Spring is finally here in Canada. With temperatures rising across the country, your run is going to start getting hotter.  After a hard workout in the sun it’s common to not feel instantly hungry because increased body temperature can suppress appetite. Even though food isn’t always the first thing on your mind after a springtime run, it’s important to find recipes that will cool you down while getting you the post workout recovery you need. 

We’ve rounded up some quick and cool recipes that will both nourish your body and lower its temperature. 

 

Beetroots

 

Beet Yogurt Bowl: Packed with ginger and beets, which are immune boosting and anti inflammatory, the beet yogurt bowl is perfect post run. 

Serves 6

Ingredients: 

1 pound beets, ends trimmed and chopped into chunks

1 ¼ cups coconut milk beverage

Juice of ½ lime

2 tbsp honey

1 tbsp coconut oil (optional)

2 tsp chopped fresh ginger

½ tsp cinnamon

⅛ tsp salt

3 cups plain low-fat greek yogurt

1 ½ cup granola or muesli of choice

Directions:

  1. Preheat oven to 400 F. Place beets on a baking sheet and toss with two teaspoons of canola, grapeseed or light olive oil. Roast until tender, stirring once, about 35 minutes. Let beets cool.
  2. Place beets in a blender along with coconut milk, lime juice, honey, coconut oil, if using, ginger, cinnamon and salt; blend until smooth. The mixture will be fairly thick, but add a touch more coconut milk if needed to help with blending. Chill mixture until needed, for up to ten days.
  3. When ready to serve, place ½ cup yogurt in a bowl and swirl in about ⅓ cup beet puree. Top with ¼ cup granola or muesli and a drizzle of additional honey, if desired.

 

 

Blueberry Ultra Power Smoothie: for the runner on the go, this smoothie is made of mostly pantry staples and frozen fruit. Blend up a nutritious post workout smoothie and head out the door.

Serves 3-4

Ingredients:

1 banana, fresh or frozen (peel, break off into 2′ pieces, and freeze overnight)

1/2 cup pre-soaked almonds (soak 1/4 cup almonds in water for 3-4 hours or overnight)

1 cup frozen or fresh blueberries (frozen for thicker texture)

2 1/2 – 3 cups of water

3 tbsp Vegan protein power (or protein power of choice)

6 dates (pitted)

2 tbsp raw maca powder

1/2 tsp vanilla extract 

Directions:

Blend all ingredients until smooth. Add water if a more liquid consistency is desired.

 

 

Banana Mango “Ice Cream”: if you’re craving an ice cream post run but are looking for a healthier option, the “nice” cream as it’s sometimes called is a perfect option. 

Serves: 2-4 people

Ingredients:

  • 3 frozen bananas [Note: it’s easier to freeze the bananas once they’ve been peeled]
  • 1 mango (peeled, sliced & frozen)

Directions:

  1. Cut the frozen fruit into bite-sized pieces. This makes it easier for them to blend into a smooth texture. You might need to leave the fruit out of the freezer for a couple minutes to thaw slightly so it’s easier to chop.
  2. Add all the ingredients into a food processor/blender/nutribullet and puree it until it resembles the texture of soft-serve ice cream.
  3. Serve with granola, nut butter (almond would be nice), and fresh fruit.

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