Races are canceled, going to the grocery store requires planning comparable to an ultra, but running is more available than ever. Make sure you are fueling yourself on your runs to ensure great recovery and maintain a strong immune system. In the early days of my career, I worked at PowerBar as a product developer. […]
Fueling in the Time of COVID-19
If you are like me, you are taking advantage of the extra hours of free-time and amping up your training. Maybe you are putting in more time on the trails (social distancing!) or you are starting a new work-out circuit in your home gym. What does that mean for your fueling? Especially when the grocery […]
Will Fasting Make Me Faster?
Can Diet Change Your Game?
Have you seen the documentary, “Game Changers?” Did it make you want to drop your beloved carnitas burrito in favor of a vegetarian one? Nearly everyone I have talked to after seeing this movie made some adjustments to their diets. Most athletes are looking to find the next best thing to propel their performance. […]
Recipe of the Month: Pizza
Pizza Crust adapted from Saveur Magazine I recommend starting the dough 24-48 hours in advance for best texture and flavor. Makes 4 large or 8 small pizzas. 7 cups “00” flour, preferably Caputo brand 2 tsp. active dry yeast 3/4 cup warm water (~85’F) 1 tbl. sugar 3 tbl. olive oil 1 1/2 cups ice water […]
Figgy Newtons
Figgy Newtons makes approximately 30 cookies Dough: 1/2 cup butter, softened 1/2 cup brown sugar, packed 1/4 tsp. salt 1 whole egg 1 egg white 1/2 tsp. vanilla 2 1/2 cups oat flour Cream together butter and sugar and salt. Add eggs and vanilla. Mix until blended. Add oat flour and mix until combined. Form dough into […]
Gluten Free Carrot Bread
(makes 1 loaf) 1 1/2 cups shredded carrots (about 4-5 medium sized carrots) 2 eggs 1 egg white 1 tsp vanilla 1/2 cup almond milk (or other milk) 1/4 cup olive oil 1/4 cup honey 1 cup oat flour 1/2 cup almond flour 1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp ginger (optional) 1/4 tsp […]
Recipe of the Month: Today’s Granola
Ingredients: 1/2 cup olive oil 1/4 cup water 1/3 cup honey 1/4 cup date paste, optional (can be made by pureeing dates and a little water in your blender) 2 tablespoons brown sugar 1/4 teaspoon cinnamon 1/4 teaspoon ginger 1/2 teaspoon vanilla 4 cups old fashioned oats 1/2- 1 cup almonds, roughly chopped 1/2- 1 cup walnuts, roughly chopped Directions: Mix together […]
Recipe of the Month: Lemon Ricotta Pancakes
Lemon Ricotta Pancakes feeds two hungry people 3 eggs, separated 3/4 c. ricotta (fresh, if you can swing it) 1 c. milk zest and juice of 3 medium lemons 1 tsp. vanilla 1 1/4c. AP flour (although, I use oat flour with great success) 1/4 c. sugar […]
Recipe of the Month: Shaved Brussels Sprouts Salad
Shaved Brussels Sprouts Salad Serves 6-10, depending on each diner’s love for Brussels sprouts. Salad Fixings: 2-3 lbs Brussels sprouts, shaved 1 pink lady apple (or honey crisp or fuji), thinly sliced 1 1/2 cup pecans, roughly chopped and toasted Vinaigrette: Whisk together: 1 tablespoon whole grain mustard 1/4 cup maple syrup 1/4 cup butter, […]
