Today I was once again entranced by Rapha's fall/winter look book. This seems to be a reoccurring theme.  Something about those grainy softly lit photos with spectacular views and their neo-traditionalist spin on cycling clothing always makes me long for epic rides on quiet mountains roads. 

At 4:30 pm on Tuesday afternoon I still didn’t know what I was going to make for dinner. Since getting laid off my main goal each day (besides finding a kick ass job) has been to have a delicious meal awaiting KP when he gets home from work. I figure this is the best way for me to earn my keep! Trader Joe’s is a zoo after 5pm so I usually try to get my dinner supplies before then. I start scrolling through my Pinterest Good Eats board, and stumble upon this delicious zucchini, black bean, and goat cheese enchilada recipe from Sprouted Kitchen, one of my favorite food blogs.  I quickly wrote down my shopping list and by 5:03 I was on my way out of the Trader Joe’s parking lot just as it was starting to fill! Success!

Picture compliments of Sprouted Kitchen. 

This recipe was delicious, easy to make, and very satisfying. Many times when I make a vegetarian main dish it leaves me wanting more but not with these bad boys! This is definitely one of those dishes that is great for people who claim to hate eating vegetarian. Leftovers the next day were just as good, and in fact I’m still wishing I had some!  Seriously, go make these tonight. You can thank me later.

Sprouted Kitchen's Zucchini, Black Bean, and Goat Cheese Enchiladas:

3 large zucchini 1/4'' dice
3 tsp. extra virgin olive oil, divided
1 1/4 tsp. lemon pepper/garlic salt
1/2 of a small red onion or 4 green onions, finely chopped
1 15 oz. can black beans, rinsed and drained
5 oz. soft goat cheese
10ish corn tortillas (the amount will depend on how full you stuff them)
12 oz. red enchilada sauce, see note above

Preheat oven to 425'. Place the zucchini on a rimmed baking tray, drizzle with 2 tsp. of the olive oil and lemon pepper and toss everything with your hands to coat. Spread in an even layer, using two pans if it looks crowded. Roast on the middle rack for about 30 minutes until the edges are brown. Remove to cool. Turn the oven down to 375'.

In a large mixing bowl, combine the onion and black beans. Set aside 1 oz. of the goat cheese for the topping and crumble the rest into the bowl. Add the cooled zucchini and toss everything together very gently.

Over a burner, lightly char both sides of the tortillas, about 1 minute per side. This is not an essential step, but I find that it helps keep the tortillas a bit sturdier and it looks pretty. Set up your assembly with the tortillas and the filling. *Bicycle Chef's note* I skipped this step and instead wrapped my tortillas in a damp clothing a microwaved for 45 seconds. This made them very easy to work with. 

In an ovenproof rectangle dish (I used a 7x13 rectangle but a 9x13 works great too) pour 1/2 cup of the enchilada sauce to cover the bottom of the dish. Working with one tortilla at a time, fill it with a heaping 1/4 cup of the filling and roll it up like a taquito. Lay it in the dish seam-side down. Continue with remaining tortillas, squeezing the enchiladas in tight (you may have extra filling, it's great on it's own as a snack or in a quesadilla). Brush the tops of the tortillas with the remaining olive oil. Pour the remaining sauce over the top of the enchiladas and sprinkle reserved goat cheese on top. Bake for 20 minutes until warmed through and the top is just crisp. Allow them to cool for 5 minutes before serving.

Top with lots of chopped cilantro, diced avocado and a squeeze of lime. *Bicycle Chef's Note* or fresh tomatillo salsa. 

It has been 3 months since I did Ironman and I’m just now finally getting the itch to get back to training. I liked the idea of not letting all that fitness go to waste but after a year of being so focused on training and Ironman I quickly got distract with things like sleeping in, long video chats with the BFF’s, and deep frying chicken. Oh, how quickly our priorities change.

2.5 hours of car free riding on the Rillito River Path.

Today I hopped on my bike around 9:30am for 2.5 hours of blissful easy riding along the Rillito and Santa Cruz River paths. By the time I got home around noon I was famished and dripping with sweat (temps are still in the 90's here). I needed calories, and I needed them 20 minutes ago. So, I whipped up my favorite post workout recovery drink that was the carrot luring me home on so many of my long, hot, Ironman training runs. My Chocolate Endurox Froth!

Backside of the Santa Catalina Mountains. 

This recipe really isn’t anything-special just water, ice, and Endurox, but when I started making it in the Vita-Mix (or any electric blender) instead of a blender bottle it was mind blowing.  The results are icy cold, chocolate, frothy goodness that I can gulp down in 10 second flat. I just love how it is light and refreshing but still chalked full of protein. It gives me just enough energy to get cleaned up and prepare a proper recovery meal.

Enjoy and happy training!


Ingredients- makes 1 giant glass
5 ice cubes
2 cups water
3 scoops chocolate Endurox

Put all ingredients into blender. Blend on high until all ice is crushed, about 30 seconds. Poor in glass and enjoy! 

Pretty much as soon as I got to my gate to fly home from Interbike I started to get sick. Something about 3 days of recycled convention center air and wandering through smoke filled casinos left me down for the count and curled up on the couch clutching a bag of Ricola’s. Luckily, I had the good sense to make my quick and easy Tucson Black Bean and Chicken Soup as soon as I got home. By the following day I was full on disease-ridden and it took every ounce of energy to get the soup into a bowl and heated, but it was so worth it!

