corned beef

The most wonderful time of the year


I posted recently on my running blog about realizing I need to eat more meat. That post was about a month ago and the truth of the matter is, I probably haven't been that much better about eating meat more. Maybe 1x per week more. That still means I am eating meat/fish only 3 days a week. Not so good. Even in France I was limited to little meat because often times the main offerings had gluten in them. I probably managed to eat meat 4 times while I was there, which by all accounts is comparatively pretty fantastic.

The problem is not that I don't like meat. I do. Just like the problem is not that I don't like cookies (gluten free of course). If you put them in front of me, I will eat it and probably a fair amount. Thus, meat or even cookies for that matter (speaking of which I have managed to eat 4 small teff peanut butter cookies today already, someone stop me!) don't tend to stay around very long. On top of that, my grocery of choice Rainbow grocery, does not sell meat. Thus, I usually don't want to make a second trip to another store to get meat. I shop at Rainbow because I am primarily a fruit and vegetable eater and Rainbow provides the most local organic produce you can find outside of a farmer's market. I love fruits and vegetables more than cookies and meat combine. But I also know I need to eat more meat. Thank goodness for St. Patty's Day.




As I mentioned in yesterday's blog, I was making Gluten Free Irish Soda bread (and cookies magically got made as well) to compliment a slow-cooked corned beef brisket. I love corned beef brisket. My favorite time of year is around St. Patty's day because corned beef brisket is readily available, it is one of my more favorite cuts of meat. Plus, it is an excellent excuse to make my mom's horseradish sauce (1 part fresh prepared horseradish, 1 part dijon mustard, 2 parts sour cream).

The soda bread was a hit with my diners, sucked down as both appetizer and dessert (with a little left for breakfast). The brisket was outstanding though. Starting at 4pm, I turned the oven on to 300 degrees to preheat. Meanwhile, I put my large Dutch oven on the burner and put the brisket in with it's brine and spices. I added 2 fresh bay leaves. Then I covered it with enough water to have about 2 inches of water above it. I brought it to a boil, skimmed the gunk off the top and put the lid on, then straight into the oven. I let it cook for 3 1/2 hours.

Meanwhile, I did other things, got stuff done, wasted two hours, then went back into the kitchen to put together the mustard-roasted potatoes. I used the mix of ingredients from this recipe, but problem was, I was already using the oven and it was at 300 degrees not 400. Thus, I decided I would slow roast the potatoes on the very bottom rack and when I took out the corned beef, kick up the temperature to 425 to get some crisp on them.


The potatoes roasted for an hour and when the corned beef was tender, I pulled the Dutch oven out, put it back on the burner, removed the meat and covered it tightly with foil. Then I cranked up the heat on the stove and threw into the cooking liquid a half head of green cabbage cut into wedges. Cooked that for another 15-20 minutes while the potatoes, now at 425 and on the middle rack of the oven, crisped. Wham bam, done delicious.

It was all really good. To serve I put the cabbage on a serving plate with the meat sliced on top. I had people spoon cooking liquid from the meat over the top of their food for additional kick. While I tend to think that the horseradish sauce is what brings me to the table, everything was incredibly flavored, dang near perfectly cooked and awesome.

(P.S. sorry the pictures aren't as awesome as I would like, no natural lighting by dinnertime, even with daylight savings time!)

Race Week Nutrition


Tree Hugger in Provence. Photo by the GripMaster.

I missed a week of baking, cooking, etc. I apologize. I was in France attending Salomon Advanced Week (which you can read about here). There was running, eating pretty decent French food and some good fun. But I am back now and doing a power taper for my race this Saturday, the Lake Sonoma 50 miler. Part of tapering is cutting back miles, resting a lot and letting the body get nice and rested for the long miles ahead. Additionally, I get massage, stretch a lot and if I am feeling sore, take an ice bath or two. The biggest part of taper is nutrition. Making sure you get the right combination of nutrients and the right amount of fuel is key.

I am not a carbo-loader. I don't eat pasta the night before a race. I would prefer steak and potatoes, or steak and rice and a seaweed salad. Tried and true, it is what works for me. When I eat pasta (gluten free of course), I just feel empty. Carbs alone just don't fuel me enough. I have to support them with something.


