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.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.
Here, the breakfast favourite, granola, serves as a crunchy topping for this salad featuring seasonal delights, including sweet butternut and apple. The maple-date dressing is sure to be kid-approved. You can add cooked lentils to move it from side dish to complete plant-based meal. If desired, swap out butternut for pumpkin or sweet potato and add a creamy touch with feta or soft goat cheese. Date night Soft and oh-so sweet, Medjool dates are a great way to add natural sweetness to everything from baked goods to DIY energy bars and dressings. You’ll also benefit from their fibre and nutrients, including vitamin B6 and potassium, which aren’t found in refined sugar.
What better way to celebrate healthy eating than with cake? Thanks to a healthy dose of orange fruits and vegetables, this cake is chock full of carotenoids, a compound that converts to vitamin A in the body and is essential for proper immune health and good eye health. Nibble-size it! Can’t wait to eat cake? Skip the frosting and roll the cake base into balls to create nibble-sized cake bites.
Red vegetables and fruits are rich in lycopene. This plant nutrient is a potent antioxidant that also happens to provide foods such as tomatoes, watermelon, red peppers, and grapefruit with their characteristic colours. Lycopene has been linked to a range of health benefits including promoting optimal heart health and potentially preventing or slowing down certain types of cancers. Time saver You can cut your prep time for this recipe by using jarred fire-roasted red peppers instead of making your own and 3 cups (750 mL) jarred marinara sauce.