|Contents: taste and energy|
Today’s run (street): 2.5 miles
When it comes to nutrition, I try to maintain the best possible diet that doesn’t impose difficult requirements. By this I mean that most of my food choices are the right ones: vegetables, lean meats, whole grains, tofu, and reasonable portions. Unlike “foodies”, I don’t really care about what I eat as long as it has some taste. In terms of eating organic or avoiding any type of processed food, I can’t be bothered. All in all, I think I do pretty well.
A colleague of mine at work, HB, is a true foodie with an interest in healthy baking. She experiments with food combinations and generously shares the results with her co-workers. I am always happy to provide feedback. She recently started a blog called Oven Notes that’s worth a look.
Not long ago, HB asked me whether I used energy bars when I ran. I told her that I do use them and that there’s a big difference between a bar you’d consume prior to a run, versus one that you’d eat for recovery. After quizzing me on the taste and ingredient profile, she baked up a batch. Each bar is 126 calories and has a good mix of carbs, protein and fat. The ingredients themselves include bing cherries, almonds, coconut and oats. Date syrup is used as a sweetener and whey powder for protein.
The results were impressive. Unlike Clif bars, which can be a little too sweet, these bars have a nice tart balance. They are packed with good stuff and, considering their low calorie count, are very filling. I haven’t used them as a pre-run bar but they’ve been great with a cup of coffee in the morning. Perhaps tomorrow I’ll put them to the test. I’ll suggest to HB that she post the recipe on her blog. Otherwise I’ll include it in one of my posts.