The SHREDLY ambassadors know that nothing ruins a good ride faster than running out of energy, or completely bonking while miles from home. A hard climb, or stressful section of trail can quickly drain your reserves so packing enough calories is essential for long days on the trails. Today we’re sharing our favorite snacks and tips for staying fueled on all your epic adventures, plus a recipe for our favorite homemade fig and nut bars.
Eat Real Food
Hard efforts can leave your stomach feeling out-of-sorts and a little sensitive. Many of us find that unprocessed or homemade snacks can be easier to digest than pre-packaged options. Plus we appreciate knowing exactly what we’re putting into our hard working bodies.
Our go-to favorites taste good, can survive riding in a pack or pocket and create a well balanced mix of protein fat and carbohydrates. Sari Anderson loves classic PB&J sandwiches, or cheese and salami for portable protein and fat. Cut up apple slices serve double duty for Jen Segger, who likes them for a thirst quenching hit of sugar. For a decadent treat, Mia Phillips packs peanut butter and bacon tortilla wraps on longer rides. And Ann Miers keeps it simple with roasted or boiled potatoes and Jessica Strange brings along homemade trail mix.
Pack a Quick Hit
Ann Miers got through an epic 20 mile climb with the help of a flat Pepsi. Mia Philips ALWAYS carries a pack of Sour Patch Kids. Haribo jelly sweets keep Jessica Strange moving, and Honey Stinger chews are a favorite of Sari Anderson. All of the SHREDLY ambassadors agree that sometimes you need that instant boost. The key is to find something that you can get down quickly even when you’re totally gassed, and always keep it on hand for those uh-oh moments — you’ll know when it’s time to reach for the rocket fuel!
Don’t Forget Good Ole’ Bars
Sometimes the trail calls loud and clear, and you must go… right away. These are the times to have some shelf-stable, ever-ready snacks at your fingertips. Not all bars or packaged options are created equal so take the time to read ingredients and nutritional labels and taste around until you find a few that work best for you. You can also make big batches of homemade bars and stick some in the freezer so they’re ready when you are. A few favorites are Lara Bars – with only a few ingredients, Honey Stinger Waffles, Nature’s Bakery Bars, and Epic meat based bars for a savory option.
Fig and Nut Bar Recipe
Here’s one of our favorite recipes for a trail-ready bar that combines protein, fat, and carbohydrates into a tasty little package. This recipe makes about a dozen 2 inch squares, and they’ll keep in the fridge for up to a week. If you prefer dates over figs, they can easily be swapped. You can also use an egg replacer and switch the butter for coconut oil for a vegan friendly option.
Prep Time: 15 min
Cook Time: 15 min
½ C Almonds (or ⅓ C Almond Flour if you don’t have a food processor or blender)
½ C Dried Black Figs (about 10 figs)
¼ C Unsweetened Shredded Coconut
¼ C Tapioca Flour (wheat flour will also work)
1 tbsp Honey
1 tbsp Melted Butter
½ tsp Vanilla
Pinch of sea salt
Optional add-ins: Cinnamon, ginger, chocolate chips, freeze dried raspberries, apricot jam, peanuts or citrus zest. You can experiment with different additions to make your own special flavor. Just make sure that the end result is a nice, cohesive paste consistency.
Preheat oven to 350 degrees.
In a food processor or blender chop the almonds into a rough flour, it’s okay if some pieces are bigger than others. Remove the almonds from the food processor and put them in a mid-sized mixing bowl.
If the figs are really hard soak them in warm water for 5 minutes then, remove the hard stems and slice them in half. Chop halved figs in a food processor or blender into a rough paste, leaving some bigger chunks. Add figs to the bowl with almonds. Mix in coconut, salt and tapioca flour.
Next, combine egg, melted butter, honey and vanilla in a small bowl, then fold mixture into dry ingredients and mix to form a stiff paste-like dough.
Line a baking sheet with parchment paper, and form dough into a flat rectangle, about ¾ inch thick. Bake at 350 degrees for 12-15 minutes or until the edges begin to turn golden brown.
Remove from the oven, and immediately slice into desired bar size using a sharp knife. Drop a few of these into a baggie or wrap them individually and take them along on your next adventure. You can store them in an airtight container in the fridge for up-to a week or freeze some so they’re always on-hand.
Got some favorite trail snacks or recipes? Share them in the comments below!