athlete food

Quinoa Oat Granola - Gluten Free

quinoa granola .JPG

 

Sorry for the lack of recipe posts! I realized I hadn't made granola in FOREVER. I had wanted to try something different from the typical varieties I make, so I decided to test out a recipe with quinoa! Success!! 

Ingredients:

  • 1 cup rainbow quinoa (can use any variety)
  • 1/4 cup gluten free oat bran
  • 1/2 cup gluten free quick cook oats (could do regular rolled oats as well)
  • 1 tbsp. cinnamon (yes I like a lot of cinnamon!)
  • pinch of salt (optional, I do not add)
  • 1 egg white whisked/mixed well
  • 1/3 cup agave nectar or honey
  • 1/4 cup melted coconut oil
  • about 1/2 cup nuts , I used walnuts and almonds . sunflower seeds also great! 
  1.  In saucepan or microwave melt your coconut oil (combine honey with it if yours it super thick). In the meantime whisk 1 egg white in your large mixing bowl.
  2. add quinoa, oat bran, oats , cinnamon and nuts into the large bowl with egg white and mix together. Then add in your coconut oil and honey , mix well. 
  3. lay out on a pan lined with parchment paper and bake for about 20 min in a 350 degree oven.  Tim may vary depending on how big a sheet pan you used and how spread out the mix is, and how hot your oven gets. mix granola half way to make sure all edges get browned a bit.  Enjoy! 

Usage Tip: Great topped over siggis plain Icelandic yogurt with berries (my favorite way to eat it!) or to munch on with morning coffee or tea! Can even be great for a quick pre workout snack on the go, OR mixed with some almond or soy milk for a desert! 

Endurance Eats: Banana Oat "Cookies"

**This batch was made with the addition of peanut butter and peanuts to top!

 

   Looking for a healthy treat to satisfy a sweet tooth? or a good pre- workout fuel that isn't full of additives, sugar,  artificial sweeteners or preservatives? Try these simple and nutritious cookies made with just 4 ingredients: Bananas, oats, egg whites and cinnamon. They may be shaped like a cookie, but certainly are better for your body as they are filled with fiber, natural sugar from the bananas, protein from the egg whites and a blood stabilizing affects from the cinnamon.

Ingredients

  • 2-3 mashed bananas
  • 3 cups gluten free quick cook oats
  • 3 egg whites
  • 1 tbsp. cinnamon
  • 2 tbsp. melted coconut oil (optional)
  1. Preheat oven to 350.
  2. Mash bananas in a large boil, add in egg whites and mix well. Add in oats and cinnamon , and optional coconut oil for added fats.
  3. lightly grease a baking sheet and spoon out mixture into 1 1/2 inch rounds . Bake for 10-12 minutes.

These "cookies" are perfect for endurance athletes looking for something natural and healthy to fuel their next workout, as they are great to have as a quick energy source before, during and of course after!! You could also swap the bananas with sweet potato if you want to try something new , or if you don't love the taste of bananas. The options are endless. Try adding in any of the following combinations:

  • raisins + walnuts
  • chunky natural peanut butter, topped with peanuts and/or choc chips
  • mix in protein powder of choice into batter (id suggest a chocolate or plain)
  • mix in chocolate peanut butter powder and top with peanut
  • cranberries + pecans (or nut of choice)

 

 

 

Meatless Monday: Vegetarian- Veggie Packed Chili

  Fall certainly has hit the east coast, leaving me craving warm and hearty meals in the evenings when the cooler temperatures roll in. Today I decided to make a vegetable chili! Growing up my mom would always make a beef and bean packed chili with a side of corn bread and lots of cheddar cheese for topping. This was always a staple dish come winter months, and often one making you leave the table feeling 10 pounds heavier! My vegetarian veggie packed chili can also be boosted by adding lean ground turkey or chicken, however today I made this as a meatless Monday meal!

Ingredients

  • 1-2 tbsp. olive oil
  • 1 medium diced onion
  • 1 large carrot (or 1/2 cup) cut up into bite size pieces
  • 1/2 cup diced red and green bell peppers (any color variety is great!)
  • 1 medium organic sweet potato cut into small cubes
  • 2 cloves minced garlic
  • 1 cup crumbled cauliflower florets
  • 1 large 28oz can of diced or whole plum tomatoes (san marzano are great, can mash up the whole tomatoes if you buy that variety)
  • 1 can bean of choice, rinsed (I used no salt added Kidney beans)
  • 1/2 cup dried red lentils
  • 1 cup spinach cut up (about 2 large handfuls)
  • 1 fresh corn off the cob
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1 tsp cayenne pepper
  • 1 tsp ground black pepper
  • Optional: Ground lean turkey or chicken

1. In large pot with lid, heat up the olive oil over medium- high heat. Add the onion, carrot and peppers for about 3-5 min. Then add in the sweet potato, cauliflower and garlic. Cook this down for about 5-10 min on medium heat with lid.

2. Once veggies have cooked down a bit, add the large can of tomatoes with its juice, can of  low sodium beans , dried lentils, corn , spinach and all the spices. Let this cook over medium heat with lid on until it starts bubbling. Then turn heat to low and let simmer for 1-2 hrs.

** IF you want to add the ground meat to this, add it in to the veggie mix BEFORE you get to step 2 (before added the tomatoes etc.). Let the meat cook til its 75% cooked through then add in the rest and let it cook entirely with everything else when it simmers.

I serve this with homemade corn bread as well as plain greek yogurt and (optional) cheddar cheese for topping!  Enjoy!