I’m Rose Grant, Stan’s-Pivot Pro Team pb Maxxis athlete and defending Leadville 100 Champion. My husband, daughter, and I live in NW Montana, not too far from where I grew up amongst my four brothers. My parents had a “live off the land” mentality – we shared meals consisting of garden vegetables and wild game around the dinner table on a daily basis. I now continue this way of life with my family – if you’d like to follow a long check out Recipes with Rose.
I have always cooked at home to prepare meals for my family, friends, and teammates. I believe that the dinner table has a sacredness to it. In what is normally a fast–paced–world, gathering together for mealtime brings consistency and stability whether it be with family, friends, or teammates. It allows Chloe, Keegan and I to integrate with each other on a regular basis while traveling and racing.
Eating is a necessity of living, why not make it delicious and nutritious? Preparing food in our own kitchens give us control over the quality of food and the origin of where it comes from. Shopping sales at our farmer’s markets allows us to shop local, find affordable quality, and keep meals simple and easy to prepare. It is a little different on the road with the team, we shop local when we can and always purchase quality and simple foods – just like when we are at home. We always need to prepare food that supports high volume, intense training, and recovery for races such as Leadville 100, the Epic Rides Series, and National Championships.
Every team has a different way of planning their meals when they come together for a race weekend. For the Stan’s-Pivot Pro Team, having lodging with a kitchen is a must so that we can prepare our meals where we are staying. We each have similar preferences when it comes to food choices and there aren’t any dietary restrictions between us, so cooking together is simple and enjoyable. We keep a bin of pantry staples along with an Insta Pot in the team van, then we shop for perishable ingredients when we arrive at our race location. These staples aren’t only great for traveling but items we all keep at home, too!
Must-have Stan’s–Pivot Pantry Staples:
- Rice (Keegan has a bottomless pit when it comes to rice)
- Canned Beans (Although Chloe and I both enjoy cooking dried beans when at home)
- Olive Oil and Vinegar
- Maple Syrup
- Pancake Mix – did you know Keegan is the “Official Pancake Rater” of the cycling world!? Want to see how your pancakes match up to some of the top pros and cycling enthusiastic? Post your best and tag @keegels99 to get your rating NOW!
- Rolled Oats
- Almond Butter
Oftentimes, we race twice during a weekend, making the schedule busy. Because racing can create added levels of stress, food can be perceived as more of a necessity than enjoyment. However, we do our best to sit down and enjoy meals that bring us together amidst the business that naturally comes with racing. Like at home, meal planning is important to keep us fueled and to avoid getting “hangry” – none of you want to see that 😊. On race days when our start time is later in the day, we choose a dinner made in the Insta Pot (on the slow cooker setting). It is so handy! We can prepare the meal in the morning and have it ready to go when we arrive back after the race. Other times we can take a bit more time in the kitchen preparing, but we always create meals each of us can personalize, whether it be optional toppings or being able to add or take out ingredients. Here are a few of our favorite #pivotfamily meals. Most of these meals are best consumed out of a bowl, well at least that is what Chloe would say. If you ever see Chloe having some grub it will likely be out of a bowl or her handy-dandy reusable sandwich bag, I don’t disagree with her on this. Anyways, we hope you try these recipes with your team, friends or family!
Slow Cooker Chicken and Rice Bowls
(adapted from Run Fast, Cook Fast, Eat Slow)
- 3-4 pounds chicken thighs
- Salt and pepper
- 1 onion chopped
- 5 cloves garlic chopped
- 1/4 cup apple cider vinegar
- 2 Tbsp soy sauce
- 2 Tbsp honey
- 2 Chipolte peppers in Adobe Sauce
- 1 Tbsp chili powder
- 2 Tbsp lime juice
Generously salt and pepper the chicken thighs. Add the onion, garlic, ½ cup water, vinegar, soy sauce, honey, peppers, and chili powder to a slow cooker. Stir to combine, then add the chicken thighs and submerge in liquid. Cook on high for 5 hours, or low for 8 hours. Remove the chicken thighs and shred them and remove bone if necessary. Return to slow cooker and cook for 1 more hour. Turn off heat and add lime juice at the end. Serve over Rice, and top with your preferred condiments. We like a flexible combination of cabbage slaw, shredded cheese, avocado, sour cream, hot sauce, and cilantro.
Warm Pesto Potato Arugula Salad with Salmon or Chicken
(adapted from Oh She Glows Everyday)
- 5 oz tub baby Arugula
- Prepared basil pesto (Kirkland Basil Pesto from Costco is my favorite)
- White potatoes (about 2 lbs.)
*Amounts can vary widely for this recipe based on preference:
Prepare Potatoes: Wash, chop, and peel potatoes into 1-inch cubes. Toss with olive oil and season with salt and pepper. Spread potatoes in an even layer on baking sheet lined with parchment paper. Roast potatoes in 400-degree oven until golden and tender. Add fresh Arugula to a large bowl, top with warm potatoes, 1/3 cup pesto, and toss. Add more pesto if needed and toss. The greens will wilt. Drizzle with lemon juice and serve topped with roasted nuts (pine nuts or cashews are my favorite), hemp hearts, avocado, parmesan or feta cheese.
Grill salmon or chicken as desired and serve on the side or on top of your salad.
Rotisserie Chicken Burrito Buffet Smorgasbord
- Rotisserie chicken (we have been known to cook up ground beef or bison and season with Taco Seasoning in place of the rotisserie chicken from time to time, but the convenience of a rotisserie chicken finds its way into our race weekend at some point, guaranteed!)
- Cooked Rice
- Roasted Sweet Potato
- Canned Black Beans
- Shredded Cheese
- Guacamole or sliced avocado
- Shredded cabbage lightly drizzled with olive oil or avocado oil and lime juice, and seasoned with salt
- Salsa, hot sauce, sour cream, chopped cilantro
- Burrito Wraps and/or tortilla chips
Personal assembly required. Have fun and create however you desire!
Keegan’s Special Sourdough Pancakes
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 Tbsp Agave or maple syrup
- 3/4 cup (roughly) milk, less for thicker pancakes and more for thinner
- 2 BIG spoonfuls of sourdough starter (see if you can get this from your local bakery)
Mix it all up and ideally let it sit overnight in the fridge so the sourdough can do its thing. Then cook with medium-low heat with butter or oil. Once cooked create an Instagram Story and tag @keegles99 to receive your official rating.