Fast Food: HOKA Athlete’s Favorite Thanksgiving Recipes

Turns out that even though brussel sprouts are collectively hated by 10 year olds around America, they are a Thanksgiving favorite for HOKA Athletes. Try Sage or Steph’s favorite brussel sprout recipes and see if your kids change their mind this year. If there’s no hope for brussel sprouts, try Cecelia’s fun take on asparagus wrapped in bacon and puff pastry. These Thanksgiving favorites are quick, delicious, and good enough to fuel our athletes.

Sage Canaday’s Cranberries and Brussel Sprouts Caramelized with Dates and Balsamic Vinegar


4-5 cups Brussel sprouts (lightly steamed first so they’re not totally raw)…chopped into quarters

2 cups cranberries

1.5 cups chopped and pitted dates (we use Medjool dates)

1 small sliced sweet onion

1/2-1/3 cup balsamic vinegar

2 tablespoons honey (optional) or a sprinkle of sugar (if one has a sweet tooth!)

Salt to taste 

Other options for more volume/veggies: add 2 cups of broccoli florets (or diced up pieces) as well.

Mix everything together in a bowl, making sure the veggies and fruit are coated in the vinegar. Spread out evenly on a non-stick baking tray and bake for 25-30min at 375 until golden brown.

Cecilia Barowski Bacon Asparagus Twists

(inspired by Buzzfeed)


1 sheet puff pastry

6-8 slices bacon

12-15 asparagus spears

1 egg

Salt and pepper

Preheat oven to 400 degrees. Slice the puff pastry into thin strips. Slice the bacon in half lengthwise. Wrap a strip of bacon around an asparagus spear. Wrap a strip of puff pastry around the asparagus in between the bacon spiral. Repeat. Place the wrapped spears on a lined baking tray. Brush them with egg wash, then sprinkle with salt & pepper. Bake for 18 minutes, until golden. Serve!

Steph Schappert’s Maple Roasted Brussels Sprouts and Butternut Squash


1 Butternut squash- peel, remove the core, and chop into cubes

Brussels sprouts- trim the ends and cut in half

Olive oil

Real maple syrup


Optional: pecans and dried cranberries (but I truly think these are a must!)

Line baking sheet with foil and preheat oven to 425. In a large bowl, toss brussels sprouts and butternut squash in olive oil and maple syrup and sprinkle with a little bit of salt. Spread onto baking sheet and bake for about 25 mins (halfway through I toss in the dried cranberries and pecans).

Fast Food: Breakfast Acorn Squash Two Ways

Grocery stores are filled with beautiful squash varieties this time of year, but it can be overwhelming figuring out how to actually use them. Here are two easy and unique ways to enjoy acorn squash for breakfast. A Roasted Acorn Squash with Yogurt and Walnuts for those of you with a morning sweet tooth, and a Sausage and Egg Roasted Acorn Squash for those in need of a hearty breakfast.

Sweet Roasted Acorn Squash with Yogurt and Walnuts

(serves 2)


1 acorn squash

1/2 cup walnuts

1 tablespoon cinnamon

1 tablespoon coconut oil

1/4 cup maple syrup

pinch of salt

1 cup vanilla yogurt


Preheat oven to 350 degrees Fahrenheit. Cut acorn squash in half. Remove seeds and fibrous threads. Slice halves into wedges. Place wedges in a pan over aluminum foil. Prepare wedges by rubbing with coconut oil, and sprinkling on salt and cinnamon. Bake wedges for 30-40 minutes, or until they are soft. While wedges are baking, prepare filling by mixing walnuts, maple syrup, and cinnamon. Remove wedges from the oven, and spoon mixture onto squash. Return to oven for 20 minutes, or until edges are slightly crispy. Be careful not to burn the walnuts. Top with your favorite yogurt, and a drizzle extra maple syrup on top if desired.


Sausage and Egg Roasted Acorn Squash

(Serves 2)


1 acorn squash

1 tablespoon olive oil

Salt and pepper for seasoning

2 large sausages (Italian style vegetarian sausage also works well)

1 tomato

1 cup spinach

1/4 cup cheese

2 eggs

1/2 avocado


Preheat oven to 350 degrees Fahrenheit. Slice acorn squash in half. Remove seeds and fibrous threads. Place halves in a pan over aluminum foil. Prepare squash by rubbing with olive oil and seasoning with salt and pepper to taste. Bake halves for 30-40 minutes, or until they are soft. While the squash is baking, prepare the filling by sautéing sliced sausage, spinach, and chopped tomato. Remove squash from the oven, and place filling in the halves. To create more room, you can scoop out some of the squash and mix it with the filling. Top with cheese, and crack one egg on top of each half. Return to the oven for about 25 minutes, or until the egg has cooked to desired consistency. For a more cooked egg, finish off cooking with your broiler. Remove from oven, and top with fresh avocado.


