Nick Bare

I'm also loving cooking right now.

And I go through seasons where I love to cook and I go through seasons where I don't love to cook.

Like when I was in Ironman prep, I wasn't loving cooking because I just wanted to get the nutrients into my body for what I needed to fuel that day and recover from the workouts.

And my dinners were pretty much the same thing every single night during Ironman prep.

Chicken or beef, rice, veggies.

That was pretty much it.

All of Ironman prep.

I didn't experiment much outside of that just because I was extremely dialed and meticulous during that prep.

Now being outside of Ironman prep and not really in any sort of training prep, I've been loving cooking again and experimenting.

I get a lot of recipes online, whether that's Instagram, social media.

I really don't use social media for much other than, to be honest, cooking content.

So I get a lot of my recipes.

I've also recently subscribed to the New York Times app and they have a recipe section that's really good.

So our family's current favorite recipe.

All right, let me break this down.

This was...

I saw an Instagram post by this guy who's making the New York Times top rated recipes of 2025.

And this was one of them grabbed my attention.

So we tried it.

And Steph and I have made this probably 10 times in the last month and a half.