#FridayFuel – Peanut Butter Jelly Power Balls

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A quick and delicious handmade fuel for training, racing, or anytime you’re craving a sweet snack. I like to freeze a few in little baggies that I can pop into my vest when I’m ready to hit the trails! You can substitute any dry fruit or go big and use chocolate chips.

Peanut Butter Jelly Power Balls

  • Servings: 15-20
  • Difficulty: easy
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Know exactly what's in your fuel by making your own energy bites!

Ingredients

  • 1 cup pitted dates, soaked in warm water for 10 minutes and thoroughly drained
  • 2/3 heaping cup of rolled oats
  • ¼ cup chopped dried cherries (or other dried fruit, chocolate chips)
  • 3 Tbsp peanut or almond butter
  • 1 Tbsp chia seeds

Directions

  1. Pulse the soaked, drained dates in a food processor until they form a ball.
  2. Add remaining ingredients and pulse until combined. Try not to over-process as it will turn into a paste. You want texture!
  3. Roll into ~1 inch balls – this should yield 15-20 depending on your preferred size.
  4. Pop in fridge or freezer. They’ll last up to a week in the fridge.

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#FridayFuel – Chocolate Cashew Pudding

img_2326I always enjoy finding new desserts to satisfy my sweet tooth while providing my body with proper recovery fuel. When Minimalist Baker posted this recipe I couldn’t wait to try this alternative to my beloved Avocado Chia Chocolate Mousse. This rich, creamy pudding loaded with protein and healthy fats surely didn’t disappoint! It tastes great as is, but for an extra indulgence add some coconut whipped cream and peanut butter drizzle, or fresh fruit.

Chocolate Cashew Pudding

  • Servings: 2
  • Difficulty: easy
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A rich and creamy pudding high in protein and healthy fats.

Ingredients

  • 1 scant cup (105 g) raw cashews
  • 3-4 Tbsp (45-60 ml) unsweetened almond milk or light coconut milk
  • 1/4 cup (24 g) unsweetened cocoa powder or cacao powder
  • 1-2 Tbsp (15-30 ml) maple syrup (or sub more dates)
  • 2 pitted Medjool dates (or sub more maple syrup)
  • 1 tsp pure vanilla extract
  • 1 Tbsp melted coconut oil
  • Pinch of sea salt

Directions

  1. Add raw cashews to a mixing bowl and cover with boiling hot water. Let set for 1 hour, then rinse and drain thoroughly.
  2. Add to blender along with remaining ingredients and blend until creamy and smooth, scraping down sides as needed.
  3. Scoop pudding into serving containers and cover. Chill in the refrigerator until cold and thickened – at least 2-3 hours. Serve as is or with my favorites: coconut whipped cream, peanut butter drizzle, or fresh fruit!


Credit: minimalistbaker.com

#FridayFuel – Coconut Lime Shake

Nothing says summer like the flavor combination of coconut & lime! Coconut water is high in the electrolyte potassium, so this shake is perfect before or after an intense workout in the heat. Or anytime you’re thirsty for something refreshing!

Coconut Lime Shake

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • 1 cup coconut water
  • 1 cup frozen young coconut flesh
  • 1/2 tsp vanilla
  • 1/2 tsp agave
  • juice from 1/2 of a lime
  • 1 Tbsp coconut oil (optional)
  • Optional Toppings:
  • 1 Tbsp coconut oil
  • toasted coconut flakes
  • lime zest

Directions

  1. Place all ingredients into your blender and blend until smooth. The shake will be frothy and small chunks of coconut will remain – all the better!
  2. Top with toasted coconut flakes and lime zest if desired.

#FridayFuel – Sweet Potato Toast

The new trend is sweet potato toast and wow – what a discovery! I love sweet potatoes, and I also love piling things on toast! Since I avoid breads when I’m in training cycles this is an awesome alternative and a great snack idea. 

