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

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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)

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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

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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

Salt

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)

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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

ingredients-1

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.

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Sausage and Egg Roasted Acorn Squash

(Serves 2)

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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

ingredients

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.

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Fast Food: 3 Ingredient Healthy Oatmeal Pumpkin Cookies

Have you ever been tempted to eat cookies for breakfast? Well, now you can with all the chewy goodness and none of the guilt. Or even better, you can trick your kids into eating oatmeal.

All you need for these Fall inspired Pumpkin Oatmeal Cookies is three ingredients, an overripe banana, canned pumpkin, and quick oats. We recommend sneaking in a few chocolate chips and cinnamon, but additional mix ins are up to you!

Try reaching for a couple of these cookies before you go for the infamous Pumpkin Spice Latte for your Fall pumpkin fix. A standard size clocks in at 380 calories and almost 50 grams of sugar. Enjoy two of these cookies for about 200 calories, only 22 grams of sugar, and lots of slow absorbing carbs to keep you full for your run.

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Ingredients

1 ripe banana

1/3 cup canned pumpkin (can substitute with an additional banana)

1 cup quick oats

Optional: Chocolate chips, honey, vanilla extract, cinnamon, chopped walnuts, shredded coconut, raisins, dried cranberries, peanut butter, cocoa powder, pumpkin pie spice, maple syrup, pinch of salt.

Preheat oven to 350 degrees Fahrenheit. Place banana in a large mixing bowl. Mash with a fork until large chunks are blended. Add canned pumpkin and mix. Add oats and mixed until well blended. Mixture should be thick, wet, and sticky. Add more canned pumpkin if too dry, or more oats if too wet. Add in optional mix ins and stir. Grease baking sheet. Roll dough into 8 individual balls, and flatten to desired cookie shape. Pack tightly to avoid breakage. Bake for 15 minutes.

 

 

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.

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Ingredients:

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.).

Toppings:

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

Granola

Shredded coconut

Honey

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.

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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.

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