4 Recipes to Fuel Your Training From Michelin Star Chef and CTS Athlete Matthew Accarrino

I’m happy to be spending this weekend riding in beautiful Napa Valley, California at the Bottega Gran Fondo. It’s a great event unlike any other that brings together world-class culinary leaders and cyclists for a weekend of stunning rides, farm fresh food, and some of the finest Napa Valley wines.

Even though many of you are not able to make it out to the event this year, I wanted to make sure you get a taste of some of the great food we’ll be eating here this weekend. Michelin-starred chef and CTS Athlete Matthew Accarrino, a Category 3 road racer who is coached by Kirk Nordgren, was kind enough to share several of his recipes that will be fueling athletes at the Bottega Gran Fondo so you can experience some of the flavors of the event from home.

This weekend whip up one of these wonderful recipes, grab a nice bottle of wine, choose one of your favorite rides, and make your own mini version of the Bottega Gran Fondo, but make sure to come join us at this unique event next year.

Have a great weekend!
Chris Carmichael
CEO/Head Coach of CTS

Matthew Accarrino’s Recipes:

MAPLE MANGO COCONUT SMOOTHIE

Yield: 1 ½ qt (48 oz. or 8-6 oz smoothies)

Ingredients:

• 300g Purity Organic Coconut Water, Mango Flavored or Plain
• 366g Greek Yogurt Nonfat Plain
• 70g Maple Syrup (Untapped Maple Syrup Preferred, Obviously)
• 14g Flax Seed
• 10g Chia Seed
• 454g Mango, Frozen in Fact Is Better
• 2g Salt
• 175g Ice

Instructions:

• Blend all ingredients besides chia and flax seeds in a Vita-prep until smooth 1 minute
• Add chia and flax seeds, blend on low for 15 seconds and serve

Purity Organic Coconut Rice “Pudding”

Yield: 1 ½ qt

Ingredients:

• 195g Jasmine or Basmati Rice
• 530g Purity Organic Chocolate Coconut Water
• 3g Salt
• 6g Vanilla Extract or Paste
• 100g Maple Syrup, Agave, or Honey
• 420g Vanilla Soymilk  Unsweetened or Lightly Sweetened or Almond Milk
• 3-4g Coco Powder

Instructions:

• Briefly rinse the rice and drain
• Transfer to a rice cooker and follow manufactures instructions or saucepan with lid
• Add the Purity Organic chocolate coconut water and salt and bring to a boil
• Reduce to a simmer and cook for 14-18 minutes
• Turn off heat, allow to rest for 15 minutes
• Stir in remaining ingredients
• Serve warm or chilled with fruit on top or granola for crunch (Toasted Thai coconut also makes a great garnish)

Coconut Granola

Yield: 1 ½ qt

Ingredients:

• 100g Thai Coconut
• 65g Sunflower Seeds
• 90g Puffed Rice
• 50g Buckwheat(raw)
• 20g White Quinoa
• 35g Flax, Ground
• 20g Chia
• 65g Hot Water
• 30g Pumpkin Seeds
• 60g Dried Apricot or Pineapple, Fine Dice
• 70g Untapped Maple Syrup or other stuff if you must
• 42g Sunflower Butter
• 6g Coconut Oil, Melted
• 1g Tumeric
• 1g Chili Powder
• 1g Cayenne
• 3g Vadouvan Curry Powder or Curry Powder
• 2g Sea Salt

Instructions:

• Bloom chia and flax with hot water
• Melt sunflower butter, agave, coconut oil together
• Combine all and dry in a low oven with the door propped for 4-6 hours

CURRY GINGER TUMERIC MUFFINS

Yield: 1 ¼ qt

Ingredients:

• 80g Butter
• 200g Sugar
• 140g Eggs
• 420g Flour
• 9g Baking Powder
• 7g Salt
• 150g Buttermilk
• 80g Vegetable Oil
• 8g Tumeric
• 1g Curry Powder
• 8g Ginger, Ground
• 50g Candied Ginger, Minced
• As Needed Sliced Almonds for Topping (optional)

Instructions: 

• Cream butter and sugar
• Add eggs slowly
• Add wet and dry in alternating additions
• Place batter in baking cups, top with almonds if using and bake at 350 degrees
• When a toothpick comes out clean they are done (The time will depend on the size of the muffin)
• Mini size takes 8-10 minutes, regular size 12-14 minutes

Matthew Accarrino – Executive Chef

Matthew Accarrino is the nationally recognized chef of SPQR in San Francisco, CA. Born in the Midwest and raised on the east coast, he moved west to California in 2007. You could say Matthew literally fell into cooking, growing up he had dreamed of being a professional cyclist. After a leg injury that left him learning to walk again and through a long recovery, he found his other life’s passion, cooking. His unique culinary style draws inspiration from his Italian heritage, personal experience and classical training with some of America’s best chefs. In the kitchen, Matthew takes full advantage of the bounty of opportunities California ingredients present. This includes a strong belief in direct sourcing, producing, and at times playing a role in the creation of his ingredients. The result is an intensely personal cuisine that is both technically polished and soulful; and which has garnered praise from publications such as Food & Wine, Bon Appetit, Saveur, Wall Street Journal, New York Times, San Francisco Chronicle, 7X7 and SF Magazine. Under his direction, the restaurant was recognized with a Michelin star in the 2013 thru 2016 guides.  Accarrino was named a Star Chefs “2010 Rising Star” for his “innovative vision, finesse, and deeply satisfying cuisine,” and in 2011 he took top honors at San Francisco’s Cochon 555 competition. Accarrino has been nominated four consecutive times by the James Beard Foundation as a semi-finalist for “Best Chef: West.” FOOD & WINE Magazine named him “People’s Best Chef California” in 2013 and editorially selected him to for the prestigious “Best New Chef” award in 2014. Accarrino co-authored and released his first book, published by Ten Speed Press, SPQR: Modern Italian Food and Wine, in October 2012. Today Matthew remains an avid cyclist when not in the kitchen you can find him on the roads of Napa Valley on his bicycle or supporting the world of professional cycling through working with several teams. Matthew always enjoys opportunities to combine his two life passions, cooking, and cycling.