Healthy PB&J Oatmeal Cups
Power through your travel day with antioxidant-rich baked oat cups.
Nutrition Knowhow: Rich in magnesium, manganese, and other minerals, whole oats are energizing and a top pick when you’re gearing up for race day. You can also try swapping in different nut butters, including chunky versions, to give oat cups some added crunch.
Makes 12 cups
1 large ripe banana, mashed
11⁄2 cups unsweetened non-dairy milk
2 large eggs
1⁄4 cup peanut butter
1⁄4 cup maple syrup
3 cups whole oats
1 tsp ground cinnamon
1 tsp baking powder
1⁄2 tsp kosher salt
1⁄2 cup jam
1⁄4 cup toasted pumpkin seeds
Arrange a rack in the middle of the oven and preheat to 350 degrees. Coat the wells of a standard-size muffin tin with non-stick cooking spray, or line with muffin liners.
Add the mashed banana, milk, eggs, peanut butter, and maple syrup to a large bowl. Mix well until combined. Add the oats, cinnamon, baking powder, and salt, and stir until just combined. The mixture will be loose.
Evenly divide the oat mixture between the prepared muffin wells. Top the center of each cup with about 2 teaspoons of jam and a sprinkle of pumpkin seeds. Bake until the oat cups are set and lightly browned, 25 to 30 minutes. Run a knife around the outside of each cup to release it from the muffin tin, and cool completely.
For travel, pack the cups in a resealable plastic bag or wrap in foil.
Tangy Smashed Chickpea Pitas
This hand-held sandwich packs some serious protein plus a good dose of crunchy veggies.
Nutrition Knowhow: Smashing the beans, then stuffing them in a pita makes roly-poly chickpeas a whole lot easier (and less messy!) to eat.
1 (15-ounce) can chickpeas, drained and rinsed
1⁄2 medium red bell pepper, finely chopped (about 1⁄2 cup)
3 green onions, thinly sliced
1 stalk celery, finely chopped (1⁄4 cup)
1⁄4 cup shredded carrot
2 T extra-virgin olive oil
1 T apple cider vinegar
2 tsp dijon mustard
1⁄2 tsp ground turmeric
Kosher salt and freshly ground black pepper
1 whole wheat pita, halved
Place the chickpeas in a large bowl, and use a fork to mash completely. Add the bell pepper, green onions, celery, carrot, olive oil, vinegar, mustard, turmeric, salt, and pepper, and mix together.
Divide between two pita halves. For travel, wrap each pita in foil.