Hitting the trails for an adventure this winter? Power your body with these tasty TrailFit snacks and meals first….
When you’re working out and adventuring outdoors in the colder months of the year, it’s important to stay fuelled up and eat enough calories and nutrients to stave off the cold and prevent injury. After all, you can’t make it up and down those trails unless you give yourself the energy required.
This winter we’re taking our exercise routine outside and using the parks and green spaces around us to move our bodies and stay healthy through TrailFit sessions. To keep us strong, we teamed up with Cooler and awesome vegan chef Melina from AllAboutThatFood to create a series of healthy recipes.
The Tropical Berry Smoothie
This tasty smoothie is full of healthy antioxidants, vitamins and good sugars to power your body, as well an all-natural way to hydrate, reduce sodium, and add potassium to your diet. Check out the video and recipe below to make it yourself…
- 1 cup of diced pineapple
- 1/2 cup of raspberries
- 1 cup of coconut water
- A dash of vanilla powder
- 1 tbsp of maple syrup
- Put the raspberries into the freezer until completely frozen
- Cut the pineapple into little pieces and place in a blender
- Add the frozen raspberries to the blender
- Add the rest of the ingredients to the fruit in the blender
- Blend for about 3 minutes until smooth
- Pour into a large glass and enjoy!
The Coconut and Mango Granola Bar
This granola bar is completely dairy free and natural. Full of good sugars, complex carbs and healthy fibre, if you need a food that will keep you pounding over those trails and running in the cold weather, this is it. Make a batch, wrap some up, throw them in your backpack and get out the door this weekend.
- 100g whole oats
- 50g almonds
- 25g desiccated Coconut
- 2 tbsp of maple sirup
- 50g of dried mango
- 1 ripe banana
- 2 tbsp of melted coconut oil + 1/2 for the form a dash of vanilla powder
- a dash of salt
- Preheat your oven to 175C
- Chop the almonds and the dried mango into little pieces using either a knife or a food processor. Then place in a large bowl
- Add the oats, the desiccated coconut, salt and vanilla powder into the bowl and mix well.
- On the stove on low heat, melt the coconut oil.
- Mash the banana using a fork and whisk the mashed banana, melted coconut oil and maple sirup together in a bowl
- Add the wet ingredients into the large bowl with the dry ingredients and mix well until everything sticks together.
- Now line a small square oven proof tin with baking paper und brush with the remaining 1/2 tbsp of coconut oil.
- Add the mix for the granola bars into the tin and press it down evenly. Make sure you press it down really well. Take about 1 minute to do so. The denser the bars are the better everything will hold together.
- Place into the oven and bake for 10-15 mins.
- Let them cool down completely, preferably in the fridge. Then take them out of the form and slice carefully using a sharp knife.
Buckwheat Tabouleh with Roasted Aubergine and Tahini Sauce
While many of us go for plant based meals and healthy grains and salads during the summer months, when the nights get darker and the days get colder, its easy to be tricked into thinking you have to start eating stodgy, meaty foots to keep energised and warm. In reality however, there are many plant based meals that are both hearty and warming, while still being good for your heart and your health.
This recipe for buckwheat tabouleh with roasted aubergine and tahini sauce is our go to meal for when we want to fuel our bodies for a workout, while feeling eating comforting and cosy ingredients on an autumn night. The tahini sauce goes amazingly with the sweet pomegranate and the smell of garlic with the roasted aubergine will make really incredible. Make it this weekend and you’ll see what we mean!
- 125g buckwheat
- 150g cherry tomatoes
- 50g parsley
- 1 Lemon
- 1 tbsp of olive oil
- 2 spring onions
- 1/2 aubergine
- 1 tbsp of tahini
- 1 clove garlic
- 4 tbsp pomegranate seeds
- Preheat the oven to 200°C
- Slice the aubergine in half and cut a diamond grid into the flesh using your knife. Brush with a little olive oil and place in the oven for about 20 min.
- Next rinse the buckwheat and place in a saucepan with 250 ml of salted water. Bring to a boil and simmer for 20 mins
- While the aubergine and the buckwheat are cooking. Chop up the tomatoes, parsley and spring onions into little pieces and set aside.
- In a small bowl mix the tahini with about 1tbsp of lemon juice, some salt, the garlic and some water until a sauce forms.
- Once the buckwheat has cooked, mix with the remaining lemon juice, oil, parsley, spring onions and tomatoes.
- Place in a bowl together with the aubergine and drizzle the tahini sauce on top. Finally garnish with the pomegranate seeds and serve.