#LoveYourRun Recipe: Chickpea and Cherry Frittata

February 18th, 2014 - Posted by zoot

One of our favorite things about Sunday morning workouts is the breakfast waiting for us on our return. With abundant carbs, protein and antioxidants, this amazing frittata recipe from Runner’s World is the perfect recovery meal.

Via Runner’s World (http://www.runnersworld.com/recipes/recipe-chickpea-and-cherry-frittata)

Ingredients
8 eggs, lightly whisked
1 can (15 ounces) chickpeas, rinsed and drained
1 cup chopped fresh cherries or 1/2 cup chopped dried cherries
4 ounces goat cheese, crumbled
1/4 cup unsweetened almond milk
1 tablespoon chopped fresh thyme leaves
2 tablespoons agave nectar or honey
1 teaspoon cream of tartar
1 tablespoon olive oil
1/4 cup loosely packed, torn fresh mint leaves for garnish

Instructions
Preheat the oven to 350°F. In a bowl, mix the eggs, chickpeas, cherries, goat cheese, almond milk, thyme, agave nectar and cream of tartar. In a medium ovenproof skillet, heat the oil over medium heat. Pour the egg mixture into the skillet and cook for 2 minutes without stirring. Transfer the skillet to the oven and bake till the eggs are puffed and set in the middle, about 20 minutes. Let the frittata cool for 5 to 10 minutes. With a rubber spatula, gently work the frittata out of the pan and transfer it to a cutting board. Cut the frittata into wedges and serve garnished with the mint. Serves four to six.

Nutrition Information

Calories Per Serving: 395
Carbs: 25 g
Fiber: 4 g
Protein: 22 g
Fat: 22 g

Energy Bar Alternative – Dr. Allen Lim’s Rice Cakes

January 28th, 2014 - Posted by zoot

We love our bars, gels and sport drinks here at Zoot, but sometimes on our longer training rides it’s nice to change things up. A favorite of ours is Dr. Allen Lim’s rice cakes. Not only do they have a great sweet and tangy taste, sometimes it’s just nice to eat real food when riding.

Here is a great video of Dr. Lim and Biju Thomas making them: http://youtu.be/QMgquxRH7dQ For more great recipes visit their site: http://feedzonecookbook.com

Now we want to know, what home recipes do you guys use as alternatives to bars, gels and sport drinks?

Rice Cakes

2 cups uncooked calrose or other medium-grain “sticky” rice

3 cups water

8 ounces bacon

4 eggs

2 tablespoons liquid amino acids or low-sodium soy sauce

brown sugar

salt and grated parmesan (optional)

Combine rice and water in a rice cooker.

While rice is cooking, chop up bacon before frying, and then fry in a medium sauté pan. When crispy, drain off fat and soak up excess fat with paper towels.

Beat the eggs in a small bowl and then scramble on high heat in the sauté pan. Don’t worry about overcooking the eggs as they’ll break up easily when mixed with the rice.

In a large bowl or in the rice cooker bowl, combine the cooked rice, bacon, and scrambled eggs. Add liquid amino acids or soy sauce and sugar to taste. After mixing, press into an 8- or 9-inch square baking pan to about 1½-inch thickness. Top with more brown sugar, salt to taste, and grated parmesan, if desired.

Tip: They always use calrose rice, a strain of medium-grain rice common in Asian cooking. This variety cooks fast (in 20 minutes or less), retains a nutty flavor, and is just sticky enough to hold our cakes together. If you can’t find it, use another medium-grain rice or any kind marked “sushi rice.”

Nutrition data per serving:

1 cake:
Energy 225 cal • Fat 8 g • Sodium 321 mg • Carbs 30 g • Fiber 1 g • Protein 9 g