Friday Portables - Polenta Cakes

It’s Friday and you get another blog from me. Lucky you!

I’m hoping you’ve been keeping up on the CPC blog and noticed a pattern in my last few posts…portables. HANDMADE, REAL FOOD, mini bites to fuel you threw out the day instead of grabbing a bar or pre-packaged sports nutrition item.

There are countless ways to create these yummy bites. I’ve shared recipes with you that consist of sticky rice balls, waffles, and baked eggs. Rice is easy to cook and easy for your body to digest while on the move so it makes for a quick go to. Eggs are protein packed beauties that can keep your legs churning when on the bike for hours or need something more substantial between meals. Another great ingredient to explore when creating portables for you or your family is polenta. Mix in a few nutritious ingredients, bake it up, and you have yet another go-to option when out conquering the road, on your bike or in your car.

Before skipping ahead to scan threw the recipe give thought to calorie consumption. NO, I’m not going to get into too much detail here but it’s important to note that many of these recipes were designed to fuel pro cyclists while on their training rides instead of the pre-packaged bars, gels, and hydration mixes. Training rides can last anywhere from 2 to 5 hours, even an occasional 6 hours. The amount of fuel that needs to be consumed by a pro cyclists or any endurance athletes training for a significant chunk of time differs greatly from the individual who’s running errands all day long.

Everyone needs to eat and everyone should choose to eat well! Rather than grabbing a 200-300 calories bar with who know what’s in it, pack a portable. Baked eggs for example. An egg has 70-80 calories, and it’s REAL FOOD. Even if you sprinkle in some bacon or a few veggies your calorie consumption is still lower and, I repeat, you’re eating REAL FOOD. Not only will you feel satisfied you can feel good knowing you just fueled your body with quality ingredients.

Enjoy,

SK

Spinach & Red Pepper Polenta Cakes

Recipe taken from: Feed Zone Portables by Biju Thomas & Allen Lim

6 cups water

2 cups uncooked polenta

2 cubes of vegetable bouillon (optional)

2 TBPS minced red bell peppers

1 cup shredded spinach, loosely packed

¼ cup crumbled feta (or any crumbly cheese)

2 tsp raw sugar

1 tsp course salt

Lightly coat an 8” square backing pan with nonstick spray…or melted coconut oil.

On the stove, bring water with a dash of salt to a boil and slowly stir in polenta. 

Reduce heat and simmer, stirring frequently to prevent sticking. Cook 20-30min.

Stir in the peppers. Cook for 5-10mins or until mixture thickens.

Remove from the heat. Stir in the spinach and cheese. Flavor to taste.

Pour mixture into pan and let set for 10-15mins to firm. Mix the raw sugar and course salt in a small bowl and sprinkle over top. (Salty & sweet is a great combination but I’m sure omitting the sugar would be just fine.)

Note: Biju and Lim noted that when using bouillon cubes to use only the highest quality organic brand you can find to avoid extra additives.