Author makes eating well part of your outdoor adventures
Recipes for all tastes, activities and dietary needs put a delicious spin on hiking with family and friends
Matthew Kadey, registered dietitian and author of “Rocket Fuel: Power Packed Foods for Sports and Adventure,” says eating delicious food during or following an outdoor adventure should add to the experience.
“Not only should you be fueling (your body), but having something good to eat at the end of a run, ride or hike is one of the joys of life,” he said in a recent phone interview. “Who wants to end a hike with another packaged bar?”
With New Mexico’s prime hiking season in full swing, now is the time to not only to enjoy the weather, but share good food with family and friends.
Kadey’s book, published by VeloPress earlier this year, includes easy-to-make muffins, bars, pies, bites, gels, smoothies, balls, wraps and cookies.
And with the recipes grouped into “before,” “during” and “after” exercise categories, it’s easy to plan. Recipes are also flagged for special dietary needs including dairy-free, gluten-free, paleo-friendly, and vegetarian or vegan.
“You can pick recipes easily wrapped and transported for your hike … then plan something to have in a cooler at the end of the hike,” he said.
He even suggested a “potluck,” in which, on a group hike, everyone brings something to share (either during or after).
What you eat for energy can make the difference between an epic day and a disappointment, he said.
Try these portables from “Rocket Fuel.” They are easy to make, and their nutrient mix will
prevent the spike-and-crash in blood sugar. Perfect for that last push up La Luz Trail. Orange Crush Bites 1 large carrot, peeled and roughly chopped ½ cup pecans ½ cup walnuts 1 cup dried apricots Zest of 1 medium orange 2 teaspoons minced fresh ginger ½ teaspoon cinnamon ¼ teaspoon nutmeg ¼ teaspoon ground cloves 1/8 teaspoon salt 1/3 cup unsweetened shredded coconut
Place carrot, pecans, and walnuts in a food processor and pulse until pulverized. Add apricots, orange zest, ginger, cinnamon, nutmeg, cloves and salt and blend until mixture sticks together when pressed between your fingers.
Roll mixture between your hands into 1-inch balls. You should have about 16 balls. Place coconut on a plate and roll balls in the coconut, pressing down gently to adhere. Chill in an airtight container for up to 1 week.