Unfortunately for me, Siete did quite well in her first ½ marathon. Top 40% for her over-aged group ain’t bad. I, of course, attribute her success to her pre-race meal; she seems to think differently.
“Unfortunate for me” you may ask? Yes. See, Siete has decided to run another race, which on the surface may not seem like a big deal. However, ½ marathon training regimens require discipline. They require total commitment from the one in training. Marathon training requires runners to commit to a plan of eating right, training hard and never giving up. Like most males, I have a hard time swallowing the “commitment” pill, but committing to eating healthy, well that pill just won’t go down.
Being the family in-house chef, I must cater to my customer. For obvious reasons, my number one customer happens to be Siete and I will therefore start eating “healthy”. So if I bore you with “healthy” blog choices, I do apologize. But rest assured, my commitment to health will be short lived and soon I shall return to a life of “unhealthy” debauchery.
2 T unsalted butter
1 t coriander seed, lightly crushed
1/8 t nutmeg
2 lb baby carrots, tops trimmed
½ c fresh orange juice
¼ c water
3 T Steen’s Cane Syrup
1 T sea salt
½ t black pepper
¼ c fresh cilantro, chopped
In a large sauté pan over medium-high heat, add butter and coriander and toast seeds for 30 seconds. Add carrots, orange juice, water, cane syrup, nutmeg, salt and pepper. Bring to a boil, then reduce heat to medium-low and cover. Simmer for approximately 15 minutes, stirring occasionally. After simmering, remove cover and raise heat to medium-high and stir until liquid is reduced to a glaze, approximately 8 to 10 minutes. Transfer to serving dish and garnish with cilantro.
Twisted Epilogue: “Healthy” is a relative term