nQgIr/s1600/IMG_4178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCcpW0BcnuvnawKkb32w5ANEtKr5r7hh0oXXz6rROIWxo6b5jaqwsYvIHEx9G1jhzhdLzMYgFZS_GPdAOM8bYJg0MW1RCvq7UQz6TVulWdzlSIOnNDTJARg0upGE3Pr_h4Gh7Btl3nQgIr/s640/IMG_4178.JPG" width="480" /></a></div>
These two slices went post ride recovery salad with some homemade mayo i've been LOVING and balsamic dijon dressing. Too bad you can't see underneath the lettuce! Tomatoes, carrot, pastrami turkey, cucumber, sun dried tomato, avocado, and more.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk5sppTDHLew9azC8T5fluXjSLeTqj6EEih7wIIk8e7plKgvHl7CJRkwwJzYs_59hjrLV99_sAYD8gyXWaCzbse0mesBdoVEcLtAZXLN0lRVSHGYZaoCh_Fe4X1tpDrcA3Fe-BxqLUKEYk/s1600/IMG_4179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk5sppTDHLew9azC8T5fluXjSLeTqj6EEih7wIIk8e7plKgvHl7CJRkwwJzYs_59hjrLV99_sAYD8gyXWaCzbse0mesBdoVEcLtAZXLN0lRVSHGYZaoCh_Fe4X1tpDrcA3Fe-BxqLUKEYk/s640/IMG_4179.JPG" width="480" /></a></div>
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It becomes buttery when toasted without adding butter!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE-RZU9uDZc3nVbhv9zY5dTaR0YptAKiyU3-4V7_DJ3ULBCWC0x6HQ3rWpVjAb6h1DfoenyI8Y0KIc6g8NVSheNMEKPxleMEpRo7qfU9j7gbwPHj1f9KdeSL-HBYkVDcAiIoXJU7Jwu5Re/s1600/IMG_4181.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE-RZU9uDZc3nVbhv9zY5dTaR0YptAKiyU3-4V7_DJ3ULBCWC0x6HQ3rWpVjAb6h1DfoenyI8Y0KIc6g8NVSheNMEKPxleMEpRo7qfU9j7gbwPHj1f9KdeSL-HBYkVDcAiIoXJU7Jwu5Re/s640/IMG_4181.JPG" width="480" /></a></div>
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Finally, my plate from making dinner for my mom and I (i've been cooking for my parents every night now). Ground Bison cooked with onion, garlic, Coconut Aminos, Cilantro, Parsley, Pepper, Fennel. Chard and Zucchini Sauté w/ Thyme, Lemon. Baked Sweet Potato. Topped with some Garlic Chive Kerrygold Butter and some of my Mayo.</div>
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<br /></div><div class="blogger-post-footer">http://maxhoutzager.com/Max_Houtzager_Rider_Profile/Podcast/rss.xml</div>Anonymoushttp://www.blogger.com/profile/10950709005656980695noreply@blogger.com2tag:blogger.com,1999:blog-1140365046862957235.post-89485590945819076092012-03-16T13:03:00.002-07:002012-03-16T13:03:45.097-07:00Everyone Should Eat French Toast<span style="font-size: large;">I've been loving the fact that I can drink milk again recently, without feeling bad (in fact, feeling better, and still can't drink pasteurized). Raw Milk rules! It opens up a lot more recipes, or at least makes them more convenient/enjoyable. I don't like opening up a can of coconut milk for just a little bit, and don't want to buy or make nut milks, because I'd rather get my nut intake elsewhere, where it's cheaper/tastes better anyways.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK7zPBTtVYx4NmoGvA07XLvIcUmkY0i3ea2aM9W5ALM62ZiMNno5Tqf30qkG3SOZJ7JbwNYF4qNVTwZmyTat8NNCLWO4S7xTvJLCNK4Asuhr5s_8vHSeC4EWtWrFPqrmydL_PU-dNUKyht/s1600/photo+copy+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK7zPBTtVYx4NmoGvA07XLvIcUmkY0i3ea2aM9W5ALM62ZiMNno5Tqf30qkG3SOZJ7JbwNYF4qNVTwZmyTat8NNCLWO4S7xTvJLCNK4Asuhr5s_8vHSeC4EWtWrFPqrmydL_PU-dNUKyht/s640/photo+copy+3.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">w/ a little Maple Syrup, Raspberries, and the Extra Batter as an Omelet</td></tr>
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<span style="font-size: large; margin-left: 1em; margin-right: 1em;"></span></div>
<span style="font-size: large;">Thus, we have French Toast. It's so damn easy with these two recipes. Memorizeable.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ5nS2dUsSMKrn8_1BCX5d-zZTQLqW3JX4o_TFkFlghS9UDlVh9-CCnnwOHL0GCFqoPTcFCKo2Kt095fITWFrMkCMJ5Nae88O3aazqEMtnlK3i5IPKtTyMYIXB7DlZWSEQdp_sEzJ1AW0r/s1600/photo+copy+4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ5nS2dUsSMKrn8_1BCX5d-zZTQLqW3JX4o_TFkFlghS9UDlVh9-CCnnwOHL0GCFqoPTcFCKo2Kt095fITWFrMkCMJ5Nae88O3aazqEMtnlK3i5IPKtTyMYIXB7DlZWSEQdp_sEzJ1AW0r/s320/photo+copy+4.JPG" width="320" /></span></a><span style="font-size: large;"><br /></span><br />
<ul>
<li><b><span style="font-size: large;">3/4c Coconut Flour</span></b></li>
<li><b><span style="font-size: large;">1t Baking Powder</span></b></li>
<li><b><span style="font-size: large;">1/2t Salt</span></b></li>
<li><b><span style="font-size: large;">6 Eggs</span></b></li>
<li><b><span style="font-size: large;">1/2c Butter</span></b></li>
<li><b><span style="font-size: large;">2T Honey</span></b></li>
</ul>
<b><span style="font-size: large;">Mix all together well, (soften butter to avoid chunks), put in greased pan and bake 350ºF for 40 minutes.</span></b><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">I made this bread twice recently for my family and I to enjoy, it's quite good. Like healthy white bread/pound cake that's not very sweet. Not too dry, a little dense, not too much or too little flavor. And too easy!</span><br />
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<tr><td style="text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64ncC7gae2KKfEsathbwURliyw-6qsEDSwKqTjoHopRk3jEJ5GAoi4fGBLiZI7nWV4BWig1eRMPzRXNfU0DhAiXHWnhryn2twbI5G33lBDSKO44TU_Z2u8IdgRpS5mNHKXjLKJuoRGCvW/s640/photo.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Dad enjoys with Banana and Date</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64ncC7gae2KKfEsathbwURliyw-6qsEDSwKqTjoHopRk3jEJ5GAoi4fGBLiZI7nWV4BWig1eRMPzRXNfU0DhAiXHWnhryn2twbI5G33lBDSKO44TU_Z2u8IdgRpS5mNHKXjLKJuoRGCvW/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"></span></a></div>
<span style="font-size: large;">Thus, I had to make FT. and it was delicious. For 1 serving:</span><br />
<ul>
<li><span style="font-size: large;">30ml (1/8c) Milk</span></li>
<li><span style="font-size: large;">1 Egg</span></li>
<li><span style="font-size: large;">Pinch of Vanilla Extract</span></li>
<li><span style="font-size: large;">Cinnamon</span></li>
<li><span style="font-size: large;">Salt</span></li>
<li><span style="font-size: large;">2x 1" Slices</span></li>
</ul>
<span style="font-size: large;">I recommend going a bit thinner than I did on the slices for a more moist french toast experience.</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">And of course i'm only using sea salt, grass fed kerrygold butter, free range soy free eggs, and raw honey. Their conventional equivalents pretty much have nothing worth eating, except maybe the eggs.</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">And all of this except whatever you top your FT w/ is not super calorie dense, or unbalanced in any one macronutrient. I'd estimate it to be relatively equal protein/fat and MAYBE a little lower carb, but not by much. Perfecto</span><div class="blogger-post-footer">http://maxhoutzager.com/Max_Houtzager_Rider_Profile/Podcast/rss.xml</div>Anonymoushttp://www.blogger.com/profile/10950709005656980695noreply@blogger.com2tag:blogger.com,1999:blog-1140365046862957235.post-77714574961722714182012-03-14T19:12:00.001-07:002012-03-14T19:12:42.914-07:00Red Meat Doesn't KillThis blew up on the intrawebs this week:<a href="http://www.latimes.com/health/la-he-red-meat-20120313,0,565423.story" target="_blank"> All Red Meat is Bad For You</a>. I don't know what rich vegan funded the article or what big corporate industry this helps. It only hurts the corn/soy/meat industry that thrives so well in America.<br />
<br />
There's a lot of critiques already but i've found them to be long and complex/target some of the wrong issues.<br />
<br />
I discovered it via this email from my dad who I try to advise regularly:<br />
<br />
<b>"All this diet stuff is very confusing. This study says red meat is bad news..."</b><br />
<br />
I could not wait to uncover what BS the article had in store. This is what I sent back to my dad:<br />
<br />
<br />
<div class="p1">
At first I was concerned but then realized I can 'debunk' this article quite easily:</div>
<div class="p2">
<br /></div>
<div class="p1">
1) For starters, they are not using grass fed meat. I did and still believe that any non-organic grain fed red meat is potentially bad due to toxins / high levels of undesirable omega 6 fats and no omega 3's. easily look-upable in charts.</div>
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<tr><td style="text-align: center;"><a href="http://cache.daylife.com/imageserve/05Yk7pNfeg1xn/610x.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="229" src="http://cache.daylife.com/imageserve/05Yk7pNfeg1xn/610x.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not much grass out there...</td></tr>
</tbody></table>
<div class="p1">
2)' Scientists aren't sure exactly what makes red meat so dangerous, but the suspects include the iron and saturated fat in beef, pork and lamb, the nitrates used to preserve them, and the chemicals created by high-temperature cooking.'</div>
<div class="p1">
<br /></div>
<div class="p1">
-Too much iron is bad because its easy for pathogens/viruses/bad shit to thrive when levels are high, at the same time not enough is more often worse (vegetarians etc are always anemic), so its a double edged sword- aka don't eat liver and red meat every day, but definitely eat it some.</div>
<div class="p1">
<br /></div>
<div class="p1">
-The saturated fat is just complete %^*!. the origin of peoples fears is from one big old study that looked at society getting more heart disease. People ate lots of sat fat also ate lots of omega 6 fats (veg/seed oils in processed foods) and refined sugar, the real culprits. Plenty of studies currently show no correlation for SF. Think about it another way: how could an old school food/substance cause new school diseases like cancer/heart disease/diabetes? Especially diabetes which is completely related to blood sugar (and not fat or protein which is all meat is).</div>
<div class="p1">
</div>
<div class="p1">
'he and his colleagues had thought it likely that only processed meat posed a health danger.'</div>
<br />
<div class="p1">
<br /></div>
<div class="p1">
-I agree that processed meats and things cooked at high temp are bad (although the high temp thing is also often tied to the industrial seed/veg oils high in omega 6 so that one is even up for debate). Artificial chemicals in your food is bad. Duh. Don't eat hot dogs and processed meats from big companies.</div>
<div class="p2">
<br /></div>
<div class="p1">
3) They talk SO MUCH crap about red meat and then in one sentence that most people probably miss say</div>
<div class="p1">
'just don't eat processed red meat and only eat 2-3 servings a week'</div>
<div class="p1">
If they truly believed it was as bad as they make it out to be, they would not suggest regular consumption (3 times/week= almost half the time!).</div>
<div class="p1">
<br /></div>
<div class="p1">
Most importantly, what they don't mention is the things in red meat that you can't get very well at all anywhere else. B vitamins, zinc, iron and more. Chicken and turkey and pork aren't AS good. As usual, darker=better (more nutrient dense)</div>
<div class="p1">
<br /></div>
<div class="p1">
SO CONTINUE TO ENJOY YOUR RED MEAT (with good reason, maybe not every meal, and only grass fed, pasture raised, unprocessed or traditionally cured otherwise known as uncured). you will be doing yourself a favor.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCtPQds-GXqiPLCaqKxrDgaN7Bl29FiGUhlMci47zNxKYKnxtdD2Q7EOGzG6ozpQ7aRoiZMqkQAUk1xbF_lKI_hK8MDhBqn-LPlJKgKlxJVaPK-fwS0MTzJ_6_KyG03Pson2zXQmIDs7U7/s1600/lambveg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCtPQds-GXqiPLCaqKxrDgaN7Bl29FiGUhlMci47zNxKYKnxtdD2Q7EOGzG6ozpQ7aRoiZMqkQAUk1xbF_lKI_hK8MDhBqn-LPlJKgKlxJVaPK-fwS0MTzJ_6_KyG03Pson2zXQmIDs7U7/s400/lambveg.jpg" width="300" /></a></div>
<div class="p1">
I'm going to go cook up some ground Bison with a bunch of herbs+GF Temari+Tomato+Peppers now...</div>
<br /><div class="blogger-post-footer">http://maxhoutzager.com/Max_Houtzager_Rider_Profile/Podcast/rss.xml</div>Anonymoushttp://www.blogger.com/profile/10950709005656980695noreply@blogger.com3tag:blogger.com,1999:blog-1140365046862957235.post-2466596051323174122012-03-06T18:18:00.000-08:002012-03-06T18:18:10.001-08:00Venison For Days in NZL<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">Alright, time for another disorganized big photo filled catch up post, covering the second half of my stay in NZL. I already miss it, but my chickens and veg garden to come will make up for it soon. Kumara is what they call sweet potato so from now on...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhphXSsLsVDIJxxvLCpEUVcH7QFvTlZKH-82QV1IWPFiIPv1C_4ngjUzDtTu3bSjXEVnX5EgWjMGHYtC2scIT2r4cD1QeqjodG-QShWiG9-BWNi4ykpx9rNUHb0d_qu5AMM9Q0LrJNH4BlB/s1600/IMG_4048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhphXSsLsVDIJxxvLCpEUVcH7QFvTlZKH-82QV1IWPFiIPv1C_4ngjUzDtTu3bSjXEVnX5EgWjMGHYtC2scIT2r4cD1QeqjodG-QShWiG9-BWNi4ykpx9rNUHb0d_qu5AMM9Q0LrJNH4BlB/s400/IMG_4048.jpg" width="300" /></span></a></div>
<span style="font-size: large;"> Before the <a href="http://maxhoutzager.com/Max_Houtzager_Rider_Profile/Maxs_Racing_News/Entries/2012/2/27_NZ_MTB_Cup_Round_2_and_Back_to_Merika.html" target="_blank">Napier</a> Race, we stayed at a family friends house who supplies all the lamb to Whole Foods in the US. We got a taste! Solid pre race nutrition</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7i4IUrxtnLK8B6drpPygOe4ZNs2FcM39GTU_R9aRnanpfTXwCNqCphs7InHuLFnGi0gOaEmqGUHEcg5NhFMwmj87-WaFSOSzPaMQF41Tkac5LuFxx5J4XDL5wCTjW-1leY93z4JwEUsCJ/s1600/IMG_4050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7i4IUrxtnLK8B6drpPygOe4ZNs2FcM39GTU_R9aRnanpfTXwCNqCphs7InHuLFnGi0gOaEmqGUHEcg5NhFMwmj87-WaFSOSzPaMQF41Tkac5LuFxx5J4XDL5wCTjW-1leY93z4JwEUsCJ/s640/IMG_4050.jpg" width="480" /></span></a></div>
<span style="font-size: large;"> A butterflied-leg on the barbe topped with mint and butter, along side roast veg (tomato, kumara, eggplant, big yellow squash, onion), salad w/ Balsamic.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQHf16xR-3kf5YbZtDAqGH43EoOxH9JLKZgMdwEB5ot9ySlaZUs2ZJjesg4YQ_7siyJI-9u6bMwy7LKQQVoV3HT33RATmfhwY8FPuu__fw6cqS0pXdnMqEbW-tlg1L6VOUrSmTM9_iNVj1/s1600/IMG_4083.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQHf16xR-3kf5YbZtDAqGH43EoOxH9JLKZgMdwEB5ot9ySlaZUs2ZJjesg4YQ_7siyJI-9u6bMwy7LKQQVoV3HT33RATmfhwY8FPuu__fw6cqS0pXdnMqEbW-tlg1L6VOUrSmTM9_iNVj1/s400/IMG_4083.jpg" width="327" /></span></a></div>
<span style="font-size: large;"> A super nutrient dense lunch back here, Pt Reyes Oysers in GF Temari, Lemon, and an Egg Yolk, partially enjoyed wrapped in Seaweed as sushi with Sauerkraut, Parsley, Carrot, Cucumber, Tomato, and a little salsa.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Z1TjHVrD4cVV7ned1CWKgtEZrweih5YEXdbMPgQDMJTlPsVevjaXwYLWL7uRvUIabV0gigL1IFR0lil9ix4bDmYhq-U36rRmPh7AM2tBpc1do1CEcbX0HeAnWwTzyt39K2pqopS9smXW/s1600/IMG_4084.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Z1TjHVrD4cVV7ned1CWKgtEZrweih5YEXdbMPgQDMJTlPsVevjaXwYLWL7uRvUIabV0gigL1IFR0lil9ix4bDmYhq-U36rRmPh7AM2tBpc1do1CEcbX0HeAnWwTzyt39K2pqopS9smXW/s320/IMG_4084.jpg" width="275" /></span></a></div>
<span style="font-size: large;"> Creamy Salty and Delicious</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMaPQa6raG_t8NS12X3SzeKkHkC5YuCGHnBDE96qPXS1BtEZm9AOz5yOfDvn0KcdGcNn_BMz7UmaUrzyk3NtxPDu0K54bcB0RfEU3uh3TgLNn2EaA_edseLIhsU1NG8_bbEIAsvekQicfl/s1600/bunda.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMaPQa6raG_t8NS12X3SzeKkHkC5YuCGHnBDE96qPXS1BtEZm9AOz5yOfDvn0KcdGcNn_BMz7UmaUrzyk3NtxPDu0K54bcB0RfEU3uh3TgLNn2EaA_edseLIhsU1NG8_bbEIAsvekQicfl/s400/bunda.jpg" width="300" /></span></a></div>
<span style="font-size: large;"> Post Race Splurge: Sugary (but real), the best of NZL. Real ginger in it but so much sugar also, I couldn't finish it.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeVAFmaVuTXaQx1Iu8_wjSQaB67v5zwjrJPoq_sD60Q7LKn-J3BRH_Vhg_1lH9KGhc6GW-EXeCnv7puWtLx0LTUah9XRkW6DQFiu_EbitepIs_VmQVfmeGyFQGYpyI0a7n0Gwxq5eYpYsL/s1600/chocrice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeVAFmaVuTXaQx1Iu8_wjSQaB67v5zwjrJPoq_sD60Q7LKn-J3BRH_Vhg_1lH9KGhc6GW-EXeCnv7puWtLx0LTUah9XRkW6DQFiu_EbitepIs_VmQVfmeGyFQGYpyI0a7n0Gwxq5eYpYsL/s400/chocrice.jpg" width="300" /></span></a></div>
<span style="font-size: large;"> Between breakfast and pre-race sustenance, Dark Chocolate (NZL's own Whittakers) and White rice, the new go to combo. Healthy fat, stimulant (theobromine+caffeine), starch/glucose from rice, and fructose from sugar in the chocolate. and no fiber!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrfaMFSiKjHDjUcMjOMPMYC0m7o-q6rFwm7nihe0xxyUlKvq7pG-D8VTY2hwq0zCI66vr8azVj9fWZqoL0rp2AP7E8TAvpBUuZHGgc7J2Hrk9P1znHXxsBh7v4pwSlYWWIqULQDL5EleG3/s1600/dess1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrfaMFSiKjHDjUcMjOMPMYC0m7o-q6rFwm7nihe0xxyUlKvq7pG-D8VTY2hwq0zCI66vr8azVj9fWZqoL0rp2AP7E8TAvpBUuZHGgc7J2Hrk9P1znHXxsBh7v4pwSlYWWIqULQDL5EleG3/s320/dess1.jpg" width="257" /></span></a></div>