I still had some leftover roast chicken in the fridge so I threw that in and had this meal on the table in less than 30 minutes. I love to top this soup with a little dollop of sour cream and diced avocado to make it a little creamier. KP enjoys poaching an egg to top his soup. Within 24 hours KP and I had gone through the whole pot, my sinuses were clearing (thanks to the extra jalapeno I threw in), and I was starting to feel human again.

Picture via

Tucson Black Bean and Chicken Soup

Ingredients: 4-6 servings
2 tablespoons olive oil
1 medium onion diced
1 jalapeno diced
2 cloves garlic minced
32 oz chicken broth
2 cans of black beans
1 cup of frozen corn
1 can fire roasted tomatoes
1.5 lb of chicken thighs

Heat 2 tablespoons of olive oil in a large pot over medium high heat. Add onion, jalapeno, and a pinch of salt and sauté until onions are translucent. Add minced garlic and stir for 30 seconds.

Add chicken broth and bring to a simmer. Add chicken, drained black beans, corn, and tomatoes. Let simmer for 20 minutes or until the chicken is cooked through. Remove chicken, let cool, and shred. Add shredded chicken back to pot.

Top your soup with some shredded cheese, sour cream, avocado, or poached egg.  

My first Interbike is in the books and the show definitely lived up to all it’s hype. I stalked athletes, caught up with friends, made new ones, drank beer, checked out the latest products, and even went to my first cyclo-cross race! Vegas you never disappoint. Check out the slide show below to see Interbike from the perspective of my iPhone.

A huge thank you to Pivot Cycles/BH North America for letting me tag along and making my first trip to Interbike a memorable one. You guys (and Lisa) rock!

Check out my Interbike Pinterest board for more of my favorites from Interbike! 

A few months ago I was leaving for a weeklong business trip to Alabama. KP had the day off and wanted to surprise me with a delicious homemade dinner before I hit the road. I came home from work and walked into the yard of our little casita to find a candle lit table set for two, and the delicious scent of roasted meat and herbs filled the air.  I’m spoiled, I know!

My nose led me straight to the kitchen to figure out what KP had been up to all day. Low and behold I find a whole roasted chicken and popovers! This however was not just any roasted chicken but Thomas Keller’s favorite Bouchon roasted chicken. Drool.  The chicken’s skin was perfectly crispy, and the meat was oh so tender and juicy. Shortly after digging into the bird we had both cast our manners aside and were eating straight off the bone and had delicious chicken juices dripping down our arms. It was that good.

Want to know the best part?  There are only 3 required ingredients and about 30 minutes of active prep time. Plus, there are always plenty of leftovers to top your lunchtime salads or throw in a pot of tortilla soup.

Right now there is a Tupperware filled with roast chicken sitting in the fridge and I’m hitting the road once again. This time to Las Vegas for Interbike! Interbike is the cycling industries biggest North American trade show, and after 3 years of diligently paying my dues I’m headed to the big event. I’m armed with a list of restaurants and vendors to check out and I couldn’t be more excited. Follow me on Twitter for live updates from the 3 days cycling geek extravaganza!

Picture via 

Thomas Keller’s favorite Simple Roast Chicken
Recipe is copied from Thomas Keller’s Bouchon Cookbook

One 2-3 pound farm raised chicken
Salt and freshly ground black pepper
2 teaspoons minced thyme
Unsalted butter (optional)
Dijon mustard (optional)

Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better. 

Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

To truss the chicken, place one chicken on a tray with the legs towards you. Tuck the wing tips under the bird. Cut a piece of kitchen twine about 3 feet long and center it on top of the neck end of the breast. Lift the neck end of the bird and pull the twine down around the wings and under the chicken, then bring the ends up over the breast, towards you, and knot the twine, pulling it tight to plump the breast. Bring the ends of the twine around the ends of the drumsticks and straight up. Tie as before to pull the drumsticks together and form a compact bird; tie again to secure the knot.

Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

I love eggs. I eat them almost every morning for breakfast and they make the perfect meal day or night (hello, late night breakfast burritos!). I have always preferred my eggs poach, soft boil, or over easy so I can dunk my toasted bread into the delicious gooey yokes. While, my scrambled eggs have always left something to be desired and in need of a healthy dose of sriracha. How do restaurant chefs get those creamy, velvety eggs?! The answer my friends, is patience.

Picture compliments of 

Here are my tips for perfect scrambled eggs:
  •  Low Heat. Low and slow is the name of the game here.
  • Add Fat. Coconut oil, olive oil, and leftover bacon grease are all great options to keep your eggs creamy and from sticking.
  •  Liquids. Add just a splash of milk or cream to your eggs. More liquid does not equal creamier eggs.
  • Patience. Using a rubber spatula or wooden spoon continuously stir your eggs around in the pan until curds form. Since you are using low heat it will take a little more time than normal but I promise it will be worth it!
  • Soft cheese. When your scrambled eggs are just about done add a tablespoon of soft cheese for every 4 eggs and continue mixing until melted. Any soft cheese will work well, but my favorite to use is an herb goat cheese. 
  • Contrast. Top your eggs with some roughly chopped chives and serve along side an arugula salad for a perfect light lunch or wilt in a handful of spinach for a tasty breakfast scramble.

I hope you are as eggstremely eggcited about making scrambled eggs now as I am! 

Welcome to Bicycle Chef! I am a 20 something athlete living, training, and cooking in the desert of Arizona. When I’m not swimming, biking, or running I can be found in the kitchen whipping up dishes that not only replenish my body but satisfy my cravings. Stay tuned for more posts with tasty recipes and adventures from the road.

Illustration by Ali Douglas

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Until next time!