No recipe needed – you simply slice a sweet potato into your desired thickness (the thinner the slice the easier to toast), place it in your toaster and toast on high. When it finishes you will likely need to toast it one more time. You want to see some browning on the slice and then you know it’s ready. When it comes to toppings you can go crazy! I started with some good ol’ standbys:

almond butter, dates, coconut & cinnamon

avacado mash, nutritional yeast & sea salt

chocolate peanut butter, raspberries & coconut


Up next will be cashew cream cheese, red onion, cucumber, capers and dill. Then maybe smashed black beans, guacamole and salsa. Sautéed kale, white beans and garlic. I could go on and on. Have fun creating your own sweet potato toast snacks and feel free to share them with me 🙂 

#FridayFuel – Raw Cinnamon Rolls

While visiting Santa Fe and dining at one of my favorite eateries, Rasa Juice Bar, I discovered these amazing raw cinnamon rolls that were not only delicious but also the perfect fuel before my long runs in the foothills and mountains.

I fell in love with these cinnamon rolls and made it a priority to re-create them on my own so that I could enjoy them anytime! Through a few trials I finally found the perfect mix. I hope you enjoy them as much as I do!

Raw Cinnamon Rolls

  • Servings: 8-10
  • Difficulty: moderate
  • Print

Ingredients

    Base
  • ½ cup almonds
  • ½ cup pecans
  • ½ cup flax meal
  • 3 Tbs agave
  • Filling
  • 7-8 pitted dates
  • 1 ½ Tbsp cinnamon
  • 1 Tbsp coconut oil
  • 4 Tbsp water
  • ½ tsp salt
  • Topping
  • 2 Tbsp almond butter
  • 1 ½ tsp coconut oil
  • 1 tsp vailla

Directions

  1. Remove pits from dates and soak in water while you prepare the base.
  2. Add almonds, pecans & flax meal to a processor and process until it becomes a fine crumble.
  3. Add agave and continue to process (you may need to scrape down the sides once or twice) until you have a moist dough-like consistency (it will still be crumbly).
  4. Place the mixture onto a sheet of wax paper, cover with another sheet of wax paper, and use a rolling pin to flatten into a 9×9 square or similar. Place the base into the fridge while you prepare the filling.
  5. Drain the dates and add them to the food processor with the remaining filling ingredients. Process for 3-5 minutes until a smooth paste is formed, stopping to scrape down sides if necessary.
  6. Remove the base layer from the fridge and remove the top layer of wax paper. Spread the date paste evenly onto the base, and then use the bottom layer of wax paper to gently roll the layers from end to end. Place the roll in the fridge to set for about an hour.
  7. Once set, remove the roll and cut into slices of desired width.
  8. To make the topping, mix almond butter, coconut oil and vanilla and microwave for about 30 seconds. Stir well until syrupy, and then drizzle onto cinnamon roll slices.
  9. Store rolls in the fridge.

#FridayFuel – Teff Muffins

You know what I love about muffins? They are perfect little (or sometimes not so little) single-serving, portable snacks that you can pack a lot of goodies into. This muffin recipe is just that – which is why I have been making them for years!

The supergrain teff! Photo: Huffington Post

The supergrain teff! Photo: Huffington Post

If you haven’t been introduced to teff it is time to check it out! Teff is an iron-packed grain from Africa that is gaining popularity and accessibility as it is said to be the grain of choice for elite Ethiopian athletes. In addition to the benefits of easily absorbed iron, it also boasts high amounts of protein, fiber, omega-3 fatty acids, and calcium. Since many females in endurance sports can struggle to maintain adequate iron levels (vegan or not), adding teff to your diet is a great way to boost tissue iron levels ladies!

Teff Muffins

  • Servings: 12
  • Difficulty: easy
  • Print

Nutrient dense muffins to be enjoyed at any time of day.

Ingredients

  • 2 cups teff flour
  • ½ cup tapioca flour
  • 2 tablespoons ground flax seeds
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon xanthan gum
  • ½ teaspoon sea salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¾ cup orange juice
  • ½ cup applesauce
  • ½ cup agave nectar or maple syrup
  • ⅓ cup melted virgin coconut oil
  • ½ cup chopped walnuts or pecans (optional – I add a few on top of the muffins)
  • ½ cup raisins
  • 1 cup grated carrots
  • 1 small tart apple, diced

Directions

1) Preheat oven to 350 degrees. Oil a 12-cup muffin pan. 2) In a medium sized mixing bowl, add the teff flour, tapioca flour, ground flax, baking powder, baking soda, xanthan gum, sea salt, cinnamon, and nutmeg. Whisk together well. 3) In another mixing bowl, whisk together the orange juice, applesauce, agave nectar, and oil. 4) Add the wet ingredients to the dry and whisk together. Then add the nuts, dried fruit, and grated carrots, and diced apples. Continue to mix with a large wooden spoon until all of the ingredients are combined. Be sure to not over mix the batter! 5) Spoon batter into oiled muffin cups and bake for about 25 to 30 minutes. 6) Cool muffins on a wire rack.

