“Thou should eat to live, not live to eat.” – Cicero
At Spartan HQ, we are committed to changing lives. You’ve watched the progress of our very own Chris Davis on his road to getting healthy and continue to lose weight under the watchful eye of Spartan coaches and staffers, we bring you daily WOD’s to condition your bodies, and obviously we offer races all over the world, almost 50 venues now, to give a battleground to bring all that training to the start line.
Another major component to health and well-being is nutrition. You truly are what you eat and we
want to help our Spartan community with healthy food choices. To do that, we’ve teamed up with Spartan champion and clean cooking Rose Marie Jarry to bring you some of the healthiest recipes to fuel your Spartan bodies. Rose-Marie Jarry is no stranger to Spartan Races or the Spartan Podium. Jarry used to compete at a National level in track and field. Her event was 800 meters but now she is a Spartan racing fanatic.
Jarry has been on the Spartan scene for some time. She discovered Spartan Races when they began 2 years ago. June 24th, 2012 she ran her 16th race since she discovered Spartan racing. Jarry claims shes’s become “an addict over the last two years,” She goes on to say, “it’s a lot of fun and very different from what I was used to doing in track and field. I won six races, finished six times on the podium as second or third place and three times I’ve finished 5th.”
You’ll be seeing much more of Rose-Marie in our blog and on our Spartan Race podium! Here are her High Protein Rice Pancakes. Enjoy!
High protein, gluten free, vegan pancakes (approximately 4 servings)
What’s better than taking your time on a weekend morning than to start your day with a hearty and healthy breakfast? You’ll have all the energy you want and need to kick off an energetic week-end. For those who would like an alternative to regular pancakes, you’ll be served.
- 2 organic whole eggs, 140 cal
- 3 table spoons of 100% pure maple syrup, 200 cal
- 2 cups of water
- 1 cup of light coconut milk, 45 cal
- 40 g of brown rice protein 80% unflavored, 160 cal
- 1 cup of organic brown rice flour, 600 cal
- 1/2 of a cup of organic quinoa flour, 190 cal
- 1/4 cup of organic coconut flour, 72 calories
- 2 table spoons of organic chia seed, 137 cal
- 1/2 tea spoon of Xanthan (optional: gives better texture for the gluten free mix)
- 1 table spoon of real vanilla extract
1 portion: 386 calories (about 3 pancakes)
- Beat the egg and maple syrup together in a big bowl. Add the coconut milk and the water.
- Add the rice protein to the liquid mix, and make sure you mix it well to dissolve all the protein powder before adding the rest of the ingredients.
- If your mix happens to be too thick, add a little bit of milk or water.
- Pre heat a pancake cooker sheet if you have one and cook thin pancake on it. If you have a regular pan, maybe add a little bit of sunflower oil in the pan to make sure it doesn’t stick.
- Be careful, the coconut flour will make your mix thicken extremely quick, so make sure you don’t measure too much.
- Serve with your favorite fruit and real maple syrup.