Pre-Workout Energy

A big question for many people is "What do I eat before I workout"?  Each person is different...some people can barely stomach a sip of water before a workout and some people need a larger amount of food before a workout.  I fall into the latter category most of the time.

I have complied a list of pre-workout snacks and meals to fuel your workout.

One of my favorites is a slice of whole wheat toast with peanut butter and sliced banana. This is a great mix of simple and complex carbs that will release steady energy to your body during your workout. The bananas and the toast are easy to digest so you don't get that sick feeling.

If I only need a small snack before a workout, I will mix greek yogurt, walnuts, berries, honey, and a few chia seeds. The yogurt is easy on your digestive system while the chia seeds and and berries give you that nice steady energy. The nuts provide essential fats and keep your blood sugar levels steady while you train.

If I'm in a big hurry, I'll blend up a quick smoothie.  My favorite: spinach, berries, almond milk, a handful of uncooked oats, and a scoop of protein powder.  This typically isn't enough for a long, hard workout, but holds me through a shorter less intense training session.

A delicious treat before workout is a small sweet potato. I microwave it until soft and mix in a bit of almond butter and cinnamon.  It's almost like a sweet potato pie.  So good!

For a more savory pre-workout meal, I will make a quick egg white scramble.  Sometimes I add veggies and a tiny bit of cheese.  Other times I will add black beans, avocado, and salsa.  You really can't mess this up.  I'll have a piece of whole wheat toast with this to be sure I get enough carbs.  This meals gets me through the days I have a longer workout or heavier lifting.

Of course, you can't go wrong with the old standards like oatmeal, apple slices with almond butter,  sliced chicken breast with rice, or a turkey sandwich.  There are so many good combinations for pre-workout fuel.

A good rule of thumb is to remember that:
1) A pre-workout meal should be eaten about 2 hours before your workout.
2) A pre-workout snack can be eaten 30-60 minutes before you train.
3)You want a 5 to 1.6 gram carb to protein ratio.  That basically means eat a tiny bit more carbs than protein.
4) Hydrate

The carb thing is always controversial ...some people think that you should avoid carbs before a workout, but I think they are essential.  I'll be back soon with post-workout nutrition tips and a give away! 

Healthy (er) Chicken and Dumplings

Oh how I LOVE me some Pioneer Woman recipes. They are so delicious, but only something we eat sometimes at our house. I have been experimenting with adapting her recipes to make them a bit healthier without sacrificing too much of the taste.  This is her recipe for Chicken and Dumplings that I adapted to fit the way we eat:

(Note: my food photography needs some help)


 Ingredients:
olive oil (just enough to coat the pan)
1/2 cup whole wheat, soy flour,  or brown rice flour
1 lb of skinless chicken thighs (cut into bite sized pieces, fat trimmed)
salt and pepper
1/2 cup diced carrots
1/2 cup diced green peppers (traditional calls for celery, but peppers are more nutritious and I like the flavor)
1 medium onion, diced
1/2 tsp thyme
1/2 tsp sage

6 cups low sodium chicken brith
1/2 cup cup skim milk

Dumplings:
1 cup whole wheat flour
1/2 cup brown rice flour
1/2 cup cornmeal
1 heaping TBS baking powder
1 tsp kosher salt
1 and 1/12 cup skim milk

Mix the flour with salt, pepper, and herbs.  Sprinkle the chicken with salt and pepper and dredge the chicken through the flour mixture.

In a pot, add just enough olive oil to coat the bottom. Brown chicken on both sides. Remove and set aside.

In the same pot add the peppers, onions, and carrots. Cook for 3-4 minutes over medium heat.  At this point I sprinkled in more herbs and chicken broth.

Add the chicken, cover, and simmer for 20 minutes. At this point, it did not look promising to me and I was getting worried...but it got better.

Now make the dumpling dough. Sift together all of the dry ingredients, then add the skim milk and stir to combine. When using wheat, soy, or brown rice flour I have found that I have to let it sit a bit longer than white flour so it can soak up the liquids. Set aside for about 10 minutes.

 (this picture is not skewed, one of my children named 'not me' stepped on it while trying to use it as a step stool...I don't know what goes through that child's head)

Remove the chicken from the pot and cut into bite sized pieces. Return it back to the pot with the skim milk and stir.  At this point is is not as thick as it would be if heavy cream were added, but it got thicker after the dumplings were added in.

Drop tablespoons of the dough into the pot while it simmers. Cover pot and cook an additional 20 minutes. Add salt and pepper as you wish.  Remove from heat and let it sit for 10 more minutes.

It turned out to be a hit.  The kids actually liked it. Let me know if you make it and how it turns out for you.