Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36CASHEW AND BACON RICE CAKES Makes 10 rice cakes This variation of Allen’s original is the favorite of our friends at Velo magazine. Together with the bacon, the cashews and nut butter give these rice cakes a salty-sweet taste. The extra boost of protein makes this portable great for longer training sessions. 2 cups uncooked calrose rice or other medium-grain “sticky” rice 11/2 cups water 8 ounces bacon 3 eggs 1/2 cup cashews, raw or roasted 1/4 cup nut butter 1/2 cup raisins (optional) Combine rice and water in a rice cooker. While the rice is cooking, fry the bacon in a medium sauté pan over medium-high heat. Drain off fat and wrap the bacon in paper towels; then press on the towels to crumble the bacon. Lightly beat the eggs in a small bowl and softly scram- ble them in your sauté pan over medium heat. In a large bowl, combine the cooked rice, bacon, scrambled eggs, cashews, nut butter, and raisins, if us- ing. Mix well. Press mixture into an 8- or 9-inch square pan to about 11/2 -inch thickness. Let cool thoroughly in fridge before cutting and indi- vidually wrapping individual cakes. Per serving (1 cake): Energy 286 cal • Fat 14 g Sodium 246 mg • Carbs 31 g • Fiber 1 g • Protein 10 g CARROT WAFFLES Serves 4 These delicious waffles only require about 20 minutes plus 5–10 minutes juicing. For great texture and a boost in fiber, try adding PULP to the waffle batter. Heat the waffle iron. Mix dry ingredients together in a medium bowl. In a separate bowl or measuring cup, combine carrot juice, eggs, and melted butter. Add wet ingredients to the dry mixture and whisk together until flour is thoroughly incorporated. If you’ll use the carrot pulp, add it now. The batter will be a bit lumpy. Pour enough batter into each waffle form to nearly fill all the squares (the batter will expand when pressed). Cook until the outside of the waffle feels crisp to the touch. Repeat if necessary, using remaining batter. Makes 4 large waffles. Let cool, then cut in half and stack for easy wrapping. Per serving: Energy 223 cal, Fat 9 g, Sodium 75 mg, Carbs 30 g, Fiber 1 g, Protein 7 g, Water 41% 1 cup flour 1 tablespoon raw sugar 1/4 teaspoon baking powder pinch of salt 1/2 cup fresh carrot juice 2 eggs, lightly beaten 2 tablespoons melted butter 1/2 cup carrot pulp (optional) ➤