Nutritional Data Per Serving
Energy 352 cal • Fat 5g • Sodium 896mg • Carbs 58g • Fiber 4g • Protein 19g
The post-race snack is all about bouncing back quickly. After hours of spending glycogen and expelling sodium, Thomas says, “They’re typically craving something salty and sweet.” His burrito offers both, restoring glycogen stores and replacing shredded salt.
Applegate points out that racers will accrue lots microscopic protein tears in their muscles after days of hard racing. That’s why this recovery meal’s protein content is so important. Turkey and eggs are a high quality source, supplying branch chain amino acids to the body, which are important for rapidly repairing tired muscles. The antioxidants present in beans also aid in muscle recovery.
Time: 20 Minutes
1 cup cooked sweet potato, packed
8 ounces lean ground turkey
6 eggs, lightly beaten
1 tablespoon liquid amino acids
½ tablespoon brown sugar
½ cup shredded cheddar cheese
6 large (10-inch) whole wheat tortillas, warmed
6 tablespoons prepared salsa
2 cups cooked red kidney or adzuki beans, drained and rinsed
2 teaspoons taco spice
chopped cilantro or chives
Mash the cooked sweet potato (peeled or not; your choice). Bring a lightly oiled sauté pan to medium-high heat. Add the ground turkey and brown. Add mashed sweet potato and eggs, plus optional additions, if using; stir until the eggs have set to a soft scramble. Remove from heat. Add liquid amino acids, brown sugar, and salt and pepper to taste.
Divide mixture among warmed tortillas. Top with shredded cheese and roll up as burritos, being sure to tuck in both short edges before folding the long ones (this will keep the contents from spilling out). Wrap in plastic and refrigerate or freeze.
This recipe republished with permission of VeloPress.