May 6th, 2018 
Anti-Inflammatory Foods, Anti-inflammatory Recipes, Blog, Breakfast, Cooking Technique, Cycling, Cycling Food, Fitness Food, Grains, How To & Tips 
Comments Off on Microwave Cooked Oatmeal: Great Move Your Body Food! 
Want fuel move your body: prep for a good ride on the bike, run, workout, or to feel fully alive to start your day? Oatmeal’s a great favorite of mine – packed with complex flavorful carbs and fiber, and both those attributes can be well enhanced if you oppose them (i.e. supplement them) with protein or healthy fat.
More about opposing real soon. But first, click the picture above to learn how to cook oatmeal as quickly and easily as possible and that means cooking it in the microwave oven.
September 9th, 2017 Anti-Inflammatory Foods, Anti-inflammatory Recipes, Blog, Breakfast, Cereal, Cycling Food, Fitness Food, Grains, One Bowl Meals Comments Off on EuroBike 2017 & Whole Grain Cereal with Fresh Fruit & Kefir Picture Recipe 
Like I mentioned in the last post, I learned a lot about European cycling culture at Eurobike 2017 in Friedrichshafen, Germany last week and also had some terrifically flavorful foods. Regarding cycling culture, the Europeans are way ahead of where we are and continue to improve. Always actively improving: I love it!
Here’s a German example of how downtown driving, cycling, and pedestrian access is put into practice. The car travel lane (not visible in the picture below) is far left. Cars park up to the sidewalk. The left side of the sidewalk is Read more »
May 18th, 2017 Blog, Cycling, Cycling Food, Grains Comments Off on How to Cook Rice Picture Book Directions
Rice is terrific cycling, running, or any sports fuel that goes with just about anything. I always make enough to have plenty of leftovers that then allow me to make very much immediate meals. The only down side is that, depending on the type of rice and how much it’s been processed, rice requires about 25 minutes to an hour to absorb water as it cooks on the stove.
Now, how ’bout the difference between brown rice and white rice? Easy. Although the cooking method is identical, brown rice is not milled, which means its bran, or fiber-rich outer coating, and germ, or nutrient-rich embryo of the rice grain, haven’t been removed. White rice is milled, meaning its bran and germ have been removed. Brown rice is therefore more chewy, has a more nutty flavor and has more nutrient and fiber content. The reason bran and germ are removed is to increase rice shelf life. That’s it.
Here’s what you need to cook rice on the stove. As always, click any picture on this page for a complete, easy to follow step-by-step picture book recipe. More tomorrow.
November 18th, 2014 Blog, Grains Comments Off on Kamut: Nutritious Great Tasting Ancient Wheat – Picture Book Cooking Directions 
Ever since learning about flavorful, nutritious, and versatile quinoa (pronounced “keen-wah”) a few years ago, I’ve been looking for and experimenting with grains I’d never tried before. Recently, I found Kamut, which is a brandname derived from the ancient Egyptian word for “wheat”. Kamut, also known as khorasan wheat, is native to Afghanistan and Iran but is now grown in the US and Canada. Read more »
