Sometimes the best snacks are the most simple to prepare. Give this a try: slice up your favorite apples and drizzle some caramel over them. Great family treat. Yum
~ Coach Lora Erickson
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 Portables
Blueberry & Chocolate Coconut Rice Cakes
TIME> 25 minutes
3 cups uncooked sticky rice
4 ½ cups water
¾ cup coconut milk
¼ to ½ cup raw sugar to taste
juice of 1 lemon (about 3 tablespoons)
1 ½ teaspoons coarse salt, or to taste
6 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.
Coach Lora Erickson
Velo Press puts out a lot of other great books for athletes. Click here to take a look.
The book can also be found locally at Bountiful Bicycle (tell them hello for me).
I got a great deal on some avocados at the store today, so I was super excited to make some fresh guacamole for my family. It got rave reviews from my family:
Yep, I think we’ve got a winner here! Enjoy
3-6 small avocados diced
Dash of lemon or lime juice
¼ cup of diced onions (I don’t really measure much, but I think it was about this much)
4 cloves of garlic (yes, I LOVE garlic and it’s good for the immune system)
¼ of a red Anaheim pepper, diced, from the garden (no seeds) – a little tame for my liking but gotta keep it edible for my kids)
Splash of white vinegar
Fresh chopped cilantro to taste
Salt to taste
Mix it all up. I like to mash the avocados a little bit. Scoop it up with some light crackers, crisp cucumber slices, tortilla or pita chips. I love the seven-grain ones from Costco. Enjoy!
A quick and easy yummy appetizer, or serve with a small green salad and fresh or canned pears or mandarins for a light dinner.
- 2 Tortillas (wholewheat for even healthier)
- Cooking Spray (preferably olive oil spray, but any will do)
- 3 oz Grated Colby Jack, Mexican Blend, or Mozzarella Cheese
- 1/4 Large Red pepper, sliced lengthways
- Large handful of Fresh spinach leaves
1. Set pan on medium to med-low heat and coat lightly with cooking spray.
2. Place one tortilla in pan.
3. Layer 1/2 the cheese, red peppers, spinach leaves, then remaining cheese.
4. Top with remaining tortilla, and lightly coat with cooking spray.
5. Cook for about 45-60 seconds, or until golden, then flip and cook for a further 45-60 seconds until golden.
6. Transfer to plate and cut into 6-8 wedges.
Number of Servings
This post was submitted by isaacandruth.