Book Review: Feed Zone Portables by Biju Thomas & Allen Lim

Some time ago I wrote a review on The Feed Zone cookbook (read the review) and was impressed with the book. I was delighted when I saw that the same authors came out with an on-the-go portables cookbook. I’ve always been a big believer in consuming real and fresh food over processed products and I am also a bit of a do-it-yourself’er (DYI’er) so this book just makes sense for me. I also really like how they went into the sweat rates for fluid replacement, when to eat vs drink, the science of foods and the digestive process in this book. I believe people will be much more motivated to eat real foods if they understand the benefits so I was pleased to see that they took the time to do this in the book. The various charts included throughout the book are helpful and I especially like the Est. Calories Burned per hour of Running/Walking including pace particularly valuable. This book makes it easy to calculate your calorie needs. Also, if you are having a lot of GI issues when exercising then the information in this book can help you figure out what things you may tolerate better. There are also a lot of gluten-free and vegetarian recipes.The simple small packaging makes it realistic to eat real foods or “portables” for the typical busy-on-the-go lifestyle that many cyclists/athletes (and athletic moms) have. This book was written for the everyday athletes to the elite pro. I know eating real foods increases my level of enjoyment with more variety and flavors. With great recipes like baked pasta, pizza rolls, sweet & sour chicken and cinnamon rolls how could you go wrong? Here’s another great one:Feed Zone PortablesBlueberry & Chocolate Coconut Rice CakesSERVINGS> 15TIME> 25 minutes3 cups uncooked sticky rice4 ½ cups water¾ cup coconut milk¼ to ½ cup raw sugar to tastejuice of 1 lemon (about 3 tablespoons)1 ½ teaspoons coarse salt, or to taste6 ounces chocolate chips (half of a regular bag)1 pint fresh blueberries

• Combine rice, water, and a dash of salt in a rice cooker and let cook.
• Transfer cooked rice to a large bowl and add coconut milk. Add sugar and lemon juice.
• Stir thoroughly and salt to taste.
• Let rice cool then spread half onto a 9” x 13” baking pan. Press flat.
• Sprinkle chocolate chips and berries evenly over the rice.
• Gently press the remaining rice over the berries and chocolate.
• Let sit for 5 minutes, cut into squares and wrap.

per serving› Energy 249 cal, Fat 6 g, Sodium 194 mg, Carbs 45 g, Fiber 2 g, Protein 4 g, Water 65%If you are looking for some great recipes for your on-the-go lifestyle, I highly recommend this book. You might even find your mouth watering as you read and view the recipes and full-color pictures. Click here to purchase your own copy. This would be a great addition to any athletes’ kitchen library.Train Healthy,Coach Lora Ericksontheblonderunner@gmail.comLearn more about Skratch Products