The most common way of thinking about ride food is to take a calories in, calories out approach, to look at the bite of processed energy food in your hand as fuel that’s only good for keeping your legs moving around in circles.
But chef, cyclist and Rapha Ambassador Lentine Alexis sees things differently. For her, ride food is a jersey pocket sized chance to create a snack that’s as tasty as it is nutritious. Here, she shares two recipes that will put any store-bought energy bar to shame.
HOMEMADE ON BIKE NUTRITION
The food in your jersey pockets should be a small, delicious reward for the work you’re doing on the bike. Here in Colorado the winters are particularly harsh and after a spin along the snowy trails on my cross bike, I know I’m going to return home feeling depleted. The only remedy for that is good food and warmth.
There are plenty of reasons to make your own ride food. For a start, these recipes are far more nutritionally dense than bars you’ll find in a store, and far cheaper too. They’ll also happily double up as part of another meal (my spare frittatas will become part of my dinner this evening), and neither recipe takes longer than 20 minutes to make once you have the technique down. You can even substitute any of the ingredients for something you prefer, as long as the ratio of wet to dry ingredients is kept the same.
And if that doesn’t convince you, think of it this way – the next time you’re on a group ride with someone who is really struggling, give them a homemade Winter Mushroom Frittata or a Spiced Apple and Date Bar and you’ll have a friend for life.
SPICED APPLE AND DATE BARS
This recipe makes eight bars, but it’s very easy to make a double batch, and you can use the same 8×8 pan to shape the bars. Everyone likes a different amount of winter spices here – make these as wintery you like.
WINTER MUSHROOM FRITTATAS
These egg and vegetable frittatas are a nice alternative to traditional ride foods and will go well with a pastry at your favourite bakery along the route. Bake them in a deep square baking pan, or in a muffin tin with paper liners. Either way, these are portable snacks and are equally delicious as quick breakfasts, or part of your post-ride meal.
As soon as the frittata is out of the oven, it’s ready to serve. However, if you’re going to be wrapping the frittata for a ride cool completely then wrap in parchment paper, Scratch Paper or foil. You can also allow to cool for 20-30 minutes, wrap a few portions for your ride and finish wrapping upon your return. Expect the frittata to last for up to two days when wrapped or stored in an airtight container.
Find more of Lentine’s recipes at lentinealexis.com
This article was originally published on the Rapha Blog
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