World Rowing e-Magazine, April 2009

Anna

• 2 Tablespoons dried cranberries

• 3 Tablespoons walnuts

• 1 Tablespoon cinnamon

Cummins
(née Mickelson)
USA, W8+

Anna Cummins (USA), Olympic gold and silver medallist and three-time World Champion.

Perfect after a long morning row, can be made ahead of
time, saves well, and inexpensive. Can it get any better?

Makes 2 “rower servings”

Ingredients:

• 3 cups water

• 1.5 cups oatmeal

• 1 small apple

• 1 small banana

• 1 cup fresh/thawed frozen red berries (raspberries, strawberries, etc.)

preparation:

Bring water to a boil, add oats. When water is almost evaporated, add all ingredients except the berries. Just before serving, add in the berries. To change it up, you can add almonds, pecans, raisins, peaches, etc. Just be sure to always have some kind of nut (good Omega 3) and lots of colourful fruits full of antioxidants. Splash on a little milk to cool it down and add a little extra protein.

MRS. MICKELSON’S BURRITOS

Bonnie Mickelson, 1984 (my aunt)

Created by my Aunt, this is one of my favourites my mom made me when I ran track. The best thing about this recipe is that it makes a great meal on day one, and then I always double the recipe and stock my freezer with burritos wrapped in foil for all those long days when I have no energy to cook post practice. I just pop them in the microwave or the oven, add some fresh toppings and go to bed early with a happy stomach and fuelled body!

Serves 4-6, Prepare 20 min., Cook 30 min., Bake 10 min.

• 1 medium onion, chopped

• ½ green pepper, chopped

• 1-2 cloves garlic, minced

• 1 pound lean ground beef (approx. 450g)

• 1 15 ½ oz. tin tomato sauce (approx. 450g)

• 1 15 oz. tin pinto beans

(approx. 450g)

• 1 Tablespoon chili powder

• ½ Tablespoon ground cumin seed (comino)

• ¼ Tablespoon ground oregano

preparation:

Heat oil in pan and sauté onion, green pepper, and garlic until limp. Add meat to brown until pink is gone. Pour off any fat, then add tomato sauce. Simmer 5 minutes before adding pinto beans and seasonings. Simmer, uncovered, 30 minutes.

Pre-heat oven to 350°F (180°C). Tear 6 pieces of regular-strength, aluminium foil, large enough to wrap a tortilla. Place tortilla on foil. Spoon meat mixture down centre. Sprinkle with green onions and a good amount of shredded cheese. Roll tortilla up so that seam-side is down, tucking ends under. Pleat foil packet so that it is sealed but can be easily be opened and place on a cookie sheet.

Heat foil-wrapped burritos in oven for about 10 minutes. To eat, open foil so that it acts as a shallow bowl. Top with a handful of shredded lettuce and taco sauce to taste. I love to have mine topped with a fresh tomato and avocado.