The Perfect Weekend Combination

Man did we need this weekend more than we realized. There wasn’t one aspect of the weekend that made it stand out but instead, the overall combination of the 48 hours. There was a perfect mix of relaxation, fun, productivity, workouts and sleep!

After a manicure & pedicure, I headed home to spend the evening on the couch catching up on our favorite shows while sipping our way through a bottle of Italian Valpolicella wine and a lamb dish which I’ve already requested be repeated.

braised lamb

Saturday morning I headed out for a much-needed solo run. As I mentioned in last week’s training recap, my training has felt out of sorts due to illness. I needed a run to clear my mind and build some confidence. Luckily Geneva delivered sunshine, blue sky and empty running paths for Saturday morning’s run. I was feeling so strong after the run that I ended up running two more miles later in the day.

Running in Geneva

Bo and I then had some fun in the kitchen together, whipping up a new breakfast recipe, whole wheat protein pancakes. Filled with protein, these were fluffier than I expected and the perfect healthy breakfast option for weekends or weekdays. Next time I want to try adding blueberries or bananas to the batter!

Whole wheat protein pancakes

With these pancakes to serve as fuel, we turned on a fun playlist and spent the next five hours deep cleaning our apartment. We’re talking vacuuming and mopping under furniture, dusting, and organizing until dripping with sweat. Deep cleaning is hard work, but so gratifying afterward!


Our reward for the hard work was a double date with Lauren and Ryan. Most of our friends were out of town this weekend due to the recent snowfall, so it was a pure last minute coincidence that we both found ourselves in Geneva with no plans Saturday night. Lauren and I enjoyed introducing our gentlemen to Kytaly, an Italian restaurant that recently opened in Geneva.

Kytaly GenevaIMG_7146

Since Saturday was plenty productive, our goal for Sunday was to relax. We didn’t set an alarm, we didn’t change out of pajamas until our afternoon workout, and we didn’t leave the house all day. I finished the final 100 pages in Big Little Lies in between sips of a homemade cinnamon latte. I loved all the twists and turns in the book. We peeled ourselves off the couch later in the afternoon for two back to back DailyBurn workouts, Inferno Power and 5/10 in Nine, for a total of 45 minutes of moves that left us super sweaty and VERY sore!

IMG_7147Daily Burn workoutDisplaying IMG_7154.JPG

We cooked together Sunday  night, experimenting with kale and making a great dinner including this warm kale salad and roasted cauliflower. Last but not least, we ended the weekend watching Birdman on the couch. Birdman was, how do I say it, interesting and deserving of many awards but not exactly my type of movie.

Oh well. Luckily the rest of the weekend was better than those two hours. This weekend was the perfect combination of what we needed before lots of travel!

How was your weekend?


Cooking with Bo: Beef “Fried Rice”

I know that it’s been too long since I’ve posted a recipe. I apologize. Today, I’ll give you my recipe for healthy “fried rice” (spoiler alert – there actually isn’t any rice in this recipe).


The first thing I would note is that this recipe is definitely not the only thing one can do with faux rice. The following recipe happens to be a fried rice dish with Japanese / pan-Asian flavors but one can do a number of things with this technique as inspiration; for example, this morning I also made a vegetarian Indian dish with the leftover ingredients.


For the Marinade:


¼ Cup Low Sodium Soy Sauce

¼ Cup Sake

¼ Cup Rice Wine Vinegar

¼ Cup Mirin

½ Cup Vegetable or grape seed oil (DO NOT use EVOO as it is not a flavorless oil and the fresh olive flavor doesn’t really fit with Asian cooking)

2 Garlic Cloves (minced or you can use a garlic press)

Half a small white onion (grated)

1 Tbsp of fresh ginger (grated)

A Note on Grated Onions and Ginger:

I recently began grating rather than mincing ginger as I find the texture much more appealing especially when the ginger ends up in the final dish rather than just the marinade. You can use the smallest side of a box-grater, but a fine plane-grater is much better. As far as the onions go, for a marinade, this simply releases more flavor although mincing is generally fine too.

For the Stir Fry:

Vegetable or grape seed oil for cooking (same comment, DO NOT use EVOO)

~2 lbs of beef in smallish cubes (your choice on cut – sirloin keeps the cost down though this does well with a fillet as well – I’ve also done this recipe with lamb loin and it was absolutely fantastic)

1 head of cauliflower (grated – this is the faux rice)

2 cups of sliced mushrooms (I think shitakes really make the dish shine but regular white mushrooms are okay too)

2 medium zucchinis halved lengthwise and sliced

4 scallions chopped on bias separate whites and greens (use 3 if they are really big)

2 Garlic Cloves (minced or you can use a garlic press)

1 Tbsp of fresh ginger (grated)

½ Cup of chopped Thai basil (optional)

A sprinkling of sesame seeds (optional)

Soy sauce, mirin and rice wine vinegar to season

Sambal Oleke as a garnish (if you like some kick)

A Note on Grated Cauliflower:

This is a really cool technique, one that I think is akin to spiralizing vegetables and using them as faux pasta. However, in this case, we are grating cauliflower to use in place of rice. It is very easy and you can use either the large side of a box-grater or a food processor if you have the right attachment (which is what I used in the picture below).



