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.
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: Marirose Piciucco, Smaller Steps, spinach ricotta muffins
¶ Monday, October 17, 2011
