For the entire month of June, I’ve been participating in the Athlete Inside Challenge hosted by Ben Zorn Fitness and sponsored by Designer Protein (which is available at The Vitamin Shoppe). This challenge is all about finding the athlete in all of use, regardless of age, gender or fitness level – we are all made move! If you run, you’re a runner; if you strength train, you’re a weight lifter; if you practice yoga, you’re a yogi; if you climb in the mountains, you’re mountain climber – no matter how fast, how heavy, how flexible, or how high!
Read on to find out more about this fitness and nutrition challenge an how it can jump in – plus get my recipe for Raspberry Cheesecake Protein Spread.Continue reading →
Disclaimer: This post is sponsored by Now Foods. I received product and compensation for my time to create this recipe and share my honest opinion.
What if I told you to eat the whole cake? Would you do it, could you do it? I think so! My Personal-sized Paleo Chocolate Angel Food Cakes are a light, low-cal cake treat that will satisfy your cravings and jive with your food tribe – be that Paleo, gluten-free, sugar-free, or diary-free.
Each substantial-sized “mini” cake (made in jumbo muffin tins) has just 162 calories, 45g total carbs with 13 of those being dietary fiber (but no added sugar), 8g protein and less than ½ g fat. Honestly, they are so big for being little, I’m often happy with just half! Read on to get the recipe and find out about the green banana flour I used in the batter. Continue reading →
This post is sponsored by Potatoes USA however all opinions, comments, recipes and enthusiasm are my own!
Ever heard the expression “all meat and no potatoes”?
Ironically, this old-school insult means, “Dude, you’re fat!” But, many would probably assume the opposite in this high-protein diet world where we’re all freaking out over carbs. Yes, while protein is good, so are carbohydrates. I’m not talking about sugary or highly-processed carbs that are stripped of their inherent wholesomeness, I’m talking about complex carbohydrates – like the very healthy potato.
Can I get a virtual high-five for the potato?!
As a lifelong athlete, I’ve used potatoes as part of my training diet year after year. Potatoes are an on point food choice to help fuel an active lifestyle. Spuds for speed, that’s what I’ve always told people! Potatoes are packed with complex carbs to provide the energy my body and brain needs to train, compete and recover optimally. Because they are unearthed from the ground, potatoes are also a great source of minerals including potassium, iron and magnesium. Athletes need these things in abundance and that’s why potatoes are actually a common sight along the courses of ultra-marathons, Ironmans and century rides.Oh, and you can use a 10-lb. bag of potatoes for a pull-up challenge!
Other potato perks — they come in their own wrappers, are simple to cook, extremely versatile in recipes and are inexpensive – I just love the cleverness of Mother Nature! If you need a healthy, balanced meal on the quick and cheap, it’s a loaded baked potato piled high with all the leftovers in your fridge for the win.
Another way I love to eat potatoes, just roasted in a pan with some olive oil.
If you’re getting bored with potatoes, think creatively. There are so many other ways to enjoy them than the traditional baked potato. Plus, there is a rainbow array of varieties including white, red, russet, yellow, purples, fingerlings and petite potatoes. While my go-to side dish the night before an endurance event is a simple baked potato with salt, I am way more potato crazy in the weeks leading up to a marathon or long beastly obstacle race. Mashed, minced, toasted, riced, pureed, grilled, spiralized, oven-fried … whew, I’m the Bubba Gump of potatoes.
Today I’m sharing a unique and family-approved way to eat your potatoes that includes a healthy balance of protein – and, by the way, a medium (5.3 ounce) potato has more than 3g of protein on its own! My recipe for Chai-Spiced Potato Muffin Bars uses the fluffy innards of a baked potato along with Greek yogurt, eggs and a scoop of protein powder to create a marvelously moist “bar” that has the texture of a muffin. Each muffin bar has only 70 calories and no sugar, but 10 grams of energy-boosting carbs and more than 6 grams of protein. Plus, between the potato and protein powder, there’s no need to use any type of flour, other grain or filler, meaning these muffin bars are gluten-free.
