The Wahoo SYSTM ‘A Week With’ series allows you to not just train with Wahoo athletes, but to get a sneak peek at what goes on behind the scenes. In ‘A Week With Ian Boswell’, we learned that former road pro turned gravel champion Ian Boswell is as much of a beast in the kitchen as he is on the bike.
He and his wife Gretchen run a B&B called Siloside, just outside of Peacham, Vermont, where they serve up some serious fare. Ian and Gretchen were kind enough to share a few of their favorite recipes, which are perfect for a pre-ride snack or to refuel after a big workout. We can’t guarantee that these dishes will make you as fast as Ian, but they will put a smile on your face.
Kale Chips:
1 bunch of kale
1 tbsp olive oil (or coconut oil)
Pinch of kosher salt
Nutritional yeast
- Preheat oven to 350 F / 175 C.
- Wash and dry kale, then rip the leaves into pieces by tearing them away from the fibrous stems.
- Place kale in a bowl with 1 tbsp olive oil and toss by hand until each piece is well-coated.
- Add a sprinkle of nutritional yeast, approximately 1-2 tbsp, depending on your flavor preference. Toss again gently to coat kale. You can also substitute nutritional yeast for a 1/2 teaspoon of garlic powder, curry, or other flavorings.
- Place the kale on a baking sheet and bake for 10-15 minutes or until the kale is slightly browned in spots, crisp and crunchy.
- Remove from the oven, sprinkle again with a little nutritional yeast and allow them to cool for 5 minutes so that they remain crispy.
- Bon appetit!
Hash browns:
Potatoes (shredded)
Oil for frying
Salt and pepper to taste
- Shred the desired amount of potatoes using a cheese grater and place in a bowl of cool water. After agitating for a minute in the water, put the shredded potato into a colander to drain or allow to dry on a towel.
- Heat a few tablespoons of your preferred frying oil in a pan. We use olive oil in a cast-iron pan for hash browns, but butter also adds a nice flavor.
- Add salt and pepper to your shredded potato and gently mix before placing spoonfuls of it on the pan with hot oil.
- Allow frying without disturbing so that the potatoes brown fully on one side before flipping.
- Flip when desired golden brown-ness has been achieved.
- Serve with a fried egg and some bacon!
Chickpea salad:
1 can of chickpeas
1 can of beans (black, kidney, red, or other)
1 can of artichoke hearts
optional but recommended: a handful of fresh green beans, chopped into half-inch pieces
generous handful of parsley, chopped
Dressing
1/4 cup olive oil
juice of one lemon
1 shallot, finely diced
salt and pepper to taste
Spoonful of honey or agave syrup, because Ian loves a little sweet in his dressing
- Drain chickpeas, beans, and artichoke hearts. Dice artichoke hearts into smaller pieces if desired.
- Add chopped fresh green beans and chopped parsley.
- To make the dressing, combine olive oil, lemon juice, shallot and honey / agave syrup.
- Add salt and pepper to taste.
- Pour dressing over the other ingredients and mix well. The salad benefits from some time to marinate, so allow at least 30 minutes before serving.
Hummus:
1 can chickpeas, drained
1-2 cloves garlic
3 Tbsp tahini
1Tbsp lemon juice
1 Tsp salt
1Tbsp maple syrup or agave syrup
1/4 olive oil or coconut oil
Spices as desired (curry powder, paprika, sriracha)
- Peel the garlic and chop in a food processor.
- Add all other ingredients except the oil.
- Turn on the food processor and slowly pour in the oil until it reaches your desired consistency (60-90 seconds). Add more oil if needed.
- Taste test. Add more salt or spices if desired.
- Serve with chopped vegetables, crackers, or as a condiment for a sandwich or burger.
Roasted Vegetables:
3-5 cups of chopped vegetables (zucchini, cauliflower, green beans, eggplant, whatever you have on hand)
3-4 Tbsp olive oil
1/2-1 Tbsp Salt
1 Tsp pepper
1 Tbsp maple syrup if you like a bit of sweetness
- Preheat oven to 400 F / 200 C.
- Mix all ingredients in a large bowl until vegetables are well-coated.
- Spread veggies out on a flat baking sheet.
- Roast for 15 minutes.
- Toss and roast for another 8-12 minutes.