A Note on Stir Frying:

If you own an actual round-bottom carbon-steel wok with a wok ring adapter for your range, then you probably know WAY more than I do about stir-frying so you can skip this section (or this recipe altogether as you’re probably going to tell me that stir-frying is a Chinese cooking technique and these are Japanese / pan-Asian flavors, blah blah…). However, for all of us who learned western cooking first, even if you do own a wok, I would offer a couple of comments. First, woks are the traditional pans used for stir-frying. The problem is that a real wok completely rounded, which obviously doesn’t really work on the large majority of cook-tops.


The primary reason for the shape is its versatility: if this is the only pan you own, you can use it to steam, boil, deep-fry, sauté, roast, etc. In addition, the shape becomes incredibly important for stir-frying for a couple of reasons. First, the heat is concentrated at the very bottom of the pan allowing for it to get very hot very quickly after the cooking process cools it down. In addition, it allows the chef to push various elements up the side of the pan to increase the heat to some components while decreasing the heat to others. That’s all very interesting (and, by the way, the reason that I threw out my flat-bottom All-Clad wok as it is nothing but a large sauté pan with curved sides) but how do we replicate this technique with tools that almost every kitchen has? I find that the best result comes by par-cooking most elements separately before combining them in the end. That may sound a little more complicated but believe me, it’s well worth the effort.

1) Put the pieces of meat in the bag with the marinade and place in the refrigerator for at least 3 hours

2) Blanche the zucchini

How to Steam Blanch Zucchini thumbnail

1. Bring a large pot of salted water (should taste like the ocean) to boil

2. Add zucchini and cook until the pieces are still holding their shape but fork tender

3. Remove from boiling water and shock in a pre-prepared ice bath immediately to stop the cooking

3) Sauté the mushrooms (might have to do in two batches depending on your pan and feel free to add a few scallions as I have done below)


1. Place a large skillet over the stove on medium-high heat

2. When the pan is hot add enough oil to lightly coat the bottom of the pan

3. Add the mushrooms making sure there are not too many in the pan so they are crowded (if the mushrooms are crowded they will steam, not brown)

4. Sauté, adding a little salt to taste and set the mushrooms aside

5. Repeat the process if your pan was too small to do them all at once

4) Sear the beef – this part is very important because the beef WILL NOT brown unless it is done during this step

1. Remove the beef from the fridge at least an hour before cooking to allow it to come up to room temperature

2. Dry the beef thoroughly after removing it from the marinade

3. Place a large skillet (I like to use cast iron for meats) over the stove on medium-high heat

4. When the pan is hot add enough oil to lightly coat the bottom of the pan

5. Add the steak pieces making sure there are not too many in the pan so they are crowded (same comment here about steaming)

6. Quickly sear the beef making sure that each side browns but also that the beef doesn’t get overcooked (if the pieces are thin they should only be in the pan for 1 – 2 minutes each side)

7. Repeat the process if your pan was too small to do them all at once

5) Combine and finish the stir-fry

1. Place a large sauté pan on the stove over medium-high heat

2. Once the pan is hot, add enough oil to coat the pan and add the ginger, garlic, and the whites of the scallions

3. Sauté briefly until the aromas are released

4. Add the mushrooms, zucchini, and beef sequentially stirring as they are added to ensure the ingredients mix

5. Add the cauliflower and sauté with the other ingredients for about two minutes until it heats up, add a bit of soy sauce (maybe 3 tbsp, mirin (a bit less) and just a dash of rice wine vinegar

6. Cover the sauté pan and to let the cauliflower steam and soften a bit – 3 – 5 min

7. Add the sesame seeds and basil and toss

6) Serve in bowls with a bit of sesame seed, basil and sambal oleke garnish

I hope you all enjoyed this.  I promise that there will be more coming soon and I’ll try not to make all of them so complicated.  Keep reading for the next episode of Cooking with Bo.


Cooking With Bo: Healthy Chicken Fajitas with Fresh Pico de Gallo

Ashley mentioned that there has readers and our friends alike requested the recipe from our fun post-race Mexican dinner on Sunday night.