<span style="font-size: large;"> One of my favorite splurges while there: <a href="http://samshawnz.blogspot.com/" target="_blank">Sam's</a> mom's homemade-1/2 the sugar-strawberry jam (AMAZING) with Japanese Pumpkin and Cinnamon. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmLu5IKHfM8ZYnE111N33WPRP8V01M2Vb7j1Ekr51U80EFSBvGQyZDxRy8Ug_IO4HvigIiBxlFTHJzQ1B7169dNDjndY_YfTo6Sej6vBo4NLnJwGaoxGllIcZ0lV2t8E-oQzyXsUJKfwWD/s1600/dess2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmLu5IKHfM8ZYnE111N33WPRP8V01M2Vb7j1Ekr51U80EFSBvGQyZDxRy8Ug_IO4HvigIiBxlFTHJzQ1B7169dNDjndY_YfTo6Sej6vBo4NLnJwGaoxGllIcZ0lV2t8E-oQzyXsUJKfwWD/s400/dess2.jpg" width="300" /></span></a></div>
<span style="font-size: large;"> I ate a lot of this.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigiSM2zdkHR-qbQ2bgZxSxgloGv4FVCrZzpImXfI2P699m-7kq9j1f_Or5iT5dtVjnlZCwlCAXWVZ-w7KUGaP0UKdgf_8UFyk3PRcZhu-kLmM2K_URvyrIP27rS46N8wQHZy8iSA0vjK2P/s1600/kamojamjam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigiSM2zdkHR-qbQ2bgZxSxgloGv4FVCrZzpImXfI2P699m-7kq9j1f_Or5iT5dtVjnlZCwlCAXWVZ-w7KUGaP0UKdgf_8UFyk3PRcZhu-kLmM2K_URvyrIP27rS46N8wQHZy8iSA0vjK2P/s400/kamojamjam.jpg" width="300" /></span></a></div>
<span style="font-size: large;"> KamoKamo is a squash that's kind of in between a summer and winter squash, like a less sweet pumpkin. I had it post race breakfast with eggs and more of the godly jam.</span><br />
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<span style="font-size: large; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGP0kAoBSt_UgYATgN7NbTeXwUCj9v1sldtSuN5v4VD2Jr07ysJZzhyphenhyphenGO7QT1WM6Efd3d4tJbtRZKfbn8QSDXdd1dQMGPCaNuBg4kdNLOFfZy6cvvo1QNEB_3az2hiWg44REyx7j7t1Zuw/s1600/kumara.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGP0kAoBSt_UgYATgN7NbTeXwUCj9v1sldtSuN5v4VD2Jr07ysJZzhyphenhyphenGO7QT1WM6Efd3d4tJbtRZKfbn8QSDXdd1dQMGPCaNuBg4kdNLOFfZy6cvvo1QNEB_3az2hiWg44REyx7j7t1Zuw/s640/kumara.jpg" width="480" /></a></span></div>
<span style="font-size: large;"> More post race deliciousness, finally got to have some Kumara fries! They're everywhere, which is awesome, since they are way tastier (and healthier) than regular fries or 'chips'.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZUroGkChZp1rtbqRretl-zHiavjkKRaX4fPNMtsi8CPqb33sVeg4y1Cl7BXNsknq4DboSitlN1caPIugWkdFdanu_ISzvOcQL40UtGj9nic-T0oHQNsAS6eqLmHQ6Qe7LOsCWY86_E1N9/s1600/scarmble.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZUroGkChZp1rtbqRretl-zHiavjkKRaX4fPNMtsi8CPqb33sVeg4y1Cl7BXNsknq4DboSitlN1caPIugWkdFdanu_ISzvOcQL40UtGj9nic-T0oHQNsAS6eqLmHQ6Qe7LOsCWY86_E1N9/s640/scarmble.jpg" width="480" /></span></a></div>
<span style="font-size: large;"> A daily meal: Venison mince from Sam's freezer full, stir fried with assorted veg from the garden, zucchini (courgette's), pepper, onion, tomato, with a sweet potato and some egg yolks.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5a0XA-vMn_YKvunD0cacST8BWaY9MHa8c53NjEq2P_qplL7NP0ROdWLzkaciA8rRTMS6VOhyjgp1tJMImiruLGJb3LfgWMDP0MeIMUORtBCekpkD3UY2zCZ-9hl_q4WxLJVYLGddF294L/s1600/stirfry1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5a0XA-vMn_YKvunD0cacST8BWaY9MHa8c53NjEq2P_qplL7NP0ROdWLzkaciA8rRTMS6VOhyjgp1tJMImiruLGJb3LfgWMDP0MeIMUORtBCekpkD3UY2zCZ-9hl_q4WxLJVYLGddF294L/s320/stirfry1.jpg" width="240" /></span></a></div>
<span style="font-size: large;"> This was some Venison stew meat done as a stir fry.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjFNIj4oOBnInXZlbNuLd0WeCwpM5bDjiTpPVBmDAvIFjNnXiIkb7OlLqeb7-u1sFaqmtyH9YNuFlzAFohqbhPA2dgPVSNwKIeNgtGX5a5Xxz9WOFzZod0LZU3ZAzuEcVd1_S-dQAfv0Kr/s1600/stirfry2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjFNIj4oOBnInXZlbNuLd0WeCwpM5bDjiTpPVBmDAvIFjNnXiIkb7OlLqeb7-u1sFaqmtyH9YNuFlzAFohqbhPA2dgPVSNwKIeNgtGX5a5Xxz9WOFzZod0LZU3ZAzuEcVd1_S-dQAfv0Kr/s640/stirfry2.jpg" width="480" /></span></a></div>
<span style="font-size: large;"> Sautéed in coconut oil with Thyme, Rosemary, Majoram, from the garden with Balsamic, accompanied by Kabocha Squash, and more veg saute with some sundried tomato (and epic garden broccoli!)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiosqha6qSHY7D6XV-zY25hKk6TvofvxwXD2xmtrpaY_Mv7UGKU2aZpDS1kXOF16qaSHgX7Fq80u8pQfD_I95zF7il4ft0ljSplP11q2FvdIxcUSrYf0kxjJZVChn0e8RNHEsnJiQBRbuXv/s1600/vensionrump.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiosqha6qSHY7D6XV-zY25hKk6TvofvxwXD2xmtrpaY_Mv7UGKU2aZpDS1kXOF16qaSHgX7Fq80u8pQfD_I95zF7il4ft0ljSplP11q2FvdIxcUSrYf0kxjJZVChn0e8RNHEsnJiQBRbuXv/s640/vensionrump.jpg" width="640" /></span></a></div>
<span style="font-size: large;">And one special night of quality Venison Rump steak. Steamed Broccoli, Baked Kumara, heaps of butter, and Balsamic Salad.</span><br />
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<br /></div><div class="blogger-post-footer">http://maxhoutzager.com/Max_Houtzager_Rider_Profile/Podcast/rss.xml</div>Anonymoushttp://www.blogger.com/profile/10950709005656980695noreply@blogger.com1tag:blogger.com,1999:blog-1140365046862957235.post-64228279311863223462012-02-21T20:13:00.000-08:002012-02-21T20:40:05.252-08:00How to Make Big Mac Sauce<div style="background-color: white; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
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<span style="font-size: large;">First I'd like to plug here that I updated my website with a<a href="http://www.maxhoutzager.com/Max_Houtzager_Rider_Profile/Maxs_Racing_News/Maxs_Racing_News.html" target="_blank"> post from my first race of the year! </a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlu4I7sIq8IkWiB-xLBeY5B-2eV2azE3oSlPMOjCILkkPBEPXZbJEBYj2CXCUE3CGEep9LCZMQ8x-Gxe98XjlZ8K1s3rNy4divOUCcZDct6rVH_bO65q_7yaOPxqiigclGLezQ9Fae-RMp/s1600/big+mac+sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlu4I7sIq8IkWiB-xLBeY5B-2eV2azE3oSlPMOjCILkkPBEPXZbJEBYj2CXCUE3CGEep9LCZMQ8x-Gxe98XjlZ8K1s3rNy4divOUCcZDct6rVH_bO65q_7yaOPxqiigclGLezQ9Fae-RMp/s400/big+mac+sauce.JPG" width="400" /></a></div>
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<span style="font-size: large;">I know it's not pretty, but this was me accidentally recreating the McDonald's Big Mac Sauce. Wasn't planning on posting this until I was pretty stoked since it tasted delicious (and childhood). </span><span style="background-color: white; font-size: large;">The key:</span></div>
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<span style="font-family: arial, sans-serif; font-size: large;">OLIVES+CIDER VINEGAR+FRESH THYME+EGG YOLK=BIG MAC SAUCE</span><br />
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<span style="font-family: arial, sans-serif; font-size: large;">The red pepper maybe helped out a bit, along with the flavor from the browned egg white and mince. There was some coconut oil mixed in the egg yolk too.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN5OQZr8O8pfx9JGqrQ53vFBnE2rrpEKveWTxSWylRK5FXoQwVWZuHTXpz0Xw8LTg19CkpkLJkELYKeW-IaDZPTfECLggul6BtLznB83JEBXjSHA4GaNeHfO2nIFJzbP_VTfDtOKWY4hOo/s1600/massive+salmon+salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN5OQZr8O8pfx9JGqrQ53vFBnE2rrpEKveWTxSWylRK5FXoQwVWZuHTXpz0Xw8LTg19CkpkLJkELYKeW-IaDZPTfECLggul6BtLznB83JEBXjSHA4GaNeHfO2nIFJzbP_VTfDtOKWY4hOo/s640/massive+salmon+salad.JPG" width="480" /></a></div>
<span style="font-size: large;"><span style="font-family: arial, sans-serif;">This was the best massive Salmon salad ever. There's no wild salmon here but you can always find quality canned wild salmon (NOT PINK, that's more lame). It was an epic</span><span style="background-color: white;"><span style="font-family: arial, sans-serif;"> sun dried tomato basil avocado bacon sando as a salad but butter.</span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf4IUrcp9BnNsTFzSBkXiMxVkgycPzfhVPpjBa7Cc5mgmPZ822dwaEpOWo2g_K8XbIx1zYHsHXqXiPe2PboJFzlmcB6k8ILlkTu_8axEeF4SXpnYqSSF6wdlPia_028VpYogSCi8DghX8W/s1600/salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf4IUrcp9BnNsTFzSBkXiMxVkgycPzfhVPpjBa7Cc5mgmPZ822dwaEpOWo2g_K8XbIx1zYHsHXqXiPe2PboJFzlmcB6k8ILlkTu_8axEeF4SXpnYqSSF6wdlPia_028VpYogSCi8DghX8W/s640/salad.JPG" width="480" /></a></div>
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<span style="font-size: large;">I used a massive dreamy avo, a little leftover bit of an amazing simple tomato soup recipe on the bottom combined with fresh and sun dried tomato, Japanese pumpkin is always delicious, Bacon is always delicious, and a little soy sauce NEVER hurts.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhewFHDuvL7vrRu5SB6vc_fITC2_IQChcA57kK5ilW4kbQyoenfZmI5jbX_PjdIMX1bncK3R2mCDeNKeDrapRQaRAxze7tSHjHnHZ_fXZ8wwX_djqVH2x4Puy8CmiE_DxYWRwlEWVnOcJED/s1600/salad2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhewFHDuvL7vrRu5SB6vc_fITC2_IQChcA57kK5ilW4kbQyoenfZmI5jbX_PjdIMX1bncK3R2mCDeNKeDrapRQaRAxze7tSHjHnHZ_fXZ8wwX_djqVH2x4Puy8CmiE_DxYWRwlEWVnOcJED/s640/salad2.JPG" width="480" /></a></div>
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<span style="font-size: large;">Fresh Basil from the garden on top for some extra love and presentation.</span><br />
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<span style="font-size: large;">I also came across this recently so figure I'd share it:</span></div>
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How to Store Vegetables without Plastic</h5>
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<strong>Artichokes</strong>‐ place in an airtight container sealed, with light moisture.</div>
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<strong>Asparagus</strong>‐ place them loosely in a glass or bowl upright with water at room temperature. (Will keep for a week outside the fridge)<br />
<strong>Avocados</strong>‐ place in a paper bag at room temp. To speed up their ripening‐ place an apple in the bag with them.<br />
<strong>Arugula</strong>‐ arugula, like lettuce, should not stay wet! Dunk in cold water and spin or lay flat to dry. Place dry arugula in an open container, wrapped with a dry towel to absorb any extra moisture.<br />
<strong>Basil</strong>‐ is difficult to store well. Basil does not like the cold, or to be wet for that matter. The best method here is an airtight container/jar loosely packed with a small damp piece of paper inside‐left out on a cool counter.<br />
<strong>Beans, shelling</strong>‐ open container in the fridge, eat ASAP. Some recommend freezing them if not going to eat right away<br />
<strong>Beets</strong>‐ cut the tops off to keep beets firm, (be sure to keep the greens!)by leaving any top on root vegetables draws moisture from the root, making them loose flavor and firmness. Beets should be washed and kept in and open container with a wet towel on top.<br />
<strong>Beet greens</strong>‐ place in an airtight container with a little moisture.<br />
<strong>Broccoli</strong>‐ place in an open container in the fridge or wrap in a damp towel before placing in the fridge.<br />
<strong>Broccoli Rabe</strong>‐ left in an open container in the crisper, but best used as soon as possible.<br />
<strong>Brussels Sprouts‐</strong> If bought on the stalk leave them on that stalk. Put the stalk in the fridge or leave it on a cold place. If they’re bought loose store them in an open container with a damp towel on top.<br />
<strong>Cabbage</strong>‐ left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves if they start to wilt. Cabbage might begin to loose its moisture after a week , so, best used as soon as possible.<br />
<strong>Carrots</strong>‐ cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.<br />
<strong>Cauliflower</strong>‐ will last a while in a closed container in the fridge, but they say cauliflower has the best flavor the day it’s bought.<br />
<strong>Celery</strong>‐ does best when simply places in a cup or bowl of shallow water on the counter.<br />
<strong>Celery root/Celeria</strong>c‐ wrap the root in a damp towel and place in the crisper.<br />
<strong>Corn</strong>‐ leave unhusked in an open container if you must, but corn really is best eaten sooner then later for maximum flavor.<br />
<strong>Cucumber</strong>‐ wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room.<br />
<strong>Eggplant</strong>‐ does fine left out in a cool room. Don’t wash it, eggplant doesn’t like any extra moisture around its leaves. For longer storage‐ place loose, in the crisper.<br />
<strong>Fava beans</strong>‐ place in an air tight container.<br />
<strong>Fennel</strong>‐ if used within a couple days after it’s bought fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days place in the fridge in a closed container with a little water.<br />
<strong>Garlic</strong>‐ store in a cool, dark, place.<br />
<strong>Green garlic</strong>‐an airtight container in the fridge or left out for a day or two is fine, best before dried out.<br />
<strong>Greens‐</strong> remove any bands, twist ties, etc. most greens must be kept in an air‐tight container with a damp cloth‐ to keep them from drying out. Kale, collards, and chard even do well in a cup of water on the counter or fridge.<br />
<strong>Green beans</strong>‐ they like humidity, but not wetness. A damp cloth draped over an open or loosely closed container.<br />
<strong>Green Tomatoes</strong>‐ store in a cool room away from the sun to keep them green and use quickly or they will begin to color.<br />
<strong>Herbs</strong>- a closed container in the fridge to kept up to a week. Any longer might encourage mold.<br />
<strong>Lettuce</strong>‐ keep damp in an airtight container in the fridge.<br />
<strong>Leeks</strong>‐leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).<br />
<strong>Okra</strong>‐ doesn’t like humidity. So a dry towel in an airtight container. Doesn’t store that well, best eaten quickly after purchase<br />
<strong>Onion</strong>‐ store in a cool, dark and dry, place‐ good air circulation is best, so don’t stack them.<br />
<strong>Parsnips</strong>‐an open container in the crisper, or, like a carrot, wrapped in a damp cloth in the fridge.<br />
<strong>Potatoes</strong>‐ (like garlic and onions) store in cool, dark and dry place, such as, a box in a dark corner of the pantry; a paper bag also works well.<br />
<strong>Radicchio</strong>‐ place in the fridge in an open container with a damp cloth on top.<br />
<strong>Radishes</strong>‐ remove the greens (store separately) so they don’t draw out excess moisture from the roots and place them in a open container in the fridge with a wet towel placed on top.<br />
<strong>Rhubarb</strong>‐wrap in a damp towel and place in an open container in the refrigerator.<br />
<strong>Rutabagas‐</strong> in an ideal situation a cool, dark, humid root cellar or a closed container in the crisper to keep their moisture in.<br />
<strong>Snap peas</strong>‐ refrigerate in an open container<br />
<strong>Spinach‐</strong> store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.<br />
<strong>Spring onions</strong>‐ Remove any band or tie and place in the crisper.<br />
<strong>Summer Squash</strong>‐ does fine for a few days if left out on a cool counter, even after cut.<br />
<strong>Sweet peppers</strong>‐ Only wash them right before you plan on eating them as wetness decreases storage time. Store in a cool room to use in a couple a days, place in the crisper if longer storage needed.<br />
<strong>Sweet Potatoes</strong>‐ Store in a cool, dark, well‐ventilated place. Never refrigerate‐‐sweet potatoes don’t like the cold.<br />
<strong>Tomatoes</strong>‐ Never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness place in a paper bag with an apple.<br />
<strong>Turnips‐</strong> remove the greens (store separately) same as radishes and beets, store them in an open container with a moist cloth.<br />
<strong>Winter squash</strong>‐store in a cool, dark, well ventilated place. Many growers say winter squashes get sweeter if they’re stored for a week or so before eaten.<br />
<strong>Zucchin</strong>i‐ does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage.</div>
</div>
<br /><div class="blogger-post-footer">http://maxhoutzager.com/Max_Houtzager_Rider_Profile/Podcast/rss.xml</div>Anonymoushttp://www.blogger.com/profile/10950709005656980695noreply@blogger.com4tag:blogger.com,1999:blog-1140365046862957235.post-3176320514585109822012-02-12T21:04:00.000-08:002012-02-12T21:09:37.480-08:00Photo Overload and Catch Up<br />
<span style="font-size: large;">It's been a super long time since I've posted and my photo collection has just been building and building. To get things off my chest and start fresh I decided to just post all the photos with short captions for your viewing as you please and hopefully soon i'll be able to get back on track to making some more thoughtful detailed posts! </span><br />
<span style="font-size: large;">I've been busy with coming to/training in NZL and getting things going with my new team, Santa Cruz-X Fusion. Make sure to give us a like on <a href="http://www.facebook.com/pages/Team-Santa-Cruz-X-Fusion/313231752053940" target="_blank">Facebook</a>.</span><br />
