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Brittany Lindores is an Australian competitive cyclist who, following a bike crash in 2010, was diagnosed with chronic fatigue and a gluten and dairy intolerance.
The diagnoses changed not only her diet, but her a lifestyle in general. Food preparation became a big part of her daily routine and sparked an interest in the science behind food and how it affects our bodies.
Already a registered nurse, Lindores returned to university to study nutrition, and started the healthy eating website, The Food Chain.
Today, Lindores is back to full health and returned to competitive cycling, currently racing for Bicycle Superstore. This week she launched her first e-book, titled The Training Foodie, full of healthy, easy and delicious recipes for those limiting their gluten, dairy and refined sugars.
She was kind enough to share one of her bike-appropriate recipes with us below. These delicious bars are easy to wrap in some aluminium foil and take along in your jersey pocket.
Peanut Butter Oat Slice
Ingredients:
– 1/2 cup coconut oil
– 3/4 cup rice malt syrup or maple syrup
– 1 cup 100% peanut butter
– 2 tbsp cacao
– 2 cups oats (use rice bubbles for gluten free)
– 1 cup shredded coconut
– 1/2 cup sunflower seeds
– pinch of salt
Method:
– In a pot over medium heat add coconut oil, rice malt syrup, peanut butter, cacao & salt. Stir until combined
– In a large bowl, add oats, coconut & sunflower seeds
– Add pot mixture to the large bowl & mix until combined
– Press mixture into a lined baking tray or container
– Place in freezer for a few hours (best overnight)
– Remove, slice & wrap individually in foil.
Store in freezer
