“Don’t stuff yourself before you hit the pool.” We’ve all followed this advice and for good reason. But when you hit the pool for exercise, by all means, eat. “The point of an aqua or any kind of workout it to burn calories. And to burn calories, you need energy so working out hungry or with low energy is counterproductive. At the same time, it is a bad idea to eat just before you hit the pool so pace your intake of food - a banana and some milk an hour before your aqua workout,” advises Mumbai-based Zumba Education Specialist, Sucheta Pal.
Flip through the gallery and try these easy to whip up healthy treats
Sunflower Seeded Brittle
1 1/4 cup sunflower seeds
1/2 cup unsweetened shredded coconut
1/4 cup sesame seeds
1/2 cup dried cranberries, raisins or cherries, roughly chopped
1 tsp sea salt
1 tsp ground cinnamon
2 tbsp coconut oil
1/2 cup brown rice syrup
- Preheat oven to 325'. Line a rimmed baking sheet with parchment paper.
- Combine sunflower seeds, coconut, sesame seeds, dried fruit, salt and cinnamon in a large mixing bowl and stir well.
- In a small saucepan, melt coconut oil over low heat. Add the syrup and whisk until uniform. Pour the liquid over the dry ingredients and fold quickly to incorporate it before the mixture becomes too sticky. Spoon the mixture onto the prepared baking sheet and smooth out the top with the back of an oil-greased spatula.
- Bake for 15-20 minutes until golden brown. Let it cool completely on the baking sheet.
- Crack the brittle into pieces and store them in a sealed container at room temperature for up to two weeks.
Recipe from My New Roots courtesy Sproutedkitchen.com
Red Riser Juice
1 red apple, cored
1 medium carrot, peeled
1 medium beet, peeled
1 orange, peeled
1 lime (squeezed)
4 mint leaves
1/2 cup water (only if using a blender)
If you are using a juicer, simply pass ingredients through juicer. If you are using a blender, chop the apple, lemon and vegetables. Add all of the ingredients except the ice in the order listed. Blend until smooth. Place a fine mesh strainer over a large bowl. Pour the mixture into the strainer. Wait about 5 minutes or so for the juice to strain. Pour the juice over ice and enjoy.
Recipe courtesy Savorhomeblog.com
The Last Granola
(About 10 cups)
6 1/2 cups oats
1 tbsp coarse salt
1 tsp cardamom
1/2 tsp cinnamon
1 cup Olive oil
1 cup maple syrup
1 1/2 tsp pure vanilla extract
1 1/3 cup unsweetened flaked coconut, lightly chopped
1 1/3 cup raw walnuts, lightly chopped
1 1/3 cup raw almonds, slivered
- Preheat oven to 350 degrees.
- In a large bowl, combine oats, salt, cardamom, and cinnamon. Stir.
- In a smaller separate bowl, stir together olive oil, maple syrup, and vanilla extract until thoroughly combined. It will thicken as it emulsifies.
- Add to oat mixture reserving a tablespoon or so. Set reserves aside.
- Evenly divide granola between the two unlined baking sheets. Bake for 20 minutes, stirring and flipping half way through.
- Meanwhile, lightly chop nuts and coconut. Add to bowl with remaining olive oil mixture. Stir.
- After granola has baked for 20 minutes, add nut mixture and bake for an additional 6-7 minutes.
- Remove from oven and cool. Store in an airtight container for up to a month.
- Garnish with dried fruit or banana before serving.
Recipe courtesy Thefauxmartha.com
You may also want to read: Aqua workouts