I'm looking for ride food ideas. Stuff I can make at home. I already roll PBJ sandwiches cut in quarters and enjoy fig newtons. Do any of you guys bring the same level of preparation to ride food as sit down food? Lay those ideas out there.
Printable View
I'm looking for ride food ideas. Stuff I can make at home. I already roll PBJ sandwiches cut in quarters and enjoy fig newtons. Do any of you guys bring the same level of preparation to ride food as sit down food? Lay those ideas out there.
--- whole wheat fig newtons.., all you need..
ronnie
I've tried a couple of these recipes with success.
https://www.pinterest.com/explore/homemade-cliff-bars/
If you haven't already, spend some time on Skratch Lab's blog, they have a lot of great recipes. I love their rice cakes with eggs and bacon since it is so rare to have anything savory on the bike.
I usually eat the packaged stuff because I'm lazy in the kitchen. Every once in a while I'll wrap some avocado in a slice of bread or make a small pb&j. Harder to eat, but much tastier.
When I'm not feeling lazy, or if I've got a big week(end) of riding coming up, I make batches of the Skratch Labs recipe rice cakes (the original egg/bacon variety). I like to sub maple syrup for the brown sugar in the recipe and I leave the bacon out as my current kitchen is kosher. As far as ride food goes, I have yet to find something the sits as well in my stomach and also gives me the same energy.
From Scratch, something I've liked a lot. Small dinner roll, turkey or ham, swiss, dollop of honey. Great little mini panini is perfect mid ride pick me up.
Maybe a bit heavy for race food, but perfect for less intense rides.
J.G. can cook, so you are 10 steps ahead of this game.
Try soft burritos as a vehicle for: dried meat, almond butter, cheese, fruit etc. etc. The burrito wrap itself is exactly what you are looking for (carbs, fat, not-too-challenging food).
Look for organic beef or turkey jerky. Give that a shot after four hrs. on the bike.
Pancakes
Anything from the Skratch Labs cookbook. A worthwhile investment. Or just Google for recipes. Also look for their videos, which are also helpful.
I'm into the rice cakes and sometimes add shredded chicken left over from BBQ night to the mix. Their pre-fabricated cookie mix is very good, too but a little expensive. You can convert the cookies into fruit bars.
Good ideas. I've never paid enough attention to constant fueling with smaller amounts. My stomach does ok with most food. I realized if I make anything that looks too much like junk food my kids will get it before I do. So the cheerio and peanut butter bars are out. They'd never last.
I too, have made the rice cakes from the Feed Zone Portables cookbook. Once you get the hang of getting the rice to stick together, they are tasty and filling. I like the bacon and eggs, or adding honey or sugar to the recipes as the rice alone is bland. I've added cheese as well. Once you read the book and see how you can experiment with the ingredients, you're sure to find a combination you'll love.
I also have made "European style" sandwiches by toasting some bread (helps keep it from getting soggy too soon), and layering some salty meat like prosciutto or salami with jam and cream cheese. Cut into quarters or halves and wrap.
I'm a massive fan of these bars.
DSharp’s Amazing Homemade Energy Bars | Swift
Dates, nuts, oats and other good things. Make you feel like you are doing yourself good. They are super sweet though.
The recipe makes a good quantity and they keep and travel well.
Also, here is the old thread where I found the recipe. Lots of good ideas there.
http://www.velocipedesalon.com/forum...ide-26297.html
-- still like whole wheat newtons best.., but some boar's head italian dry salami between the crust ends of ezekiel cin/raisin in a plastic zip bag --- nice/tasty/salty & integrated real good at about 30 miles out in 80/80 heat and humidity..
ronnie
One more vote for the Skratch labs stuff. Even their cookies aren't that complex and could be reverse engineered without too much effort.
I do the wrap thing like Too Tall.
These were a game changer for me since they are so fast to make and work so well for me.
Use some sort of not-too-bready wrap stuff. We find a brand of thin lavash where each square bread folds into 2 perfectly sized rectangles for rolling.
Spread some mayo or mustard on a kale leaf. It keeps the mayo off the bread and making it soggy.
Add a spoonful of drained sauerkraut (if you like).
A couple of thin slices of baked chicken breast. I bake a few whole ones at a time and freeze some.
They work best in the early, piano part of the ride, so I never worry about spoiling. If it's going to be really hot I'll pop them in the freezer for a while.
Mochi. Matcha mochi. Made of quick-digesting glutinous rice-flour, quick carbohydrate source plus some caffeine from matcha. Easy on the stomach, easy to make (apparently you can even use the microwave, haven't tested this as I don't own one, but it seems easy), dirt-cheap and easy to package.
For a more elaborate one I like to make empanadas - usually using a yucca dough and whatever for filling (aubergine, sweet potato, tofu scramble..etc). I'll make 25-30 of these in an afternoon, about fist-sized, and stick them in the freezer. Grab one before any 3+hr ride and you're good to go.
Whatever you do, buy some martha-wrap or sandwich wrap (foil on one side, parchment on the other). It's highly reusable (fold after use and stick it in your pocket again, rinse and repeat 3-4x) and cheap. One step further is abeego, which is a waxed 100% reusable cloth that I put all of my ride food in. Doesn't have condensation issues, waterproof for rides in the rain, waxed so it doesn't get funky after hundreds of uses.
Yeah, I bought the cookbook and did a couple of the bars... they were surprisingly good.Quote:
Originally Posted by XJBaylor
I've made these and they were good...also fun to make but I had them in the Fall and Winter when I really didn't feel like eating another nut bar...not sure about Summer use.
Rapha | Team Sky Rice Cakes Recipe | How to Make Team Sky Rice Cakes
Like a few have said...small panini like sandwiches. I use the Hawaiian sweet rolls. Perfect little squares. A slice of ham/turkey/proschiutto, little dab of cream cheese/Nutella/jelly, wrap in foil and go. Mix up your ingredients from and see what combo works for you.
Feel free to start experimenting...and invite me over for a taste test...I will bring the beer!
Franco-phile'd Cubano Sangweeches from duh Bronx.
Get a damned good baguette. Hot & steamy from the bakery. Good ones are rock hard the next day if left out...they let you know you've sinned that way.
Haute-Normandie Butter...
Jamón serrano ham...or if you have money to burn, some Pata Negra Jamón ibérico
Thinly sliced roast pork loin...That was brined, the brine spiked with Pernil Al Horno herbage/spices...fresh oregano, cilantro, garlic...etc..
Organic "Bread & Butter" pickles...the slightly sweet kind.
A primo aged Gruyere.
A KILLAH Dijon...with KICK.
Split and lightly toast, as in barely colored, the baguette.
Schmear it with room soft butter.
Grate some of that KILLAH Gruyere on it...coat it evenly. Lightly broil until it melts a bit.
Lay that pork loin on.
Schmear it with the Dijon.
Lay on the pickles.
Cover the pickles with the Serrano.
S&P because...ytf not?
Top it with the other half of the toasted, cheesy baguette.
Smash the bejesus out of it until it's nice and uniformly fat.
Cut it into small, palm sized, sections.
Saute them in more buttah until you get some nice color on them.
Let them cool, and wrap them in plastic then foil.
Pack on your bike for Century lunch.
Serve with a 20yo Tawny Port from your flask. :nuts: