So, it seems Mr Chipconnoisseur has taken to ocean swimming like a fish to water, excuse the pun. But training for the Cole Classic followed by another nine-week program in preparation for the Bondi Bluewater challenge is no picnic!
Not wanting to be left behind in the fitness stakes, I’ve now also committed to two things. Firstly I’m training for the SMH half marathon in May (yeek!). Secondly, since I’m the “main grocery shopper” and cook in this household, I’m committed now more than ever to cooking foods that provide targeted nourishment necessary for both of us to achieve our respective goals. Or at least be somewhat beneficial toward those goals.
Take this chicken and beetroot combo for example. It tastes great and is easy to make, which in itself should be an incentive. You may also want to know that the meal is relatively high in protein, low-gi carbs and filled with the goodness of iron, magnesium and potassium found in the beetroot spinach combo which are helpful in managing muscle recovery and help prevent cramping. Or you may not want to know that. Either way, what it actually means is that it is great for anyone who is active, kids included.
Now, I promise not to go all crazy and scientific on you all the time. Sometimes it is nice to just eat food for flavour not necessarily for the science behind it. Having said that, I hope to continue to create yummy nutritious meals for us, which at the same time are simple and good enough for everyone else to enjoy. After all, in one way or another, we are all running our own half marathons every day.
Chicken with Brie, pistachios and roasted beetroot salad
- 4-6 free range chicken thighs
- 125g brie round
- 1/4 cup unsalted pistachios
- 3 beetroots
- 1 cup baby spinach leaves
Preheat oven to 200C (400F, gas mark 6).
Place untrimmed beets into a pot of water and bring to a boil. Simmer for about 30 minutes.
In the meantime, cut brie into 4-6 even portions and encrust each with roughly chopped pistachios. Place cheese portion in the middle of a rolled-out chicken thigh, then roll up and secure with kitchen string. Brown chicken on all sides in a frying pan.
Peel and cut beets into chunks – wear plastic glove while doing this. Transfer into a baking dish and drizzle with a little olive oil. Place browned chicken parcels into another baking dish and roast both for about 20 minutes at 200C (400F, gas mark 6).
Allow chicken to rest while you mix the roasted beets with baby spinach leaves. Serve with a spoonful of cranberry or boysenberry jam.
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