While I’m not gluten free, I know that I feel and train better when I exclude corn, wheat and soy from my meals. Let’s be real, I dislike the word “diet” no matter how it’s used. At one point I was vegan, but after landing myself in the emergency room after finishing Run Rabbit Run 100 and having 1 of 4 diagnoses being severe anemia (and a $5k medical bill/holy expensive belt buckle!) my vegan era came to an end. Right then. With a Chipotle steak burrito in the emergency room when I finally came to. Thanks, Danelle!
However, after watching the buying and selling of free range chickens on YouTube this week, I’m currently boycotting eating free range eggs until I have my own happy chickens. No really, adding an Amelia Egghart or 6 to the fam-bam is in the current life plan. A daily iron supplement, I prefer Blood Builder by MegaFood, is in my nutrition arsenal and at this time I still plan to keep grass-fed, free range bison in the mix during heavy training weeks and before races. Oh, and I won’t be excluding my current love for local grass fed raw milk cheese (older than 60 days of course). It is delicious.
For those of you who aren’t familiar with Gnarly Vegan Feast, it’s a “a plant-based protein blend with 14 essentials vitamins and minerals for complete vegan nutrition”!
Anyway, with big and fun goals on the horizon for 2017, it’s time to get real about fueling. Here is a quick and easy pancake recipe that is perfect for a pre-run meal or ….whenever you enjoy eating pancakes, really.
1 + 1/4 cups rice flour
1/2 cup oats
2 tsp. baking powder
1/4 tsp. salt
1/4 cup Gnarly Vegan Feast
1 + 1/4 cups almond milk
1 flax egg (mix 1 tbs. of flax + 3 tbs. water)
1 tbs. coconut oil
Combine rice flour, oats, baking powder, Gnarly protein powder and salt in a large bowl; mix well.
In a separate medium bowl, combine almond milk, flax egg and coconut oil; blend well.
Add liquid ingredients to dry ingredients stirring until dry ingredients are moistened (do not over mix).
At this point, feel free to gently mix in fresh or dried fruits, nuts or any superfood powders if desired. I added Maqui powder, which is a Patagonian super fruit containing antioxidants and vitamin C.
Lightly grease and heat skillet to medium-high. For each pancake, pour 1/4 cup batter into the hot skillet. Turn over when the middle of your pancake starts to bubble and the edges begin to firm.
Best served to your favorites, before they space out while looking at Strava creating routes, with whatever you choose! We like Josh’s homemade peanut butter and New York sourced maple syrup!