Training for a marathon is no easy feat as the members of Team Stonyfield will likely tell you. From the long runs to the sore muscles to the constant cravings for snacks to satisfy your runner’s appetite, marathon training is a demanding job!
An equally demanding job? Life! Whether running from your child’s baseball practice to violin lessons, or juggling multiple projects at work, we all need good nutrition and energy to sustain our daily marathon.
When training for an actual marathon, it’s important to eat a balance of protein, carbs and healthy fats to build lean muscle and sustain your energy. Believe it or not, a “normal” person’s diet shouldn’t be much different—the same core ingredients will give you energy, stave off cravings and help balance blood sugar to keep you going all day. Eating organic foods whenever possible also ensures your body is getting the best possible fuel from the purest ingredients.
To keep you running, here’s six tips to power you through the marathon of life! For runners, these tips will fit perfectly into your pre-race training program for the days leading into the big day.
Buckwheat Blintzes with Greek Yogurt Ricotta Filling and Mixed Berries
26.2 grams of protein per serving
Yields 6 blintzes, 2 servings
Buckwheat Yogurt Crepes:
½ cup Plain Stonyfield Greek Yogurt
4 large eggs
1 tablespoon honey
1/8 teaspoon fine sea salt
1/3 cup buckwheat flour
2 Tbsp gluten-free oat flour
Yogurt & Cheese filling:
½ cup fat-free ricotta cheese
1 tablespoons sugar
pinch of fine sea salt
For frying and serving the crepes:
Nonfat cooking spray
1 cup of mixed blueberries, strawberries, raspberries and blackberries
maple syrup (optional)
In a medium bowl, stir together the filling ingredients: yogurt, cheese, sugar and salt. Set aside. To make the batter, in a blender, combine the yogurt, eggs, honey, salt and flours, and mix on low to combine. Scrape down the sides of the blender if flour sticks to them.
Heat an 8″ pan over a medium flame, and spray with a mist of the cooking spray. Pour ¼ cup of the batter into the pan, tilting and swirling the pan to coat it evenly with a thin layer of batter. Cook the crepe for about 30-45 seconds, until the middle of the crepe appears to be set. Use a thin spatula or butter knife to ease the edges of the crepe up off the pan, and then slide the crepe onto a plate, cooked side down. Repeat with remaining batter.
Place 2-3 tablespoons of filling on the lower third of each crepe. Fold the bottom up over the cheese and then fold the sides in so that they just touch, then roll from the filled end upwards, like a burrito. When the blintzes have all been filled, spray the pan again with cooking spray. Fry the blintzes seam side down over medium-low heat until they are golden on the bottom, about 1 minute, and then flip and brown on the second side, another minute. Serve the warm blintzes with fresh berries and maple syrup on the side.
Nutritional Information Per Serving:
Sodium 110 mg