<span style="font-size: large;">Also, make sure to listen to Chuck Feerick and I's new podcast, <a href="http://itunes.apple.com/us/podcast/fearless-nutrition-radio/id497895841" target="_blank">Fearless Nutrition Radio</a>. Please give us a rating and a review so we know what you think/that people are actually listening!</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpC5qOlxNFdYDN9pG35_F-gH6TjGIvwmSTKNNvduvHu9QQOgxP8u2-LctMudT0nxbbpX-aUFIBwhypZTyCU86jkFpRBMzkUkFhECSoYeFTToeoY1FCkGZMMTJHNcobrikgxWQ2GwOFc0oK/s1600/IMG_3792.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpC5qOlxNFdYDN9pG35_F-gH6TjGIvwmSTKNNvduvHu9QQOgxP8u2-LctMudT0nxbbpX-aUFIBwhypZTyCU86jkFpRBMzkUkFhECSoYeFTToeoY1FCkGZMMTJHNcobrikgxWQ2GwOFc0oK/s320/IMG_3792.jpg" width="276" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Possible Favorite Meal: Salmon, Soft Boiled Eggs, Salad w/ Sauerkraut and Sweet Potato </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimRrVavSKXr5HzkZ06rEs5TWi04lxTE-EqTL-ZBemP573nVVKYh_cGo1IFjmkRT2zbc-dJg3T8jQQZaOxQnAlG540di-434uH_R-P2VF_u4JhlXVfo08NzOxEiZAb2_vngHqYT0wHuRccj/s1600/IMG_3794.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimRrVavSKXr5HzkZ06rEs5TWi04lxTE-EqTL-ZBemP573nVVKYh_cGo1IFjmkRT2zbc-dJg3T8jQQZaOxQnAlG540di-434uH_R-P2VF_u4JhlXVfo08NzOxEiZAb2_vngHqYT0wHuRccj/s320/IMG_3794.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Work It Egg</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlo-tF8URSAGBAwFzszlz897fq9XKgi_ZNxvseoNU2Dv3XhEqf_Owgc3qgEOnRBVgTU_SJ4lAkGywDYa1ut3JY1V7IXiFzOqqWlr7vJJRuY9GLaATShqBkmBBoTqobqigZmXIZIccLz9_N/s1600/IMG_3795.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlo-tF8URSAGBAwFzszlz897fq9XKgi_ZNxvseoNU2Dv3XhEqf_Owgc3qgEOnRBVgTU_SJ4lAkGywDYa1ut3JY1V7IXiFzOqqWlr7vJJRuY9GLaATShqBkmBBoTqobqigZmXIZIccLz9_N/s320/IMG_3795.jpg" width="251" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Too Awesome</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCU8_lZO32RTd0owcdhzViIDhVxSMMy-ivaRmHTXOGxPBejXLSldW7K10UpCFYCPy4JxwnhxX29F84tRDtDziGEkVLOyE1zwSJ7DhKgDwwaibpY-0sumr27I-ON18kJtr4T87WgbJbyiNt/s1600/IMG_3796.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCU8_lZO32RTd0owcdhzViIDhVxSMMy-ivaRmHTXOGxPBejXLSldW7K10UpCFYCPy4JxwnhxX29F84tRDtDziGEkVLOyE1zwSJ7DhKgDwwaibpY-0sumr27I-ON18kJtr4T87WgbJbyiNt/s320/IMG_3796.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade Mayo (coconut/olive oil and egg yolks) on Mashed Cauliflower and Canned Sardines Salad</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimos06EHPXbIzLnbVDyrkX7zd48OhuPtnj-ok6bSX-05D9wldlrVKyJ2c7XWapjCkmZQDHJO9QUjJn2QnHfh_vBhhzzF97y_rHDUmjs__PCNuf-TLXimYy6SLCqZlsBtErW8P_HSha_6l3/s1600/IMG_3805.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimos06EHPXbIzLnbVDyrkX7zd48OhuPtnj-ok6bSX-05D9wldlrVKyJ2c7XWapjCkmZQDHJO9QUjJn2QnHfh_vBhhzzF97y_rHDUmjs__PCNuf-TLXimYy6SLCqZlsBtErW8P_HSha_6l3/s400/IMG_3805.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bacon Wrapped Duck Roast with Rosemary and Thyme</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-BuVmz3c-SM6lXorGb1QbcYrd06rBLXwqqlBHbHzjaqEqNuUHD1g4b7lAB9-qbL9Sv7ptViK9tAJD_hc3kNcqxOy_xm47uI5gtEK3C_3ygIBzmrbiDYmGoYdfzeeoXsh5wAKiPNj_amZ3/s1600/IMG_3814.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-BuVmz3c-SM6lXorGb1QbcYrd06rBLXwqqlBHbHzjaqEqNuUHD1g4b7lAB9-qbL9Sv7ptViK9tAJD_hc3kNcqxOy_xm47uI5gtEK3C_3ygIBzmrbiDYmGoYdfzeeoXsh5wAKiPNj_amZ3/s320/IMG_3814.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://flavortogofast.blogspot.co.nz/p/recipes.html" target="_blank">Teriyaki Beef</a> Heart, Kabocha Squash w/ Kimchee, Rhutabaga, and Garlic Chive Kerrygold Butter</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikZt-CGWHHnWLk3uqBHRZbF0nkhc4evEhTmkUVnKky1RMiY98_PXZQaueJqZPytmJamfUP_HE6OTRUraCy913j_4IPucmfD_tZxxM-xjGga7GNFqUllr6tqIfryl14JB-AvEiyUfRSI-Ga/s1600/IMG_3820.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikZt-CGWHHnWLk3uqBHRZbF0nkhc4evEhTmkUVnKky1RMiY98_PXZQaueJqZPytmJamfUP_HE6OTRUraCy913j_4IPucmfD_tZxxM-xjGga7GNFqUllr6tqIfryl14JB-AvEiyUfRSI-Ga/s320/IMG_3820.jpg" width="254" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet Potato w/ Garlic Chive Kerrygold Butter</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga3Dcq5IDD8d2iUiS__8FIUu_J0HG3ln7qrwh-W4IdJLa7WK-89roXQsHS93S8t2v9yrpWY1AKCw2hSL0ZDTggUKuU_nB4Lqk3xvj5h8-ZgGSOyZBK9_OS-4czXCxfvBQ_q0IkqB1pNhbi/s1600/IMG_3825.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga3Dcq5IDD8d2iUiS__8FIUu_J0HG3ln7qrwh-W4IdJLa7WK-89roXQsHS93S8t2v9yrpWY1AKCw2hSL0ZDTggUKuU_nB4Lqk3xvj5h8-ZgGSOyZBK9_OS-4czXCxfvBQ_q0IkqB1pNhbi/s320/IMG_3825.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Egg Whites cooked in Ghee w/ Baked Delicata Squash w/ Egg Yolks</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMY1n4xUi-mIMmU5nSGOO11t9wDyQJ4wohJFxcXoFQY6_1K8eWFz4AuuFZ7d6w-c1s8Fau93G30ATPqPy3tQ0HiaQeznHzPxELfMLZ7j5EitxYQoVrX9zmiBpRuV727iaZ-g_QCwuNauiH/s1600/IMG_3863.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMY1n4xUi-mIMmU5nSGOO11t9wDyQJ4wohJFxcXoFQY6_1K8eWFz4AuuFZ7d6w-c1s8Fau93G30ATPqPy3tQ0HiaQeznHzPxELfMLZ7j5EitxYQoVrX9zmiBpRuV727iaZ-g_QCwuNauiH/s320/IMG_3863.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Japa Sweet Potato and Eggs</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJsr_wOEEfeTyZZS8GQnivnr5y3gc-Tte18X-EQYXomzkOZafc5WxHxIrRXSeisVrq8764Bz90dbh4v575YZLh1eYweDuFgitjLfmMtTxuAAMrzfqi2nf9u8dSVTVNmvypdJNlCSIJ6MiV/s1600/IMG_3868.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJsr_wOEEfeTyZZS8GQnivnr5y3gc-Tte18X-EQYXomzkOZafc5WxHxIrRXSeisVrq8764Bz90dbh4v575YZLh1eYweDuFgitjLfmMtTxuAAMrzfqi2nf9u8dSVTVNmvypdJNlCSIJ6MiV/s640/IMG_3868.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Calimari Salad w/ Mixed Mushrooms and Kabocha Squash w/ Cinnamon Yogurt on the Side</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZCndSGhgzZhm6kX9rJAelOYkTiYnoeTSbDEsleS7lmIsbybQChmswQKMguLzkttqjaSS2gYX69WEsVitOIBsAGiWEQI9HZm_PKwK7dU9mZqqTat_g9Xa3CTF4mKVZXiQIb6qD77-U8IS0/s1600/IMG_3869.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZCndSGhgzZhm6kX9rJAelOYkTiYnoeTSbDEsleS7lmIsbybQChmswQKMguLzkttqjaSS2gYX69WEsVitOIBsAGiWEQI9HZm_PKwK7dU9mZqqTat_g9Xa3CTF4mKVZXiQIb6qD77-U8IS0/s320/IMG_3869.jpg" width="274" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td class="tr-caption" style="font-size: 13px;">Calimari Salad w/ Mixed Mushrooms and Kabocha Squash w/ Cinnamon Yogurt on the Side</td></tr>
</tbody></table>
</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaXA4DSionuj9b-Tv4b_zB0GK8r5doLhyXE7tvypB81Vt7v5Wj0-Pq8lhVVAGtKyNKTlB3vYDyTmEsVeGEIcr94TrxtyRFldMszIPPsZwh4vWgiO6eJ2izYzG2PV4VJ34WoSU07C0QzVL9/s1600/IMG_3892.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaXA4DSionuj9b-Tv4b_zB0GK8r5doLhyXE7tvypB81Vt7v5Wj0-Pq8lhVVAGtKyNKTlB3vYDyTmEsVeGEIcr94TrxtyRFldMszIPPsZwh4vWgiO6eJ2izYzG2PV4VJ34WoSU07C0QzVL9/s320/IMG_3892.jpg" width="285" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My First Real <a href="http://www.bulletproofexec.com/coffee/" target="_blank">Bullet Proof Coffee</a>, w/ Cinnamon</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7lkEX2NcN_WKMupvpATJfBofRg_FAGcMNX19RLMgid07QjS8OGUgZV5EbKW9TweSCDW1OLZreoRGmHF6IVpckkP9niPYXnI9IOxuACNFFWKJ6ww0phyphenhyphenPvnvCMEmnfku2Pfgz1iLdqZlpZ/s1600/IMG_3918.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7lkEX2NcN_WKMupvpATJfBofRg_FAGcMNX19RLMgid07QjS8OGUgZV5EbKW9TweSCDW1OLZreoRGmHF6IVpckkP9niPYXnI9IOxuACNFFWKJ6ww0phyphenhyphenPvnvCMEmnfku2Pfgz1iLdqZlpZ/s640/IMG_3918.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Coconut Curry in New Zealand! Basil, Nori, Turmeric, and Sweet Potato Included</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfHkj40annbE9K18k80PlNPz1JvvkyRos71KPtDdxqrjryNRWu2i_EdfjDm5R9XVHgxfMpvKPp3K207zbx-MfZx7UzOyTgWLpv92D0TlPZDlZbv54PZsbDKsQSmmD20wwKLgEg9jo6dGdq/s1600/IMG_3953.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfHkj40annbE9K18k80PlNPz1JvvkyRos71KPtDdxqrjryNRWu2i_EdfjDm5R9XVHgxfMpvKPp3K207zbx-MfZx7UzOyTgWLpv92D0TlPZDlZbv54PZsbDKsQSmmD20wwKLgEg9jo6dGdq/s320/IMG_3953.jpg" width="282" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">White Rice Noodles cooked in Red Wine (taste good but made me feel bad)</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL0-0ZlQuAwU2KS3Y8HGTDegIT-mV6_UKJ-PVccn3KWYQJb9B2qTAacHxp3XHNoH4fbBMELJ7wxXY9IoRzLshOJ0sWMtfZgRGpH1D4Fvegwx2WOjtMISbg32PRuVaP2chyQ68G5zAAeoMS/s1600/IMG_3954.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL0-0ZlQuAwU2KS3Y8HGTDegIT-mV6_UKJ-PVccn3KWYQJb9B2qTAacHxp3XHNoH4fbBMELJ7wxXY9IoRzLshOJ0sWMtfZgRGpH1D4Fvegwx2WOjtMISbg32PRuVaP2chyQ68G5zAAeoMS/s320/IMG_3954.jpg" width="310" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Used 1/2 bottle of wine too old to drink plus some water</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMpwc0DQggwUc46eJ5Eo-ljNDuunXvjIT9PXVbkumZcoRLLfLj9xlZbES9z29JIotT-TtKbCmk0O-zAImUCRDDpAMtfLg4ZIjkIr4n5t-Z3-w35lmRfDk2jH1rtkhk252MVh6zoevc7Ef-/s1600/IMG_3955.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMpwc0DQggwUc46eJ5Eo-ljNDuunXvjIT9PXVbkumZcoRLLfLj9xlZbES9z29JIotT-TtKbCmk0O-zAImUCRDDpAMtfLg4ZIjkIr4n5t-Z3-w35lmRfDk2jH1rtkhk252MVh6zoevc7Ef-/s320/IMG_3955.jpg" width="253" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bacon, Venison Mince, Herb Salad and Broccoli for the Noodles</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwKUSOztIam6qtEEmFPAVZm331akfeJUyuAkg8RGo2vBEO5Waav4BLYodZ2tAdVZ32uUNFBlcJJsMY-SqUoMOIlm2mTHR4ISy8bNY_-E4gcN7OvHc3Vck9uSTaD8eIzb6sUGplAlsJSiYI/s1600/IMG_3956.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwKUSOztIam6qtEEmFPAVZm331akfeJUyuAkg8RGo2vBEO5Waav4BLYodZ2tAdVZ32uUNFBlcJJsMY-SqUoMOIlm2mTHR4ISy8bNY_-E4gcN7OvHc3Vck9uSTaD8eIzb6sUGplAlsJSiYI/s320/IMG_3956.jpg" width="282" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixed up with Some Kimchee and Green Beans as well</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHr3yxLmnnUjB3r9e_mAKSXuYezo2cL6_jh14moj-CIGdN29sGNUqIG8uMJAWHftDJ7NgdUl4oNqUDaW8-PvVRDcOBul-y7oMj9Oa6Xi13oOYGr6BDkjmDcib9PX_q-gjQ0K6z9RYBenI/s1600/IMG_3957.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHr3yxLmnnUjB3r9e_mAKSXuYezo2cL6_jh14moj-CIGdN29sGNUqIG8uMJAWHftDJ7NgdUl4oNqUDaW8-PvVRDcOBul-y7oMj9Oa6Xi13oOYGr6BDkjmDcib9PX_q-gjQ0K6z9RYBenI/s320/IMG_3957.jpg" width="273" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And Beets and Butter and Tomato</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwOzZygfNaEZAaxvftS9F388cf4m-CxcCqPtz8OmP0SQEYCu0sQYUzQ3FjGHCDGmMG4q99tvoVX1lQH1lP4wLmfnCdeKdKlADo9vpAwYPr8Db0PJcryb2zlv_rfeQBVf2LKcp258aqLK32/s1600/IMG_3958.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwOzZygfNaEZAaxvftS9F388cf4m-CxcCqPtz8OmP0SQEYCu0sQYUzQ3FjGHCDGmMG4q99tvoVX1lQH1lP4wLmfnCdeKdKlADo9vpAwYPr8Db0PJcryb2zlv_rfeQBVf2LKcp258aqLK32/s320/IMG_3958.jpg" width="280" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And Nori</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyjL3a36STu4bB3JiH15FhQKyg37u2GgteXqU_dW6YeAaB5C5K-qMT9l3yRtTvQ8E_TrnK8Z7T5x5F15fEDBp-AE_R8gMXmMlxsoSY83IqPHh0bdde9qGI3gPQwzcHbTR9q2m2SZJi1zEz/s1600/IMG_3959.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyjL3a36STu4bB3JiH15FhQKyg37u2GgteXqU_dW6YeAaB5C5K-qMT9l3yRtTvQ8E_TrnK8Z7T5x5F15fEDBp-AE_R8gMXmMlxsoSY83IqPHh0bdde9qGI3gPQwzcHbTR9q2m2SZJi1zEz/s320/IMG_3959.jpg" width="278" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">An Ostrich Egg that ended up being Off</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1-IPJrHhfomoOGhCFGl2Tbe2xrZAARzWk0FDg_M79pqHUz-ZDMdSEyfI8oSHLhrA20vbtga8J1mrO79LXuNx4RLXRDu9A6Uohs-gU0n95fyTI6ukVXs9i4cDkvgulj4zuloW-9dXa1J6z/s1600/IMG_3961.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1-IPJrHhfomoOGhCFGl2Tbe2xrZAARzWk0FDg_M79pqHUz-ZDMdSEyfI8oSHLhrA20vbtga8J1mrO79LXuNx4RLXRDu9A6Uohs-gU0n95fyTI6ukVXs9i4cDkvgulj4zuloW-9dXa1J6z/s320/IMG_3961.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Inside Burger Fuel with Sam and Aroha, on the second floor w/ lake view, I had the Biofuel Burger (beetroot, onion, tomato, sweet tomato relish, aioli) wrapped in lettuce, the best of NZL but more on that to come</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuBAhg_brzO5J8Xo0AfjfZtUGXAsN-nMkSx9-OA7liNXd5zsONLLe1hWUkH1TZnu_taKV3ZlCO_m-JbP7S8Hi-j38kRc_yUgFeFEW4E1Pne_L4IHCvjzupLYa28FeD87D1WcUlBQJBWBUX/s1600/IMG_3965.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuBAhg_brzO5J8Xo0AfjfZtUGXAsN-nMkSx9-OA7liNXd5zsONLLe1hWUkH1TZnu_taKV3ZlCO_m-JbP7S8Hi-j38kRc_yUgFeFEW4E1Pne_L4IHCvjzupLYa28FeD87D1WcUlBQJBWBUX/s640/IMG_3965.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First time with Oysters Rockefeller at the Fish Market in Auckland-tons of bacon, Hollandaise, and Onion (a new favorite dish to order. Oysters=super nutrients especially Zinc which I especially need!)</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha4P84x5zyiaj5FQDr1w2acoNtkZDHvqCidJNUXOzze4WALtY4BziNvRTt9qw53EgzEDpdToFnOZjOAUNWv97oUNSLapvXFcyq-gEltJ_yyLC8qrG3wgK7ylldGaPW00XM3Tjwlz_1fTmb/s1600/IMG_3966.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha4P84x5zyiaj5FQDr1w2acoNtkZDHvqCidJNUXOzze4WALtY4BziNvRTt9qw53EgzEDpdToFnOZjOAUNWv97oUNSLapvXFcyq-gEltJ_yyLC8qrG3wgK7ylldGaPW00XM3Tjwlz_1fTmb/s640/IMG_3966.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Greens Salad w/ Amazing Balsamic Vinaigrette and Steamed Veggies w/ Butter, Garlic, and Thyme</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSRvp_opMTGtyG_HwZKQU85GbNB8OTLSgycp2qCDX_Aa8NuOq3FcDrXEBnfLfNbby4Eu4h6e2ZClacI81p6_QW5KZt9vsZ0EfQrgtWlYxpQbwmrVIsTp-1nHGAzK7cxxhjPjsJzN_qjxy-/s1600/IMG_3967.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSRvp_opMTGtyG_HwZKQU85GbNB8OTLSgycp2qCDX_Aa8NuOq3FcDrXEBnfLfNbby4Eu4h6e2ZClacI81p6_QW5KZt9vsZ0EfQrgtWlYxpQbwmrVIsTp-1nHGAzK7cxxhjPjsJzN_qjxy-/s320/IMG_3967.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fish Market Gnarliness</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijg2bzCxbpBWXl-BeXB2p8fmQMML4rdrOTUP1MM-W8YfM9Z8PtEqGwUVevuCNVRwItTyZ-XHmBHZKo_8fXxgOsP-Z_yh1VX-QCON58OS1ks7i977ugvbEGxT4gFemWquvJIikVK17fy2tU/s1600/IMG_3968.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijg2bzCxbpBWXl-BeXB2p8fmQMML4rdrOTUP1MM-W8YfM9Z8PtEqGwUVevuCNVRwItTyZ-XHmBHZKo_8fXxgOsP-Z_yh1VX-QCON58OS1ks7i977ugvbEGxT4gFemWquvJIikVK17fy2tU/s320/IMG_3968.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tongue!</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR-ahJP3p8yzhTGn-tgHkqQt9NZ-PeJiFzQh-MccIA4MD2vTgsuhTbRtk_IfNXtLZPUVPZog3IYQX5xfzZtMvOtCvy8qkaputMCE7KHJrRxqDOk5EeT8xF703ghtDHp40uG58kTLOxWRJ6/s1600/IMG_3969.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR-ahJP3p8yzhTGn-tgHkqQt9NZ-PeJiFzQh-MccIA4MD2vTgsuhTbRtk_IfNXtLZPUVPZog3IYQX5xfzZtMvOtCvy8qkaputMCE7KHJrRxqDOk5EeT8xF703ghtDHp40uG58kTLOxWRJ6/s400/IMG_3969.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crazy Eyes<br />
<br />
<span style="font-size: large;">I love it in New Zealand because we have 6 chickens so fresh eggs every day, a veggie garden, and a freezer full of Venison. And all the beef and butter here is grass fed without question. Sweet Potatoes and Yams are known as Kumara and I like that name better so will be using that from now on. More goodness to come!</span></td></tr>
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<span style="font-size: large;">Comment if you'd like guidance on trying to copy any of these recipes.</span><div class="blogger-post-footer">http://maxhoutzager.com/Max_Houtzager_Rider_Profile/Podcast/rss.xml</div>Anonymoushttp://www.blogger.com/profile/10950709005656980695noreply@blogger.com4tag:blogger.com,1999:blog-1140365046862957235.post-40040512824831760212012-01-11T17:10:00.000-08:002012-01-11T17:10:19.422-08:00Ode to Sous Vide<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">I've really been enjoying the<a href="http://www.sousvidesupreme.com/default.aspx?RD=1" target="_blank"> Sous-Vide Supreme</a> I got my mom for Christmas (unfortunately more than her, but hopefully she'll catch on soon). The benefits are endless. I mostly enjoy the convenience, efficiency, and perfect control of cooking.</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">This post is all about extremely fine tasting food that's stupidly easy to prepare.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp9JpKwkYJ9ck4FzDvjRcwT42iurJkCTdJWG0f21sC01hk7fQ-vlOoDhXD7ATLhnfxoAjy00rd7UW_BHdtGu4xgu2mXffzteJtZDRbpf3yuDpW3N6tmZvbDARdoeV-00yvD0F-qnrDnzFL/s1600/breaky.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp9JpKwkYJ9ck4FzDvjRcwT42iurJkCTdJWG0f21sC01hk7fQ-vlOoDhXD7ATLhnfxoAjy00rd7UW_BHdtGu4xgu2mXffzteJtZDRbpf3yuDpW3N6tmZvbDARdoeV-00yvD0F-qnrDnzFL/s640/breaky.jpg" width="544" /></span></a></div>
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<span style="font-size: large;">Boom! Standard Breaky Ready in Advance</span></div>
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<span style="font-size: large;">Cinnamon Sea Salt Sweet Potato w/ some <a href="http://flavortogofast.blogspot.com/2011/12/egg-porn.html" target="_blank">PERFECTLY soft boiled eggs </a>from the batch.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrtq6UDsqbH-niQ_Qt_Xc3VLzhk4ATAYiLlfMP-X0LXPhQqR64spSuPm147jlBS7IyvrW3E9WPo2EhqybV4UhPjImvUKQ6yjBLmzMuoyvZufxXk8hUGixlsEIodEK_mLkdCvTU3n_qn-V0/s1600/beautybreaky.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrtq6UDsqbH-niQ_Qt_Xc3VLzhk4ATAYiLlfMP-X0LXPhQqR64spSuPm147jlBS7IyvrW3E9WPo2EhqybV4UhPjImvUKQ6yjBLmzMuoyvZufxXk8hUGixlsEIodEK_mLkdCvTU3n_qn-V0/s640/beautybreaky.jpg" width="518" /></span></a></div>
