My husband and I had the opportunity to compete as a team in our first CrossFit throwdown, held at our box this past weekend. The turn out was huge, the box was packed, and it was a day long event. Competing in our first throwdown presented us with many challenges both physically and mentally. Despite placing 23 out of 24 in our division, I think we did amazing and I’m very proud of us. We pushed ourselves harder than we ever have before and gave it our all. One challenge, of a different sort, was what to pack food wise to last an entire day. We needed food that would be filling but not too filling, give us energy without the crash, and be easy to transport.
I haven’t jumped on the mason jar bandwagon. I don’t find it cute to drink out of a mason jar. I prefer a glass or the water bottle that travels with me everywhere. It’s an inside joke that every faculty member and student at the university and clinic I work for gets a mason jar for their smoothies when they start. I’ve just never subscribed to the trend. However, when in need of multiple transport devices for a day of throwdown eats, I bought mason jars. Now I see the appeal. I’m not going to start toting one around with me everywhere, but I get it. Along with all our gear the mason jars worked perfectly packed into a cooler hauled in our vehicle to the competition.
The food planning started with grilling, resting, and slicing London Broil and using that as a base to make 2 different quart sized mason jar salads. Salad one started with the London Broil on the bottom. I added blueberries, carrot, and radishes on top of the steak then a lettuce mixture, and small container of Tessemae’s raspberry vinaigrette on top. Salad two started with the same steak base layered with spiralized carrot, spiralized steamed zucchini zoodles, and spinach with a white balsamic vinegar, sesame seed, salt, pepper, olive oil, ginger, and coconut aminos dressing in a small container. When it came time to eat our salads, after all our events concluded, we poured the dressing on, put the lid back on the mason jar, shook it all up, and used the mason jar as the bowl.
In addition to the salads I packed peeled hard boiled eggs, Applegate organic roasted turkey breast deli slices, plenty of water, and coconut water. But the biggest life saver was the sweet potato protein puree. Pre and between events we needed something that was easy to digest, low volume, and that would not upset our stomachs. The last thing you want during any workout, competition or not, is an upset gurgling bloated stomach. The sweet potato protein puree works really well post regular workout as well as on competition day, as it can be made in advance and stored in the fridge. It can be eaten cold or warmed up. It’s an excellent combination of protein, fat, and carbs and it gave us energy, replenished our glycogen stores, and satiated us for the next workout.
- 4 large Sweet Potatoes roasted and removed from their skins - To roast: coat washed and pierced with a knife sweet potatoes in coconut oil and roast in the oven at 400° degrees for 45 minutes to an hour
- 1 can Pumpkin Puree
- 4 scoops vanilla or chocolate Protein Powder
- 2 tablespoons butter
- ¼ cup full fat Coconut Milk
- 1 tablespoon Cinnamon
- 1 teaspoon Nutmeg
- Sea Salt and White Pepper, to taste
- Optional 4 tablespoons Great Lakes Gelatin, Collagen Hydrolysate (important to use the gelatin in the green can for this as it is cold water soluble, the orange and red cans are not. See resources below for the gelatin, pumpkin, protein, and coconut milk I used in this recipe.)
- In a large bowl puree roasted skinned sweet potatoes and pumpkin puree with butter and coconut milk with an immersion blender until combined. If you do not own an immersion blender: mash sweet potatoes, pumpkin puree, butter, and coconut milk with a potato masher or a fork.
- Stir cinnamon, nutmeg, salt, and white pepper into sweet potato and pumpkin puree. Taste and adjust seasoning to your preference and size of your sweet potatoes. Larger sweet potatoes may need more butter, coconut milk, and seasoning.
- Stir protein powder and optional gelatin into mixture. Use immersion blender, potato masher, or fork to combine until smooth.
- Divide mixture into jars or containers. The size of your sweet potatoes will determine if you end up with a large batch of 6 to 7, 8 ounce mason jars or less.
- Store in refrigerator for up to one week. Serve cold or heated.
For more information about competition nutrition check out:
And now for the disclaimer: The products above and linked to in this post are ones I used in my recipe or to pack for the competition. I did not receive any financial compensation or product for recommending any brand or product in this post. These are simply my personal recommendations and items I stock in my own kitchen. If you do purchase an item from the Amazon affiliate link, Nourish to Fuel receives a small compensation which helps to cover a portion of the cost for the site.