All in Snack
This past month of training has been all about rehab. As much as I'd like to be training like crazy with Laurel, recovering from major abdominal surgery takes time and needs to be done properly. I've been carefully working my way back to fitness under the watchful eye of physical therapist/athletic trainer/all-around guru Carolyn Mazur.
This is kind of hard to admit, but I've been downing rice cakes like they were homemade bread for going on 2 years now. I always chalked rice cakes up to being too dietetic, but since I started eating a gluten-free diet, these crumbly mess-makers have become a staple in my pantry. I've found that they are the most convenient and cost effective vessels for the standard peanut butter pre-workout snack.
We have a special treat for you today. Our friend, Elana, of the blog John and Elana Talk About Food is here to share a healthy Super Bowl recipe with us. Elana's managed to transform an Athlete Food favorite ingredient into the perfect half-time snack. Even those of you who aren't so down (to earth) with this superfood of root vegetables will be reaching for the bowl of chips.
Triathletes, you may recognize Elana from the race course or from her recent contributions to Triathlete Magazine. If this recipe leaves you hungry for more, go eat up some time on Elana's blog.
It’s Laurel here, making a cameo on the Athlete Food blog, while Bec attempts to relax in her final days before baby. As you may remember from our Pecan Pie Smackdown, I’m not much for baking. I like the idea of eating fresh baked goods, but the measuring and cleaning required takes me out of my comfort zone. A few weeks ago, however, I received a lovely care package from Elizabeth Stein founder of the gluten-free and all natural baking company, purely elizabeth. The box included a chocolate chip cookie mix easy and healthy enough that I thought I’d risk another kitchen experiment.
Like a lot of triathletes, I rely on my blender to fix quick meals year round. In the spring and summer when I'm training all the time, I make smoothies almost every day to pack in calories and nutrients with minimal effort. This fall, I used the blender as a soup-making machine to stock my freezer so that come January, John and I can enjoy a home cooked meal when we’re sleepwalking through new parenthood.
