The burgers and dogs are on the grill, your friends are flip-flopping their way through your house, and you’re reaching into your pantry for… your favorite athletic fuel? I know, I know – but stay with me here for a minute. When fueling for a run or a bike ride, we keep it simple here
No-Bake Super Seed bar – a new recipe from Lentine Alexis featuring UnTapped maple syrup.
Showcasing shredded coconut, maple and chai stroopwafels, and a handful of your favorite nuts – this one won’t last long in the pantry. We love it atop our morning yogurt with an extra splash of maple syrup and some blueberries. Ingredients: 2 c. oats 1 c. shredded coconut 1/2 c. chopped nuts 3 chopped UnTapped
INGREDIENTS: ● 2 cinnamon sticks ● 2 pieces Lemon peel (for garnish) ● 2 1″ pieces fresh ginger, peeled and sliced thinly ● juice of one lemon ● 16 oz boiling water ● 2 ounces favorite bourbon (plus more, if you wish) ● 2 Tbsp UnTapped Maple ● a pinch of sea salt DIRECTIONS: Into
Lentine Alexis @lentinealexis, is back! Well, she never actually left as she bounced between the kitchen and the outdoors. This chef, author, and former professional athlete delivers another mouth watering recipe is Lentine’s “cookie best friend. This one is mine. And this one is likely to be yours too!” she says. “These chunky, satisfying cookies are
Gretchen Powers is a filmmaker and photographer, as well as a Vermonter, transplanted to Kodiak, Alaska and now back in the Green Mountain State. This recipe was developed in her time in Alaska in order to take a taste of home with her to the great white north, but conveniently it works in any geography.
Maple Fanatic Lentine Alexis, @lentinealexis, is a classically trained chef, cookbook author, and former professional endurance athlete. Her chops in the kitchen are equal to her desire for the outdoors. With this special recipe, she’s created a decadent, healthy breakfast that will warm you up and keep you moving, even on the chilliest morning missions.
Ted and Laura King seem to be on-the-go more often than not. As gravel cycling has boomed, so has these maple fanatics’ calendar. Now with two kids along for the ride, it’s all the more important to be cooking up tasty, healthy meals for the whole family to enjoy. Maple syrup is an ingredient they
It takes a lifetime of dedication in the kitchen to earn a single Michelin star. To earn ten consecutive Michelin stars is something that boggles the mind. Chef Matthew Accarrino of SPQR in San Francisco has done exactly that, recently notching his tenth star. This is a testament to his hard work and meticulous dedication
Contributed by Professional Triathlete Fiona Moriarty Training for and racing in endurance sports is really, really hard. But what makes it harder than it needs to be is not fueling enough. We’ve all been on a ride or a long day where you just hit a wall. Maybe you forgot gels, or didn’t eat something
I manage a bikepacking group known as Radical Adventure Riders ATL (RAR ATL); our aim is to create more inclusive spaces in the cycling community by moving toward enhancing gender inclusivity and racial equity in the bicycle and outdoor adventure scene. We especially seek to center the experiences of BIPOC, queer, trans, and nonbinary riders.
Ingredients & Tools Slopeside Syrup (preferably amber grade) Fresh clean snow or blend ice in a food processor until it resembles snow Food Thermometer Fork or Popsicle Stick Dill Pickles Directions Pour 1 – 2 cups of Slopeside Syrup into a pot and bring to a boil. Let boil for a few minute until syrup reaches 235°. Pack