Today is the last day of training in the evening for the Las Vegas Marathon. I have been training with a late start for 3 weeks and with that I have been tweaking my nutrition. I have eaten 2 nut butter and jelly sandwiches the night before and then had pancakes at midday to prep for the run. I have had 1 sandwich and pancakes with a smoothie. Neither time have I felt hungry but I have also labored at the end of each run so I wanted to tweak it again.
Yesterday I had pizza at lunch and then toward the end of the evening I had a bowl of granola along with two rice cakes with nut butter, honey and banana. This morning I got up at 5am and had a smoothie and then I had brunch at 10:30a of chocolate / peanut butter / banana waffles with fruit. I skipped the egg and toast this time around so we shall see how the body reacts to the new brunch.
Since I don’t like to hoard my recipes I am giving them to you to try out for you and your family.
Chocolate – Peanut Butter Waffles
Ingredients: 1c brown rice flour (use any flour you like), 1 banana (smashed), 2 eggs, 1tbsp cocoa powder, 1tbsp nut butter, 1tsp baking powder, 1tsp baking soda, 3/4c almond milk, 1tbsp oil
Servings: Should yield 6 waffles
Nutritional Information: per waffle: 184 calories, 7g Fat, 28g Carbs, 2g Fiber, 5g Protein
Nutritional Breakdown: per waffle: 58% Carbs, 11% Protein, 31% Fat (perfect for an endurance athlete)
- In medium bowl combine flour, eggs, oil, milk and combine then set aside
- In small bowl combine banana and nut butter then add cocoa powder and combine well.
- Add banana mixture to flour mixture and combine well. Then set aside for 30 minutes.
- After batter has set plug-in waffle maker and follow manufacturer’s directions.
- When waffles are complete pour maple syrup, honey or agave nectar on top and serve with side of fruit.
***Update: You can find a recipe for my Sweet Potato Waffles by clicking this link [HERE]