SEE WHAT WE'VE GOT COOKING
If you've missed the OTG retreats you've missed a lot. Good people, good workouts and good food. In the coming months this spot will be bringing you a little bit of the experience that our team works so hard to create outside of the city. So look here for a sample of what we do when we are away. No travel necessary.
Kortnee's Country Kitchen
When we asked Kortnee Borden to be our resident chef at Off The Grid we knew he'd easily handle all of our food needs. What we didn't know is that he would absolutely kill it. He has almost single handedly made the OTG retreats as much about quality food as they are about quality work outs. He's our real MVP when we get away and we've asked him to share a retreat staple. So here it is...
Kale (1 bunch - chopped)
2 Chicken Breast (boneless/skinless)
1/2 Cup Pumpkin Seeds
4 Green Onion (chopped)
1/4 Cup Sesame Oil
1/2 Cup Soy Sauce
3 Tbsp Miso Paste
1 Tbsp Ginger (grated)
1/2 Cup Walnuts (chopped)
Nori (Seaweed) (cut into thin strips)
Pre-heat oven to 375.
Place chicken breast in a roasting pan and drizzle soy sauce and a touch of sesame oil on chicken. Once oven is heated place the pan in the oven for 40-45 mins (turn chicken over at the half way point).
In a large salad bowl, add chopped kale, pumpkin seeds, walnuts and seaweed.
In a small bowl, mix sesame oil, soy sauce, ginger, and miso paste. Mix until miso has emulsified into the dressing.
Once chicken is cooked. Take the pan out of the oven and allow the chicken to rest for at least 10 mins. After it has rested cut the chicken breast into 1/2 inch strips to place in salad.
Add chick breast to the large salad bowl. Drizzle dressing on salad (add as much or as little as you please). Sprinkle sesame seeds and green onions into salad bowl. Toss the salad.
Serve and enjoy!
This is a great salad for post runs. Easy to make and packed full of protein. This is definitely my "go-to" after a long run during a training cycle. A good vegetarian/vegan option is to replace the chicken breast with tempeh.