Thursday, April 8, 2010

Friday Food Fact: Dang!...some food is HARD to make

I've been lucky enough to have a group of Austin chefs include me in an event they call "Meaty Monday Madness!" On the first Monday of the month, one chef picks a type of meat--anything from brisket to hearts--and everyone makes a dish with that main ingredient. Some of the creations are amazing. This month, rabbit. I decided to go all-out by making Braised Rabbit Ravioli with a Creamy Reduction Sauce. Oh yeah, the pasta was home made, too. Between weights, dry-land training and swim practice, IT TOOK ME TWO DAYS!
Fact: Making rabbit raviolis all from scratch is hard work.

Fact: When making a reduction sauce do not season it as the salty flavor will only magnify as it reduces. I learned this the hard way...a mistake you only make once.

Fact: Before placing raviolis on wax paper or on any surface they will sit on for extended periods of time make sure to flour both sides so they won't stick. I had a big problem as I didn't do this and they stuck like a leach. The remedy is to put them in the freezer and as they freeze you will be able to peel them apart much easier.

Fact: Making homemade raviolis definitely impresses the ladies. Holla!

Fact: They were delicious! Chef David Bull who has battled on the show "Iron Chef America" even loved them:)

Tuesday, April 6, 2010

Tuesday Tweet of the Week: How to Help End Hunger...

I love to eat and get super-excited about it. (Wait until you see my rabbit ravioli post.) It’s important to remember that many people don’t have an abundance of food. This tweet caught my eye:

10:44am, Apr 06 from API
RT @CTFoodBank On #CharityTuesdayask yourself: RT @USCIrini have you volunteered @ a #foodbank?#thebiggestloser #poundforpound #endhunger

You can support feeding the hungry no matter where you live. When you do, tweet about it using one of the hash tags above.

Friday, April 2, 2010

Friday Food Fact: Rabbit Anyone?

Rabbit anyone? Easter is right around the corner and my guess is that y'all are preparing to cook up some wild Well since this is the season for bunnies I though it would be appropriate to feature them on the Friday Food Fact. Let me first apologize if any of you are offended and/or grossed out about the thought of eating a rabbit. To lighten the spirits you should know rabbit has been regarded as a fertility symbol and has long been included in Easter menus. So for those of you looking to reproduce yourselves, definitely go out and get a rabbit for the Easter table;) Rabbit has been domesticated and included on the table in France for centuries.

If by chance you're not planning on cooking rabbit for Easter have no worries, I'll cook one in honor of you. You might recall that I attend a potluck here in Austin called Meaty Monday Madness. The host is my friend Zack who is the chef and owner of the wine bar and restaurant 'Mulberry' in Austin. The first Monday of each month Zack invites a bunch of his friends, which many happen to be local chefs, to his house for a grand eating festival. This month's featured item is, of course, rabbit. There will definitely be a future post on the Meaty Monday Madness extravaganza!

So is rabbit healthy for us? The answer is yes and no.

The Facts:

  • A great source of protein which helps our muscles grow and stay strong.
  • High in Iron which promotes red blood cell growth and health.
  • Packed with Vitamin B-6 and B-12 which helps in the building and stability of red blood cells as well as helps keep our immune system strong.
  • Good source of magnesium which helps keep our bones strong, regulate blood sugar and supports our immune system.
  • Be careful rabbit is high in cholesterol.
Much like most things we eat there are positives and negatives in it's nutritient content, rabbit is no exception. If you'll be cooking rabbit this Easter I hope it turns out great! If rabbit is not your cup of tea then I respect that too. Enjoy!

Tuesday, March 30, 2010

Tuesday Tweet of the Week: School Lunches

School lunches are undoubtedly the topic of much discussion. You may have heard Michelle Obama has started a campaign to change school lunches. Jamie Oliver is hosting a TV show called "Food Revolution" in order to illustrate the difficulties in the school lunch programs, as well as see if he can help a largely obese community. As I am very involved in nutrition and eating healthy this is really exciting for me to see such big efforts being made.

Jamie Oliver has an online petition that anyone can sign in order to show the President how much America cares. A recent tweet by queen food blogger Jaden Hair caught my eye. Click on her link and go sign the petition!

@SteamyKitchen "Have 30 secs? Pls sign @jamieoliver's petition-I stand strong for better nutrition & healthy kids (plsRT)"

Friday, March 26, 2010

Friday Food Fact: Red Meat

Are you a fan of red meat? Are some cuts better for you than others? Find out as I give you all the info in my "Athletic Foodie Tip of the Week"

Please disregard the misspelling in the video...I have no control over that:/

Tuesday, March 23, 2010

Tuesday Tweet of the Week: Governor Perry's Appointment

Never did I think I'd post one of my own tweets as the "Tuesday Tweet of the Week". I like to think of myself as a very humble and down to earth guy who is not one to toot his own horn. Last night I was thinking about what to feature for today's tweet. As I searched through tweets I'd seen in the previous week I couldn't stop thinking about the one tweet I've received the most response from. So I did it. I went there. I decided I had to blog my own tweet. So here it is people. Don't judge me;)

"Hot off the wire...@GovernorPerry appoints @G_WeberGale to his council on physical fitness and sport!"
As many of you know I'm super passionate about food, cooking, and nutrition. This passion has led me to found AthleticFoodie, which is a company dedicated to helping people live a better life through better nutrition. Recently Texas Governor, Rick Perry, has appointed me to his council of physical fitness and sport. I am super pumped about this. I can't wait to help make a difference and promote, exercise, nutrition, and overall health. It is a great honor to have been appointed to this position and I look forward to working very hard to help in any way I can!

Finally I think I'm actually starting to make a difference and get somewhere with all of this:)

Friday, March 19, 2010

Friday Food Fact: White Rice vs. Brown Rice

How does white rice differ from brown rice? A friend asked me this the other day and I couldn't give the exact answer. Immediately I knew this had to be the Friday Food Fact. So I did some research and here's the skinny.

First, after the rice is harvested it goes through a huller/husker to remove the outside grain husk. After this process is complete you're left with brown rice. From brown rice the grain becomes further processed by the removal of the germ and inner husk (bran). After the removal of the germ and bran the only thing left is what's called the endosperm. Finally the grain is then polished using either glucose or talc. What's left is white rice.

In the processing of the grain many nutrients are lost including Vitamin E, Thiamin, Ribofavlin, Niacin, Vitamin B6, Potassium, and Iron to name a few. In addition white rice has been totally robbed of it's dietary fiber containing about 1/4 of what brown rice contains. Often you will see white rice that has been 'fortified' or 'enriched which means they have synthetically added back some of the original nutrients into the white rice. Crazy huh?

The same process and loss of nutrients is largely true with white vs 100% whole wheat baked goods such as breads, bagels, English muffins etc.

Here's an idea. Let's get back to eating the 'whole' foods nature intended us to eat. There's no question we'd be better off for it.

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