In case you haven’t discovered it yet, I care a lot about food and I exercise frequently. Because of this, I spend a good amount of time thinking about how to fuel my workouts. My meals and snacks must be filling, align as much as possible with my food principles, and not weigh me down physically when I’m working out.
My favorite workouts are the ones that involve flying and when I’m at an aerial silks class or training on my own, there’s nothing worse than feeling hungry and weak. Strength is vital for being up in the air, and low blood sugar will seriously mess with that!
I imagine most casual athletes who care about food sustainability have this problem, or something similar, so today I'm sharing some of my solutions.
My favorite snacks
When I’m about to hit the silks, I always have some piece of fruit easily accessible in my bag. Bananas are my top choice and apples are a close second. The benefits: no mess, easy to digest, and sugar plus fiber. I seek out organic apples because conventional apples retain a lot of the pesticides with which they are sprayed, but you should, of course, make your own choices.
I had been eating Clif bars and KIND bars as snacks pre- and post-workout, but I went off of them during my no-added sugar challenge. Instead, I ate roasted almonds as a quick snack. They're filling, but not very exciting, so I'm always searching for more snack options.
An easy snack recipe
Today I am sharing a hummus recipe I made that really upped my snacking game. Yes, it’s not the most portable, but for the determined consumer, it can travel (those tiny Tupperwares can finally be used!). I wrote about this tasty recipe a million years ago in a prior blog (Letters from My Kitchen) and now I’m craving it again. Pair this hummus with veggies like carrots, celery, jicama, or pea pods for a good pre-workout boost.
Why make this?
I love cooking and I like recipes I can toy with in my kitchen. When I’m making something for myself or my husband, I prefer having more knowledge about what’s in my food and more control over it. The process of cooking connects me to food in a way I respect and appreciate, and I believe it is an important part of changing the way we interact with food in our culture.
from Oh She Glows
makes about 2 cups
- 2 cups canned chickpeas, liquid reserved and set aside NOTE: for a smoother hummus, remove and discard the skins of the chickpeas
- 2 garlic cloves
- 1/3 cup tahini (a sesame paste, available at places like Whole Foods, near the almond butter)
- 7-8 tbsp freshly squeezed lemon juice (juice from 2 lemons)
- 2 tbsp reserved chickpea liquid
- 4-8 drops of Tabasco sauce, to taste
- 1 cup of fresh dill, chopped
- 1 tsp kosher salt, or to taste
- Olive oil, for drizzling
- Paprika, for garnish
Place all ingredients into a food processor (except the salt) and process until the hummus is coarsely pureed.
Add in salt gradually, stopping to taste as you go. Adjust other seasonings as necessary
Scoop into a bowl and drizzle with a good quality olive oil and garnish with paprika.
Enjoy with pita chips or vegetables!
Dill-icious! What are your favorite snacks to fuel your workouts?