<div style="text-align: center;">
<span style="font-size: large;">Magic revealed.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjutc3-2nb3pZmMiAktDn_K-3WhalBv_5SuXcSAgZ0tl0ayjD68NhSg8YLsKR-B_p0S1lKQIe2cjcgNhmuR_KwwleS09kIzV-PTKmwIniKIt_1npVN2Oux8SySlCWy74iB4_nkwp6Q5DgtT/s1600/salmfar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjutc3-2nb3pZmMiAktDn_K-3WhalBv_5SuXcSAgZ0tl0ayjD68NhSg8YLsKR-B_p0S1lKQIe2cjcgNhmuR_KwwleS09kIzV-PTKmwIniKIt_1npVN2Oux8SySlCWy74iB4_nkwp6Q5DgtT/s640/salmfar.jpg" width="576" /></span></a></div>
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<span style="font-size: large;">I used it for this Salmon and it came out amazing. Exploding with flavor from the Turmeric and some Green Curry Paste that was all vacuum trapped inside while cooking.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicaWFKYsmsUSFpWv_oOJwi9hxmMTTUQ4bbC18iqJ_wWimf8zPjMIAqI7hhMB2dNWdz70SETN9Z3YU77w2spCqc3s3mOK2OlB9vmA7Y5Su0vVCunr767YTBTTDoYoEIWy2H-umIk-n-C8N_/s1600/sal%252Cmclose.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicaWFKYsmsUSFpWv_oOJwi9hxmMTTUQ4bbC18iqJ_wWimf8zPjMIAqI7hhMB2dNWdz70SETN9Z3YU77w2spCqc3s3mOK2OlB9vmA7Y5Su0vVCunr767YTBTTDoYoEIWy2H-umIk-n-C8N_/s400/sal%252Cmclose.jpg" width="323" /></span></a></div>
<div style="text-align: center;">
<span style="font-size: large;">So tender, not over or underdone.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL7ANHDAIKzoRWMJRNmKsbBxZUSGnuh1f9Rp-7_qT8m7vX2P43cUnOcID-Ou-AkSFcKYeFDsKvyDhCy83wSASRR2Z-geZNSYO98RZoUNXYpOzKy2NUEWcGr9Wfo1-UT2vOgMprGyZj3hfU/s1600/salmon+caul.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL7ANHDAIKzoRWMJRNmKsbBxZUSGnuh1f9Rp-7_qT8m7vX2P43cUnOcID-Ou-AkSFcKYeFDsKvyDhCy83wSASRR2Z-geZNSYO98RZoUNXYpOzKy2NUEWcGr9Wfo1-UT2vOgMprGyZj3hfU/s400/salmon+caul.jpg" width="326" /></span></a></div>
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<span style="font-size: large;">I enjoyed with some <b>Mashed Cauliflower </b>which I was recently really into after my Mom made some. Steam and then food process! It tastes better than mashed potatoes by far (especially because you can eat pounds of it and feel great). I did <b>Garlic, Rosemary, and Sea Salt in mine.</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic1Nsb90lrU8oUlIfjcIbE2sLyVzgrsngLpD8OOmELsQsOWTAbmIPJNHD3NlDzSQcKzBES1A7MCnCeUCkCn9Dxgw-9lgb8MfsKAtJd6MOsN05giP0swt8XolYYn5tuuGwZz1kcfjw03wzl/s1600/caulmash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic1Nsb90lrU8oUlIfjcIbE2sLyVzgrsngLpD8OOmELsQsOWTAbmIPJNHD3NlDzSQcKzBES1A7MCnCeUCkCn9Dxgw-9lgb8MfsKAtJd6MOsN05giP0swt8XolYYn5tuuGwZz1kcfjw03wzl/s400/caulmash.jpg" width="300" /></span></a></div>
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<span style="font-size: large;">A bit of <b>Ghee</b> melted over everything is always good.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEKmOf8ke4TH0iyHepHMhP9wINRXnXj7XQ1Vq9zHYxNQZg_n3SiWmJ2AzjsmhXCW0kHf0J2SvnKtW_xyJySKfezmAatglHgNiZKKc1zGIbWCa1koOdyW01PvZhV775_R9pBFzGXZoRZLDb/s1600/salmoncaul3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEKmOf8ke4TH0iyHepHMhP9wINRXnXj7XQ1Vq9zHYxNQZg_n3SiWmJ2AzjsmhXCW0kHf0J2SvnKtW_xyJySKfezmAatglHgNiZKKc1zGIbWCa1koOdyW01PvZhV775_R9pBFzGXZoRZLDb/s400/salmoncaul3.jpg" width="333" /></span></a></div>
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<span style="font-size: large;">Some Steamed Carrots and Chard Sauté as well.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAMRh85Tw9PwiJ84t5DP6N2di4VUPsC0uz9UeqQ8gRF7rBZj1VMXs1_P31fTiY5YFfHGFloTVu2HD3HkGPPMa_m1dB9Ln5vb0nJfo5efYTvYxZWYBJaIG9dAD0u3daKbO_WforqNxvF8fJ/s1600/svlamb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAMRh85Tw9PwiJ84t5DP6N2di4VUPsC0uz9UeqQ8gRF7rBZj1VMXs1_P31fTiY5YFfHGFloTVu2HD3HkGPPMa_m1dB9Ln5vb0nJfo5efYTvYxZWYBJaIG9dAD0u3daKbO_WforqNxvF8fJ/s640/svlamb.jpg" width="564" /></span></a></div>
<span style="font-size: large;">I threw some Lamb Loin Chops in before training with a New Zealand Lamb Rub Spice Blend that came with the machine. It was done in an hour but I took it out 6 hours later!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp67eYUSsSZ9GpnJWKx2h3DClzMMhAujWokIEILz2iBCWaFR42Z4VBVZ7ildUt7lYTRXV5mSH2F1ZZam3AIEAhbfcA9E7jTO6JwQTrEEKPzyv6AuxHgezRuXq8zr0tc8q4vBcyGPzMo1vA/s1600/svlamb2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp67eYUSsSZ9GpnJWKx2h3DClzMMhAujWokIEILz2iBCWaFR42Z4VBVZ7ildUt7lYTRXV5mSH2F1ZZam3AIEAhbfcA9E7jTO6JwQTrEEKPzyv6AuxHgezRuXq8zr0tc8q4vBcyGPzMo1vA/s640/svlamb2.jpg" width="480" /></span></a></div>
<div style="text-align: center;">
<span style="font-size: large;">And still perfect medium rare, exploding with flavor.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu0gRNlAHdTFNEhJ-Qhi19MKXY3oY1O6ZW4Lkf5HFsyFQBKfaMm_keuEOtR1HoM_Gtc3Ukad4aq-54dafgrVpIghxnIX-rctpkMZ33m6HRwTqUtptof0EHmfT5m5cVttRHlORGJzG9j3Ei/s1600/svlamb3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu0gRNlAHdTFNEhJ-Qhi19MKXY3oY1O6ZW4Lkf5HFsyFQBKfaMm_keuEOtR1HoM_Gtc3Ukad4aq-54dafgrVpIghxnIX-rctpkMZ33m6HRwTqUtptof0EHmfT5m5cVttRHlORGJzG9j3Ei/s640/svlamb3.jpg" width="480" /></span></a></div>
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<span style="font-size: large;">Along with Coconut Oil on Sweet Potato, Sauerkraut, and Sun Dried Tomato. Those three have sort of become a staple as i've been trying to eat less fiber on my bigger days to help with digestion, and that's really all I need (carbs, fat, probiotic fermented food, sun dried tomato b/c they are awesome).</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><iframe allowfullscreen="" frameborder="0" height="315" src="http://www.youtube.com/embed/5eIs7t1l1N8" width="420"></iframe></span></div><div class="blogger-post-footer">http://maxhoutzager.com/Max_Houtzager_Rider_Profile/Podcast/rss.xml</div>Anonymoushttp://www.blogger.com/profile/10950709005656980695noreply@blogger.com6tag:blogger.com,1999:blog-1140365046862957235.post-15841093432968934542012-01-09T10:25:00.000-08:002012-01-09T10:31:03.893-08:00Proper Fueling with Many Feasts<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">My family friend wanted to cook a feast together.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnXOYJEkWOQzWomf7IniiJTcNMP_1OiXxRxSABh3ZLsTKn9aBM8q4SNStoljWba3iqCKVsu6dZH4SmxkbYCcyr-f_87C9DdUoeuuAMUINuwJLmbSf99zOOtcH2R_7QfGP5rw3QywcrG_sE/s1600/owendinner.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnXOYJEkWOQzWomf7IniiJTcNMP_1OiXxRxSABh3ZLsTKn9aBM8q4SNStoljWba3iqCKVsu6dZH4SmxkbYCcyr-f_87C9DdUoeuuAMUINuwJLmbSf99zOOtcH2R_7QfGP5rw3QywcrG_sE/s640/owendinner.JPG" width="480" /></span></a></div>
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<span style="font-size: large; text-align: justify;">My Plate Clockwise from Bottom Left: Chicken Tagine, Leeks from Tagine, Sweet Potato Turnip Bake, Persimmon Salad, Kale Salad</span></div>
<div style="text-align: left;">
<span style="font-size: large;">I mainly made this <a href="http://www.nytimes.com/2011/11/16/dining/persimmon-and-orange-salad-recipe.html" target="_blank">Persimmon Salad</a> and <a href="http://flavortogofast.blogspot.com/p/recipes.html" target="_blank">my chicken tagine</a>, but using the <a href="http://61perry.typepad.com/from_suq_to_shuk/" target="_blank">actual recipe </a>with 1.5 chickens! The salad wasn't really my style, heavy on the fruit, but fairly tasty nonetheless. The leek mixture from the chicken was probably my favorite, along with the Sweet Potato-Turnip combo from the same recipe as the chicken. Could of eaten it for days!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8WCVY9gw5oBeYFxRLhwUCSsvultB-VsNIdjczjJKJ4YGM-yFZTyw2TQv-8SZ0TB4lUkigb2w2xO7GPirFypTghxFatC9l7zh6H4kqd4ekl5w1ybav6H8zyTDrXi9npBvQexf3muj8JoX-/s1600/_dsc8353.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8WCVY9gw5oBeYFxRLhwUCSsvultB-VsNIdjczjJKJ4YGM-yFZTyw2TQv-8SZ0TB4lUkigb2w2xO7GPirFypTghxFatC9l7zh6H4kqd4ekl5w1ybav6H8zyTDrXi9npBvQexf3muj8JoX-/s640/_dsc8353.jpg" width="640" /></span></a></div>
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<span style="font-size: large;"> Owen cutting Shallots for the Sweet Potatoes</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-3MscaGZmDt8vx5Y6MGVUAFXvxqUv8X_z1F_8w0PY4S-ReD1P5eEZo0JVBnqmXLm4TBJ8Bz_hRbl-t1F-0HLyrHsyra6DrmtBrtVh0lK9tyXe-pFg2PN7Y8Kd1OKeOqISx9jeelhvTa0g/s1600/_dsc8378.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-3MscaGZmDt8vx5Y6MGVUAFXvxqUv8X_z1F_8w0PY4S-ReD1P5eEZo0JVBnqmXLm4TBJ8Bz_hRbl-t1F-0HLyrHsyra6DrmtBrtVh0lK9tyXe-pFg2PN7Y8Kd1OKeOqISx9jeelhvTa0g/s640/_dsc8378.jpg" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ch_xaLTfvjsM2Fh3GuYqU9oD6rvfP_AdLfkSxwIbS-V9oQxAHRBkojmHYMvi7AhIejkI4TtrZrm36G8NI5XZk0_XgGWcBUeQFDMKDnZ0ZxZ7WWdGFYXYHsXLQMRtX4h1cOTApl6UxgQX/s1600/_dsc8382.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ch_xaLTfvjsM2Fh3GuYqU9oD6rvfP_AdLfkSxwIbS-V9oQxAHRBkojmHYMvi7AhIejkI4TtrZrm36G8NI5XZk0_XgGWcBUeQFDMKDnZ0ZxZ7WWdGFYXYHsXLQMRtX4h1cOTApl6UxgQX/s640/_dsc8382.jpg" width="640" /></span></a></div>
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<span style="font-size: large;"> Tagine Check</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6m-VnqCQgMilollG3Dgqa21oWL8KDrvsbl-mpn2ahhINPwC2Mm5o-j0t0thDnfvgVb6jYY1NALRtOdXqiyWxRTpKq64KOo1HVpDUmk-zWCZwu-lw4z_m7TUyKbUXqASvZXhWzwyMTb-O/s1600/_dsc8394_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6m-VnqCQgMilollG3Dgqa21oWL8KDrvsbl-mpn2ahhINPwC2Mm5o-j0t0thDnfvgVb6jYY1NALRtOdXqiyWxRTpKq64KOo1HVpDUmk-zWCZwu-lw4z_m7TUyKbUXqASvZXhWzwyMTb-O/s400/_dsc8394_1.jpg" width="400" /></span></a></div>
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<span style="font-size: large;">The Crew</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Then I prepared another feast for my friends.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLeso_7Anu6d_NerxAwNqEc05LyZxKaGJFTjSwK5woSDRCpRBG-lvSxH1-_2Vu3R9IZCCWVMKFs11s46lW0Jki0sbwzlkwJxErWqyYG37SW1ov0awcyQ1ktG6fXOZwWZIXH9z9AN5TEYXM/s1600/friends+buffet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLeso_7Anu6d_NerxAwNqEc05LyZxKaGJFTjSwK5woSDRCpRBG-lvSxH1-_2Vu3R9IZCCWVMKFs11s46lW0Jki0sbwzlkwJxErWqyYG37SW1ov0awcyQ1ktG6fXOZwWZIXH9z9AN5TEYXM/s640/friends+buffet.jpg" width="480" /></span></a></div>
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<span style="font-size: large;">The buffet line up (close to far): Baked Turnips, Baked Sweet Potatoes/Yam, Roasted Bacon Brussels, Sous Vide Grass Fed Steak</span></div>
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<span style="font-size: large;">I baked the potatoes and turnips the same as for the first feast because they are too good. A tad spicy a tad herby and a tad sweet.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RIo3QmXbnnUCwp1N-ffl5WLW_VwjUEpJtMwcfPp5jEnNFQI4t8OvZLSNJX0c_OGZ2b9V5urMSVaKNcsiAyUfznnPGzHehCsDocHG7D-OWshyXp8vH29kSyTu9mDdCISzGxHzg7mQaI3d/s1600/friendsplate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RIo3QmXbnnUCwp1N-ffl5WLW_VwjUEpJtMwcfPp5jEnNFQI4t8OvZLSNJX0c_OGZ2b9V5urMSVaKNcsiAyUfznnPGzHehCsDocHG7D-OWshyXp8vH29kSyTu9mDdCISzGxHzg7mQaI3d/s400/friendsplate.jpg" width="320" /></span></a></div>
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<span style="font-size: large;">My Plate</span></div>
<div style="text-align: justify;">
<span style="font-size: large;"> I also made a <b>Balsamic Reduction </b>with simple Balsamic Vinegar and Ghee (2 cups and 1.5T ea.) which I am stoked to have leftovers on. It's sweet and delicious on everything and easy to make, just boil down to reduce by half, mix and serve.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXXRQxGZmuCQAfBjA_RJZ1zgDC5ieUAV_NToouooW498DhvGQ20Xf7DQviYywd5R-h2_JUo2_RYi_2NRZSqnmCs3x-F6gcZaKXGPKX6tW5yepNUQoSwJH2nCvk4F-eXHZPrB5o57O9e7Yu/s1600/friendsplate2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXXRQxGZmuCQAfBjA_RJZ1zgDC5ieUAV_NToouooW498DhvGQ20Xf7DQviYywd5R-h2_JUo2_RYi_2NRZSqnmCs3x-F6gcZaKXGPKX6tW5yepNUQoSwJH2nCvk4F-eXHZPrB5o57O9e7Yu/s400/friendsplate2.jpg" width="353" /></span></a></div>
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<span style="font-size: large;"> First time making Bacon Brussel Sprouts (of course I've tasted and loved them many times), and was very pleased (along with everyone else). I used <b>Bacon Trimmings </b>which were cheaper from El Salchichero (coming from Devil's Gulch where I ride road to in Nicasio), and just sliced/cooked some up in a pan, poured the grease into a baking tray, put the prepared Sprouts on, and then scattered the bacon pieces throughout and baked with the other dishes at 400º F for 30 minutes or so until soft all the way through.</span></div>
<span style="font-size: large;"><br /></span><br />
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<span style="font-size: large;">For the steak I used some Herbs mainly Rosemary with the Sous Vide, cooked to perfect medium rare and then seared the outside afterwards in a tiny bit of the Balsamic Sauce. So tender!</span></div>
<span style="font-size: large;"><br /></span><br />
<div style="text-align: justify;">
<span style="font-size: large;">Now onto some more elementary feasting...Post long ride base training! I've been putting in a lot of 4-5 hour rides and it's hard to eat enough carbs afterwards. I need to hit 500 per day which means if there's no lunch involved because of my ride i've got a small window afterwards to cram. It's kind of fun.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKxRmOQqa0Kw2xsMxYeUYThTe6M0TwdOh0wkZ7qpuAx1rV6EWmpygQc-hT4RWSLDQAt_65QR_8WY_w1HKfcVF4khOZnSYa92LBiusrdR1YOJxLwQzcCzTqory0tPUUNPsmlzIQxIczSFIX/s1600/yamcream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKxRmOQqa0Kw2xsMxYeUYThTe6M0TwdOh0wkZ7qpuAx1rV6EWmpygQc-hT4RWSLDQAt_65QR_8WY_w1HKfcVF4khOZnSYa92LBiusrdR1YOJxLwQzcCzTqory0tPUUNPsmlzIQxIczSFIX/s400/yamcream.jpg" width="300" /></span></a></div>
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<span style="font-size: large;"> I've been having something along the lines of 2 servings of Gu Recovery Brew Strawberry Watermelon (50g ea.), a sweet potato or yam, a persimmon or plantain or blueberries, and for yesterday a few dates/dried cranberries as well. And an extra scoop of whey protein. Then an hour later I'll eat my meal which has another sweet potato/kabocha squash/chestnuts and some nice meat. Massive.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6964mUziRcuOg-AcydRytX19eDoIOPTC2gyBp9TGGb7I2eEojVESwnY8bPB8x5k-ueLNeu49zi0mC3A6_3AT8aGdyqlU1i0O50n8rK2zQhUMhbPqDlL4j_KjWZQSbDxAdN2Dq9dGmQrV/s1600/yamcream2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6964mUziRcuOg-AcydRytX19eDoIOPTC2gyBp9TGGb7I2eEojVESwnY8bPB8x5k-ueLNeu49zi0mC3A6_3AT8aGdyqlU1i0O50n8rK2zQhUMhbPqDlL4j_KjWZQSbDxAdN2Dq9dGmQrV/s320/yamcream2.jpg" width="260" /></span></a></div>
<span style="font-size: large;"> These 'ice cream' bowls have been awesome.</span><br />
<ul>
<li><span style="font-size: large;">2 out of the 6 scoops of Gu Recovery Mix</span></li>
<li><span style="font-size: large;">150g Blueberries (frozen)</span></li>
<li><span style="font-size: large;">12g Whey Protein (1 scoop)</span></li>
<li><span style="font-size: large;">Vanilla Extract and Cinnamon</span></li>
<li><span style="font-size: large;">Dates/Cranberries/Yam Optional</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8PnZDA8xJXrWZTD1V1Ewn1uuMdKav1WGzSpFe83ef0m4lbGTxlO4Cwyla5aZ3ZfyXV86AXImD9iXq9XnTPMS2sB7qj3hkyufQ6dV1QGoaR284So4kS45_q6a6HCb-NjrlHUUA3-2eSPAC/s1600/yamicecream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8PnZDA8xJXrWZTD1V1Ewn1uuMdKav1WGzSpFe83ef0m4lbGTxlO4Cwyla5aZ3ZfyXV86AXImD9iXq9XnTPMS2sB7qj3hkyufQ6dV1QGoaR284So4kS45_q6a6HCb-NjrlHUUA3-2eSPAC/s320/yamicecream.jpg" width="251" /></span></a></div>
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<span style="font-size: large;">I hit 4 out of the 6 scoops of Gu Recovery first to get the speedy fiberless absorption before the even more delicious fruit/vegetable concoction (I should take the skin off for even less fiber but it's too delicious).</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">While on the topic of eating lots of carbs I tried using fit day and it's pretty cool. Here's how it came out:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtfBp2oeZ5zthanZPfZfRy3Ro7x3_xyWRrwYQJH5olrGtG7T2B7IBdLa99Km-dUPw9hHM7n_k2z7aYBnVfmK3qYSW5mBRkv4jOeYVvkNz65GdTeS02RdeYh4Ivs4b2I-R_-mfiU6IiLCgO/s1600/Screen+Shot+2012-01-09+at+10.22.08+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtfBp2oeZ5zthanZPfZfRy3Ro7x3_xyWRrwYQJH5olrGtG7T2B7IBdLa99Km-dUPw9hHM7n_k2z7aYBnVfmK3qYSW5mBRkv4jOeYVvkNz65GdTeS02RdeYh4Ivs4b2I-R_-mfiU6IiLCgO/s640/Screen+Shot+2012-01-09+at+10.22.08+AM.png" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy7H4W9nqHCrB2fah1pU-gw_JwCBp452pX9w4Rd-1EU9NCM-52a_Yf6uufmfBG8z_mAuqfk4gIlgat25HP6Qs7ooT0E5grvmNzvW9J37i-B-IxqrVZL_vXqVabVq6XfTyKBGdUyxBL_jKr/s1600/Screen+Shot+2012-01-09+at+10.22.00+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="157" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy7H4W9nqHCrB2fah1pU-gw_JwCBp452pX9w4Rd-1EU9NCM-52a_Yf6uufmfBG8z_mAuqfk4gIlgat25HP6Qs7ooT0E5grvmNzvW9J37i-B-IxqrVZL_vXqVabVq6XfTyKBGdUyxBL_jKr/s400/Screen+Shot+2012-01-09+at+10.22.00+AM.png" width="400" /></span></a></div>
