My new friend and triathlete wife Lindsay introduced me to The Feed Zone diet. It is primarily a cookbook for crazy athletes, like Justin, who workout more hours of the day than they do anything else.
However, we can all learn a few things from this book, as well as steal some pretty awesome CLEAN recipes. There is a cookbook and a portables cookbook. While these are geared towards endurance athletes, I am planning on making some of the portables as snacks for Gentry and I throughout the day.
The book breaks down caloric needs very specifically based on activity and intensity. While most of us don’t need that kind of information, it’s really important to crazies like Justin. Too many calories and you’re bogged down. Too few and you aren’t able to perform.
Same idea with us, just on a more normal level.
We have only had the book for 4 days, but we’ve already made these recipes I thought I’d share. We put a little twist on them but feel free to try them out. And just think of yourself as an Ironman as you gulp down multiple servings like I do.
French Toast Cakes (Emma’s version)
1 cup non-dairy milk
1 TBS sugar
1 tsp vanilla extract
2 TBS chia or flax seeds
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
4 cups of cubed Ezekial bread
Preheat oven to 350F and coat the cups of a muffin tin. Heat milk in pan just before a boil. Whisk together eggs and add the remaining ingredients. Mix until blended. Fold in the bread cubes. Spoon the mixture into the muffin tin. Bake for 15-20 minutes.
So Justin ate all the muffins before I could snap a pic. This is another recipe from the book. You’ll just have to buy it to get it 😉
Sweet Potato Buffalo Tacos (Emma’s version)
1 lb ground buffalo
2 tsp taco seasoning
2 tsp chili powder
1 tsp brown sugar
1/4 cup peas
1 cup cooked sweet potato, diced
1 onion, diced, 1 bell pepper, diced
1 avocado, diced
1 tomato, diced
1/2 cup shredded cheddar cheese
8 Ezekial tortillas
Ok, so we were both way too lazy to go to the store and buy all the ingredients (tortillas) so we compromised.
Pour oil into a pan and add buffalo. Cook until browned. Add the spices and sugar for a few minutes. Add the peas and season with the lime juice. Remove buffalo mixture from pan BEFORE the peas change color. Pour oil into another pan and saute the remaining ingredients except the avocado and tomato for about 5 minutes. Serve the sweet potato mixture with the buffalo one in an Ezekial tortilla topped with avocado and tomato.
Epic failure on the photography skills here, but the recipes are worth trying!
Check out their blog for other free recipes.
Have you ever heard of The Feed Zone?
Share your favorite french toast recipe (healthy or not)
Do you find you cook more or less in the summer?