Think cycling, and pasta probably comes to mind—just not for an on-the-bike food. But think again, says Lim. Unlike your average bar, pasta is moist, making for easier chewing. And because it doesn’t come loaded with added sugar, it’s less likely to cause GI distress.
Avoiding a mess while riding is easier than you’d imagine: Simply bake the pasta (after it's been cooked) in a muffin tin for an on-the-go sized round. For best results, mix a gluten-free pasta with quinoa, and moisture-adding olive oil. Wrap it in some parchment paper and you’re ready to hit the road.