Long Course Duathlon National Championship at Cary Du Classic

carydu2016logoThis was my 2nd time racing the Cary Du Classic as the Long Course Duathlon National Championship and to sum it up – I had a bad day. I can say that I went into this race not having the best mental attitude (which I may expand upon during another post after I do some soul searching in Santa Fe), but it really comes down to not having the speed, power, and grit that I normally possess. As much as I try to squash my lack of confidence and convince myself that I’m ready to race at my best, it doesn’t always work and my weaknesses show up on race day. Here’s a brief re-cap of my day.

I arrived at transition feeling rested and ready. I was definitely a bundle of nerves for this race but reuniting with so many great friends eased a lot of that anxiety. There was Yvonne Carter and Cora Sturzl from the west coast, Erica Ruge and Jason Heimink from the midwest, Tracy Lempke, Kristin Allyne, Jeff Guara, Jackie Miller, and my wonderful host Dave Tierney representing the local crew. Although we were missing some key people, it was like a duathlon reunion! I knew that no matter how my race went today it was worth it to be here with some amazing friends doing what we love.

Yvonne and I

Yvonne and I – representing Topo

The female start time was 7:04 am – it was still cool and crisp before the heat and humidity rolled in. When the command to “go” was given I of course shot off the front. No one was challenging me and the pace was manageable so I settled in, hitting the first mile at 6:05. I heard some people behind me and soon could tell from shadows that there were 3 females latched onto me. Looks like I was the pacesetter and with the strength of the runners at this race and my lack of confidence in my run speed I didn’t think this was a good position for me to be in today. I backed off just a touch as one-by-one the 3 of them passed me. I hit mile 2 at 6:14 and soon after that was the turnaround where I could see the 3 females coming back towards me. They all looked amazingly strong – not at all how I felt. I really love watching strong runners even if they’re ahead of me so it was a treat to see this talent. I finished the first 5 mile run with a 6:13 pace and was excited to get out on the bike.

The bike course changed this year and we were now doing 2 loops which cut out some of the climbing. Normally I would be happy to have more hills since I don’t possess a great amount of power on flat courses, but since I had only ridden my bike outside 3 times prior to the race, I figured a flatter course would benefit me. It wasn’t my strongest bike but I think I fared better than I was expecting. Over the 30 mile course I was passed by 3 females putting me in 6th place off the bike.

Time to get on to that 2nd run and see if I could chase anyone down! As soon as I started run #2 I could tell I was fading fast. I was eventually able to pass the 6th place female, Allie Norman, but I wasn’t confident that the pass would stick. I started getting pretty bad stomach cramps (which I believe were a result of a minor nutrition error) and I could only imagine how bad I must have looked trying to hold it together. I remember telling myself “you’re running slower than your training pace“, which wasn’t actually true, but it sure felt that way. The first female I saw on the return was Cecilia Davis-Hayes and she looked so damn strong – it was awesome! I gave her a big cheer as I plodded along. After the turn-around I saw Meghan Fillnow storming down the hill and knew it was only a matter of time before she blew by me. I did what I could to keep my momentum going and told myself it was okay to be passed on the run, but this was the only pass I would allow 😉 Sure enough she made her pass with a mile to go and I stayed focused on getting to the finish line.

Photo: Dave Tierney

Photo: Dave Tierney

My performance earned me the bronze medal in my age group and 6th overall female for the day. Not the result I was shooting for but I raced with all I had in me that day. I absolutely love racing – good, bad, or ugly – it’s always an experience I cherish. Today was no exception. Many of my friends also earned medals for their strong races so there was much to celebrate!

Me, Kristin, and Cora

Me, Kristin, and Cora

Run #1 – 31:05
T1 – :33
Bike – 1:21:28
T2 – :29
Run #2 – 34:07