I've had a few biking "incidents" lately. These things happen. And luckily, they haven't been too serious. However, they don't really make you feel excited, or happy, or all, "woooo TIGER BLOOD, I'm WINNING!!"
No. They sorta make you feel slow. And slightly stupid. And owchy. And couldn't Johnson & Johnson make the bandaid size that you need (tarp-sized, please), instead of 1,298 sizes that won't work??
Just a suggestion.
And here's another suggestion: taxed muscles, whether from training or from a fall need some recovery and repair. Nutritionally speaking, a good way to get that is through protein. This month, I was featured in Triathlete Magazine's June issue with two sneaky protein-rich recipes.
Sneaky? Yes, they're sneaky because they don't contain meat or fancy protein powders. They contain farro. Farro is a grain that is very high in protein (about 6 grams per 1/2 cup of cooked farro). And you can use it to make any number of things, like the Coconut Farro Oatmeal or Fig Cookies with farro crust.
The recipe for the Coconut Farro Oatmeal is below. For the fig cookies, go check out Triathlete Magazine!
1 cup farro
2 cups coconut milk (not the condensed stuff, the other kind) plus additional for serving
pinch of salt
1 tablespoon maple syrup
½ teaspoon cinnamon
¼ teaspoon nutmeg
2 rounded tablespoons of ground flax seeds
¼ cup dried cranberries
½ cup fresh blueberries
¼ cup slivered almonds
¼ cup shredded coconut (unsweetened preferred, but you can use either)
Measure out the farro, ground flax seeds and coconut milk and pour them into a medium pot. Heat on medium-low on your stovetop adding in the seasonings and sweetener: maple syrup, cinnamon, salt, nutmeg.
Simmer until tender and liquid is absorbed - about 20 minutes.
In the meantime, preheat your oven (or toaster oven) to 350 degrees. Line a baking sheet with parchment and spread the shredded coconut and almond slivers onto the baking sheet. Toast for about 5-8 minutes, keeping a constant watch on the progress as the nuts will toast quite quickly. Feel free to toss halfway through the baking process to ensure an even browning.
Remove from oven and set aside.
Scoop the cooked farro into serving bowls. Top with a little extra coconut milk, fresh blueberries and dried cranberries. Sprinkle with the toasted almond and coconut mixture.
A special note of thanks to all my Full Throttle teammates who have been so nice and supportive as I continually fell off my bicycle in the past week. Thanks for delivering medical supplies, making me dinner, checking in, checking in again, enduring chatter about my sprained groin...the list goes on. You guys are the best.
For more recipes from the Triathlete Kitchen, click here!