Applying the artistry of a chef with the precision of a scientist, we must prepare food that’s delicious, nutrient-dense, clean and pure, organic if possible, and perfectly balanced in carbohydrates, proteins, and fats.
Unfortunately, I have no time to eat, let alone cook, so the first dish we’re going to prepare together is “Rice Cakes.” I saw that smirk on your face. Stop! If it makes you feel better, I’ll go all Food Channel on you: Gâteau de Riz Pour le Marathon.
Most rice cakes are free from additives, so what you see is what you get. Rice. In a cake. No need for second-guessing: “Say, is irradiated, genetically engineered, butylated hydroxytoluene with heptyl paraben as tasty as it sounds?”
The humble rice cake does the job of holding a “sandwich” together or hosting an open-face as well as toasted bread. So here’s the genius part: Keep the other ingredients righteous. Smear on a little almond butter and pureed fruit spread or sliced banana. Or try avocado and cilantro and a whisper of chopped Spanish onion. Make right choices, slap ‘em on top of a rice cake, and you’ve got yourself a quick grab-n-go meal that’s FUEL … and as a bonus, moderate in calories.
(IMPORTANT NOTE: In reference to yesterday’s posting, putting Girl Scout cookies on a rice cake causes entropy. Do NOT attempt this at home. Leave it for trained professionals.)
COUNTDOWN TO THE ING NEW YORK CITY MARATHON LOTTERY DRAWING: 13 Days
Almost makes me want to grab a rice cake - key word being almost! How far are you running at the moment? Louisiana (New Orleans) just hosted the Rock N Roll/Mardi Gras marathon. The motivation from all the music may have made you want to run on by.
ReplyDelete