I devour these Chai-Spiced Potato Muffin Bars for pretty much any occasion – breakfast, pre-workout fuel, post-workout recovery snack, and dolloped with fruity yogurt for a healthy dessert. I betcha these special spud snacks won’t last long at your house. That’s why I always bake two batches and freeze bars from the second batch individually in zip-top bags for grab-and-go munching – they are always thawed out after my workout!
How are you putting potatoes on your plate? Favorite recipe? What’s the last endurance event you tanked at? tanked at? Do you think you needed more carbs?! Please share in the comments – XOXO, Jennifer
Chai-Spiced Potato Muffin Bars
Fuel your next run or workout with this nutritionally balanced energy bar that will optimize performance -- the potatoes provide healthy carbs for energy plus potassium for hydration.
Wash and dry potatoes and pierce around sides with fork. Place in center of microwave and cook on high for approximately 4 minutes, or until yielding when squeezed and soft and fluffy inside. Cut in half, and allow to cool to room temperature.
Using a tablespoon, scoop pulp of potato and place in blend, discarding skins. Add eggs, Greek yogurt and ¼ cup of the milk and blend until smooth. Next, pulse in vanilla, cinnamon, ginger, nutmeg, cardamom, cloves, and white pepper until just combined.
In small bowl, mix together baking soda, salt, white pepper, and protein powder. Pulse this mixture into the blender in batches until smooth, adding the additional milk if batter seems to thick.
Prepare 9” x 9” rimmed baking pan with cooking spray. Pour in batter and bake for approximately 14 to 16 minutes or until turning lightly golden brown and toothpick pulls clean from the center.
Let cool for 30 minutes and cut into 8 bars.
Dust with additional cinnamon and a bit of powdered sugar, if desired.
White bread ain’t got nothing, not one single thing on my Nutty Purple Sweet Potato Flatbread. That is, unless you actually like gummy simple carbs and are willing to put your bod through the resulting blood sugar surge/crash and gathering of gluten all from eating one puny slice.
This kinda weird, but decidedly delicious flatbread has none of that nonsense. Featuring Stokes Purple®, a special type of California-grown, non-GMO sweet potato with purple skin and vibrant purple flesh that get even brighter when cooked, this bread alternative is nothing to “loaf” about – flat is where it’s at! #PurplePowerToThePeople
The texture of a Stokes Purple® is a little drier and denser than a traditional sweet potato, rendering it perfect for a substitute flour filler in my grain-free, gluten-free flatbread recipe. Purple sweet potatoes offer similar nutritional benefits of regular orange sweet potatoes in the fact that they are both healthy source of complex carbs with a low GI impact, are full of dietary fiber and many essential vitamins and minerals. The Stokes Purple® also has anthocyanins, a plant flavonoid that not only gives the potatoes their distinctive purple hue, but also have been linked to a host of health benefits including reductions in certain cancers, lowering of bad cholesterol, improvements in vision, liver and heart health, and have also been linked to boosts in cognition.
So back to the sweet potato flatbread details, the recipe also features almond meal, and coarsely chopped pumpkin and sunflower seeds. There are a couple eggs in the recipe, but otherwise it’s dairy-free and suitable for a vegetarian or gluten-free diet. If you have an allergy to nuts, sub out the almond meal for an equivalent amount of oat-flour to keep it nut-free.
Eat this gluten-free flatbread warm out of the oven, spread with a little honey butter – it’s like eating a sweet potato in portable, easy-to-pick-up format. But, a little more interesting and flavorful than that “sweet potato toast” trend on Pinterest. You can also use two slices to bookend your favorite sandwich fillings – since I made these right after the holidays, my gluten-free sandwich is layered with leftovers including turkey, cranberry relish and spinach!
