Monthly Archives: September 2013

Pyro’s Balls of Energy

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In an effort to properly fuel myself on long runs, I’ve stopped buying GUs and sports beans and have started making real food to carry with me in my SPI belt. (Hey, if it works for Scott Jurek, it’s worth trying.)

My pinole biscuits (I really need to post that recipe) travel well and taste great, but sometimes I need a sweeter incentive to keep going – a chocolatey kick in the pleasure center to keep the dopamine flowing when my energy is flagging. This is basically a healthier version of a no-bake cookie recipe: full of energy-sustaining ingredients and in portable, adorable ball form (Anyone who knows me knows how much I love balls).

Ingredients:

1 cup uncooked steel cut oats (you can use rolled oats if you don’t like the nutty texture of raw steel cut)

1 scoop chocolate protein powder (I use 365 brand from Whole Foods)

1 tbsp cocoa powder

½ cup coconut flakes

½ cup nut butter (I use peanut butter but sunflower, cashew or almond would be great too)

1/3 cup honey

1 tbsp hemp hearts

1 tbsp chia seeds

1 tbsp cacao nibs

(Those last three are optional but sooooo worth the addition.)

Stir all ingredients ‘til thoroughly combined. Cover and chill for 15-30 minutes ’til it’s firm enough to handle (that’s what she said). Once chilled, roll into 1” balls and return to fridge to set. I ended up with 25 lovely little balls.

I've got some balls.

I’ve got a lot of balls.

Store in an airtight container and keep refrigerated for up to a week, or freeze for up to a month. It’s nice to have a batch of these in the freezer for really long runs on hot days – wrap a few in plastic or waxed paper and tuck them into your fuel belt or pack.

Paleo-Friendly Banana-Pumpkin Muffins

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It doesn’t really feel like fall yet here in Texas, but I’m already craving pumpkin EVERYTHING. Pumpkin spice lattes, pumpkin bisque, pumpkin ravioli…and of course my favorite, pumpkin bread.

Ah, but I don’t eat much wheat flour anymore, and I’m cutting way back on sugar and butter these days. So my grandmother’s old recipes don’t stand the test of time in my kitchen (sorry, Mam-Maw).  I’m keeping her recipe cards for sentimental reasons, but for a lighter alternative, I turned to Ye Olde Internet.

I wanted a recipe that called for almond meal (I’ve been experimenting a lot with it lately – it makes a beautiful coating for tilapia, FYI) so I started with this beautifully photographed blog. As with all recipes and IKEA instructions, I skimmed for the main gist and then whipped up a reasonable facsimile that worked for me.

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Mix together in a large bowl:

3 mashed bananas (this is a great way to use up those overripe ones on your counter)

1 ½ cups pure pumpkin puree (not pumpkin pie filling)

2 eggs

Then add:

2 cups almond meal

1 tsp sea salt

1 ½ tsp baking soda

½ cup hulled pumpkin seeds

1 tbsp chia seeds (because I put them in EVERYTHING)

1 tsp cinnamon

Mix again, then spoon batter into 12 muffin cups greased with coconut oil and bake at 350° for 30-35 minutes or until a toothpick inserted comes out clean. They will look dark, but they will be juuuust right. Slide a butterknife around the edges to loosen them, then remove from muffin cups and let cool on a wire rack or plate.

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The verdict? AMAZING.  Delicately crisp exterior, super-moist but not too dense interior.  The crunch of the pumpkin seeds and chia seeds added just the right amount of texture to keep it from tasting too much like cake (side note: I would MUCH rather have these than cake for my birthday this year). They’d probably taste sublime split in half and spread with a smidgen of coconut oil if you’re feeling indulgent, but they don’t need it.

These muffins are grain-free, dairy-free and contain no sweeteners beyond those delicious bananas. You can add more cinnamon, nutmeg, pumpkin spice mix or ground cloves if they’re not sweet enough for you, but I guarantee you will not miss the sugar or flour. Try them and tell me what you think!