While chilly, it was a beautiful day spent along the Blue Ridge Parkway. We staged ourselves at Sunset Fields since the runners pass through there twice along the course. Since there was a large gap of time between the first and second passing of said runners, my sis-in-law, friend Devon and I took a short hike down to Apple Orchard Falls and back up (~2 miles round trip). I was certainly glad to be covering that terrain at a snails pace rather than suffering through it as I did the year before!!!
At the end of the day, UltraVT swept 3 of the top ten spots for the men and the hubby placed 15th despite having run a marathon 4 days earlier (he rocks!) My BFF and bro-in-law both finished their first PL50k with a huge smile on their face and I am so dang proud of them!!
Overnight oats are oats that have soaked overnight in a moist base rather than cooked and are typically eaten cold rather than hot. It's been a while since I've made them, but I was inspired by Miss Speedy Edie's recipe here. Overnight oats are awesome because they can easily be prepped ahead in a mason jar and stored in a cooler (or fridge) for convenient breakfast on the go!
1 medium sized mason jar
1/2 cup oats, raw/uncooked
1 cup soy milk
1 tbsp chia seeds
1 tbsp chocolate protein powder (optional)
1 tbsp unsweetened cocoa powder
1 tsp instant coffee
1 tsp vanilla extract
Dash of cinnamon
1/2 c. Fruit of choice
1 tbsp PB or almond butter (optional)
Agave nectar or honey, to taste
Nuts, dried fruit (raisins, craisins), dark chocolate chips or coconut shavings (optional)
Combine oats, milk, chia seeds, cocoa or protein powder and vanilla extract in your jar and stir to combine. Lastly, add your fruit of choice, diced small. I used strawberries but could have also used other berries or a half banana. I chose to stir in a tablespoon of peanut butter just prior to consuming, but this can be blended in ahead of time as well! Refrigerate overnight to soak (or 2 hrs minimum), the oats and chia seeds will absorb the liquid naturally. You can see that I prefer the chocolatey variety, but if that's not your thing then start with the oats-milk-chia seed base and personalize your flavor from there.
This mason jar breakfast worked perfectly for fueling up for a long day of crewing on the trails...but it's also great for any breakfast on the go! They say that oats "stick to the ribs" and it's true! The insoluble fibers kept me full until lunch despite it being an extra early morning, and the combo of protein + complex carbs kept sugary cravings at bay.
Kristen Chang is Registered Dietitian Nutritionist (RDN), Certified Specialist in Sports Dietetics (CSSD) and triathlete residing in southwest Virginia with her husband and dogs. Follow along as she shares favorite fueling recipes, general wellness and sport nutrition tips and stories from her athletic endeavors.
The Pursuit of Endurance
Our Thankful Pumpkin + Pumpkin Chocolate Chip Cookies
FNCE Recap 2018
The Power of Positive Psychology
Learning to Let Go
Full House, Full Hearts
No One Ever Said It Would Be Easy
Hearty Miso Soup
Proud Athlete Of
© 2018 Kristen Chang and RealFoodForFuel, LLC. All rights reserved.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Kristen Chang and RealFoodForFuel, LLC with appropriate and specific direction to the original content.
|Real Food For Fuel||
Real Food For Fuel Blog