A well balanced plate.

Even though I am running a lot less than usual on this final taper week, my nutrition is at its best. Race week nutrition is tricky. You have to fuel up to support your upcoming effort, eat the right combination of things to make sure you are recovered from training, all while accounting for the lower calorie needs of a minimal training week. But like I said, during race week, I seem to be at my best. Maybe it is the lack of running that allows me to be more thoughtful about my meals (if that is possible!), or maybe it is just that I know from experience that it really makes a difference.

This week on my plate has been awesome. After spending a week in France, I was really looking forward to cooking at home. The food there was fresh and for the most part light, but I ate three meals a day at the resort where we were located. Not exactly exciting by day 6! On Sunday, the baker and I whipped up a huge pot of Rancho Gordo beans and roasted some chicken with a spicy chili sauce for tacos. I made a nice fresh slaw with pumpkin seeds, radishes, cabbage and lime. The tacos were a perfect way to start of the weeks eating (and nutrition). Well balanced, not too heavy and made for some great leftovers for Monday night's dinner. Lunch stayed the same, a huge salad each day which I really enjoyed.



Last night my sister and I had a movie night and I decided to cook up a recipe for Chana Masala,  I had read in A Homemade Life. I followed the recipe with one exception. I added cauliflower. A whole head of it after the tomatoes were added. I wanted, no needed more vegetables on my plate. And man was it delicious! I cooked everything until the cauliflower was tender and then served over coconut rice (rice cooked with 1 part light coconut milk, 1 part water: so if you use 1 cup of rice, use 1 cup of coconut milk and 1 cup water). On the side was something that made me want to cry because I couldn't have seconds. Garlic Lemon Spinach. There had been some great local fresh spinach at the shop and it definitely trumped the frozen spinach I had thought to use. I cooked up 2-3 cloves of garlic in 1 part butter, 1 part olive oil until they started to brown, then I tossed in the spinach and a tbsp of water, put the top on and gave it a shake. Once it was cooked, I added sea salt and a squeeze of lemon. I am telling you, I would have eaten just a huge plate of that. So good. Well, I take it back the Chana Masala was amazing. Spicy, complex, flavorful. I of course followed up this meal with ice cream. Some people religiously cut out things during taper week, I deliberately add them back in because I am trying to make sure I have no calorie deficit during the week. I like to train low, race high. That is not to say I go crazy during taper week, I am sensible, not overly restrictive.



To wit, I made cookies today! Teff Peanut Butter cookies. I didn't use oil, I used melted butter. And they were pretty dang good, though surprisingly less peanut buttery than I imagined. I made them quite small so that I could indulge guilt free. It's a fine line. I want to arrive at the start line with my body fueled correctly but physically feeling fit and light. For me, I know that too many grains cause me to retain water and retention of water does not lead to feeling fit and ready to fight. These little buggers were a good compromise of nutrition and indulgence.


I have been harboring a corned beef in my freezer while I was gone. A first cut, organic beautiful corned beef that I couldn't wait to cook. As I was out of town for St. Patty's day, I decided to cook it up this week to make sure I was getting in my protein. It's Wednesday and I haven't eaten meat yet this week. So tonight, I am going to whip it up along with some cabbage, mustard roasted potatoes and serve it all with some gluten free irish soda bread.

I don't believe I have ever had Irish Soda bread, let alone Gluten Free Irish Soda bread. So I consulted a few sources and went at it. In the end I combined two of my favorite gluten free bloggers recipes and created my own. The loaf came out nicely. Somewhat like a scone, fragrant of caraway seeds and dotted with soaked currants. Next time, I think I will soak the currants in something further infusing flavor. This adaptation is more of a half followed one recipe, half followed the other. I combined one's suggested dry ingredients with an adaptation of the other's wet. Seems to have worked out well. As I said, I have never had soda bread, so creating an idea from scratch was out of the question. But I improvised a great deal by doing this combination, so it would be interesting to compare. I am really looking forward to having a small slice of this bread tonight with a good balance of vegetables and meat (and mustard and horseradish!!!).