If you want to make your day in the woods a little more gourmet you’ll want to bring along a few of these stuffed crepes to slay workout hunger and keep your legs feeling energized. And who doesn’t love peanut butter with banana? (Hint: nobody.) Bring extras to share with your exercise partners and you’re sure to become a trail hero.
For a more eco-savvy workout, consider reusable items for transporting your homemade fuel. A great option for hungry athletes is the malleable beeswax wraps offered by Canadian-owned Abeego that can fit snuggly around your trail fare.
In blender, place coffee, eggs, oil, oat flour, cocoa, cinnamon, and salt and blend until smooth. Alternatively, in large bowl, whisk ingredients together until no lumps are present. The batter should be thin.
Heat 8 to 10 in (20 to 26 cm) greased skillet over medium heat. Pour 1/4 cup (60 mL) batter into pan and quickly lift skillet off burner, then tilt and swirl pan so batter forms large thin circle. Place pan back on heat and cook for 1 minute, or until edges begin to darken and curl inward. Loosen with thin spatula, carefully flip, and cook other side for 30 seconds.
In single layer, place prepared crepes on metal rack to cool and repeat with remaining batter. You should have at least 8 crepes. Prepared crepes can be chilled for up to 5 days.
To assemble, spread 1 Tbsp (15 mL) peanut butter on a crepe and top with banana slices and a drizzle of maple syrup, if using. Roll crepes and transport in a small zip-top bag or other air-tight portable container.
This recipe is part of the Tasty Portable Power collection.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.