Due to the COVID-19 outbreak, we are unable to have the 500 Festival Mini-Marathon Expo this year. However, we’re bringing some of our great speakers and sessions to our virtual participants! Chef Kat Marris has great tips and recipes to make healthy meals & snacks for your training. Since she can’t give her live demo in-person at the Expo, she’s kindly providing virtual participants her Meal Prep 101 Guide! You can also checkout two of her favorite recipes below: Chocolate Chunk Energy Bites and BBQ Bean Chili.
Chocolate Chunk Energy Bites
Makes 15 bites
Ingredients
2 cups rolled oats
1/4 cup pumpkin seeds
1/4 cup chia seeds
1/2 cup creamy peanut butter
1/2 cup pumpkin purée
1/4 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup mini dark chocolate chips
1 cup finely crushed graham crackers
Instructions
In a medium size food processor, add rolled oats, pumpkin seeds and chia seeds. Pulse a few times until oats are roughly chopped. Pour oat mixture into a large bowl and add peanut butter, pumpkin purée, maple syrup, vanilla, cinnamon and chocolate chips. Stir well to combine. Add more oats if the mixture is too runny and not able to form a ball. Shape using a cookie dough baller or tablespoon and roll in crushed graham crackers. Store in the fridge.
BBQ Bean Chili
Makes 6 servings
Ingredients
1 tablespoon olive oil
1 yellow onion, diced
1 red and 1 green bell pepper, diced
1 poblano pepper, seeds discarded and pepper diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 (28 oz) can diced tomatoes
1 tablespoon chili powder
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 can (14.5 oz) kidney beans, drained and rinsed
1 can (14.5 oz) mild chili beans
1 can (14.5 oz) black beans, drained and rinsed
1/2 cup of your favorite BBQ sauce
6 cups vegetable broth
1 cup frozen spinach
Salt and pepper to taste
Instructions
In a large pot, add olive oil, onion, peppers, garlic and tomato paste. Cook and stir over medium heat until peppers begin to soften and tomato paste coats the veggies. Add all remaining ingredients and stir to combine. Partially cover pot with a lid and simmer the chili on medium-low for 30 minutes. Serve with rice, noodles or baked sweet potatoes.