As you start upping your mileage for spring and early summer half and full marathons do you find yourself always hungry? Personally speaking, as I start clocking more K’s in my Mizuno’s, the HUNGRIER I get! My mid-day cravings are often for something sweet, and not the: apple-a-day type of sweet, something more decadent.
I am often told how “lucky” I am because I am a chef; I can whip up healthy meals in no time. Sure, I’ll admit, I have a bit of an advantage when it comes to “running” my kitchen, but as quick as I can whip up a “healthy meal”, I can (or should I say “could”) also whip up a chocolate soufflé, white chocolate bourbon blondie’s or a tiramisu. And although on occasion I am the first to dive fork first into one of these divine desserts, I know proper nutrition is a key ingredient to endurance training and recovery. Refuelling our bodies with foods such as; plant based proteins, healthy fats and quality sources of carbohydrates is just as important as all those K’s clocked on foot.
During a recent “craving” (*about 2 hours after a 24K training run) I needed a quick fix, so I headed to my pantry and gathered some staple ingredients. I knew my recovering body (and mind) would appreciate what I was about to concoct. In Training Craving Truffles is what I named my decadent sweet “treats”. This “recipe” lends itself well to many substitutions: use what dried fruit and seeds you have on hand. I happened to have leftover cooked quinoa and added it for carbs and added protein, but oats (dry) would make a perfect substitution. Honey or molasses would make a sweet substitution in place of maple syrup. You could even get “cheffy” and add a pinch of ground cayenne for some heat. This recipe is great to have little hands help with as there is no “cooking”. Have your kids choose their favourite dried fruit & seeds, but don’t stop there, have them get messy in the kitchen and help roll the “truffles”. With Easter just around the corner these little morsels make a healthy chocolate “gift from the kitchen” for running buddies, teachers or grandparents. From our Happy Healthy Kitchen to Yours, ENJOY!!
Ingredients
¾ cup (175 mL) chopped dried Black Mission figs (about 9 figs)
½ cup (125 mL) cooked (and cooled) quinoa
1/3 cup (75 mL) all natural peanut butter or almond butter
1/3 cup (75 mL) each; green pumpkin seeds, chia seeds and unsweetened shredded coconut
¼ cup (60 mL) pure Canadian Maple syrup
1 tbsp (15 mL) pure vanilla extract
½ tsp (2 mL) pure coconut extract
½ tsp (2 mL) ground cinnamon and ground ginger
¼ tsp (1 mL) sea salt
Garnish: approx 3 tbsp (45 mL) cocoa powder
Method
Place figs in a bowl of a food processor fitted with a metal blade. Pulse until finely chopped. Add remaining ingredients and pulse until all ingredients are very well combined. Scrape down side of bowl when needed. Place cocoa powder in a shallow bowl. Roll “batter” into 30 even size “truffles” and place in bowl with cocoa. Gently toss each truffle with cocoa to evenly coat. Place truffles in a resealable container in refrigerator or freezer. Makes about 30 truffles.
Charmaine Broughton-Dunn is a trained chef, cooking instructor, and food writer for a number of national publications. She is an avid runner (completing dozens of marathons and triathlons) and is a very proud ambassador of Mizuno Running. Charmaine has appeared on City Line, Toronto’s Breakfast Television and is a regular guest on Rogers Daytime sharing her love of food and cooking.
Most importantly; Charmaine is the mother of two active boys, Tyler & Colgan. Charmaine understands the importance of preparing healthy wholesome dishes all while keeping budget and time in mind. Follow Charmaine on twitter @runnercharb