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Eat. Train. Race. Travel.

Welcome to Athlete Food - our continuous adventure to seek out healthy food around the globe and at our own dinner tables. Hope you are inspired to get on a plane or get out the plates and cook a healthy dinner tonight!

Holiday Party Toast with Sun-dried Tomatoes, Arugula, and Ricotta

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Baby #2’s imminent arrival seemed like a good excuse to bow out of cooking Christmas dinner this year, but I have signed up to host a mid-December holiday party for Amy, 20 of her favorite 2 year olds, and their moms or nannies. I’ve booked the “hall” and the entertainment, bought cute party favors, and Mamzie is on top of the West-Indian themed lunch menu for her nanny friends. I’ll be laying out snacks for my athlete-mom friends, most of whom will be arriving in their activewear, still sweaty from a workout. Clean, healthy holiday-themed snacks (avocado and sundried tomato toasts, cold pressed juices, etc.) will be on the table, and I may even shape them into a Christmas tree. Who wants an invitation?? —Bec 

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Toast with Sun-dried Tomatoes, Arugula, and Ricotta

Ingredients: (specific amounts depend entirely on how much toast you are making!)

whole grain bread, toasted, and cut into triangles

sun-dried tomato spread (see recipe below)

fresh ricotta cheese

arugula

sea salt/pepper

To Assemble: 

Assemble toasts by layering ingredients in this order: a smear of ricotta, 5 or so arugula leaves, 1 teaspoon tomato spread, small pinch of sea salt and a grind of pepper. 


Sun-dried Tomato Spread

1 package of sun-dried tomatoes (approximately 1/2 pound), not packed in oil

1 teaspoon Athlete Food Caribbean Green Seasoning

olive oil

Heat 1 teaspoon oil to a small saucepan. Add Green Seasoning and gently cook over medium heat for 1-2 minutes. Add tomatoes and stir, cooking another 30 seconds or so. Then pour enough water into the pot to cover the tomatoes and bring to a boil. Turn off the heat and allow tomatoes to rehydrate for 15-20 minutes.

Using a slotted spoon, remove tomatoes from water and transfer to a food processor. Reserve the tomato water and keep it close by. Add 1 teaspoon olive oil and blend, adding enough of the reserved tomato water until you get a spreadable consistency. 

Note: this recipe may make more sun dried tomato spread than you need. If so, freeze it and use it to add flair to you next recipe that calls for tomato paste. Or try using to to flavor your next egg sandwich.

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