Meet the Holliday Family: longtime locals. Kevin and Carolyn, along with their daughter Frieda, are taking the town by storm two-wheel style. Both Kevin and Carolyn work for Jan’s Mountain Outfitters as the bike and hard goods buyer and the soft goods buyer, respectively. In their spare time, the Hollidays enjoy the Park City lifestyle of cycling hard and eating well. Maintaining a balance between family and the sports they love, the Holliday family has some great tips on eating clean (and having a “cheat day”) in Park City. Read the full article in this current issue of Dishing Park City, on stands now, and enjoy some of the Hollidays’ favorite recipes below. Or, pick up a copy of Issue 8 for the Superhero Muffins from “Run Fast. Eat Slow.”
Breakfast Pumpkin Custard
In a 13x9 baking dish, place all ingredients except the nuts.
Using an immersion blender, blend the mixture until combined well.
If you don’t have an immersion blender you can put the ingredients in a large bowl and use a hand mixer, stand mixer, or even a blender.
Once combined, sprinkle the top with nuts and place in the oven for 30 minutes.
It will be a much nicer custard consistency when chilled.
In a large pot, place the sweet potatoes in the cold water and bring to a boil.
Boil until the potatoes are fork-tender, about 10 minutes.
Drain the water from the pot, add 2 tablespoons of the butter and the coconut milk (away from the heat).
Mash the potatoes, or blend them in a food processor for a creamier texture.
Transfer the potatoes to a bowl and set aside.
Return the same pot to the stove on medium heat, and melt the remaining butter.
Add the onions, celery, and carrots and cook, stirring, for 5 minutes.
Add the ground meat and garlic.
Cook, stirring often, until the meat is browned, 7 to 10 minutes.
Season with the salt, pepper, thyme leaves, and oregano.
Recovery Quinoa Salad
In a medium saucepan over high heat, bring to a boil the quinoa, 1 ½ cups water, and ½ teaspoon of the salt.
Reduce the heat to low and simmer, covered, until the quinoa is tender and all the water has been absorbed, 15-20 minutes.
Transfer to a large salad bowl, fluff with a fork, and set aside to cool.
Once cool, add the kale, red bell pepper, chile pepper, onion, cilantro, black beans, lime juice, oil, and the remaining ¼ teaspoon salt to the quinoa and toss to combine.
Taste and add additional salt, if needed.
Chill in the fridge until ready to serve.
Just before serving, top with the avocado slices, pumpkin seeds or Turmeric Pepitas, and the cheese or olives.