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 the CB Supplements collagen.
Give this simple collagen snack a whirl and let us know how you feel!
- 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 multi collagen protein powder
- 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
- 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.
- Calories: 74
- Protein: 6g
- Fat: 1.4g
- Carbs: 9.7g
- Fiber: 2.7g
- Net Carbs: 7g
- Sugar: 2.2g
- 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.