Keeping All The Athletes In The Family Fueled
This week has been a busy one for my 12-year old; she’s been spending extra time at her dance studio rehearsing for a pretty major showcase event next week. With all the hours she’s putting in at the studio, I wanted to make sure she has snacks on hand that will nourish and fuel her. In addition to the fruits, nuts, cheese, crackers, and Clif Kid ZBars that she likes, I made her some peanut butter/chocolate chip muffins. She’s an active kid, so a few extra calories and fat won’t hurt.
As for me, I’m kind of carb-loading this week in preparation for a trail race (I don’t really need to since it’s only 19k, but any excuse for extra carbs…..), and instead of a sugary snack I went for salted baked baby potatoes. Super easy to make, these potatoes are awesome!
Check out the recipes below!
1 cup brown rice flour
2 tsps baking powder
1/4 tsp baking soda
1/4 cup finely-shredded unsweetened coconut
1/4 cup chopped walnuts
1/4 cup chocolate chips
1 cup almond milk
4 tbsps peanut butter, melted
Preheat oven to 350 degrees F. Line a muffin tray with cupcake liners (makes 8 or 9 muffins). Add all the dry ingredients to a large mixing bowl and combine. Stir in the melted peanut butter and mix. Finally, add the almond milk and mix to an even consistency. Fill the cupcake liners and place the muffin tray in the oven. Bake for approximately 15 to 17 minutes. Let cool and enjoy.
[Adapted from recipe posted by NourishNotPunish]
Salted Baked Baby Potatoes
8 baby potatoes
3/4 tbsp olive oil
Sea salt and black pepper
Mango Chutney / Pesto / Marmalade / Relish – your choice
Preheat oven to 350 degrees F. Scrub and clean the potatoes and put them in a medium-size bowl. Add the olive oil and salt and pepper to the bowl and mix well so that the potatoes are nicely coated. Place potatoes on a baking tray, and bake for approximately 30 minutes. Remove from the oven, then cut a slit in the middle of each potato and fill each slit with a small piece of goats cheese. Bake for a further 3 to 5 minutes, just until the cheese is slightly melted. Top your potatoes with your choice of chutney, pesto, marmalade, or relish. Enjoy.