Recipes

Homemade Hummus

A delicious healthy snack with veggies or crackers during climbing. This recipe is great because with this base you can add all kinds of ingredients such as roasted red pepper or eggplant. 

  • 2 (15 ounce) cans garbanzo beans
  • 1/2 cup tahini (sesame seed paste)
  • tablespoons lemon juice
  • 3 teaspoons finely chopped garlic
  • teaspoon ground cumin
  • olive oil
  • salt and pepper
  1. Add all ingredients to food processor till well blended
  2. Add olive oil to food processor till desired consistency is acheived

Homemade Gatorade

This recipe is from topsecretrecipes.com

  • package unsweetened Kool-Aid powdered drink mix (any flavor)
  • quarts cold water
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup orange juice
  1. Mix everything together and enjoy!

Breakfast Burritos

This is a great quick and protein packed breakfast before climbing.

  • 2 Eggs
  • Vegetables of choice
  • Butter
  • Large burrito wrap
  • Cheese of choice
  • Salsa
  1. Saute veggies in butter till tender (I like onion, spinach, and mushrooms)
  2. Add 2 scrambled eggs to pan containing veggies.
  3. Scramble in pan until eggs are almost cooked then add cheese.
  4. Once cheese is melted spoon egg/veggie mixture onto burrito wrap.
  5. Top with salsa, wrap, and enjoy!

Chewy Granola Bars

I love this recipe because you can pretty much add anything to the bars you want. If the mixture appears too dry add more peanut butter and honey.
  • 2 1/2 cups Kashi 7 whole grain puffs cereal
  • 1/2 cup dried cranberries
  • 1 cup cashew halves
  • 1 cup dark chocolate chips
  • 1 cup roasted pepitas (edible part of pumpkin seed)
  • 1/2 cup packed brown sugar
  • 1/2 cup light corn syrup or honey
  • 1/2 cup peanut butter
  1. Combine all dry ingredients in a large bowl.
  2. In a saucepan bring to boil brown sugar and corn syrup, stir constantly.
  3. Stir in peanut butter till smooth.
  4. Pour sugar/peanut butter mixture over dry ingredients and stir to combine.
  5. Press mixture in a wax paper lined 13”x9” pan.
  6. Allow to cool and then cut into desired size bars

I like to wrap my individual bars in wax paper and store in large zip lock bags.

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