Sparkle Kitchen: Post Race Snacks
In this week's The Willowbee Tree story, “The Race,” Piper and her friend, Elise, have so much in common—they both like sports, music, art, and answering questions in school. When Piper learns that they will compete against each other in an obstacle course, she is hesitant to race. But then, the Willow tree takes them to the American prairies, and a roadrunner and jackrabbit teach Piper the best way to race your friends.
As a distance runner, I've done a lot of experimenting with post-race snacks. You want something yummy, of course, but also with a good balance of carbohydrates and protein to help replenish your body and keep you from having that grumpy, starving feeling later in the day.
In my experience, at least, those same principles apply to kiddos who have been running and playing hard. If I give my growing littles a piece of toast or some fruit on it's own, they'll be back with “I'm still hun-gry” before I can even get the plate the food was on rinsed. But if I can work a little protein into their snacks, it gives their food staying power to keep them fueled for more good play.
Here are a few ideas for snack combinations that are delicious and satisfying after a day of heavy play. They're all three vegetarian, and (with the substitution of a gluten-free tortilla, which is easy enough to find these days), the first two are gluten-free. Give them a try after your next big race — be it a marathon or just a few well-run sprints across your backyard!
Post-Race Snack Ideas
Hummus and Bell Pepper Wrap
Spread a few tablespoons of hummus on a large tortilla. Layer slices of sweet bell pepper on top of the hummus, and roll up the tortilla for a crunchy, satisfying wrap.
Cottage Cheese and Berry Bowl
Top a bowl of cottage cheese with a handful of berries. While fresh berries are delicious in season, I like to do this with frozen berries — even in the summer — for an icy-cool treat.
Fried Egg and Avocado Toast
Mash half and avocado and spread it on whole wheat toast. Top it with a fried egg, a pinch of salt, and a drizzle of hot sauce, if you like.
If you liked this recipe, here are others you might enjoy:
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About the Author
Meryl Carver-Allmond
The Sparkle Kitchen Series is created by Meryl Carver-Allmond.
Meryl lives in a hundred-year-old house near the prairie with her sweet husband, two preschoolers, one puppy, one gecko, and about ten chickens. While she's been writing since she could pick up a pen, in recent years she's discovered the joy of photography, too. She feels lucky to be able to combine those skills, along with a third passion — showing people that cooking for themselves can be healthy and fun — in her Sparkle Kitchen posts.