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<span style="font-size: large;">I was trying to eat less fiber because without grains it's easy to get too much.</span></div>
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<span style="font-size: large; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQ8_X_DwPjpSmJOlHUdkou7KlrW8sc_2O9xHlHjWGOVu3FFKsFNqAZAoThQtinn0gAqSm8cjYU4LF8wu1ZXaWaX91hl2QEgdSqL1XcGzQ3UaZaq_w_bYU8IwfVUTiVnS-hIfhMVFxF8HF/s1600/Screen+Shot+2012-01-09+at+10.21.52+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="363" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQ8_X_DwPjpSmJOlHUdkou7KlrW8sc_2O9xHlHjWGOVu3FFKsFNqAZAoThQtinn0gAqSm8cjYU4LF8wu1ZXaWaX91hl2QEgdSqL1XcGzQ3UaZaq_w_bYU8IwfVUTiVnS-hIfhMVFxF8HF/s640/Screen+Shot+2012-01-09+at+10.21.52+AM.png" width="640" /></a></span></div>
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<span style="font-size: large;">Increasing my carb intake at the right times (pre-post-during) has really helped my training and haven't gained an ounce of weight!</span><br />
<span style="font-size: large;"><br /></span></div>
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<iframe width="420" height="315" src="http://www.youtube.com/embed/i8Y5kZKZmRs" frameborder="0" allowfullscreen></iframe><div class="blogger-post-footer">http://maxhoutzager.com/Max_Houtzager_Rider_Profile/Podcast/rss.xml</div>Anonymoushttp://www.blogger.com/profile/10950709005656980695noreply@blogger.com3tag:blogger.com,1999:blog-1140365046862957235.post-3140883361457505262011-12-28T16:23:00.000-08:002012-01-10T09:55:37.012-08:00Persimmons and Chestnuts Go Together<div class="separator" style="clear: both; text-align: center;">
Before I dive in to some recent eats I came across <a href="http://christhekiwi.com/139/" target="_blank">this post on healthy living and how to burn fat</a> the other day and think it really sums everything up in a clear and straight foreword manner.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd1aHhNP1kD8UbkhMgeo1IG62b6ZAz06AC7qlOugzdXxksOpoRP8myesmd6LYIgt8pE2JFw6P0b8mIIq8GB5wFSCJiyQ-BgmjBOR4I1ko6WVLE_U5IZqJ1km0bsxRMP2VDT3Ncxhyphenhyphene-5jJ/s1600/IMG_3669.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd1aHhNP1kD8UbkhMgeo1IG62b6ZAz06AC7qlOugzdXxksOpoRP8myesmd6LYIgt8pE2JFw6P0b8mIIq8GB5wFSCJiyQ-BgmjBOR4I1ko6WVLE_U5IZqJ1km0bsxRMP2VDT3Ncxhyphenhyphene-5jJ/s640/IMG_3669.JPG" width="480" /></a></div>
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My first<b> Squash and Sweet Potato Parfait! </b>(kabocha as always)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipk0efhMOvc2qmliSGHIdSo0r3CwNFkQ8hqexSYqwaSlf7kMETly3hLCybiHmk-u8ti3dlMY_Wsy6AAutgP0lajwFd2y6V_lMXZKSIdCdM3Adc2IlOpTdVCLGS0ZiqmNgHzk3Q8sMDvGiT/s1600/IMG_3670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipk0efhMOvc2qmliSGHIdSo0r3CwNFkQ8hqexSYqwaSlf7kMETly3hLCybiHmk-u8ti3dlMY_Wsy6AAutgP0lajwFd2y6V_lMXZKSIdCdM3Adc2IlOpTdVCLGS0ZiqmNgHzk3Q8sMDvGiT/s640/IMG_3670.JPG" width="480" /></a></div>
This is definitely as good or better than your standard fruit and granola parfait. I used leftovers that were <b>herb and turmeric baked</b> and then some <b>Full Fat Strauss Yogurt</b> and a little extra plain whey protein. Delish. Extra Cinnamon of course.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS994vb8f2HI38JkuF4g1-srLTQY2hHoWJXoe7XPmzf7EwYjolXZKz3EDRMnuExPvYKI87L4QHwiB9XDnkQFQiQYuSSOCNSFNbQEw_9C9wCiQzzDxLBFjKoFUf85J6Sm4mxctrd_UdWQRs/s1600/IMG_3677.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS994vb8f2HI38JkuF4g1-srLTQY2hHoWJXoe7XPmzf7EwYjolXZKz3EDRMnuExPvYKI87L4QHwiB9XDnkQFQiQYuSSOCNSFNbQEw_9C9wCiQzzDxLBFjKoFUf85J6Sm4mxctrd_UdWQRs/s640/IMG_3677.JPG" width="480" /></a></div>
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Just ate chestnuts for the first time... and now they are a go to carb source! Pure carbs unlike a normal nut. I found some cooked and vacuum packed although also enjoyed roasting my own.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiDYTAs6NfApF8yjOVeEpdKOrCgyqHUlGTVm63KCDAdab_7wCwnR9hOYv0dykfP7QFQLnb1ATbxMGw1emRwDeZudNkXXvgLw-_PT5MfukcowLAvdclhkWp8Y7eILn_O8N4fQaeWAqEaDL_/s1600/IMG_3678.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiDYTAs6NfApF8yjOVeEpdKOrCgyqHUlGTVm63KCDAdab_7wCwnR9hOYv0dykfP7QFQLnb1ATbxMGw1emRwDeZudNkXXvgLw-_PT5MfukcowLAvdclhkWp8Y7eILn_O8N4fQaeWAqEaDL_/s320/IMG_3678.JPG" width="240" /></a></div>
So delicious to get some glucose/starch recovery going in addition to the fructose heavy Persimmon in my smoothie.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuH6wqmmS9S2268uzitCvRZX7osehyphenhyphenX1PRobpO3KYAzc8LUe5owF5r-5poAmOLFqBCctxqKK1kHeoKpT7macMaYFupe4h8PcyzVK2x8-BIIlna3DT3MXb3bn4AftvyFJtTMZ3lexdM5A0o/s1600/IMG_3679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuH6wqmmS9S2268uzitCvRZX7osehyphenhyphenX1PRobpO3KYAzc8LUe5owF5r-5poAmOLFqBCctxqKK1kHeoKpT7macMaYFupe4h8PcyzVK2x8-BIIlna3DT3MXb3bn4AftvyFJtTMZ3lexdM5A0o/s320/IMG_3679.JPG" width="240" /></a></div>
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If you just use fructose (fruit=mostly), you replenish liver glycogen more than muscle, and also don't absorb the carbs as well compared to when you get some of each.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7QGVbuSiC2biWu_SRXmf_h3VSU2kZ9tphqH7U7yoSgYLkom8oHs9Hvc4t5MaP5-vlRgnRDsiSsmsUpKo0-BXJShVgJdGcU4DUxMhhe3boj-J2ScKVnMmXIUwR0Ut2xg1zr997lJS00ptp/s1600/IMG_3681.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7QGVbuSiC2biWu_SRXmf_h3VSU2kZ9tphqH7U7yoSgYLkom8oHs9Hvc4t5MaP5-vlRgnRDsiSsmsUpKo0-BXJShVgJdGcU4DUxMhhe3boj-J2ScKVnMmXIUwR0Ut2xg1zr997lJS00ptp/s320/IMG_3681.JPG" width="240" /></a></div>
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Roasted yumminess.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6OgpacB7w1FqXD0pWukZ0V66WBk5EIMrt3_wO1a7CgRIKRhnGW838aFD_LVsoJE2rBRgSpeEpzOsZ6YYZ9dg5dYTueHwC_MfsCB5C7hD5MdXfM7DZnOVRVROq3iCSRCFqKqL34UuSgdxp/s1600/IMG_3683.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6OgpacB7w1FqXD0pWukZ0V66WBk5EIMrt3_wO1a7CgRIKRhnGW838aFD_LVsoJE2rBRgSpeEpzOsZ6YYZ9dg5dYTueHwC_MfsCB5C7hD5MdXfM7DZnOVRVROq3iCSRCFqKqL34UuSgdxp/s400/IMG_3683.JPG" width="300" /></a></div>
I was afraid of consuming any fructose before, but now use it in moderation and don't feel any negatives. <b>Whey, Persimmon, and Cinnamon</b> for the win. <a href="http://flavortogofast.blogspot.com/2010/12/chicken-tagine-done-right-persimmon.html" target="_blank">Almost like last year</a>! So much has changed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQfM2oSMI0-IqeNAXQ8rVuQhPc8KrXcEhA_L8Lt_F5ES0-dhv1769yOfkflexyRj4s9V7F1LtR3sl9DKMI7pWQvIVa20ZoIq7LdeKquWPkOQp9TldOazsSkjqChil0Lfr3WkNyAMI5zD7M/s1600/IMG_3719.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQfM2oSMI0-IqeNAXQ8rVuQhPc8KrXcEhA_L8Lt_F5ES0-dhv1769yOfkflexyRj4s9V7F1LtR3sl9DKMI7pWQvIVa20ZoIq7LdeKquWPkOQp9TldOazsSkjqChil0Lfr3WkNyAMI5zD7M/s400/IMG_3719.JPG" width="300" /></a></div>
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Pretty stoked on finding this <b>Persimmon</b> <b>Tree</b> when a friendly fellow customer at Good Earth in Fairfax (can't wait for the new one!) told me about it as I asked the staff if there were any more Persimmons. Used some in a feast of epic proportions which I may post soon.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-w21BnCXgSGQBZcyXTCEtpPoaqEUkW1GwWny2yLaQnWrRzXdxo2yKK2TKLen6aa-mmkgKVBa2s31NuA7pGrH5fadYbJiF6hiBiPlNKD7ZoQeqZxcQPnnlNaizQZRVLZ0YUZCuVFk2qnKm/s1600/IMG_3726.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-w21BnCXgSGQBZcyXTCEtpPoaqEUkW1GwWny2yLaQnWrRzXdxo2yKK2TKLen6aa-mmkgKVBa2s31NuA7pGrH5fadYbJiF6hiBiPlNKD7ZoQeqZxcQPnnlNaizQZRVLZ0YUZCuVFk2qnKm/s640/IMG_3726.JPG" width="480" /></a></div>
One of my better meals enjoyed recently. It didn't take much, but each thing was so good individually and together.<br />
<ul>
<li>Wild Smoked Alaska Salmon (8 oz)</li>
<li>2 Soft Boiled Free Range Eggs (Sous Vide)</li>
<li>Prather Ranch Bacon</li>
<li>Baked Yam w/ Cinnamon</li>
<li>1/2 Avocado</li>
<li>Bubbie's Raw Sauerkraut</li>
<li>Sun Dried Tomatoes in Olive Oil</li>
</ul>
I poured the bacon grease over my Yam which is already so delicious with Cinnamon. The creaminess from the mushy egg yolks, avocado, Salmon, Bacon fat, and even the Yam to some degree, combined with the crispy skin of the Yam and meat from the bacon, combined with saltiness/savory sun dried tomato and kraut, PLUS the smokey Salmon and bacon, is amazing.<br />
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Also, I started making some quick videos for my parents to learn about nutrition and good eating without me repeating myself in person all the time! Here's a recent one but they are all available on my <a href="http://www.youtube.com/user/dhrider123/feed?feature=context" target="_blank">Youtube Channel.</a><br />
<br />
<iframe allowfullscreen="" frameborder="0" height="315" src="http://www.youtube.com/embed/Nqd95MdHD94" width="420"></iframe><div class="blogger-post-footer">http://maxhoutzager.com/Max_Houtzager_Rider_Profile/Podcast/rss.xml</div>Anonymoushttp://www.blogger.com/profile/10950709005656980695noreply@blogger.com2tag:blogger.com,1999:blog-1140365046862957235.post-21381667052011066642011-12-25T09:23:00.000-08:002012-01-10T09:54:45.633-08:00Egg Porn<div class="separator" style="clear: both; text-align: center;">
I'm stoked on eggs recently for various reasons (beyond the epic <a href="http://www.marksdailyapple.com/eggs/#axzz1hnfw8ZDI" target="_blank">nutrition</a> I already knew)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3U6X2CUa0UUQBcn4RLxE12btwSh28qLb5MiQrwoZ-XTW7fZQkqhPzEEbEICzLUHAPT6MOdBbfa1tyxZKgOmojuqaygE0rOatIRVad48jNCaWhJxRw8AbS9SvLr8D0MaKobZSVw5nBHMlX/s1600/IMG_3632.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3U6X2CUa0UUQBcn4RLxE12btwSh28qLb5MiQrwoZ-XTW7fZQkqhPzEEbEICzLUHAPT6MOdBbfa1tyxZKgOmojuqaygE0rOatIRVad48jNCaWhJxRw8AbS9SvLr8D0MaKobZSVw5nBHMlX/s640/IMG_3632.JPG" width="480" /></a></div>
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Eggs in a boat?</div>
Watching Ready Steady Cook and other shows in Oz I learned a few things. Like an excellent way to <b>separate yolks from the white</b>! You just crack the egg into your hand and let the white slide out. I've found putting it in one half the shell first and then your hand works even easier. Perfect separation!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNvhpMRhzfzwPCixtOZ1bYtrUZruMFaR9axvuZRCrZ1LrnukdeiZQAgev-TzyGkJ4Aq3ca4zHKgmKvNqY_cgwH0jMwqdmqSFWuUmIStarJ8Bjkh5kolOOUGVjky7qMut7YgpZYTx0rGVp4/s1600/IMG_3640.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNvhpMRhzfzwPCixtOZ1bYtrUZruMFaR9axvuZRCrZ1LrnukdeiZQAgev-TzyGkJ4Aq3ca4zHKgmKvNqY_cgwH0jMwqdmqSFWuUmIStarJ8Bjkh5kolOOUGVjky7qMut7YgpZYTx0rGVp4/s640/IMG_3640.JPG" width="480" /></a></div>
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Why would I want them separate? So I can get the yolks delicious runny and raw and the white a little browned and crispy! Not only is this tasty but it's also healthy, since the white contains anti nutrients that block the absorption of the goodies in the yolk, which you don't want to ruin with heat (or oxidize the cholestorol/saturated fat with heat).</div>
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Also very nice for making <b>Hollandaise</b> or <b>Bearnaise</b> <b>Sauce</b>! I became obsessed with the stuff after having some with Grilled Cod in the nice hotel in Sydney. </div>
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<a href="http://simplyrecipes.com/photos/hollandaise-sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://simplyrecipes.com/photos/hollandaise-sauce.jpg" width="320" /></a></div>
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I make an elementary version, but love it still. You could go all out with the <a href="http://www.bearnaise.org/recipes/classic-bearnaise-sauce" target="_blank">complex style,</a> but I'm a simpleton. The <b>ghee</b> <b>flavor</b> could not be used any better in this sauce. It's in between creamy and sweet almost like the best parts of yogurt+toffee?</div>
<ul>
<li>2-3 Yolks</li>
<li>1-2T Ghee</li>
<li>Pinch of Rice Wine Vinegar</li>
<li>Salt n' Pepper</li>
<li>Pinch o' Lemon (Optional)</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIZLnQiaxhrzVuJJX0SaL58iCDhA2Pax6I3sDSByCbsrS8-CMDbC_f9i-TtozxeGsj0VE09smh2AuczQ0AOBEbOK3v7asNyf8dkQjc6H2blKnaAFo54I5yo8f2fau4y2TEcJJUUuTQa1y_/s1600/IMG_3672.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIZLnQiaxhrzVuJJX0SaL58iCDhA2Pax6I3sDSByCbsrS8-CMDbC_f9i-TtozxeGsj0VE09smh2AuczQ0AOBEbOK3v7asNyf8dkQjc6H2blKnaAFo54I5yo8f2fau4y2TEcJJUUuTQa1y_/s640/IMG_3672.jpg" width="556" /></a></div>
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Also in the egg world, I can now make perfect soft boiled eggs every time! I got my Mom a<a href="http://www.marksdailyapple.com/10-holiday-gifts-for-a-healthy-lifestyle/#axzz1i4XD4Jm1" target="_blank"> Sous Vide Supreme</a> for Christmas. (that egg in the back is hardboiled)<br />
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The yolks are like fluffy little medallions of awesomeness. Almost runny, but still hold their shape at the same time. Amazing. And you don't have to peel them like hard boiled eggs because they just slide right out. I'll make a bunch and then have 'em ready in the fridge all week. Can't wait to add them to <a href="http://flavortogofast.blogspot.com/2011/02/bobbilicious-cardamom-revisited-isakaya.html" target="_blank">soups</a>. More from the Sous Vide soon!<br />
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Soft Boiled Goodness with Sea Salt and Cinnamon</div>
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Perfection</div>
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The machine.</div>
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Where the magic happens (that's some lamb which came out perfect medium rare and super tender)<br />
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Art.</div><div class="blogger-post-footer">http://maxhoutzager.com/Max_Houtzager_Rider_Profile/Podcast/rss.xml</div>Anonymoushttp://www.blogger.com/profile/10950709005656980695noreply@blogger.com1tag:blogger.com,1999:blog-1140365046862957235.post-15633979405826900822011-12-18T21:13:00.000-08:002011-12-25T09:20:21.246-08:00Aussie Treats<div style="text-align: center;">
<span style="font-size: large;">This post is simply a collection of yummy eats/views from my stay in the Land Down Under!</span></div>
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<span style="font-size: large;"> View from a road ride.</span></div>
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<span style="font-size: large;"> My host Joel from Tahoe at the top of a MTB ride. View of Bateman's Bay</span></div>
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<span style="font-size: large;"> Beets from the neighbors! In a Balsamic Salad w/Avo and Grass Fed Beef Rump Roast.</span></div>
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<span style="font-size: large;"> A glass of Aussie Cabernet-Sauv at a fine restaurant called Terrace Restaurant in Thredbo (rated on of the best in Aus!). Since I can legally drink here I have a half -full glass of Dry Red Wine 5 nights a week. I've decided it really is healthy and quite enjoyable (read 4-Hour Body).</span></div>
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<span style="font-size: large;"> My dish was Prosciutto (almost cooked like crispy bacon!) wrapped chicken with Sage (a whole leaf on top turned into a 'Sage chip'), Lemon, and on top of Roasted Pumpkin and Spinach! Divine.</span></div>
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<span style="font-size: large;"> We got stuck in Jindabyne for 4 days with a broken car and this was my staple meal downtown. A large salad half Roasted Veggies Salad (t<b>hin sliced Eggplant, yam, Onion, Pumpkin w/ basil</b>)- half Feta Arugula Salad (w/<b> Sundried Tomatoes and Olives and local Goat Cheese</b>), and the <b>Tandoori Chicken</b> from their wraps on top. I also had it with thinly sliced lamb another time.</span><br />
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<span style="font-size: large;"> My kind of meal!</span></div>
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<span style="font-size: large;"> For dinner while stranded we went to Brumby's Bar twice which was also my kind of place! Choose your favorite grass fed meat and then an all you can eat salad bar/ buffet with lots of sald and roasted veggie options. Including lots of beets/yams/carrots/mushrooms. And watch them grill perfection right in front of you.</span></div>
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<span style="font-size: large;"> I got a sirloin<b> stuffed with scallops</b> one night and the lamb shank the other.</span></div>
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<span style="font-size: large;"> The beach across the street from home away from home.</span></div>
