Touchstone Blog Archive
Monday, October 17, 2011
  Food For Climbers- Spinach Ricotta Muffin
After 20 years of practicing law, Marirose Piciucco decided to switch occupations, attending the Bauman College, a Holistic Nutrition and Culinary Arts program in Berkeley on University Avenue. After receiving a certification as a Nutrition Educator and Natural Chef, Piciucco joined fellow Ironworks member Christy Kovacs and began Small Steps Cooking. The company works with whole, unprocessed and unrefined ingredients to make nutritious meals.

Small Steps offers after-school classes, group cooking classes, kids’ culinary summer camps, nutrition workshops and other classes.

Picicucco brings by some of her great food to Ironworks. One of the staff favorites is the spinach ricotta muffins. Here's a bit about why the muffins are a great post workout meal and how to make them.



The eggs and cheese in the recipe provide high quality protein to help rebuild muscle and stimulate the insulin release needed to optimize the use of the carbohydrates. The spinach and kale provide Vitamin K, which is important for healthy blood. The kale is packed with calcium, manganese, and B Vitamins. The leafy greens are loaded with beta-caretene. All the vitamins help support the nervous system, eye health, help with clarity and mental focus. The sweet potatoes, a complex carb, contain sugar, fiber and other nutrients. The sugars in the potatoes take longer to enter into the bloodstream than the simple carbs in candy, cake, and sodas. For post-workout (within 30-60 minutes after workout), carbohydrates help replenish the glucose and glycogen used as fuel during the workout. Eating soon after a workout ensures that the body synthesizes the glucose optimally and transports it to the liver and muscles where it's stored as glycogen.

Directions-

Preheat oven to 350F.

Pulse spinach in batches in a food processor until finely chopped. Transfer to a bowl.

Add remaining ingredients. Mix thoroughly.

Grease an 8-cup muffin tin with olive oil or butter. With a large spoon, begin distributing the spinach batter evenly amongst the muffin tins.

Bake the muffins until set, about 20-25 minutes. Insert a toothpick in one to see that it is not liquidy. If done, remove from oven and let cool for approximately 15-20 minutes before attempting to take them out. Loosen the edges with a knife and turn out on a clean cutting board or large plate.

Ingredients
12 oz fresh spinach (or mix greens such as spinach, kale and Swiss chard)
1 large sweet potato, peeled and grated
½ cup full fat ricotta cheese
½ cup shredded Parmesan cheese (or Asiago)
2 large eggs, beaten
1 clove garlic, minced
½ tsp ground nutmeg

Check out Smaller Steps website and remember- eat well climb well.

Labels: , ,

 
Comments: Post a Comment





<< Home
This is the old Touchstone Blog. This is no longer active. Please visit our new blog at http://www.touchstoneclimbing.com/blog.html

Archives
March 2006 / April 2006 / May 2006 / June 2006 / July 2006 / August 2006 / September 2006 / October 2006 / November 2006 / December 2006 / January 2007 / February 2007 / March 2007 / April 2007 / May 2007 / June 2007 / July 2007 / August 2007 / September 2007 / October 2007 / November 2007 / December 2007 / January 2008 / February 2008 / March 2008 / April 2008 / May 2008 / June 2008 / July 2008 / August 2008 / September 2008 / October 2008 / November 2008 / December 2008 / January 2009 / February 2009 / March 2009 / April 2009 / May 2009 / June 2009 / July 2009 / August 2009 / September 2009 / October 2009 / November 2009 / December 2009 / January 2010 / February 2010 / March 2010 / April 2010 / May 2010 / June 2010 / July 2010 / August 2010 / September 2010 / October 2010 / November 2010 / December 2010 / January 2011 / February 2011 / March 2011 / April 2011 / May 2011 / June 2011 / July 2011 / August 2011 / September 2011 / October 2011 / November 2011 / December 2011 / January 2012 /


Powered by Blogger

Subscribe to
Posts [Atom]