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Top Nutrition Tips: For Pre, During, and Post Exercise Fueling

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I figured it would be helpful and interesting to share some general guidelines for pre, during, and post exercise fueling. Having a Dietician as a wife is pretty handy when it comes to talking through fueling choices and strategies. So why not share a little of that knowledge with you? In this video I walk y'all through fueling during a longer ride day from breakfast to post ride and all the fuel in between. This is super general. We didn't count calories but we referenced a lot of good general targets to hit and some helpful tips to monitor everything from carb (CHO) intake, to recovery, to hydration.
Sweet Potato Pudding Recipe:
Secret ingredient chocolate pudding. From @ohsheglows. Sometimes add chocolate protein powder and a splash more milk
1 1/4 cups (310 mL) diced peeled sweet potato or yam
1/3 cup (80 mL) pure maple syrup
1/2 cup (125 mL) unsweetened almond milk
1/4 cup (60 mL) unsweetened cocoa powder
2 tbsps (30 mL) raw or roasted smooth almond butter
1 tbsp (15 mL) virgin coconut oil, softened
1 tsp (5 mL) pure vanilla extract
1/4 tsp (1 mL) fine sea salt
Bring a medium pot of water to a boil and set a steamer on top. Steam the sweet potato, covered, for 10 to 15 minutes, until fork tender. Turn off heat and let sit for 5 minutes.
Transfer sweet potato (about 1 cup/250 mL) to a food processor and add the maple syrup. Process until smooth. Add remaining ingredients and process until smooth, stopping to scrape down the bowl as necessary. Taste and adjust sweetness. Transfer to an airtight container and refrigerate for at least a few hours or up to overnight to thicken. If too thick, you can thin it out with a little almond milk.
Makes 3 servings.
Please comment with questions below and I'll have Emily get on it ASAP!
Sweet Potato Pudding Recipe:
Secret ingredient chocolate pudding. From @ohsheglows. Sometimes add chocolate protein powder and a splash more milk
1 1/4 cups (310 mL) diced peeled sweet potato or yam
1/3 cup (80 mL) pure maple syrup
1/2 cup (125 mL) unsweetened almond milk
1/4 cup (60 mL) unsweetened cocoa powder
2 tbsps (30 mL) raw or roasted smooth almond butter
1 tbsp (15 mL) virgin coconut oil, softened
1 tsp (5 mL) pure vanilla extract
1/4 tsp (1 mL) fine sea salt
Bring a medium pot of water to a boil and set a steamer on top. Steam the sweet potato, covered, for 10 to 15 minutes, until fork tender. Turn off heat and let sit for 5 minutes.
Transfer sweet potato (about 1 cup/250 mL) to a food processor and add the maple syrup. Process until smooth. Add remaining ingredients and process until smooth, stopping to scrape down the bowl as necessary. Taste and adjust sweetness. Transfer to an airtight container and refrigerate for at least a few hours or up to overnight to thicken. If too thick, you can thin it out with a little almond milk.
Makes 3 servings.
Please comment with questions below and I'll have Emily get on it ASAP!
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