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<span style="font-size: large;">Not <a href="http://flavortogofast.blogspot.com/2011/11/teriyaki-beef-heart-with-bacon.html" target="_blank">beef lamb heart</a>, a lamb heart sliced and marinated with garlic, red wine leftover, olives, Rosemary from the garden, and Salt and Pepper.</span></div>
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<span style="font-size: large;"> This is what bacon back home looks like in my standard breaky.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLHkG07SCp3XVNVmWbLNRIL17ZsARLUeSCJo61R7qgRzAouCPlyHzCQ5h59QA1i3v4zZw7ayNwws8TcrKNiCWDTAuy06MX2X3Nt07hWQJOWLeFnB5DNS9ryYkalL9DXF1nnd5_3JA2KJ7A/s1600/americanbacon2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLHkG07SCp3XVNVmWbLNRIL17ZsARLUeSCJo61R7qgRzAouCPlyHzCQ5h59QA1i3v4zZw7ayNwws8TcrKNiCWDTAuy06MX2X3Nt07hWQJOWLeFnB5DNS9ryYkalL9DXF1nnd5_3JA2KJ7A/s320/americanbacon2.jpg" width="240" /></span></a></div>
<span style="font-size: large;">Look at all the fat! Now this is what we have here... And at <b>half the price</b> for free range. (both egg/meat)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1aCYgkbz-XpMRYRzTACcH3wmb_1hMJuGpH2gthZvFDeRM81e-2mAD6oF2Sqr5nfIx7tzbr4odudDh-RCsEP7pSZE5RF_fvJwbcL2nvqXO1oseH77JoXOcnKwvh9BWm_L7mQcjgoMhvcTc/s1600/IMG_3643.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1aCYgkbz-XpMRYRzTACcH3wmb_1hMJuGpH2gthZvFDeRM81e-2mAD6oF2Sqr5nfIx7tzbr4odudDh-RCsEP7pSZE5RF_fvJwbcL2nvqXO1oseH77JoXOcnKwvh9BWm_L7mQcjgoMhvcTc/s400/IMG_3643.JPG" width="300" /></span></a></div>
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<span style="font-size: large;">Like extreme Canadian Bacon!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJamrJgWj0_gmWthncNCZYStgy67TFZJmAiwKAjyJqW9FxLukiC5zpnDILhldnWv16MJzPkJpb746BdGgivaogyhJx4kT0zTqzW3gkW5xyrWn6GcA-6w0RbNTbUjG31QIVtzOuQMF-WzrB/s1600/IMG_3644.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJamrJgWj0_gmWthncNCZYStgy67TFZJmAiwKAjyJqW9FxLukiC5zpnDILhldnWv16MJzPkJpb746BdGgivaogyhJx4kT0zTqzW3gkW5xyrWn6GcA-6w0RbNTbUjG31QIVtzOuQMF-WzrB/s320/IMG_3644.JPG" width="240" /></span></a></div>
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<span style="font-size: large;">It's good but i'm not partial to either kind. Harder to get crispy but still extra tasty. Yes that yolk is separate from the white, but more on that in my next post...(very stoked on this)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdZ3D608q0SHYeh0FCQvbQ5LIpHKBxf_yZk8vEvVnaWKO1ippW2OMZjlt_UMc9aDAAEWkpCVDi6GimkGYlKCx9VWCd4WBuwEi99UqGYIt7uXEuEl7E3uYKdJ3OmSLL0BWuguJAG5nVpjF8/s1600/IMG_3625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdZ3D608q0SHYeh0FCQvbQ5LIpHKBxf_yZk8vEvVnaWKO1ippW2OMZjlt_UMc9aDAAEWkpCVDi6GimkGYlKCx9VWCd4WBuwEi99UqGYIt7uXEuEl7E3uYKdJ3OmSLL0BWuguJAG5nVpjF8/s320/IMG_3625.JPG" width="240" /></span></a></div>
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<span style="font-size: large;"> Now for a big-ass Kangaroo Filet! Green Thai Curry Marinade soooo goood!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiASdDus7_HXhiBlssDm1w_Cxf5Tcp23T7MfA-3wZX3TpCVHHLdsBsA1BSNtzf7Qbf9W9rlqTN9bNqLSd25i3xstlBtXJ6J0kUDz-YbdJtVRLZDhyphenhyphencrPJLXd53x4wNQchgnPilRzAdNOsPg/s1600/IMG_3626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiASdDus7_HXhiBlssDm1w_Cxf5Tcp23T7MfA-3wZX3TpCVHHLdsBsA1BSNtzf7Qbf9W9rlqTN9bNqLSd25i3xstlBtXJ6J0kUDz-YbdJtVRLZDhyphenhyphencrPJLXd53x4wNQchgnPilRzAdNOsPg/s320/IMG_3626.JPG" width="240" /></span></a></div>
<span style="font-size: large;"> After Green Curry Paste, Kaffir Lime Leaves, Pepper, Garlic, and Turmeric, seared both sides.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjESqHJWerboXRsOSklxg3aX4EpVrRUoRWdT73uMtMP0XPlIRFmUt6i0vhdH_DqWIDWE7z9liPuS-0YBBOvq_JoDp5g7bv6SIRxZpzLGINFUEHnpWTgPgPL-WqhbkBXbn1DwwEf7eKtK3My/s1600/IMG_3628.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjESqHJWerboXRsOSklxg3aX4EpVrRUoRWdT73uMtMP0XPlIRFmUt6i0vhdH_DqWIDWE7z9liPuS-0YBBOvq_JoDp5g7bv6SIRxZpzLGINFUEHnpWTgPgPL-WqhbkBXbn1DwwEf7eKtK3My/s320/IMG_3628.JPG" width="240" /></span></a></div>
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<span style="font-size: large;"> In a roast veggie salad!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_HM72It9LdE3XedcqxaRL8sPuo2uAeETN_cr6C6T3GDKYCbOn_9AYUAOPYNLbtZLDojeNBSe3_gAzZt-uVhH_xvG-t7eW6S9MKZqzzlCFMpg7_bGPDEUwEYr4HwMkNVm3m4tSFdIUCXpp/s1600/IMG_3631.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_HM72It9LdE3XedcqxaRL8sPuo2uAeETN_cr6C6T3GDKYCbOn_9AYUAOPYNLbtZLDojeNBSe3_gAzZt-uVhH_xvG-t7eW6S9MKZqzzlCFMpg7_bGPDEUwEYr4HwMkNVm3m4tSFdIUCXpp/s320/IMG_3631.JPG" width="240" /></span></a></div>
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<span style="font-size: large;"> With Cinnamon Pumpkin Coconut Oil Pumpkin Squash of course!</span></div>
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<span style="font-size: large;"> Another beach pic...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPfJp7qO0UrG9oyxvXhCT5oRu4twZArDXxQm0K-fTh8u_r4fOk1DyRMdFyI3JbyURlCiCGNj5CqBZFsZD6Bsbrh2yUfqcIku_OcVUT3JARKaj2zn3XS0Poke_geXyO5_OZt1j5sKJ5iI8D/s1600/IMG_3637.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPfJp7qO0UrG9oyxvXhCT5oRu4twZArDXxQm0K-fTh8u_r4fOk1DyRMdFyI3JbyURlCiCGNj5CqBZFsZD6Bsbrh2yUfqcIku_OcVUT3JARKaj2zn3XS0Poke_geXyO5_OZt1j5sKJ5iI8D/s640/IMG_3637.JPG" width="480" /></span></a></div>
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<span style="font-size: large;"> The rest of the Kangaroo in a Garden Salad with Fresh Herbs from the Garden! Kangaroo is awesome because it's grass fed since it is always wild, it's higher in Iron (you can taste it), it's helping the environment because they have too many in Oz, and it's cheaper than grass-fed beef!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPoKWMLYa4hxrIIQy3k6PREPHx_JJVCHOUP5a7aY_KGf6gg17I5u_ERAx0HfUna6ZmndtkWlK_V3TyQQf08Fiv9OfsftV7Bmwr4BaDO8KplcEIdlEw1YIATb2ieHJsuIyzwI2ZV-a6Kg7R/s1600/IMG_3638.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPoKWMLYa4hxrIIQy3k6PREPHx_JJVCHOUP5a7aY_KGf6gg17I5u_ERAx0HfUna6ZmndtkWlK_V3TyQQf08Fiv9OfsftV7Bmwr4BaDO8KplcEIdlEw1YIATb2ieHJsuIyzwI2ZV-a6Kg7R/s400/IMG_3638.JPG" width="300" /></span></a></div>
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<span style="font-size: large;"> Including lovely Garlic Chives.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilmbZI1SuIhjbuB2Z2aQo7lk_sx8_rZreaM-OVwpLJoJoTRb63P8IlSnQ69KB3Az1yotPPU0BtroFf9nE0XAW55mMTS9TSEx6SZi4zpLhs9ERxPck68pPrVbqtKpryRO1PnmUK9jiIJUfh/s1600/IMG_3639.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilmbZI1SuIhjbuB2Z2aQo7lk_sx8_rZreaM-OVwpLJoJoTRb63P8IlSnQ69KB3Az1yotPPU0BtroFf9nE0XAW55mMTS9TSEx6SZi4zpLhs9ERxPck68pPrVbqtKpryRO1PnmUK9jiIJUfh/s640/IMG_3639.JPG" width="480" /></span></a></div>
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<span style="font-size: large;"> The view from the Quay West Hotel in Sydney, last night before my flight home.</span></div>
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<br /></div><div class="blogger-post-footer">http://maxhoutzager.com/Max_Houtzager_Rider_Profile/Podcast/rss.xml</div>Anonymoushttp://www.blogger.com/profile/10950709005656980695noreply@blogger.com3tag:blogger.com,1999:blog-1140365046862957235.post-63423273737769298782011-11-28T11:34:00.001-08:002011-12-21T01:00:26.855-08:00Teriyaki Beef Heart with Bacon<div class="separator" style="clear: both; text-align: center;">
Since i've been on a roll of <a href="http://flavortogofast.blogspot.com/2011/11/health-potion-turkey-stock.html" target="_blank">Super Foods</a>, i'll keep it going with this <b>Beef Heart Creation</b> I was stoked on. </div>
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Beef hearts, in the <a href="http://www.marksdailyapple.com/organ-meats/#axzz1gx2cQvDF" target="_blank">super food offal category,</a> are available at most butchers, you just have to ask because they tend to keep them frozen in the back. The demand is low so they are A LOT cheaper than your standard steak (hello cheap grass fed nutrient dense meat!). And they taste the same, just with<a href="http://drcate.com/deep-nutrition-the-ancient-science-of-human-engineering/the-four-pillars-of-world-cuisine/" target="_blank"> way more beneficial nutrients..</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqvDAqdWqU-C7JHmeEXI-wWEgEH1EUuGNLrDU499LyuOXfka5scMauzX-a7R9dPtg3dXjolWs10egQi8uY6ze_FfpfKbPnAjAIIeafFmHskB-ZXzJxa9rfQpTtOU7rqj7Cc3QeMURK6K5v/s1600/IMG_3541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqvDAqdWqU-C7JHmeEXI-wWEgEH1EUuGNLrDU499LyuOXfka5scMauzX-a7R9dPtg3dXjolWs10egQi8uY6ze_FfpfKbPnAjAIIeafFmHskB-ZXzJxa9rfQpTtOU7rqj7Cc3QeMURK6K5v/s640/IMG_3541.JPG" width="480" /></a></div>
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I knew some free range bacon I stocked up on from El Salchichero since it was 15% off would go well with it, especially complementing the Roasted Brussel Sprouts.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid5H1dCsAHFKW8l7Ra_M9WmtfuOpKvPfNc0F7HDhGa7LCeKLTrXGq1qlp33CuE4BbVZSkivt4aHOAWTtXwHlAWq1W4GLx_1UoJZJl6DdVcT4_NIsV0YMTxS9k9lRFpj1lOuu9BGClKu7dR/s1600/IMG_3538.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid5H1dCsAHFKW8l7Ra_M9WmtfuOpKvPfNc0F7HDhGa7LCeKLTrXGq1qlp33CuE4BbVZSkivt4aHOAWTtXwHlAWq1W4GLx_1UoJZJl6DdVcT4_NIsV0YMTxS9k9lRFpj1lOuu9BGClKu7dR/s640/IMG_3538.JPG" width="480" /></a></div>
BBQ seared to perfection, I love my meat rare! It's like sushi, traps in maximum flavor and nutrients. Ok I could of cooked it a hair more... You can't overdo tougher cuts of meat though (think things that are contracted/used a lot)<br />
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Accompanied by a Roasted Kabocha with the usual <b>Cinnamon and Coconut Oil/Sea Salt </b>combo as well.<br />
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One massive 1 lb beef heart made enough for 2-3 meals-2 for me :). It tasted INCREDIBLY similar to a nice flank steak! + Teriyaki deliciousness. So tender.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp61ra5_C4Ly7ngaeRrm0-zn405e33fXvHNf_RB_EFu2Yun_hZ09IB72l3DgO7PCLR64qwZzffBQHrLMsBdLz5FMI7ezzYHk0GIB7JYC1Os_uD0fgAETKrG3FGriiXT9rfBzotyrMtf15u/s1600/IMG_3530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp61ra5_C4Ly7ngaeRrm0-zn405e33fXvHNf_RB_EFu2Yun_hZ09IB72l3DgO7PCLR64qwZzffBQHrLMsBdLz5FMI7ezzYHk0GIB7JYC1Os_uD0fgAETKrG3FGriiXT9rfBzotyrMtf15u/s640/IMG_3530.JPG" width="480" /></a></div>
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<u><b>BBQ Teriyaki Beef Heart w/ Bacon and Roasted Veggies</b></u></div>
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Slice beef heart into thin slices maybe ~1/2 inch thick and marinate 30min-1 hour in equal parts Rice Wine Vinegar, Sake, Mirin (optional, add honey if you omit this), Reduced Sodium Temari (GF Soy Sauce).</div>
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Heat up grill to medium/high heat and sear the outside maybe ~2 min per side depending on how you like it. Rest meat for 5 minutes (otherwise it will be contracted and tough).</div>
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Sauté Brussel Sprouts in Coconut Oil until soft, tender, and a darker green shade (high heat first for browning, then medium-low).</div>
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Cook bacon as you normally would.</div>
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Roast Kabocha Squash and Onion in Oven at 400ºF for one hour. Top with Coconut Oil/Cinnamon/Sea Salt.</div>
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Enjoy!</div>
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I eat a beef or lamb heart (can't really handle livers) once a week or every other week and it's delicious!</div><div class="blogger-post-footer">http://maxhoutzager.com/Max_Houtzager_Rider_Profile/Podcast/rss.xml</div>Anonymoushttp://www.blogger.com/profile/10950709005656980695noreply@blogger.com0tag:blogger.com,1999:blog-1140365046862957235.post-15074463106506361232011-11-26T15:00:00.001-08:002011-12-18T20:14:55.463-08:00Health Potion: Turkey Stock<div class="separator" style="clear: both; text-align: center;">
This may not be a post about No Bake Christmas Treats, but I'm into it and people still eat whole chickens and turkeys on Xmas so this is what you get! Plus, I've decided everyone should be buying bone in meat/whole chickens all the time anyways. It's cheaper, more resourceful, and you get to make the following nectar of life!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvgL4sP7SUz4ZBQ96i652i318GNtrbQLwrQaFd97-bT-j6hzzJbaUIzpJQDnTeyRl5Lt4fDw11QeFRQGkUfFjmaPllzmrltONm04Y-_L39vKmug6SOpDQhpnyZ2RXy0ksuN6EhXhjgKjLz/s1600/carcass.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvgL4sP7SUz4ZBQ96i652i318GNtrbQLwrQaFd97-bT-j6hzzJbaUIzpJQDnTeyRl5Lt4fDw11QeFRQGkUfFjmaPllzmrltONm04Y-_L39vKmug6SOpDQhpnyZ2RXy0ksuN6EhXhjgKjLz/s640/carcass.jpg" width="640" /></a></div>
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These photos are from Thanksgiving (I know it's been a while, but I've been down under in Aus and a bit off the grid from the intrawebs). I did this twice during November (two feasts) and it seriously yields so much more meat. This is me scavenging all the extra meat halfway through making the stock. You just simply can't get it all by conventional carving. Think a couple extra pounds of turkey. <b>Win #1</b>.</div>
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In my pot was just the carcass, water, apple cider vinegar, and various herbs (bay leaf, thyme, rosemary, garlic).</div>
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All the meat taken off to the best of my ability, then it's back in for the bones! </div>
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I got 3 delicious jars of Turkey stock out of one massive heritage bird carcass. I'm known to slurp a whole jar after it 'gels' in the fridge (minimal calories, just a little protein/water/nutrients) and becomes delicious turkey jelly! It's also good for cooking veggies, or for soup and other things. <b>Win #2 and #3</b>.</div>
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I took some of it and made a grain free gravy simply by boiling (reducing) it down until it was as thick as gravy and it was <a href="http://flavortogofast.blogspot.com/2011/11/epic-thanksgiving-feast.html" target="_blank">delicious</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3xfhdkjehc_kJOjfxihSFwaXYArdg27AXR3_2tq8Ia3mPOsBRbhIsrUpo5gVdcERT9wUpBalws6yEkGXe5QriqRbw95PnnSRmi-JBWJyAJHd7esz4o8eE2ZMYbIiiVmt8H-ny2sUTiitE/s1600/turkeysavings.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3xfhdkjehc_kJOjfxihSFwaXYArdg27AXR3_2tq8Ia3mPOsBRbhIsrUpo5gVdcERT9wUpBalws6yEkGXe5QriqRbw95PnnSRmi-JBWJyAJHd7esz4o8eE2ZMYbIiiVmt8H-ny2sUTiitE/s640/turkeysavings.jpg" width="640" /></a></div>
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That's a lot of extra turkey! And it's oozing with way more flavor and delicious dark meat. (Don't be afraid of the fat if it's free range, then it's got vitamins not chemicals!)</div>
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Now onto the health benefits and the process:</div>
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<b>Health</b>: Bones in animals are considered <b>organs</b> believe it or not, putting them in the same category as the <b>REAL</b> <b>superfoods</b> (no not kale/goji berries which we can't even digest and absorb that well) like free range super nutrient dense animal organs like liver, heart, and nutrient dense free range fat (lard/tallow). Kale may go right through you, but the fat soluble vitamins in animal fat get absorbed quite easily.</div>
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Inedible bones and connective tissue contain lots of goodies like collagen, glucosamine chondroitin (yes you don't need to pay $30 a month for the supplement to fix your achy joints), and other minerals. <b> Win #4</b> You just have to cook the crap out of them to extract them. Thus, we have soup stock.</div>
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The <a href="http://flavortogofast.blogspot.com/2011/11/to-eat-more-meat.html" target="_blank">bone marrow</a> (my favorite) is also fatty and delicious and nutrient dense along with the stock, which is actually very low calorie since after chilling all the fat floats to the top. If your animal was free range, slurp it up or spread it on some sweet potatoes and roast veggies, but if not I'd throw it away because that's where the animals most likely store all those gross antibiotics and chemicals. </div>
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<b>Process</b>: DON'T follow the conventional stock recipes/process! They do not recommend cooking times long enough for excellent nutrient extraction, just enough for good enough flavor.</div>
