I’m pretty particular about my diet and the foods that I eat pre-, during and post-run. If at all possible, I prefer to make my own workout foods, which allows me to control not only the content, but also the quality of the ingredients that I’m using. This sounds like it could be a lot of work, but it’s really quite easy.
On days that I’m strapped for time, this can be as simple as downing a handful of dried dates (with agave, if I think of it) and heading out the door. I also really like the work of Brendan Brazier (professional Ironman triathlete and two-time Canadian 50km Ultra Marathon Champion) and the information he presents in The Thrive Diet and Thrive Fitness. One of my favourite recipes to make for running is Brendan’s chocolate blueberry energy bars.
These bars are very simple to make and can be wrapped and frozen in the freezer for quick grab-and-go energy sources for longer runs. Because there are a lot of essential fats in the bars, they don’t freeze solid. Here is how to make them:
- 1 cup dried dates
- ¼ cup almonds
- ¼ blueberries
- ¼ roasted carob powder (or cacao to make 100% raw)**
- ¼ cup group flax seed**
- ¼ cup help protein**
- ¼ cup unhulled sesame seeds**
- 1 tsp fresh lemon juice
- Sea salt to taste
- ½ cup frozen blueberries
** Ingredients marked with the double asterisks can all be substituted for 1 cup of chocolate flavour Vega Complete Whole Food Optimizer.
- In a food processor, process all ingredients, except the frozen blueberries.
- Remove the mixture from the food processor and put on a clean surface.
- Lay frozen blueberries on the surface and knead mixture into blueberries.
- Flatten mixture on the clean surface with your hands, forming it into a brick.
- Cut brick horizontally into small bars, as if you were cutting a loaf of bread. Allow the bars to dry out in the open for one hour.
- Individually wrap bars in plastic wrap and place extras in freezer for future use.
For those who work better with visuals, here is a video of Brendan making the bars: