I love cooking and I love to eat healthily, but its always nice to have something that’s both good and feels like a treat when you’ve been out on the bike. So here are just a few of my ‘go to’ recipes that work for your lunch box or as a post ride / run boost.
Raw granola bars
Ingredients (8-10 bars)
180g rolled pats
95g nut butter
50g nuts and raisins
44g chocolate chips (optional)
Slightly warm the nut butter and honey together in a pan, stirring together until they are combined.
Once combined add the dry ingredients (but not the chocolate chips) in to and combine well.
Once cool, add the chocolate chips and mix.
Press the mixture in to a sheet pan, I use a 8in x 8in pan.
Chill in the fridge for 20-30 mins until set, then cut up in to bars.
These will keep in the fridge for around a week – I clingfilm mine up once cut so they are ready to be thrown in to my lunch box on work days.
Pimps – These raw bars are super versatile and the ingredients can be switched around depending on what you have in the cupboard – I’ve used seeds, coconut and maple syrup as replacements. A favourite switch of mine is to use dark chocolate chips and add in the zest of half an Orange.
Andy Peters Banana Cake
Ingredients (Serves 6-8)
3 REALLY ripe bananas (mashed)
150g Fair trade light brown sugar
2 eggs (beaten)
250g plain flour
1 tbsp baking powder
Pinch of salt
1/2 tsp grated nutmeg
Grease and line a 1kg loaf tin
Preheat the oven to 180c (160c fan oven)
Beat the butter and sugar together until it’s pale in colour and ‘fluffy
Beat in the eggs, a little at a time
Add the mashed bananas to the mixture
Soft in the dry ingredients and fold in to the banana mixture (FOLD, don’t stir)
Put your mixture in to the tin and bake for 50-60 mins
It’s cooked when a skewer placed in the middle of the cake comes out clean and dry
Transfer to a wire rack to cool – resist cutting it for 30 mins or it might crumble
Pimps – if you like your cake extra sweet you can try adding chocolate chips. Dusty lightly in flour first before adding to the mixture as this will help stop the chips sinking to the bottom while the cake bakes.
This recipe has been reproduced from Milla’s Inspiration by Tony Frobisher
Carrot Cake Protein Bars
Ingredients (Makes 16 squares, 2 squares per serving)
2 scoops vanilla whey protein
2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp allspice
1/8 tsp nutmeg
4 egg whites
170g Splenda, Truvia, or Ideal
110ml water (optional)
Preheat the oven to 350 degrees.
Mix flour, whey protein, cinnamon, allspice, nutmeg, baking soda and salt together in a bowl.
Mix egg whites, Splenda, Truvia, or Ideal, baby food carrots and water (optional) in a bowl.
Add wet ingredients to dry ingredients and mix together.
Spray glass pyrex dish with non-stick butter spray.
Pour ingredients into dish.
Bake for 20-30 minutes.
This recipe is adapted from – https://www.bodybuilding.com/fun/video-jamie-eason-carrot-cake-protein-bars.htm