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Simply take your bones or carcass (best flavor after being roasted normally for the meat, but either works) and cover with enough water in a pot/dutch oven/slow cooker (maybe some wine if you have some, I always use mine once it's been open for a few days). Bring to a boil and then simmer for the appropriate time (fish bones 30min+, poultry 3-4 hours+, ruminants like beef 8 hours+). You can go almost as long as you want, just not long enough to make the bones soggy/break up and hard to deal with. These resources are the best. Strain when finished and store in glass jars. The fat layer on top will prevent bacterial growth and eating is optional.</div>
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<a href="http://www.marksdailyapple.com/cooking-with-bones/#axzz1gwwMLdBC" target="_blank">Mark's Daily Apple</a></div>
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<a href="http://balancedbites.com/2011/04/easy-recipe-mineral-rich-bone-broth.html" target="_blank">Balanced Bites</a></div>
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You can use this same idea to braise meat, I.E. with lamb shanks or short ribs that require long slow cooking. Just cook long enough for the meat, remove and put the bones back in for the time required to make stock, and then optionally boil it down to a sauce for the meat, adding in veggies/herbs/tomato sauce/lime juice at the end for even more flavor. Works especially well with <b>Ham Hocks</b>.</div>
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And yes this is different from what you buy in the store, with little to no sodium, and you can freeze it for later use as well!</div>
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Also worth mentioning, I came across the<a href="http://drcate.com/deep-nutrition-the-ancient-science-of-human-engineering/the-four-pillars-of-world-cuisine/" target="_blank"> Four Pillar of Healthy World Cuisine</a>, one of which is simply eating meat cooked with the bone in! So stop paying a premium for less healthy boneless skinless breasts that lack the nutrients the bone provides and the skin contains!</div><div class="blogger-post-footer">http://maxhoutzager.com/Max_Houtzager_Rider_Profile/Podcast/rss.xml</div>Anonymoushttp://www.blogger.com/profile/10950709005656980695noreply@blogger.com0tag:blogger.com,1999:blog-1140365046862957235.post-5024046073585305252011-11-24T18:22:00.001-08:002012-01-10T09:56:53.915-08:00An Epic Thanksgiving FeastMan I should have started making all this food the day before! This year easily beats<a href="http://flavortogofast.blogspot.com/2010/11/i-win-thanksgiving-complete.html"> last year</a>. More skillz and better ingredients thanks to the superior Paleo way of eating (sorry Vegans, I believe these recipes are healthier than last years dairy and almost meat free ones!).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4YUl4dDgLkc213qeecjzXDIu3W71VYF7ammO8PSSUgW8Mau7RoAYj-ZUyVQbydk1Ld3qbxN7lSjt52C6E_j-249JU67Vwuck1pbA8AKDXbBXk85Dy55JcvzCQRuwvOIw4o7twEwnwabdU/s1600/DSC_0076.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4YUl4dDgLkc213qeecjzXDIu3W71VYF7ammO8PSSUgW8Mau7RoAYj-ZUyVQbydk1Ld3qbxN7lSjt52C6E_j-249JU67Vwuck1pbA8AKDXbBXk85Dy55JcvzCQRuwvOIw4o7twEwnwabdU/s640/DSC_0076.jpg" width="640" /></a></div>
I won't bore you with my description of all the recipes so this will be more of<b> Thanksgiving Food Porn</b>. Enjoy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihmlc4goovjRliRDKnYJXAuFt1kKZ5sbHTLgETYiXcyatMmLQd3ZWY8GoFGj0Cs3b2_m0T_Uv_5dpt-AJ1RwzHPyydQuC_n2si8-uf0zCtqrpOaweZrkDYCBmkMNRT5J3edUFd_4J0SyD-/s1600/DSC_0086.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihmlc4goovjRliRDKnYJXAuFt1kKZ5sbHTLgETYiXcyatMmLQd3ZWY8GoFGj0Cs3b2_m0T_Uv_5dpt-AJ1RwzHPyydQuC_n2si8-uf0zCtqrpOaweZrkDYCBmkMNRT5J3edUFd_4J0SyD-/s320/DSC_0086.jpg" width="320" /></a></div>
I was excited weeks before for this <a href="http://en.wikipedia.org/wiki/Heritage_turkey">Heritage Turkey</a>, thanks to<a href="http://www.elsalchichero.com/"> El Salchichero</a>. Yes that means eat all the delicious fat possible for those desirable Omega 3's and fat soluble vitamins. A Torchon cooked<a href="http://en.wikipedia.org/wiki/Sous-vide"> Sous-Vide</a> so all I had to do was brown the outside (in Ghee, which I am obsessed with all of a sudden) and then heat in the oven for 2 hours. And make stock! But that deserves a whole separate post coming soon for various good reasons.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1D9IVRbRhq2BbmfC_Molw1Df_LSxfRw2DDwmZk9vldcXjqpKH-4wvFd_UOvwOOnnlXyt8ka5qK-6hXX-9NB5KGrii1A1uMgBw_WyVXNOcQafOCTTBDPmb4sQ8zR6D5yyXGW9MAG5Ufpd6/s1600/DSC_0099.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1D9IVRbRhq2BbmfC_Molw1Df_LSxfRw2DDwmZk9vldcXjqpKH-4wvFd_UOvwOOnnlXyt8ka5qK-6hXX-9NB5KGrii1A1uMgBw_WyVXNOcQafOCTTBDPmb4sQ8zR6D5yyXGW9MAG5Ufpd6/s640/DSC_0099.jpg" width="640" /></a></div>
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The Lemon, Sage and Spices wrapped in the inside were absolutely insane!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiclQeh-F_hlGGK0sfGZupchaWs_zIbkBdhA0uxnHBC1jUDrI2OWH8znbmwMtmJcKsOzhchu-fHTB_xV0rZegDcMOI3vApca4nignvSodC1S5vu9nNWnZVQXUdlUiqR1VCWUNw9JZmcYlKb/s1600/DSC_0103.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiclQeh-F_hlGGK0sfGZupchaWs_zIbkBdhA0uxnHBC1jUDrI2OWH8znbmwMtmJcKsOzhchu-fHTB_xV0rZegDcMOI3vApca4nignvSodC1S5vu9nNWnZVQXUdlUiqR1VCWUNw9JZmcYlKb/s640/DSC_0103.jpg" width="640" /></a></div>
The 'Gravy' I made by simply reducing some of the stock I made was amazing on everything. No cream or flour included! (I got 3 delicious containers of stock...going to be slurping turkey jelly all day!-stay tuned)<br />
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Now onto my plate before dissecting each component:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOdP6qalad8OCL_SgNtli444VAhxKkkS3cQUXbUaFp0Q60xe6wI2liwaK8yWLy3MVuR971RLLJQPNqzzd16glo6j1AfHAM6cX68fRO0v1POoOr40gQQyZloipb-HC_7oCzpZrPYM7kjV0S/s1600/Screen+Shot+2011-11-24+at+7.42.54+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOdP6qalad8OCL_SgNtli444VAhxKkkS3cQUXbUaFp0Q60xe6wI2liwaK8yWLy3MVuR971RLLJQPNqzzd16glo6j1AfHAM6cX68fRO0v1POoOr40gQQyZloipb-HC_7oCzpZrPYM7kjV0S/s640/Screen+Shot+2011-11-24+at+7.42.54+PM.png" width="640" /></a></div>
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In the bottom middle is my <a href="http://everydaypaleo.com/2010/11/15/thanksgiving-recipes-and-everyday-paleo-pumpkin-pie-cooking-demo/" target="_blank">stuffing</a>. Pictured below steaming in the light! I omitted the sausage/mushrooms and used coconut oil. It was a hit (only dish at the table to compete with a standard 'normal' stuffing). I didn't miss the bread at all.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Dowgzul8-Va6ITENlXMe8LizQRRUOOxm48oVFxvq7EA5W4opI5aCp2wrZOB3zzxHSyxNOCq_p5TZ3tbsP6PAGlzfu_QOxf_G8DHSjDXB5QW8K5XLtkZcQqn7PGTsL1RWIVZU6AG811hY/s1600/stuffingsteam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Dowgzul8-Va6ITENlXMe8LizQRRUOOxm48oVFxvq7EA5W4opI5aCp2wrZOB3zzxHSyxNOCq_p5TZ3tbsP6PAGlzfu_QOxf_G8DHSjDXB5QW8K5XLtkZcQqn7PGTsL1RWIVZU6AG811hY/s640/stuffingsteam.jpg" width="640" /></a></div>
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This had no recipe, just a bit of guidance from <a href="http://www.snackingsquirrel.com/" target="_blank">SnackingSquirrel</a> and my own experience of eating baked sweet potatoes and squash a couple times a day.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWDV9roYdgY7-m8ZzYUf1Ys5GTTM6_idrc8egkIDFA3yeMMaPfZET_WVGz0dz_Yp2uJ_2Vr86Tg1eIBe-TDWB431fRj2MgpefDNF8Rhazz9_0_BRBJ3ZhY9-NF5K7sjNc_gi-RtiCesdW3/s1600/roots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWDV9roYdgY7-m8ZzYUf1Ys5GTTM6_idrc8egkIDFA3yeMMaPfZET_WVGz0dz_Yp2uJ_2Vr86Tg1eIBe-TDWB431fRj2MgpefDNF8Rhazz9_0_BRBJ3ZhY9-NF5K7sjNc_gi-RtiCesdW3/s640/roots.jpg" width="640" /></a></div>
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A mix mash of Parsnips, Colored Carrots, <b>Delicata</b> <b>Squash</b>, Acorn Squash, and <b>Kabocha</b> <b>Squash</b>. With a bit of Ghee. Nothing like <b>delicious buttery (better yet-Toffee like thanks to Ghee) squash</b>, especially the mushy Acorn.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC66iNGKT3WWzQ4aHEPA44xPhVqgJSyHUDve-_h7D__xKSR7ge5ZYMTSFrrJuR3_cpbUdHl1dCkCroUeRpdaoSb7VMjbVK8OX8-dI4RE1o51OUPtMmU4DfyfpY5-jm8JkTWGRly3PfllRL/s1600/dressingingred.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC66iNGKT3WWzQ4aHEPA44xPhVqgJSyHUDve-_h7D__xKSR7ge5ZYMTSFrrJuR3_cpbUdHl1dCkCroUeRpdaoSb7VMjbVK8OX8-dI4RE1o51OUPtMmU4DfyfpY5-jm8JkTWGRly3PfllRL/s320/dressingingred.jpg" width="320" /></a></div>
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A salad dressing thanks to <a href="http://www.google.com/url?sa=t&rct=j&q=ohsheglows.com%20cranberry&source=web&cd=1&ved=0CBwQFjAA&url=http%3A%2F%2Fohsheglows.com%2F2011%2F11%2F17%2Fholiday-salad-with-cranberry-apple-orange-vinaigrette%2F&ei=2zjQTpn1DafhiAKuu_DLCw&usg=AFQjCNEqjjNew55Kg4P0stHZocD_ZogeGw&sig2=yF_42bFHGeGt6GbFGYwOVQ" target="_blank">Oh She Glows</a>, followed exactly for once.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbyip0KqtGWKjH2-Kbt4lvm3C6H4ZMuI8H6fUAkebX4YVztARpKOXHSEx4ChR2vOw2ghwNbnAGxqxum-dJVxKKI5RTiLl5y92Qe146YksI7Km9T5d-ERONMpJj5LtAl3ZwJ4AvoomZ2AGl/s1600/dressing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbyip0KqtGWKjH2-Kbt4lvm3C6H4ZMuI8H6fUAkebX4YVztARpKOXHSEx4ChR2vOw2ghwNbnAGxqxum-dJVxKKI5RTiLl5y92Qe146YksI7Km9T5d-ERONMpJj5LtAl3ZwJ4AvoomZ2AGl/s640/dressing.jpg" width="640" /></a></div>
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I liked the dressing (above) even better than our cranberry sauce, the perfect blend of tart, sweet, and sour and tasty on everything.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhHnLHDqVOeNB-DCRjYqOUSxqBqaj21fzeG1YnOP6S7Cz8LO7t-kaUJqKLhkMWFrobVxtaskezOJHVJ_cFSn_sjVV5NeTzOrUUN5IVuqJIFErzEazgV91UDtOw_mk5d247VblXqeRNUgfd/s1600/cransauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhHnLHDqVOeNB-DCRjYqOUSxqBqaj21fzeG1YnOP6S7Cz8LO7t-kaUJqKLhkMWFrobVxtaskezOJHVJ_cFSn_sjVV5NeTzOrUUN5IVuqJIFErzEazgV91UDtOw_mk5d247VblXqeRNUgfd/s320/cransauce.jpg" width="320" /></a></div>
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<a href="http://everydaypaleo.com/2011/11/16/paleo-thanksgiving-potluck-party-for-college-students/" target="_blank">Cranberry sauce</a>. Enough said.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMHciHLlm6ZvzCpmlamkh0pUgmhTfm3qkPSXA27plS2IxUiXbXDt7N3Nr-8DbHfpr13x4J4jTLTjNKnozDrgIx-CsZyamiSBBrnm_qpmQ3tIhPTsj4T5W0Y4BXOdJ_81QDQ6lkWAvQ7yqP/s1600/mashers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMHciHLlm6ZvzCpmlamkh0pUgmhTfm3qkPSXA27plS2IxUiXbXDt7N3Nr-8DbHfpr13x4J4jTLTjNKnozDrgIx-CsZyamiSBBrnm_qpmQ3tIhPTsj4T5W0Y4BXOdJ_81QDQ6lkWAvQ7yqP/s320/mashers.jpg" width="320" /></a></div>
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Mashed Yams/<b>Sweet</b> <b>Potatoes</b> like last year. This was über popular once again. Simply steam, mash, and mix in 1/2c <b>Coconut Milk</b> and 1 generous Tbsp of Coconut Oil. <b>Creamy</b>, sweet, and delicious, nice with a touch of cranberry sauce/dressing.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjNzbGamHSnnwqvSTYVQwBNIlz4MSgWjaWZXf35zkHArUQrswdQKL74bRMtBvErDYxgiUWHByK3TuhI-1lWRXxQECPVIRpzLDcj5DH3WNOyvS5jDEXXaKeu8UVCmMfYqX_cDxgYG3d_T0i/s1600/doubleeggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjNzbGamHSnnwqvSTYVQwBNIlz4MSgWjaWZXf35zkHArUQrswdQKL74bRMtBvErDYxgiUWHByK3TuhI-1lWRXxQECPVIRpzLDcj5DH3WNOyvS5jDEXXaKeu8UVCmMfYqX_cDxgYG3d_T0i/s640/doubleeggs.jpg" width="640" /></a></div>
Onto making pies. Above are the <a href="http://fastpaleo.com/paleo-pecan-pie/" target="_blank">Pecan Pie </a>filling ingredients about to be processed, it called for 3 eggs but 1 had a double yolk so I got a bonus yolk! I was stoked since that's never happened to me before. Thank you<b> Farm-Fresh Eggs.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8PZAYyDuYz6hibbWrlfFEgh7XuOaR8vGXjXWgtSY40v-Gb6EL_rNIhvAtfsQZO7rdyrWzjzT5QhAFv6Df4_yPNmP_QoX2qSsv89xH3Dt3P-5owLMfdZzKMC1ffNdr7V8dXlR6nNj-Q7FB/s1600/pecanclose.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8PZAYyDuYz6hibbWrlfFEgh7XuOaR8vGXjXWgtSY40v-Gb6EL_rNIhvAtfsQZO7rdyrWzjzT5QhAFv6Df4_yPNmP_QoX2qSsv89xH3Dt3P-5owLMfdZzKMC1ffNdr7V8dXlR6nNj-Q7FB/s640/pecanclose.jpg" width="640" /></a></div>
Close and personal, this pie ended up quite delicious but a little bit nut buttery/energy bar like. I love it like Almond paste/Marzipan, especially with <a href="http://www.google.com/url?sa=t&rct=j&q=coconut%20bliss&source=web&cd=1&ved=0CCEQFjAA&url=http%3A%2F%2Fcoconutbliss.com%2F&ei=cDrQTuiuA6SLiAKk8rmODA&usg=AFQjCNG-wtzX3hoKZI3d37QKk0YguDaUmw&sig2=1zH0Ufo51hldy0i4UqAirQ" target="_blank">Coconut Vanilla Ice Cream</a> but am more of a liquidy pecan filling kind of guy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHP68T4yKtv-g0EWSOBHS8icWmbdf1BbPyEFaBYTBR2G0RsCpcp3DUPNMSVyJTdrxjLIixctl0BN_yF2ApEQ6yT1zrgncd6FKtcTzDU0U6jtdDSyfdvdNPgUIIk1I3yRascDe4ZGPaZumB/s1600/piecrust.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHP68T4yKtv-g0EWSOBHS8icWmbdf1BbPyEFaBYTBR2G0RsCpcp3DUPNMSVyJTdrxjLIixctl0BN_yF2ApEQ6yT1zrgncd6FKtcTzDU0U6jtdDSyfdvdNPgUIIk1I3yRascDe4ZGPaZumB/s640/piecrust.jpg" width="640" /></a></div>
The <b>epic crust </b>for the Pumpkin Pie. I followed <a href="http://www.crossfitranch.com/page/index.php?menu=blog&page=blog&hide&id=38721" target="_blank">this for both crusts</a> but got way more pecans into the pumpkin one, which made it way better. I could just make it as a cookie if I added a hint of ginger!<br />
Boom.<a href="http://everydaypaleo.com/2011/11/16/paleo-thanksgiving-potluck-party-for-college-students/" target="_blank"> </a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUFdanKCJQ-8rt8Uf_6EUfX00Z2svJjJEoh_FLEGXRrySmUi37SeeYvirKQcoVXBBUg4GNbcfPR5qQAf1JxMExsGyKV_-1cGrH_0wfN2rxAaHcp2x1zN45KmXiq2bM6nQ2f0psaMNtQIU1/s1600/pumpkinpre.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUFdanKCJQ-8rt8Uf_6EUfX00Z2svJjJEoh_FLEGXRrySmUi37SeeYvirKQcoVXBBUg4GNbcfPR5qQAf1JxMExsGyKV_-1cGrH_0wfN2rxAaHcp2x1zN45KmXiq2bM6nQ2f0psaMNtQIU1/s320/pumpkinpre.jpg" width="320" /></a></div>
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<a href="http://everydaypaleo.com/2011/11/16/paleo-thanksgiving-potluck-party-for-college-students/" target="_blank">Pre-Oven Pumpkin Pie</a>. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXmoplrrBDv0RxIzIM9eSvf8QW7iPBGS64A0Qdlc2uU19asD05JRA-3Gk6f7HTg5qDFR2_DPlqXPsP-lGzGBvrXhB0DwXntjcu2MwwG4Qbtr8Pe7egofbraA8v_JRPdcRUoUEOFVn5ZlY/s1600/prepeacn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXmoplrrBDv0RxIzIM9eSvf8QW7iPBGS64A0Qdlc2uU19asD05JRA-3Gk6f7HTg5qDFR2_DPlqXPsP-lGzGBvrXhB0DwXntjcu2MwwG4Qbtr8Pe7egofbraA8v_JRPdcRUoUEOFVn5ZlY/s320/prepeacn.jpg" width="320" /></a></div>
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Pre Oven Pecan.</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipD3c9vHQF4d2yq9dnW8gk3kuVR-MtvSelXigNU_CQYw4MUzefziGa0L0uZJlkukomoWok-kg-EsxKWOjlFJX8BQ9ld-H6EqGwQ4sFtocRDBeEk6Rs4U3nipVabGoYJkNRiuxnszkO0eYE/s1600/pimpkinafter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipD3c9vHQF4d2yq9dnW8gk3kuVR-MtvSelXigNU_CQYw4MUzefziGa0L0uZJlkukomoWok-kg-EsxKWOjlFJX8BQ9ld-H6EqGwQ4sFtocRDBeEk6Rs4U3nipVabGoYJkNRiuxnszkO0eYE/s640/pimpkinafter.jpg" width="640" /></a><br />
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Donezo! I should of cooked it longer but couldn't because of the crust getting overdone, next time I'll do the crust less the first time around.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigTqfGUsgq1cqBxCWI8fLx2WZByLuQUNrxMVepg9RCJx0oH048fONbjZ-49do0Buz8S6aCJ6SJ350KSW3SiFXUnCq2Ds8dxMnFfB4r96_XElyXb2DLAazqR3Z1dJIdQzASm4jAyhS-NNwB/s1600/Screen+Shot+2011-11-24+at+7.43.06+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigTqfGUsgq1cqBxCWI8fLx2WZByLuQUNrxMVepg9RCJx0oH048fONbjZ-49do0Buz8S6aCJ6SJ350KSW3SiFXUnCq2Ds8dxMnFfB4r96_XElyXb2DLAazqR3Z1dJIdQzASm4jAyhS-NNwB/s320/Screen+Shot+2011-11-24+at+7.43.06+PM.png" width="320" /></a></div>
I enjoyed with a bit of <a href="http://flavortogofast.blogspot.com/2011/11/secret-to-greek-yogurt.html" target="_blank">Fage Greek Yogurt</a> as well as Coconut Bliss <b>Vanilla Bean </b>(which was so good, the bean part so strong it was almost like coffee ice cream). The Pumpkin filling was a bit like Pumpkin pudding, not super firm and very creamy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLXEFCGA9s14AnlwkfbmrnrrGEPldKa9EUBNmWGs4e7pUtdrqkXCqybFQUhm8gZWoTdXExLpxsfYT-XUNqgxahe-4dYcuP4zxIfk6Aym1YBEejURjXnQrsHrDDzmqUhEknlnoQHqC7vYNG/s1600/Screen+Shot+2011-11-24+at+7.43.02+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLXEFCGA9s14AnlwkfbmrnrrGEPldKa9EUBNmWGs4e7pUtdrqkXCqybFQUhm8gZWoTdXExLpxsfYT-XUNqgxahe-4dYcuP4zxIfk6Aym1YBEejURjXnQrsHrDDzmqUhEknlnoQHqC7vYNG/s640/Screen+Shot+2011-11-24+at+7.43.02+PM.png" width="640" /></a></div>
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They go together quite well. In fact I had a slice of each for breakfast today and again after training.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0pY3cmmKVFpG92eW6_i2Xs5E_fynuvEWkHi563drmu1boHeYMsfBTLLLS0c95iUWof5c4CIPl2qFHsymbsKmhCZPxnyt_fY1d6jeFqzz6rv04ysTgpOg78ZMJbOBlGGjs8rmyDyJ9jUa5/s1600/table.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0pY3cmmKVFpG92eW6_i2Xs5E_fynuvEWkHi563drmu1boHeYMsfBTLLLS0c95iUWof5c4CIPl2qFHsymbsKmhCZPxnyt_fY1d6jeFqzz6rv04ysTgpOg78ZMJbOBlGGjs8rmyDyJ9jUa5/s640/table.jpg" width="552" /></a></div>
