Racergirl Television Episode 19: Recovery Strategies

Loads of research is presently going into recovery strategies as everyone attempts to learn how to better regenerate the human body.  We do all of this crazy training to challenge our bodies to repair themselves and come back stronger, so the theory is that if you can bring your body back faster you can then do more training and thus push yourself to higher levels.  However, incomplete recovery will push your fitness and performance in the opposite direction and you will find you get slower.  Being very attentive to how your body is feeling is important.

In this episode I discuss some of the activities I find are most effective in allowing me to do more training during a given block.  There are a million conflicting opinions on what works.  This is what works for me.  I welcome any criticism, comments or suggestions but please know I am not saying I am the end all, be all, know it all of this stuff.  This is an OPINION and is entirely based on what works for me.

Enjoy the show!  I did say that I would share the Allan Lim rice cake recipe.  Read more if you would like to have it.


Cashew and Bacon Rice Cakes


(I omitted the raisins as I wanted to avoid the sugaryness.  You can add/subtract what you like.  I also cooked the rice in broth rather than water.)

1. Cook two cups of Calrose or other medium-grain sticky rice.
2. While the rice is cooking, fry eight ounces of bacon till crisp, then wrap in paper towels to remove grease. Crumble bacon.
3. Drain the fat from the pan. Lightly beat three eggs in a small bowl and gently scramble in same pan, over medium heat.
4. In a large bowl, combine cooked rice, bacon, and scrambled eggs. Then add in 1/2 cup cashews, 1/4 c‚Ääup nut butter, and 1/2 cup raisins. Mix well and press mixture into a 9-inch-square pan to about 1.5-inch thickness.
5. Cool thoroughly in fridge, then cut into ten individual cakes and wrap in parchment paper or aluminum foil for easy carrying on a ride.

Nutrition per serving (1 cake): 286 calories, 14 g fat, 246 mg sodium, 31 g carbs, 1 g fiber, 10 g protein



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