Go-Go Lena are based on the sweet Italian sesame and honey candies, giugiulena. They are tiny little nuggets of honey sweetness packed with almonds and sesame seeds. With these ingredients, giugiulena are a great energy source, as is, but we’ve added a few things like orange zest for flavor and chia seeds for sustained energy — to keep you go-go-going!Details
Pizzelle are traditional Italian crisp waffle cookie, usually made from flour, eggs, sugar and butter and flavored with anise seeds to give them a delicate licorice taste.
How is a Power Pizzelle different?
Power Pizzelles retain the integrity, tradition and taste of the original, but have modified ingredients more suitable for endurance athletes. We’ve swapped out the white flour with a mix of almond and brown rice flours, added chia seeds, toned down the sugar content and substituted olive oil for eggs.Details
Pour the 1/4 almond milk into a small bowl and add in the chia seeds. Allow the chia seeds to expand and get gummy. Chia seeds have essential fatty acids, omega 3’s and 6’s, and the coolest of all…the word “CHIA” comes from the Mayan language and means “STRONG.” Perfect for biking.Details
Lately, I’ve been craving salt over sweet. This may be because I’m constantly trying to replace lost salt and electrolyte content due to long, sweaty bike rides. So, an energy snack with some savory saltiness is what keeps me biking the extra miles these days.
I’m also a sucker for Italian food, and I realized that many of my favorite Italian recipes can be re-worked to be both healthier and portable. For this energy snack, I’ve modified a traditional Carbonara recipe so that it’s primed for energy, portability and flavor.Details
Whisk together the broth and pumpkin in heavy medium saucepan and simmer over medium heat. Cover the pan and reduce the heat to low to keep the pumpkin broth warm.
Cook the bacon in medium skillet over medium heat until brown and crisp. Transfer to paper towel to drain.Details
First, prepare the beets. Preheat your oven to 400 degrees.
Slice the beets in half and wrap them in aluminum foil.
Place the wrapped beets in the oven and roast for 30 minutes, or until soft when pierced through the center with a knife.
Remove the beets from the oven, allow to cool and then peel the skins off. Chop them into cubes.
Reduce the oven heat to 350 degrees.
Place the cooled, chopped beets in a blender w