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The whole table, this year only my dishes were present! Except for one imposter stuffing...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKbrniICPrzhvt1ErGU63qPy1xbGc5VMq5L4B9TnCnWviK_uAiaTG_iRs0nw9fiY3Q9-Hdkzs31eDg5sRc6CzF6b0d3knt9CYWf1JQPENPliUAJECMi4ysk8nBsuUjOGDRW8V5OhusOLYu/s1600/tableclose.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKbrniICPrzhvt1ErGU63qPy1xbGc5VMq5L4B9TnCnWviK_uAiaTG_iRs0nw9fiY3Q9-Hdkzs31eDg5sRc6CzF6b0d3knt9CYWf1JQPENPliUAJECMi4ysk8nBsuUjOGDRW8V5OhusOLYu/s640/tableclose.jpg" width="640" /></a></div>
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Ok I can't take credit for the gourmet turkey, El Salchichero I don't know what I'd do without you.</div>
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Cooking from 7 to 5 was well worth it for the 30 minutes of eating (plus several leftover meals).</div>
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Now leftovers for days if they last and the wonders of stock coming soon.</div>
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As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway.</div><div class="blogger-post-footer">http://maxhoutzager.com/Max_Houtzager_Rider_Profile/Podcast/rss.xml</div>Anonymoushttp://www.blogger.com/profile/10950709005656980695noreply@blogger.com2tag:blogger.com,1999:blog-1140365046862957235.post-1787262668362749882011-11-11T09:35:00.001-08:002011-11-18T13:30:09.162-08:00Secret to Greek Yogurt<div class="separator" style="clear: both; text-align: center;">
It's not really much of a secret actually. It's quite obvious.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbU41fjqHAnFbC2heXOwF3lmI37FcCOLWL6kli6Wyw8J0YAof-9gUQoNW0XKX8Niez8AwX44DxKwtkhWeDI1HhzGgh9iGrCo4Zr2V5r_e9rgM-IsvH1xgXyKHdhEJnPNVCAPuEqVGRx-vJ/s1600/_DSC7846.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbU41fjqHAnFbC2heXOwF3lmI37FcCOLWL6kli6Wyw8J0YAof-9gUQoNW0XKX8Niez8AwX44DxKwtkhWeDI1HhzGgh9iGrCo4Zr2V5r_e9rgM-IsvH1xgXyKHdhEJnPNVCAPuEqVGRx-vJ/s640/_DSC7846.jpg" width="640" /></a></div>
It's healthy and good on EVERYTHING. More protein than normal yogurt because it's strained, so less sugar/carbs. Also even easier to digest with less fat. Zero fat makes this yogurt basically pure protein yet it somehow still tastes creamy and delicious, perfect to combine with some healthy fats from nuts or fueling carbs. A good protein-Substitution for everything:<br />
<br />
<ul>
<li>Sweet Potatoes and Yams (like Sour Cream)</li>
<li>Waffles and Pancakes (Like Whipping Cream)</li>
<li>Burritos/Guacamole addition (Sour Cream)</li>
<li>Granola/Cereal/Pumpkin Pudding Cereal</li>
<li>Tzatziki and Other Dipping Sauces</li>
<li>Additions to Soups/Curries</li>
<li>Thickener for Salad Dressing</li>
<li>Fruit</li>
</ul>
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But here we will explore my favorite and less obvious use. On my favorite food ever. <b>Kabocha Squash</b>! Otherwise known as Japanese Pumpkin.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFFPu1_jHGpJwI3DKrxZq0BOcOWdh1OJldfCvRWSowhSL-0AQo6ly0vu-qK7l_jewKf8pbX3gy3cGsBtv3jhP0dh64kIAGsTCCZZRl271huuQYMFN0u2HG0Qt0GcnEx9XhsmcUu-syh7Ry/s1600/_DSC7850.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFFPu1_jHGpJwI3DKrxZq0BOcOWdh1OJldfCvRWSowhSL-0AQo6ly0vu-qK7l_jewKf8pbX3gy3cGsBtv3jhP0dh64kIAGsTCCZZRl271huuQYMFN0u2HG0Qt0GcnEx9XhsmcUu-syh7Ry/s640/_DSC7850.jpg" width="640" /></a></div>
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Simply remove seeds and bake for 40-60 minutes at 400º F. Edible skin and all! I top with Cinnamon and Coconut Oil/Butter often, but when I desire something more creamy the yogurt comes in.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfOKxkbVABbIXRQ4YvpENUjzjEAWDGGyaW1nKdUzYyTtKvrj4DKgn51x4K9MENQAMNTwmFVOb_1Opqx10NL1eZKPCDw-q0H9d-QH2uthPRhyphenhyphencEQsbq8oG20GEP3QW0N_6n3srrTgNCXQP6/s1600/_DSC7851.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfOKxkbVABbIXRQ4YvpENUjzjEAWDGGyaW1nKdUzYyTtKvrj4DKgn51x4K9MENQAMNTwmFVOb_1Opqx10NL1eZKPCDw-q0H9d-QH2uthPRhyphenhyphencEQsbq8oG20GEP3QW0N_6n3srrTgNCXQP6/s640/_DSC7851.jpg" width="640" /></a></div>
And since Greek Yogurt also mixes EPICLY with <b>Cinnamon</b> you must throw some on, Sea Salt also optional and tasty.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhttjyNVClmZ3ScIddaVTCPbWD2FnNqPLwzUZzschkemS5i4PbPvRmtAnjTPsjEpDrOF2TKGfPG1jxTFRLPb3Y9H7H0vGDYeOR5J2fWuTAqUL3aKfVQJo0MUmoXtOo2AjJNsznTwTUQbhnq/s1600/_DSC7852.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhttjyNVClmZ3ScIddaVTCPbWD2FnNqPLwzUZzschkemS5i4PbPvRmtAnjTPsjEpDrOF2TKGfPG1jxTFRLPb3Y9H7H0vGDYeOR5J2fWuTAqUL3aKfVQJo0MUmoXtOo2AjJNsznTwTUQbhnq/s640/_DSC7852.jpg" width="640" /></a></div>
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So simple, so delicious. I am known to eat mass quantities plain, and even larger with said toppings.</div>
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Eat as a snack of accompany with whatever dinner may be, in this case I tried out some Ginger-Sautéed Squid (fresh, local, and cheap from the Farmer's Market) in a massive salad. The<b> sweet creamy tender squash and yogurt combo</b> balanced out the gingery crunchy salad perfectly.<br />
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As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway.<br />
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I also must mention that if you can, also try St Benoit's Yogurt. They are the only yogurt makers i've found that use grass fed cows for their milk. Thus, I get the full fat yogurt (instead of avoiding the corrupted fat from conventionally raised cows) they have when I feel like spending the money, although it is much more runny than Greek. I like to mix it up.<br />
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P.S. My interview over at <a href="http://flavortogofast.blogspot.com/2011/10/risebar.html">RiseBar</a> is now live! <a href="http://risebar.com/blog/meet-rise-bar-athlete-max-houtzager-%E2%80%93-competitive-cyclist/">Check it out</a>.<div class="blogger-post-footer">http://maxhoutzager.com/Max_Houtzager_Rider_Profile/Podcast/rss.xml</div>Anonymoushttp://www.blogger.com/profile/10950709005656980695noreply@blogger.com2tag:blogger.com,1999:blog-1140365046862957235.post-8458246778715224372011-11-10T10:09:00.001-08:002011-11-14T15:06:24.682-08:00All About BisonThis is truly 'pasta' done right. Similar to my <a href="http://flavortogofast.blogspot.com/2011/10/newmans-own-pasta-sauce-fun.html">Newman's</a> experience except with <b>Canned Fire Roasted Tomatoes</b>. To clarify, buffalo only exists in Africa, everything in North America is actually a Bison, and you can't get corn fed so your safe on that front. You'll just most likely have to pay for it (like $10/lb).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjorxJtUz9divRGtnvjmymrNDSDT5G0yU02HeoAQVavhPokWtb8FeB1gXPmqiqqZcs2MyDeAriRtT_CH-wUwEwX9VOuH6bQlJi6NIjh_gVm1YUtQCeFEs3YLoyxCNbOmRxLJPcIPYaoOQ_6/s1600/_DSC7828.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjorxJtUz9divRGtnvjmymrNDSDT5G0yU02HeoAQVavhPokWtb8FeB1gXPmqiqqZcs2MyDeAriRtT_CH-wUwEwX9VOuH6bQlJi6NIjh_gVm1YUtQCeFEs3YLoyxCNbOmRxLJPcIPYaoOQ_6/s640/_DSC7828.jpg" width="640" /></a></div>
Just like standard delicious Tomato Basil Garlic Pasta with the <b>Garlic</b> and <b>Onion</b> coming through strong, but mixed up with <b>notes of creamy coconut oil </b>and <b>squash flavored pasta</b>. Bison is naturally a bit leaner than Cow.<br />
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I couldn't stop adding things and they were all worth it:<br />
<ul>
<li>Thyme, Basil, Garlic Powder, Pepper</li>
<li><b>Garlic</b> and Onions (sautéed, then added herbs/bison and then tomato)</li>
<li>Baby Carrots</li>
<li>Sushi Seaweed (<b>Nori</b>)</li>
<li>Coconut Oil</li>
<li>Steamed Broccoli/<b>Asparagus</b></li>
<li>1/2 Large Can <b>Fire</b> <b>Roasted</b> Tomato</li>
<li>1/2 Pound Ground Bison</li>
<li>1 Spaghetti Squash, baked at 400º for 1 Hour</li>
</ul>
Within the pasta it's tough to taste the difference with <b>Bison</b> but on it's own you can tell it tastes leaner and more gamey/earthy. I like.<br />
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I'll also leave you with a delicious meal I had at my favorite Marin restaurant, <a href="http://flavortogofast.blogspot.com/2011/03/lydias-lovin-cereal-bento-box-lunch.html">Fish</a>.</div>
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The <b>Saigon Salmon Sandwich </b>on a salad instead!</div>
The flavors in this are so strong, salty and <b>gingery</b> and a little sweet on top of an already delicious salmon.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw2Cx_74paDs3n9liK2zCcrdmcOvOo_x-UCJ6pPRjjxa0vyYMtxMv3l-z_5IL6Nrr5El3MkFPxF1TSmzNS66bfDPBTcn1Rj-p1jVsDCEI9euU2FYeHXFX665jhgtS1kCEXsKDYciYemDE0/s1600/IMG_3437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw2Cx_74paDs3n9liK2zCcrdmcOvOo_x-UCJ6pPRjjxa0vyYMtxMv3l-z_5IL6Nrr5El3MkFPxF1TSmzNS66bfDPBTcn1Rj-p1jVsDCEI9euU2FYeHXFX665jhgtS1kCEXsKDYciYemDE0/s640/IMG_3437.JPG" width="478" /></a></div>
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Side of <b>Braised</b> <b>Rainbow Carrots</b></div>
Simple high quality carrots with tasty Olive Oil and Herbs. <b>Sweet but Savory.</b><div class="blogger-post-footer">http://maxhoutzager.com/Max_Houtzager_Rider_Profile/Podcast/rss.xml</div>Anonymoushttp://www.blogger.com/profile/10950709005656980695noreply@blogger.com1tag:blogger.com,1999:blog-1140365046862957235.post-23986558693039867822011-11-09T20:19:00.000-08:002011-11-12T17:00:22.296-08:00How To Eat Sausage<div style="text-align: center;">
I've started to get good at making my daily eggs (free range only! <a href="http://www.glaumeggranch.com/">Glaum's Ranch</a> a stone's throw away). 5 on Rest and Recovery Days and 3 on training days.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQbP3cS_D1wfureSrWfO88iKRXEP9qlQuC2g0KSePaIgc_-WjkV4q3QdpXAwvl7A5PfNnxG-VYgL94ceT8qdf3uck83oR0Y12NWD2pIIZ5yZSwhAFwnMFWYd71g8ni7CWN-lgSIMRHaSPJ/s1600/IMG_3431.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQbP3cS_D1wfureSrWfO88iKRXEP9qlQuC2g0KSePaIgc_-WjkV4q3QdpXAwvl7A5PfNnxG-VYgL94ceT8qdf3uck83oR0Y12NWD2pIIZ5yZSwhAFwnMFWYd71g8ni7CWN-lgSIMRHaSPJ/s400/IMG_3431.JPG" width="298" /></a></div>
But this is all about <a href="http://flavortogofast.blogspot.com/2011/11/to-eat-more-meat.html">More</a> goodness from my new favorite spot: El <a href="http://elsalchichero.com/">Salchichero</a>.<br />
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The pork in these sausages comes from happy pigs in Devil's Gulch, where I ride my road bike in Marin all the time!</div>
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Buying sausage is definitely not the cheapest, but you considering how <b>AWESOME</b> they taste and the fact that you buy some extra healthy fat as well, you might be able to omit another fat contributing part of your meal like an <b>expensive avocado</b>.</div>
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Wow. I wanted to <b>make my own BBQ</b> sauce instead of using some sugary artificial one and it came together so fast and so easy. It works like <b>ketchup on eggs</b> and fries and bbq sauce/<b>mustard on suasage</b>. So bomb.</div>
Just mix a bit of each of the following to taste:<br />
<ul>
<li>Tomato Paste/Sauce</li>
<li>Vinegar (I used Red Wine <b>Garlic</b> Vinegar)</li>
<li>Garlic Powder</li>
<li><b>Mustard</b> (I used Spicy Brown)</li>
<li>Pepper</li>
</ul>
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The <b>Sweet Italian Sausage</b> is insane with <b>Fennel</b> and other delicious herbs coming through strong, not spicy at all. I've never tasted better <b>(until below?)</b>. This had all the greatest breakfast aspects going on. A <b>ketchup-eggs-potato combo</b> and a <b>mustard-sausage</b> <b>combo</b>, except it was so much more than that (yam instead of potato, etc). A bit of my favorite <b>local</b> <b>Santa Cruz Raw Horseradish-Leek Sauerkraut</b> as well.<br />
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The 2nd time was the same except I was a bit more successful in cooking this<b> Quince-Sage Suasage </b>through and getting the eggs presentable. I used no oil in a non-stick for the sausage since it browns better and then begins to 'sweat' anyway, and then only had to <b>supplement a tiny bit of coconut oil </b>to cook the eggs.<br />
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<b>Quince</b> is a fruit similar to a pear, which led to an amazing sausage similar to my memories of <b>Campfire Chicken-Apple Sausages</b>. Only better.<br />
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And <b>healthier</b> given that pig fat (pasture raised) is more <b>nutrient dense</b> than chicken since they convert and store much more plant matter into their fat.<br />
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The <b>Quince Flavor</b> is so much better than apple. I didn't even want to put any of my sauce on it! So tasty, slightly herb-y with the <b>Sage</b>, just a hint. I was quite stoked on this one.<br />
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Probably also worth mentioning my new method for yams/sweet potatoes. I slice 'em real thin and toaster-oven them at 350-375º for only 20 minutes or so depending on desired consistency. It's a lot faster for breaky/lunch than doing the standard 400º 1 hour in the oven.</div>
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</ul><div class="blogger-post-footer">http://maxhoutzager.com/Max_Houtzager_Rider_Profile/Podcast/rss.xml</div>Anonymoushttp://www.blogger.com/profile/10950709005656980695noreply@blogger.com2tag:blogger.com,1999:blog-1140365046862957235.post-3705703610622720182011-11-09T12:12:00.000-08:002011-11-09T12:12:27.449-08:00To Eat More Meat<div class="separator" style="clear: both; text-align: center;">
Ok it's been a while again but I've been working heaps on some exciting new team sponsorship for next year so stay tuned for awesome news on that front...</div>
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I've been eating MEAT. Thank you <a href="http://www.elsalchichero.com/">El Salchichero</a> for providing super local pasture raised and grass fed beef/pork/poultry and amazing sausages and cured meats.</div>
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Of course you pay a price for the best meat ever, but I will only eat non-conventional beef/pork (and prefer it to lean chicken/fish when it is). </div>
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Basically the way I see it animals store everything as fat, so corn+steroids turn into fat in conventional animals, and tons of grass/bugs/plants turn into delicious nutrient dense fat (even more dense than veggies) in the pasture raised. </div>
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Thus, for conventional meats, lean cuts are best something like this order: chicken/turkey, fish, pork, lamb, beef. With wild/normally raised animals, the order is the exact opposite.</div>
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I save a lot of $$$ going with the cheaper thrifty cuts. Like these <b>Beef Shanks</b>.</div>
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I browned them in some Coconut Oil before simmering for 3 hours in 2 parts White Wine, 2 parts Chicken Broth, and 1 Part Water just to submerge, with some random Herbs and Carrots.<br />
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The meat was tasty, tender and unchewy. Falling apart and melting in your mouth. The carrots became mashed under steamed veggies/Raw Sauerkraut which tastes like the delicious broth and 100x better than mashed white potatoes.<br />
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Best of all were the super fast and easy sweet potato wedges (fries) dipped into the bone marrow fat. Like Dutch fries and 'Mayo', only 100x more nutritious. At $5/lb, these grass fed beef shanks provide so much goodness between the nutrient dense fat and abundant protein. Although I probably upped the cost quite a bit when I used the rest of one of my nice white wines for the broth...<br />
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I enjoyed the second one for dinner with a Kale and Rosemary salad, from the garden = so good.</div>
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For dressing I used the broth supplemented with Balsamic Vineger. Easy and Bomb.</div>
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Once again, the tallow from the bone marrow kicks ass used instead of coconut butter on my Yam. More tasty, <a href="http://organismasawhole.blogspot.com/2010/09/butterghee-vs-coconut-oil-vs-tallow.html">cheaper and much more nutritious.</a><br />
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More delicious meats to come. Sausage and <strike>Buffalo</strike> Bison (more on that) included.<br />
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