Hummus post-workout for healthy carbs?
Why not? 🙂
- Hummus = good (healthy carbs)
- Hummus + Collagen = SUPER good (healthy carbs + amino acid protein)
I’m still learning about all things ‘workout recovery’. I’ve heard you want to eat carbs right after a workout in order to help your muscles recover more quickly. And, in the past I’ve thought that meant a bowl of pasta or a doughnut. But, I’m learning if I care about how I look and feel, the amount and quality of the carbs matters!
The great news is there are lots of ‘better-for-me-carbs’ perfect for fueling and offering my body muscle building nutrition without triggering a sugar monster.
The Paleo Mama has a GREAT article on the importance of in-taking high-fiber-nutrient-dense carbs primarily from veggies.
When eating for workout recovery, it’s important to remember that not all workouts require the same nutrition.
Many don’t require a super-heavy carb reload. For instance, my leisurely 3 mile walk that took me an hour to complete doesn’t require a 3/4 lb sweet potato to fuel my body back up.
But, a 20 min HITT training, 45 min Zumba, 60 min Crossfit (like with our friends at CrossFit Orlando), Orange Theory, Eat the Frog, or other intense workout — will likely require some additional slow-burning-carb fuel.
That’s where this recipe comes in handy. It combines high fiber carbs with a hefty dose of protein from the cottage cheese and lots of preparative amino acids from collagen.
More about how collagen can help an athlete and overall benefits of collagen protein.
Give this simple collagen snack a whirl and let us know how you feel!
Prep Time
3 minutes
Cook Time
1 minute
Total Time
4 minutes
Yield
12 servings
Ingredients
- 1x (15 ounce) can garbanzo beans, drained
- 1/2 cup 1%-4% low fat cottage cheese (I like Nancy’s)
- ¾ cup Pure Pumpkin Purée (NOT Pie filling)
- 4 scoops CB Supplements unflavored collagen peptides
- 2 Tbsp fresh lemon, juiced
- 1 tsp salt
- 1 garlic clove
- 1 Tbsp Maple Syrup or 1 ½ tsp alternative sweetener (I like granular Swerve the best)
- optional: extra virgin olive oil to drizzle on top
- fresh veggies or flax cracker (shown in picture above) for serving
Instructions
- Throw it together in a food processor and blend until creamy (adjust salt or sweetener to taste)
- Serve with your favorite crispy veggie (sliced bell peppers, cucumbers, zucchini) or flax cracker.
Nutritional Facts
- Calories: 74
- Protein: 6g
- Fat: 1.4g
- Carbs: 9.7g
- Fiber: 2.7g
- Net Carbs: 7g
- Sugar: 2.2g
Recipe Tips
- Add more or less pumpkin depending on how you plan to use it, and your general enjoyment of the flavor.
- This recipe only takes about 4 minutes to create, can be made ahead of time and stored for up to a week!
- Want to make it a MEAL? Pair it with some leftover rotisserie chicken as part of a wrap or to your ground beef in a taco. Or risk it for the biscuit and thin it out with a little water or olive oil to make it a dressing you pair with roasted salmon.