I’m happy to oblige as I loved the final result! I’ll first say that I’ve never really studied Mexican cooking; I just love it and have always experimented with it. I do really want to learn more including how to cook the many delicious braises that are always bursting with flavor and spice. That said, one of my go-to simple and incredibly delicious Mexican dishes is chicken fajitas with fresh pico de gallo.

You can make these with any part of the chicken but if you want to keep it super lean and healthy, I recommend boneless, skinless breasts. One of the keys to good chicken fajitas (especially if you use boneless breast) is a good marinade. The other keys are very fresh ingredients and just a little patience when it comes to prep work.

Chicken Fajitas with Fresh Pico de Gallo


Ingredients (Makes enough for 4 – 6):

For the Fajitas:
8 small corn or flour fajitas
4 boneless-skinless chicken breasts
2 medium yellow onions
2 bell peppers (color up to you)
Vegetable oil (for sautéing)

For the Marinade:
Juice of 1 Orange
Juice of 1 Lime
4 tablespoons of EVOO
3 tablespoons of fresh minced cilantro (coriander if you’re British)
1 tablespoon of cumin
1 tablespoon of chili-powder
1 tablespoon of fresh minced white onion
1 teaspoon of fresh minced garlic
1/2 teaspoon of salt
1/2 teaspoon of fresh ground black pepper
1/4 teaspoon of cayenne pepper (optional)
Minced jalapeños for extra heat (optional)

For the Pico de Gallo:
Two large tomatoes (diced into small squares)
One Jalapeño Pepper (seeded and minced) (more if you like it spicy)
One small white onion (minced)
1 garlic clove (minced)
Juice of 1/2 – 1 lime (to taste)
Minced cilantro (to taste – I like lots, like a half a bunch you would buy at the grocery store)
Salt and pepper to taste

1) Combine marinade ingredients in a glass bowl or a Ziplock bag. With a sharp knife, pierce the chicken breast a few times so that the marinade fully penetrates the chicken. Place the chicken in the marinade and put in the refrigerator for at least 1 hour and up to 4 hours.

2) While the chicken is marinating, do the rest of the prep work (again, if you might need to have some patience unless you’re really fast with a knife). Start with the onions and the bell peppers. Cut off the tops and bottoms of the onions and slice into strips along the grain (they will soften more easily this way). Then cut the bell peppers in half vertically and seed them. Cut out the top and slice into strips about a half an inch wide. Put the onions and the bell peppers aside separately and proceed with the prep work for the pico de gallo. First, dice the tomatoes. I find it easiest to fist cut the tomatoes vertically and then notch out the tops. Then lay the halves on their sides and slice vertically into strips cutting almost to the root end making sure that the tomato is still together. Then cut one or two slices horizontally again, not all the way through. You should now have a tomato half that can be easily diced simply by cutting vertically across the tomato. Now mince the white onion. Again, one more technique. Peel the onion skin and then cut the onion in half through the root end. Cut the top end off but leave the root end on. Make vertical cuts close together from the tip to close to the root, then slice across the grain to make quick work of the mincing. Finally mince the jalapeño after seeding it (or include the seeds if you like it spicy) but be careful, if you touch any part of your face after mincing a raw jalapeño, IT WILL BURN. Finally, mince the garlic clove in the normal way (really just rapid chopping – if anyone has a great garlic mincing trick please don’t hesitate to share).

3) To assemble the pico, leave the tomatoes in a colander for 30 minutes over a bowl while the juices drain (this is so the pico isn’t too wet). After 15 minutes, add the rest of the ingredients except the lime juice and the salt and pepper and mix together to let the flavors mingle. Finally after another 15 minutes, transfer to a bowl, add the lime juice and salt and pepper to taste.

4) To cook the fajitas, first take the chicken out of the refrigerator, pound the breasts to tenderize them, and slice the chicken into strips. Put a large sauté pan on medium heat and once its heated add a bit of oil and add the onions. Cook the onions until they soften and slightly browned, making sure that they don’t burn. Remove the onions to a bowl and cook the bell peppers in the same way. Finally, turn the heat up to medium-high and cook the chicken pieces until they brown slightly. Deglaze the pan with a little bit of the marinating liquid making certain that it heats up enough to kill any germs (it has been in contact with raw chicken). Add the onions and peppers back to the pan and mix together.

5) Heat the tortillas on a pan and add a bit of the fajita mixture, some pico and a little cheese or sour-cream and a bit of fresh minced cilantro.

I hope you enjoyed this episode of Cooking with Bo.  Does anyone have any favorite Mexican recipes that they would like to share? Or recipe requests for next week?