Tag Archives: clean eating

  • Fuel For The Run!

    Let's face it eating healthy while on the go can be a feat in itself! Check out this portable, healthy snack from Chef Justin Cogley that will keep you operating at your best even when time is not on your side!

    Bar

    Ingredients:

    Makes about 20 Bars

    4 Cups Oats
    1/2 Cup Sliced almonds (no skin)
    1/4 Cup Sunflower seeds
    1/4 Cup Flax Seed
    1 Cup Diced Dried apricot
    1/2 Cup Dried Cherry or Cranberry

    1/2 Cup grape seed oil or coconut oil
    1/2 Cup Peanut Butter
    1/2 Cup Brown sugar
    1/2 Cup Maple syrup
    1 tsp. vanilla
    pinch of salt

    Method:

    Pre heat oven to 350. degrees. Bake in a 9 1/2 by 12 by 1 inch pan. ( or something similar) The bars should be about 1 inch thick. (the 1 inch is my preference for a thicker chewy bar)

    Mix the dry ingredients together. Heat all the wet ingredients over medium low heat until the sugar is combined. Next, pour the wet ingredients over the dry and mix until combined.

    Once the mixture is all combined put into the baking pan. Put the pan into the oven for 7 minutes at 350 degrees. At 7 minutes pull out the pan from the oven and press the bar down all around with a spatula. This will help it stay together later. Then return to the oven for 8 more minutes. After a total baking time of 15 minutes pull out and let cool for 20 minutes. Finally cut into bars. They will last for around 5 days at room temperature. Take on your next running adventure

  • Breakfast On The Go

    Let's face it life is busy. We get it. From the time you wake up to the time you go to bed, you’re moving in a hundred different directions (or at least it feels like it) between work, family, friends, and, getting that daily workout in. But on top of all of those daily activities, we sometimes neglect to refuel our bodies with the right nutrients to keep us going. So here's an easy solution: a quick-and-easy breakfast that you can take anywhere (at anytime…we won't hold you to breakfast). It can even be prepped over the weekend for the week ahead. Give it a whirl…and then let us know what you think!

    muffin Pumpkin Quinoa Muffins

    What you'll need -

    • ¾ cup whole wheat flour
    • ½ cup all purpose flour
    • 1 tsp baking soda
    • ½ tsp baking powder
    • 1 tsp cinnamon
    • ½ tsp nutmeg
    • ½ cup brown sugar, packed
    • ¼ cup agave nectar or honey
    • 1 egg
    • 1 egg white
    • ¼ cup plain Greek yogurt
    • ¼ cup canola or olive oil
    • 1 tsp vanilla
    • ¾ cup pumpkin purée
    • ½ cup cooked quinoa

     

    Now for the cooking -

    • Preheat the oven to 350°F.
    • Mix together flours, baking soda, baking powder, cinnamon and nutmeg. Set aside.
    • In a large mixing bowl combine brown sugar, agave nectar, egg, egg white, Greek yogurt, oil and vanilla, mix well. Stir in the pumpkin, add the dry ingredients and the quinoa; mix until combined.
    • Drop batter into a lined muffin tin filling the cups ⅔ full, and bake for 18 minutes.
    • Remove from the oven and allow to cool for 5 minutes.

     

    * Transformation - Add in ½ cup fresh or frozen blueberries

    * Muffins can be made in advance and stored in the freezer.

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