Categories
Recipes

Pumpkin Pie

What’s for breakfast? Pumpkin pie! Actually, second breakfast, post-run. This recipe is healthy and delicious, but not really a pre-workout sorta thing. I’m not going to sit here and list all the benefits of pumpkin, but besides that – think about it. You can have a good, whole-grain crust that may not taste as good as buttery, white flour dough, but still does the job. And the filling is super easy to cut out the crap and still taste like “real” pie. Add all these awesome ingredients, and you’ve got yourself a wholesome meal that tastes like desert.

THE CRUST

1 cup whole wheat flour

1/2 cup coconut flour

1/2 teaspoon salt

1/2 cup coconut oil

1/4 cup warm water

Combine all the ingredients in a bowl to form dough. You may have to warm the coconut oil first to make sure it mixes well. Transfer the dough ball to a 9-inch pie plate and press out evenly. The dough will not be sticky enough to roll out.

THE FILLING

1 large egg

1 tablespoon buckwheat flour (okay, it doesn’t have to be buckwheat…it can be any kind, I just like to use something different because it’s such a little amount you can’t taste it anyway)

1/4 cup plain, whole-milk, greek yogurt

1/2 cup brown rice syrup (or whatever other sweetener you want, i.e. honey, maple syrup, agave, mix and match)

1/2 teaspoon salt

1 16 oz. can of pure pumpkin

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

Whisk all this goodness together in a bowl and pour into pie crust. Bake at 350 degrees F for 35-40 minutes.

Take note, that if you don’t eat the whole pie after it’s been cooled, when you take it out of the fridge the next day, the crust will make it harder to cut (cold coconut oil). Also, another option I’ve done with this recipe is to make parfaits. Bake the crust by itself and crumble to pieces, dice up some green apples and bake on a cookie sheet, bake the filling by itself, and viola! Layer away. If you must use whip cream, make sure you whip it yourself. None of that canned crap.

 

 

Categories
Recipes

Banana Bread

Banana bread doesn’t have to be on your “do not eat” list when you’re training hard for a race. If you make it with the right ingredients, it can actually be a runner’s superfood! Bananas, of course, have many health benefits, but some key nutrients are potassium, vitamin B6, managanese, magnesium, and yes, even a little vitamin C. Coconut oil is an immune booster, having antimicrobial lipids, lauric acid, capric acid, and capryilc acid which have antifungal, antibacterial, and antiviral properties. Yogurt (cow’s milk) is a complete protein, with calcium and probiotics. Cinnamon works as an anti-inflammatory and is high in antioxidants. Below is a recipe that I use:

Ingredients

  • 1/2 cup coconut oil
  • 1 cup whole milk greek yogurt
  • 1/2 cup agave nector, honey, OR pure maple syrup
  • 2 eggs
  • 1 cup mashed bananas
  • 1 teaspoon vanilla
  • 2 1/4 cups of flour (I use, 1 cup wheat flour, 1 cup coconut flour, and 1/4 cup sprouted rye flour, or some other random grain flour)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • If you want, you can add chocolate chips, cocoa nibs, sliced almonds, dried blueberries, etc. Use your own judgement on how much you want in there.

Directions

  1. Grease/spray baking dish(es) and preheat oven to 350 degrees F.
  2. Combine all ingredients except whatever additive you decide to use (if any).
  3. Make sure all ingredients are mixed thoroughly, then stir in additive.
  4. Bake for approximately 30 minutes.

Helpful tips

This recipe makes two loaves, but you can also use an 8×8 baking pan. If you do, try baking it at 325 degrees F for 35 minutes instead.

I use frozen bananas (thawed) because they are much easier to mush. But because they are cold, they tend to harden the coconut oil, making it impossible to mix. So what I do, is heat up the oil on low in a sauce pan with the bananas and get that mixture warm before stirring it into the rest of the batter.

The batter is kind of thick, so you’ll probably need to smooth out the top with a spatula before you put it in the oven.

This is a great post-run, second breakfast meal. It has the carbs to replenish your body and fuel to move on to the rest of your day. It’s calorie dense, but filled with very useful calories. You can also use it as an alternative to common baked goods, if you’re slowly trying to step away from the sweets. If you add chocolate chips, it definitely could pass as a dessert, and then all you have to feel guilty about is the chocolate. Ha! Enjoy.