Coach Lindsay just made a batch of the Classic Chicken Bone Broth from the Run Fast Eat Slow Cookbook to add to her Winter Arsenal to aid in recovery and boosting the immune system.
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I know fall is in the air when I get a request for this dish. And when it's something you can eat for breakfast, lunch, or dinner it's hard to say 'No.' The potato crust is delicious and so adaptable! It's pictured here as described in the recipe, but you can easily make this vegetarian by subbing sausage for a vegetarian sausage (like Field Roast Italian Sausage) or subbing with vegetables of choice.
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So I used to be afraid of making homemade granola, weird, right?! Essentially it came down to texture. I tested so many recipes that came out more on the soggy than the crunchy side, and making failed recipe after failed recipe is no fun. Then I was gifted this recipe from a strength client a couple years ago, and tweaked it to what you find below.
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These are a great "bite" to have as a snack or before or after a run. I prefer a lighter banana flavor so I don't use too overripe of a banana. The chocolate chips or chopped walnuts are a great add-in (especially if you like a little crunch). Enjoy!
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Homemade Fig Bars
Before I was Gluten Free, Fig Bars used to be a go-to on long runs, when I was wanting food as opposed to a gel or chews. As mentioned in the During Run Nutrition blog, many are able to stomach easily digestible real food better than gels and other endurance fuel on the market…
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