My husband John, has spent every free moment planning a late-spring ski tour to the Swiss Alps. One morning he looked up from the whirlwind of trip-related emails, phone calls, route maps, and gear lists and asked me to recreate the hearty muesli he ate daily on last year’s ski tour. 
The Mix: steel-cut oats with granny smith apples, raw walnuts, cinnamon, nutmeg, and balsamic vinegar
The Story: Let other folks have their matzo balls and macaroons. The Passover dish I look forward to most is haroset. My family’s version is elemental: coarsely chopped granny smith apples, raw walnuts, freshly grated cinnamon, and nutmeg. A generous pour of Manischewitz dies the mixture a muted purple-brown color. It’s ugly and inexplicably delicious.
The Fixings: Toasted bagel, balsamic vinegar, fig butter or black currant jam, sharp cheddar, salt, and pepper
Why it Works: It’s filling, but easy on the stomach. When I have an evening workout or race, I need more substantial food than the bars, gels, and nut butter snacks on which I usually subsist between workouts.
I have always been the kind of person who can't sit still and who, for better or for worse, likes to do things a bit differently. In fact, when O magazine asked me to describe myself in one word, that is exactly what I said: unconventional. I would say that opting to race in Nevis exemplifies just that. Instead of racing in Miami as I have the past two years, I decided to try something new.
The Mix: Bluebird Grain Farms Old World Cereal Blend with sliced almonds, sesame seeds, raisins, and honey