Fast Food: Hunting with Nikki Kimball

HOKA ONE ONE Athlete Nikki Kimball realizes that hunting can be controversial. However, the 2006 Western States 100 winner is confident in her decision to eat only meat that she has hunted. As a former competitor in biathlon, Nikki knows what she’s doing. In many ways, hunting has proven to be a more ethical and sustainable way of eating meat for Nikki. Here’s what she has to say about this intriguing lifestyle choice.


HOKA: What made you decide to start mostly eating meat that you have hunted yourself?

Kimball: That answer to that question is complicated, and in fact I actually have multiple reasons for my decision to start hunting. For nearly a decade and a half, beginning at age 13, I did not eat red meat. I adopted this dietary choice on the advice of a medical doctor who, at the time, advocated a very low fat diet for athletes. Though my often near complete vegetarian dietary choice was not made secondary to ethical considerations, the diet did expose me to thinking deeply and broadly about food choices. After returning to eating red meat in 2001, I enjoyed much better mental health, and much better athletic potential. But after a few years of eating meat, I felt I needed to better understand the cost of that decision. I felt hunting would expose me to the cost of taking a life in order to feed myself. Further, with my history of racing biathlon, a sport combining cross country skiing and rifle marksmanship, I am comfortable and well trained with rifle shooting. So hunting was something that I was already decently equipped to do, and it was the easiest way for me to truly understand the entire process of eating meat: the stalking, the killing, the field dressing, the butchering, and finally the cooking. 

Having been a hunter for several years, I’ve learned a lot. First, I am okay with my choice to eat meat. As we humans have eradicated most predator species, hunting is necessary and well studied method of population control for game species. Like other meat eating animals, I am part of a larger system which has balanced life and death throughout history. At least in areas in which human populations are under control, eating meat is sustainable, and hunting is quite helpful in balancing populations of prey species. Further, my respect for eating all foods, plant or animal, has increased. I find I waste very little food as I understand more deeply now that, whether I am eating animals or plants, what I eat used to be alive. Therefore wasting food seems more wrong to me than it did prior to my hunting.

nikki-vikaHOKA: How has this decision impacted your lifestyle and health?

Kimball: Eating meat and a high fat diet has greatly improved my mental health, as well as my athletic performance. Interestingly, I had tried for many years to make US National teams in skiing and running events. Within 12 months of adding meat to my diet I made US teams in mountain running, 100k road running, and snowshoe running. The decision specifically to hunt has also added to my life. I like to take a few weeks off from running every year in order to give my body and my mind a rest. So every fall I trade my HOKA shoes in for hunting boots (in warmer weather, I actually use my HOKA Tor Ultra hiking boots). I usually amass just as many steps on days I hunt as I do on days of running training. In the woods while hunting I notice the minutiae of the forest in ways I completely miss when running: perfect spider webs coated with dew, rime glistening on a branch, as well as the sounds of squirrels and the musky smell of elk. I think for many hunters, the act of hunting makes us appreciate the wilderness in a way we otherwise wouldn’t. In hunters, society finds people who deeply respect and want to preserve nature.  

HOKA: Did eating sustainably effect your decision to do this?

Kimball: Yes. Here in Montana we do need to hunt to control game populations. Our Fish, Wildlife and Parks service does a great job of managing wildlife by allowing specific numbers of hunting tags for each species. In most areas not overpopulated by humans, eating meat is quite sustainable. 

HOKA: How about fishing?

Kimball: I used to fish a lot and I still like trout and other fish. I think I will return to fishing once I’m not spending quite as much time running. For now though, hunting is just a very efficient way to eat. One elk can keep me fed for most of a year, whereas one needs many fishing trips to keep oneself fed all year.

HOKA: Have you faced any negative judgements for this decision? What do you say to those people?

Kimball: I have. I’ve been unfriended and viciously attacked on Facebook on occasion. And one of my hunting partners has had multiple death threats. And this occurs to those of us who never post gory pictures the animals we kill. One guy who unfriended me stating that hunting was lamentable; during the same week he posted a picture of his lunch plate which included about 30 shrimp. Another asked my friend why she couldn’t just get her meat at the supermarket like everyone else rather than killing those innocent animals. 

