Cook Up Some Energy with Brendan Brazier
Brendan Brazier, former professional Ironman triathlete and author of “Thrive 2.0” also formulated Vega, a line of clean, plant-based based nutrition for a healthy, active lifestyle. He shared the following recipes for energy with staying power, from the start of your day to its finish – and you can find more at MyVega.com.
Southwest Black Bean Casserole
By Chantal Denis
Don’t throw away that leftover rice! This is a simple casserole recipe featuring pantry staples, perfect for using up leftover rice and whatever vegetables you have on hand. Plus, the leftovers can be used in several different ways making delicious meals for days. Leftovers can be enjoyed in your favorite wrap, burrito-style or added to greens with toppings for a burrito salad bowl. Say goodbye to food waste and hola to comforting, Southwestern flavors the whole family will enjoy!
There’s no shame in cheating this recipe. If you’re rushed, replace the onions, garlic, pepper and diced tomatoes with a 24oz jar of salsa. Simply mix all ingredients in a bowl with cooked rice and transfer to casserole dish.
SERVES 8
Ingredients
• 1 1/2 cups uncooked brown rice (4-5 cups leftover cooked rice)
• 3 cups water or vegetables broth
• 2 Tbsp extra virgin olive oil
• 1 small white or red onion, chopped
• 2 cloves garlic, minced
• 2 Tbsp natural taco seasoning (or make your own spice mix, see below)
• 1 sweet bell pepper, diced
• 1 (15oz) can black beans
• 1 (14.5oz) can diced tomatoes
• 2 cups frozen corn
• 1 large sweet potato, peeled and diced (cook for 2-3 minutes in the microwave to soften)
• Salt and pepper to taste
• 1 ½ cups tortilla chips, crushed (optional for crunchy topping)
Spice Mix:
• 1 Tbsp ground cumin
• 1 tsp chili powder
• 1 tsp ground coriander
• 1 tsp paprika
• ½ tsp cayenne powder (optional)
Preparation
- Preheat oven to 375F and lightly grease a 9×13-inch casserole dish.
- Make rice: (Skip if you have leftover rice.) In a small saucepan, bring rice and vegetable broth to a boil. Reduce heat to low and cover. Let simmer until rice is tender and most of the liquid has been absorbed, 40 to 50 minutes. Let stand for 5 minutes, then fluff with a fork.
- While the rice is cooking, you will have time to prep your casserole ingredients. Chop onions, mince garlic, dice bell pepper, microwave and dice sweet potato, measure out spice mix and frozen corn. Drain and rinse the black beans.
- Once everything is prepped, heat olive oil in a large pot over medium-high heat. Add onion and cook until translucent.
- Add garlic, spices and bell pepper. Stir well and cook for 1-2 minutes before adding the diced tomatoes.
- Let the mixture cook for an additional 1-2 minutes, stirring frequently. Once the liquid from the tomatoes is bubbling, turn off the heat.
- Add the black beans, sweet potato and corn to the pot and mix well. Once the rice is cooked and fluffed, add it to the pot. Mix everything together and transfer to casserole dish.
- Top with crushed tortilla chips and bake for 15 to 20 minutes, until mixture is heated and chips have lightly browned. Remove from oven and serve with your favorite Southwestern toppings like salsa, avocado, green onions and tortilla chips.
Carrot, Avocado & Coconut Soup
By Brendan Brazier
Originally Posted On MyVega.com
With an innovative combination of complementary flavors, this carrot soup is also mineral-rich.
CREDITS
Thrive Energy Cookbook by Brendan Brazier
Publisher: DaCapo Press
Ingredients
• 1 ripe avocado, peeled
• 1 small clove garlic, chopped
• 4 medium carrots, peeled and juiced
• 4 cups coconut milk
• 2 tsp freshly squeezed lime juice
• 1 tsp yellow curry paste
• Small handful of fresh cilantro leaves, torn
• Sea salt and freshly ground black pepper
• ½ cup roasted cashews, coarsely chopped
Preparation
- In a blender, combine the avocado, garlic, carrot juice, coconut milk, lime juice, curry paste, half of the cilantro leaves, and salt and pepper to taste.
- Blend until smooth.
- Serve garnished with cashews and the remaining cilantro leaves.
BonkProof Mocha Protein Smoothie & Hot Coffee Variation
By Emma Andrews, RHN
Originally Posted On MyVega.com
Blended coffee beverages (hot and cold) are easily found in local coffee shops, corner stores, or Pinterest. However, they are often laden with refined sugars, and dairy milk, which can be difficult to digest and inflammatory.
This version is made with only clean plant-based ingredients. While it does contain caffeine, a stimulant to the nervous system, it also contains nutrient dense ingredients (such as coconut oil, maca root extract, and a minimally processed multisource protein blend) to nourish the body and stabilize blood sugar spikes (and jitters) commonly associated with sugary coffee drinks.
Serve the BonkProof Coffee either hot or cold depending on the season and count it as your new breakfast or post-workout staple!
Variations for Hot or Cold Version:
Add-Ins for Cold Version
• 1 cup chilled coffee
• ¼ cup coconut or almond milk
• ½ cup ice or 1 frozen banana
Add-Ins for Hot Version
• 1 cup warm coffee
• ¼ cup coconut or almond milk
• Reduce Vega Sport Performance Protein to 1 Tbsp
Ingredients
1 serving Mocha Vega Sport Performance Protein (or your favorite, mocha-flavored protein powder)
• 2-3 tsp coconut oil
• 1 tsp Vega Maca (or your favorite maca powder)
Preparation
- Add all ingredients to the blender at once (liquids first).
- Blend until smooth.
- If making a heated version, serve in a glass or ceramic mug (not plastic).
Pre-Workout Energy Bar
By Jessica Morris
Originally Posted On MyVega.com
Need a quick bite before you run out the door? Make a batch of Pre-Workout Energy Bars to store in your freezer!
SERVES 4
Ingredients
• 10 large dates
• 2 tsp coconut oil
• 3 Tbsp shredded coconut
• 1/2 cup crystallized ginger
• Sea salt, to taste
Preparation
- Place ingredients into food processor and process for 30-45 seconds.
- Shape into bars and place in shredded coconut and lightly dust with sea salt.
- Place into the freezer for a chewy and delicious bite anytime!