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Three more recipes that are clean and balanced to keep you fueled leading into the big race. These are also simply great recipes for the off-season as you try to navigate eating healthy and indulging in some seasonal favorites.
Deconstructed Ahi-Avocado-Cucumber Roll
16-20 ounces sashimi grade Ahi
2 cups cooked brown rice
1 large avocado, meat removed and finely diced
1 cup finely diced cucumber
2 tablespoons fresh ginger
Juice and zest of one orange
1 teaspoon agave
1. Heat a very small amount of canola oil in a large skillet over High heat. Season the ahi with salt and pepper. Place the ahi on the skillet and sear 30 -60 seconds per side (depending on thickness). Remove from heat and cut into thin slices.
2. In a blender combine the ginger, orange juice and zest, agave and ¼ teaspoon salt. In a bowl, gently toss the diced avocado and cucumber with the dressing from the blender.
3. Use a ring mold (or make one from a can by using a can opener to cut off both ends) to make the rice stacks. Place ½ cup of the rice into the mold or can and pack down with a spoon. Add ¼ of the avocado and cucumber mixture to the top and pack down gently. Remove the mold or can. Repeat this step 3 more times. Serve each stack with ¼ of the ahi.
Grilled Pineapple Turkey Burger
20 ounces lean-ground turkey
4 fresh pineapple rings, cut about ½ inch thick
2 tablespoon low sodium soy sauce or tamari
1 tablespoon agave
½ tablespoon minced garlic
2 purple potatoes, diced into ½ inch cubes
1 large yam or sweet potato, diced into ½ inch cubes
Olive oil, salt and pepper
1. Heat the oven to 400 degrees. Prepare a baking sheet with non-stick cooking spray. Place the diced potatoes on the sheet and toss with a small amount of olive oil, salt and pepper. Bake for 30 minutes, tossing after 15 minutes.
2. To make the turkey burger, heat the grill or large skillet to medium-high and coat with cooking spray. Grill or sear the pineapple slices 1 min per side.
3. Gently combine the turkey, soy sauce, agave and garlic in a small bowl and form 4 patties. Grill or sear 8 to 10 minutes per side. Serve each patty with a slice of pineapple over the top.
Papaya, Green Apple & Israeli Couscous Salad
16 ounces grilled/cooked chicken breast, chopped
8 cups baby spinach
2 cups cooked Israeli couscous
1 heaping cup chopped Hawaiin papaya
½ cup green apple, cut into strips
2 tablespoons fresh chopped cilantro
Juice and zest of one orange
Juice and zest of two limes
2 tablespoon olive oil
salt and pepper
optional: roasted macadamia nuts, chopped
1. In a large bowl whisk together the citrus juice and zest with the olive oil and a small amount of salt and pepper. Add the spinach and toss until well coated.
2. In another large bowl, combine the chicken, couscous, papaya, green apple, and cilantro and toss until combined. Add this mix to the bowl with the spinach and toss until everything is well coated with dressing.
3. Serve with roasted macadamia nuts over the top if desired.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif. She is also a professional Xterra triathlete and mountain biker. Follow Jess’ recipes on her “Fit Food by Jess” Facebook page.