Many of the people who judge hunters negatively eat meat themselves. Arguing with these folks is easy: I’m eating sustainable meat; I practice shooting enough to nearly always make a clean, fast kill with one shot (much less stressful than dying of starvation, disease or predation by a mountain lion); the meat I am eating has not been mistreated, or pumped full of chemicals; etc. When vegetarians argue that hunting is bad, I point to the need for game animal population control. Granted we could not feed the entire planet off hunted animals. But that simply uncovers the problem of human overpopulation. I am very strongly in favor of zero population growth for humans, and I felt the same way nearly 3 billion people ago. Eating meat is not the prime issue with sustainability. And arguing that it is shifts focus off the primary problem of human over population. 

HOKA: Which animals do you most frequently hunt? 

Kimball: I hunt pronghorn, an animal which looks a lot like a springbok antelope, white tail deer, mule deer and elk. Each species presents its own challenge, and hunting teaches one a lot about the habits and preferred habitat of each.

HOKA: What tips do you have for someone who is interested in trying this for themselves?

Kimball: First take a hunter’s safety course. Then be sure to practice shooting a lot. Wounding an animal can happen to any hunter, but hours at the range make clean shooting much more likely. And spend a lot of time off season in the woods. Look for scat, beds and other sign of game. This will make your hunting much more successful.

HOKA: Do you have a favorite recipe for a meal that you have hunted?

Kimball: My favorite cut on any game animal is tenderloin. I usually marinate the meat in spices, vinegar and maple syrup, then sear it on a very hot grill leaving the meat cool and rare (well, raw) in the middle. This cut is simply too good to get creative with: the meat is fantastic, all the cook can do is mess that up. With less precious cuts, I make a lot of game and vegetable chili.


Fast Food: Kona Island Breakfast Bowl

Summer has officially passed us by, which has us yearning for one last round of beach time or a tropical getaway. HOKA athletes such as Kevin Collington, Luke McKenzie, Heather Jackson, and Leanda Cave are lucky to have this chance, as they head to beautiful Kona, Hawaii to race in the IRONMAN World Championships. They are in for a 2.4-mile swim, a 112-mile bicycle ride and a marathon through strong winds and lava fields. Sounds relaxing, right? Don’t worry, these guys are experts.

If you really want to get in the Hawaii mood, try this Kona inspired Breakfast Smoothie Bowl. It will have you thinking you are relaxing on a Hawaiian beach, even if the sound of the waves is coming from the race on TV. Add your favorite tropical fruits and a healthy handful of granola to take your usual smoothie experience up a notch. This breakfast bowl will give you the recovery fuel you need after a long run without leaving you hungry.

Feel like you need more island vibes in your life? Check out the limited edition Kona Clayton. Or, check out the HOKA Tracer, another lightweight tri favorite that you will likely spot in the race.



Smoothie base:

1/2 banana

1/4 c pineapple juice

1/4 c coconut milk

1/2 c frozen mango

1 package frozen acai

Don’t have pineapple juice? Substitute with orange juice.  Don’t have coconut milk? Substitute with any other milk product (almond, soy, skim, etc.).


Tropical fruit: banana, strawberry, kiwi, blueberries, get creative!


Shredded coconut


Use a blender to combine banana, pineapple juice, and coconut milk. Add frozen mango and acai packet. Blend again. Smoothie mixture should be thick enough to eat with a spoon. Pour mixture into a bowl. Top with sliced fruit, granola, and shredded coconut. Drizzle honey over the top. Enjoy!

Fast Food: Vegan Chorizo Tacos

Everyone loves tacos, and Taco Tuesday is the perfect excuse to indulge weekly with friends. The ultimate Taco Tuesday is coming up on October 4th, which is National Taco Day. Prep for the big day with these healthy vegan Soy Chorizo Tacos. We promise you won’t miss the meat, but if you’re feeling adventurous (or are not vegan) you can try this recipe with the real thing.

The finished tacos.

Taco Ingredients:

1 TBSP Olive oil

1  small onion, chopped

1 red pepper, chopped

1 package soy chorizo

1 can black beans, drained

1 package corn tortillas

Toppings: salsa, avocado, cabbage, squeeze of lime

Heat oil in a large pan. Sauté onions over medium heat until soft. Add red pepper and sauté until soft. Add soy chorizo and black beans to pan. Cook for 5-10 minutes, stirring occasionally. Warm tortillas on stove top or in the microwave. Add “meat” mixture to tortilla. Top with salsa, shredded cabbage, and sliced avocado. Squeeze lime on top.