I’ve started to get back into a steady running, yoga + a workout routine lately. Spring/new warmth just brings that whole personal betterment strategy to the forefront for all of us I think. I found myself running on a path near my house recently when I encountered another runner, this lady of about 60-something with a dope ninja-style headband on. I see this woman running by our house all the time and dang if she isn’t IN SHAPE. Definitely one of those badass older ladies that sets the example for graceful aging. Anyway, we were running towards each other and as she passed me by, she looked up, smiled at me so genuinely and waved hello. It was such a simple point of contact, but I felt so great afterward, like she had given me a little fist bump and shot me an “eff yeah!” or something (just imagine the sweetest older lady doing that). I always feel a bit rocky when I get back into running, but that simple gesture made the shakiness just fine.
Other things that have been helping: snacks. You knew that was coming. When I was studying nutrition in culinary school, I learned that my tendency to eat everything in sight after some physical exertion wasn’t the most sound strategy (weird, right?!?). Needless to say, there are some things that need to be taken care of to help your body recover and thrive with a set workout routine. I’ll point out that I’m not like, a fitness expert or anything (I had to ask my man what “beast mode” meant the other day…). I can tell you that after I get sweaty, I want some wholesome carbs (sweet potatoes, fruit, whole/sprouted grains), clean + easily assimilated protein (hemp, legumes, plant-based protein powder, spirulina, soaked nuts + seeds) and mega hydration (fruit again, coconut water, chia seeds, herbal tea). These 4 snacks, generally paired with a non-caffeinated + unsweetened drink (like water or iced rooibos tea), hit all of those marks for me and keep me bright in that amazing exercise contact-high.
So there’s that! I have two sweet recipes and two on the savoury end. Most of these are super quick to rig up if you have the ingredients ready to go. There’s a blackberry smoothie filled out with coconut water, a little protein boost and a healthy squeeze of lime. The chocolate chia bowl needs an overnight rest, but leaves you set for 4ish solid servings of decadent recovery snacking bliss–easily my fave of the bunch. I wrote about some chia seed benefits here if you’re into that. Also, if you have weirdness about chia texture, the crunchy granola on top completely banishes any sort of tapioca vibe, I swear. The loaded sweet potato incorporates some smoky-crunchy roasted chickpeas and fresh chives. This is something you would catch me eating with frequency throughout the week-just a bunch of good things tossed together. Lastly, there’s my favourite variation on avocado toast, all protein and omega boosted with hulled hemp seeds and flavour-maxed with lemon and nutritional yeast. Let’s get pumped! :)
1. blackberry, vanilla + lime smoothie w/ coconut water
notes: If you don’t vibe on protein powder, you could always throw 1-2 tbsp of hemp seeds or a scoop of almond butter in here to boost it a little.
1 cup coconut water (C20 brand is my fave)
juice of 1 lime
splash of vanilla extract
1 cup frozen blackberries
couple pieces of frozen banana
knob of extra virgin coconut oil
1 scoop of protein powder (I like Vega One or Sunwarrior brands, both in vanilla flavour)
Combine everything in a blender pitcher and blend on high for a minute or so, or until you’ve achieved a texture that you like.
2. chocolate chia granola bowl
notes: If you aren’t into chocolate, you can always make raspberry + vanilla chia pudding, just a thought :)
chocolate chia pudding:
heaped 1/4 cup chia seeds
2 cups unsweetened milk of your choice (almond, coconut, goat etc)
1 tsp vanilla extract
2 tbsp cacao powder
3 tbsp – 1/4 cup maple syrup (depends on your sweetness preference)
pinch of sea salt
wholesome/non-junky granola (may I humbly suggest this recipe?)
The night before, whisk together the chia seeds, milk, vanilla, cacao powder, maple syrup and salt in a medium bowl until thoroughly combined. Cover the bowl and set it in the fridge overnight to thicken up.
When ready to eat, stir the chia pudding up a bit and portion it into a bowl. Top with granola, berries and cacao nibs.
3. sweet potato w/ brown rice, chives, crispy smoky chickpeas + almonds
notes: I love to batch-cook brown basmati rice and sweet potatoes at the beginning of the week, just so that snacks/meals like this are always within reach. A nice dollop of plain yogurt (coconut, goat, cow, whatever-based) would be great on top of this too.
1 sweet potato
oil of your choice
salt + pepper
1/3-1/2 cup cooked brown basmati rice
6-7 almonds, chopped
3-4 blades of chives, ripped up
Preheat the oven to 400 degrees F.
Pierce the sweet potato a couple times with a fork, wrap it extra good in foil and place on a baking sheet. Bake for 25-30 minutes, or until tender.
Meanwhile, toss the chickpeas in enough oil to coat, salt + pepper to taste and a little smoked paprika. Spread them out on a parchment lined baking sheet and roast in the 400 degree oven for 15 minutes, or until crispy and golden. Set aside to cool.
To serve: Split open the sweet potato and season the flesh with salt + pepper. Place the cooked rice, some of the chickpeas and chopped almonds on top/inside. Garnish with the chives and an extra sprinkle of smoked paprika.
4. my fave avocado toast
notes: There’s a lot of toppings here, but it’s worth it. This is all stuff I seem to have on hand, but feel free to switch up acidic components, nuts/seeds etc. The bread is crucial though. It’s literally the crutch upon which the entire enjoyment of this snack stands. Choose wisely :)
1 fair-sized piece of whole grain/sprouted grain bread (about the span of my outstretched hand is an amount that feels right to me)
1/2 a ripe avocado, peeled + sliced
salt + pepper
1-2 tsp nutritional yeast
squeeze of lemon
1-2 tbsp hulled hemp seeds (as much as you can handle)
good balsamic vinegar/reduction
Toast the bread to your liking.
Spread the avocado slices across the bread. Season the avocado with salt, pepper + nutritional yeast. Mash it into the bread with a fork. Squeeze a bit of lemon on top and mash the avocado one more time with the fork.
Dribble some balsamic vinegar/reduction/glaze on top of the mashed avocado. Top with the hemp seeds and enjoy.