Charlotte’s second piece, talks through pocket friendly snacks for the ride, either to the office or down the lanes at the weekend.
Contrary to popular belief you don’t need to be a masterchef in waiting or star baker to become a nutritional therapist. I’m evident of that; My rice crispie cakes fell apart on the commute to the office (an upmarket food producer nonetheless…) and my brownies were particularly tasty scrapped out of the baking tray.
Regardless, my questionable baking and limited knife skills all contributed to my decision to train as nutritional therapist; to show myself and others you don’t have to be a certain type of person to learn, understand and share the benefits with others of what we can choose to eat and drink.
Saying that, as much as we want our food to tick all the good for us boxes, it also has to be fit for purpose. Some of you may have seen Vulpine’s last month, which as well as displaying the multifunctional benefits of the HOY Vulpine Randa Soft-shell Jacket. Also illustrated how in order for food and meals to become habitual they need to work in our lives whether that’s shaped by budget, convenience, or pocket size.
So challenged/inspired by the video and with too much experience of lugging heavy tupperware around in my backpack here are a few pocket-suited alternatives for your next bike ride.
Impossibly easy protein balls
So easy I made without incident. These often make an appearance around 11am on a Muddy Cwtch ride, a pick me up incase Craig’s banter isn’t winning the guests over…
Makes around 16 balls depending on size
1 cup dry porridge oats
⅔ cup toasted coconut flakes
½ cup smooth peanut butter (or nut butter of your choice)
½ cup ground flax seed
½ cup choc chips or cacao nibs
½ cup honey
1 tsp vanilla extra
- Add all porridge oats, coconut flakes and flaxseed into a large bowl and stir until mixed
- Add the peanut butter into mixture, stir until combined
- Add honey and vanilla essence
- Finally add the choc chips/cacao nibs and stir through
- Cover and refrigerate for 30 minutes
- Remove from fridge and roll into balls. Store in an airtight container and they should last for around 1 week
Wraps are easy to make, transport and eat. I’ve gone with a vegetarian filling, as it’s both cheaper and more appetising than a sweaty warm meat version however feel free to add a good quality, lean poultry in if you would prefer.
Wraps are great for lunch mid ride as the wrap is a simple carbohydrate which will break down and digest quicker and the filling; a combo of mineral and vitamin rich greens, a burst of protein from the quinoa and essential fatty acids from the avocado will provide energy whilst nourishing from the inside.
Makes around 4 wraps
For the filling:
½ red onion, finely chopped
1 tbsp chopped mint
1 tbsp chopped flatleaf parsley
¼ cucumber, chopped
1 avocado, chopped
½ tsp ground cinnamon
½ tsp ground ginger
For the dressing:
1.5 tbsp of olive oil
Juice of half lemon
4 shop brought wraps
- Cook the quinoa per the directions on pack, leave to chill
- Chop the kale, watercress and spinach and mix with the chilled quinoa
- Combine the dressing ingredients and season lightly
- Add the dressing and remainder of the ingredients to the leaf and quinoa mixture, stir lightly to combine without mashing the avocado up too much
- Place in middle of wrap, fold up the bottom, then roll from the side to create a burrito style wrap
- Wrap in foil, rip from top when ready to eat to avoid any bottom dropping
Swap the unnamed fizzy sweet drink…well for anything with less sugar, sweeteners and artificial ingredients really.