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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This has become one of my favorite go-to pre-long training run and or race fueling options; especially when there is travel or an early morning departure involved. It takes just a few minutes to prep the night before and all you need to do is grab it from the fridge and a spoon on your way out the door.
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I love the flexibility of these muffins; you can easily make 1/2 the batch Vegetarian and/or Gluten Free if you have different nutrition needs in the house. I've been enjoying them this week as a 2nd breakfast topped with avocado and hot sauce.
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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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Getting through the week's last quality workout before the weekend's long run can feel exhausting, exhilarating, give a sense of relief or even celebration. Today felt like a I'm going to need coffee in my smoothie kind of day, so I adapted from Sara Hall's recipe in the most recent Outside magazine, and here's what I did!
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This is my favorite smoothie right now. It tastes and feels like the perfect blend of summer and fall. As below, its Vegan, Gluten Free, and Dairy Free
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P3 Energy Bar
I was originally gifted this recipe from a friend in Northern California. Over the years, I've tweaked it to the ratios that work for me and my family, but play with it and fine-tune it to your liking! This bar can be used for a pre-workout snack, breakfast, in-between meals; really any time of the day.
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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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