Cooking at The Crib with Professional Cyclist Sara Bergen

The Cooking at The Crib series continues with professional cyclist Sara Bergen. Sara recently trained in Mammoth Lakes leading up to the Amgen Tour of California.

During her stay at The Crib, Sara made a guest appearance on Cooking at The Crib to make one of her go-to in-training dishes—pesto zoodles with veggies and tofu—the perfect fuel for winter road bike training in Mammoth Lakes.

Scroll down to watch Sara Bergen’s episode of Cooking at The Crib.

Sara Bergen’s Go-To Recipe for Endurance Training

Ingredients:

• 1 zucchini
• 5-6 Brussel sprouts
• 1 eggplant
• 1 medium to large carrot
• 1 handful of grape tomatoes
• 1/2 block of extra firm tofu
• 1 garlic clove
• salt
• pepper
• 1 tbsp. parmesan cheese
• 1 tbsp. basil pesto

Directions:

1. Chop Brussel sprouts and eggplant into bite-sized pieces.
2. Toss Brussel sprouts and eggplant in olive oil with a pinch of salt and pepper.
3. Roast Brussel sprouts and eggplant at 350 for about 20 minutes.
4. Spiralize the zucchini, peel carrot into ribbons, cut tomatoes in half and finely chop garlic and onion.
5. Cube tofu.
6. In a large pan, saute onions and garlic with pesto on medium heat until onions are brown.
7. Add 1/4 cup of water to the pan and add carrot ribbons. Cover and let simmer.
8. After 2-3 minutes, add zoodles.
9. In a separate pan, fry tofu until golden brown.
10. Add tofu, Brussel sprouts and eggplant to the zoodle dish. 
11. Finally, add tomatoes and parmesan cheese. Cover and let the dish sit for about one minute or until the cheese is melted. 

Scroll down to watch Sara Bergen’s episode of Cooking at The Crib.