Source

Open any issue of Runner’s World, and chances are you’ll encounter at least one advertisement for sports beans, gels, or energy bars. With more and more people signing up for marathons and triathalons every day, it should come as no surprise that these nutrition products make for big business.

Allen Lim, however, seems to have a different idea when it comes to sports nutrition. I recently came across a write-up of his newly released book, and I was impressed with his passion for providing natural fuel options to athletes.

I haven’t gotten my hands on a copy of the book yet, but based on the article I like what I see—Fig and Honey Rice Cakes sound like pretty appealing fuel to me.

Do you use sports beans, gels, or bars? What do you think of them? Do you like the flavor, or is it strictly a source of Calories? I hardly ever exercise for more than 90 minutes at a time, so I’ve never really needed to use beans or gels on a run, but I do enjoy the occasional Clif bar post-run.

Onto the real food.

Before hitting the hay last night, I prepared a batch of pumpkin overnight oats. So delicious and a much needed time saver in the mornings!

For lunch, I packed a batch of Peanut Sesame Hummus. Sorry for the crap-tastic pictures. 11 PM isn’t exactly prime time for food photography.

Tonight’s meal featured Ellie’s Roasted Pork Loin with Parsley-Shallot Sauce.

My tweaks:

-I used tofu instead of pork.

-I omitted the rosemary and doubled the thyme.

I’ll be frank—this was not my favorite recipe. The “sauce” never really emulsified, so it was more like shredded parsley sitting in a pile of oil. I tried adding vegetable broth, but I think it just made things worse. The flavor was way too strong to boot. All in all, dinner was a let’-down.

OK, I have a big weekend of work ahead of me. Good night!

Filed under: Meals