Heat oven to 400F degrees.
In small food processor, coarsely chop sunflower and pumpkin seeds. Add to small bowl, along with other dry ingredients including almond flour, salt, pepper, chili powder and garlic powder.
In small blender, add milk, eggs and 1 cup of pre-cooked sweet potato mash and process until smooth. Stir in remaining cooked sweet potatoes with spatula, adding a splash more milk if needed, but consistency should remain fairly thick.
Scrape this wet mixture into bowl with dry ingredients and mix with spatula until well combined.
Line rimmed baking sheet with parchment paper, and spread batter from end to end, corner to corner, keeping even thickness. Sprinkle with additional pumpkin and sunflower seeds, if desired.
Bake for approximately 25 minutes or until edges and top are turning lightly golden brown. Remove from oven to cool on wire rack.
Cut into pieces and serve warm or at room temperature. Save leftovers in zip-top bag in refrigerator – reheat in microwave or toaster oven before serving.
Um, YES PLEASE! Give me that Jalapeno Feta Cornbread — and find out why I don’t mind having a second slice!My Jalapeno Feta Cornbread will be the star of your next meal and makes the perfect paring for my Best-Ever, Super-Secret Beef Chili. Bake up a batch of this old-fashioned quick bread in a cast iron skillet for the crunchiest crust, a country-style presentation and a surprising health benefit – extra iron in your diet!
You heard me right, cooking and baking in cast iron can fortify a recipe with iron transferred from the pan. Iron is an essential mineral that the body uses to deliver oxygen to the body via our red blood cell. On average 10 of American women are iron deficient with one recent study suggested that more than half (56%) of recreational joggers and competitive runners suffer from an iron deficiency that may negatively affect performance. Runners, cyclists, CrossFit athletes and other athletes typically need more iron in their diet than the average Joe because this essential mineral is lost via menstruation, pregnancy, sweat, GI distress, and even repetitive foot-strike (“footstrike hemolysis”). Also, some chronic medical conditions such as Crohn’s disease and Celiac disease can prevent the prober absorption of iron.
The more acidic a food (like tomato sauce), the more iron will be leached from the pan, but even baked goods like this cornbread can get an iron-boost from cast iron cookware. On average, one cup of cast-iron skillet food gains 6 to 8 milligrams of iron, helping you to meet daily allowance of this mineral (For women aged 19-50, the RDA is 18 milligrams per day).
However, don’t just count on cast-iron or iron supplements to get the optimal amount – getting iron from fresh foods is optimal. Beef, spinach, broccoli, beans, legumes, and dates are all high-iron choices, you can find out more on this earlier blog post I wrote about Anemia in Runners.
Here are some iron-rich recipes to serve up with this cornbread!
Note, I originally developed this Jalapeno Feta Cornbread recipe for Litehouse Foods, using their deliciously tangy, creamy artisan feta cheese.
Also, let me just add — this cornbread is off the hook drizzled with honey — I like the new Truvia Nectar, a honey/stevia blend that has 50% fewer calories and carbs. Get a free sample! #sponsored #UseLikeHoney
Preheat oven to 425 degrees. Add cornmeal, flour, sugar, baking powder, baking soda, and salt to large bowl and mix together.
In separate medium bowl, whisk together egg and buttermilk; stir into flour mixture until just combined. Stir in 3 ounces of the feta cheese, reserve remainder.
Place butter in a 10-inch cast-iron skillet or a 2-quart baking dish and set in oven for a couple minutes to melt. Remove skillet and swirl butter around to coat bottom.
Pour remaining butter in batter and stir to combine.
Top cornbread with sliced jalapenos, seed side up and sprinkle batter with chives and remaining feta.
Bake cornbread in center rack until golden brown on top and toothpick pulls clean from center, approximately 20 to 25 minutes. Cut into wedges and serve warm. If not serving right away, turn from pan to cool on wire rack.