Fueling Endurance Performance - Latest Comments

Re: Salt ‘n Vinegar Coconut Chips

Allison Stara — Tue, 27 May 2014 12:13:11 -0000

These are delicious! And easy to make! Thank you Noa.

Re: Trail Mix Loaf

melanie sakowski — Tue, 15 Apr 2014 06:12:33 -0000

"It was like eating trail mix, that you can spread stuff on. Awesome.

Note – this loaf is energy dense. Eat responsibly."

simply put, your blog posts are great.

Re: National eating disorder awareness week – My story

melanie sakowski — Tue, 15 Apr 2014 06:04:12 -0000

Whoa Noa, I just made a list of women of inspiration to me and you were one of the first people I listed. I decided to get an update on you and check out your website, and came across this. You're an iron willed woman, I appreciate so much this recount, and take it as huge support in my own journey. Thank you for the instilled safety net and hug of hope, this is an awe-inspiring journey. I miss you!

Re: Cinnamon Raisin Muffins

Raylene Snider — Sun, 02 Feb 2014 21:31:16 -0000

Okay, thank You! I still haven't found it yet, but I do have tapioca and arrowroot flour :) thanks for your reply :-)

Re: Chocolate Chip Cookies

Sarah Hans — Mon, 20 Jan 2014 10:10:04 -0000

Thank you! I kind of guessed it must be 1/4 cup and plowed ahead. I used 1/4 cup agave nectar and these turned out great. Thank you for the recipe! :)

Re: Chocolate Chip Cookies

Noa Deutsch — Sun, 19 Jan 2014 15:42:36 -0000

Hi Sarah, its 1/4 cup! I just fixed it. I can't believe no one else asked this before and that I didn't even notice it... I make these cookies all the time, haha.

As a side tip, last time I made these I kept the dough in the fridge (covered) for about a day and they turned out better (in my opinion).

Re: Chocolate Chip Cookies

Sarah Hans — Sat, 18 Jan 2014 21:16:01 -0000

1/4 coconut sugar...1/4 of what measure? A cup? A tablespoon? A teaspoon? Help a sister out, these look amazing!

Re: Pumpkin Pie Crumble Bars

verafunny — Wed, 25 Dec 2013 15:02:18 -0000

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Re: Pumpkin Coconut Waffle ‘Sandwiches’

Victoria Gilbert — Sun, 22 Dec 2013 15:06:09 -0000

I tried making these the other day with regular flour and as pancakes (due to my lack of a waffle maker) and they turned out really well!! I added some milk to make the batter a little thinner so they would cook better on the pancake griddle and they made for a super tasty breakfast after my run :)

Re: Recovery Mango & Ginger Rice Pudding

Moira Pearson — Thu, 12 Dec 2013 16:38:54 -0000

What protein powder do you use? My husband and I are big rock climbers, and he's wondering if we are getting enough protein after our training sessions... We're in Vancouver, so whatever you use, we'd be able to find, too!

Re: Pumpkin Coconut Chicken Curry

Victoria Gilbert — Thu, 31 Oct 2013 12:05:24 -0000

I made this for dinner last week. It was super easy to throw into the slow cooker in the morning and the best part was it was ready when I got home from work and tasted delicious!!

Re: Anti-Inflammatory Paste

Noa Deutsch — Sun, 13 Oct 2013 13:46:39 -0000

I used 1 tsp to start with. The taste is not something most are used to, so start with that and adjust as you feel :)

Re: Anti-Inflammatory Paste

Allison Stara — Sun, 13 Oct 2013 13:04:57 -0000

How much do you recommend using in tea, a teaspoon, or more? It's made and waiting! Smells good, looks beautiful. Thanks for this natural solution.

Re: Beef Pumpkin Curry

Noa Deutsch — Fri, 27 Sep 2013 22:13:52 -0000

About 2, depends on appetite size!

Re: Beef Pumpkin Curry

somearelove — Fri, 27 Sep 2013 16:00:58 -0000

This looks great. How many does this serve?

Re: Cinnamon Raisin Muffins

Noa Deutsch — Mon, 23 Sep 2013 03:22:28 -0000

Hi there! white and brown rice flours are actually quite different than sweet rice flour and the results will not be the same. Sometimes sweet rice flour is also called 'glutenous rice flour' (it IS gluten free though) and can be found in Asian markets. If you can't find any, the best substitutions are either tapioca flour/starch or arrowroot powder, which are both quite easy to come by. Hope this helps :)

Re: Cinnamon Raisin Muffins

Raylene Snider — Mon, 23 Sep 2013 03:00:10 -0000

I'm new to wheat free baking, may I ask, iv never seen sweet rice flour, could I subsitute white or brown rice flour at all o u think?

Re: Ride Bars

Adam Semple — Thu, 04 Jul 2013 08:53:02 -0000

Hey Noa, what's your opinion on fibre and protein intake for high intensity cycling races, of 4-5 hours in length? I am worried that too much of both will slow digestion in an event where short fast efforts are frequent, so glucose conversion and uptake must be fairly rapid. Considering this, do you think honey as a sweetener is bio-available in a fast enough fashion?

Thanks !

Re: Mano & strawberry recovery chia pudding

Adam Semple — Thu, 04 Jul 2013 08:45:09 -0000

hell yes ...

Re: Double Salmon Eggs Benedict

melanie_sakowski — Thu, 06 Jun 2013 22:30:04 -0000

Wow this looks so good - I am picturing the flavour pairing and it is mouth watering!

Re: Lentil Granola

melanie_sakowski — Thu, 06 Jun 2013 22:09:43 -0000

Fantastic and innovative idea with the lentils - I can imagine another good option for oat-free type recipes are cooked brown rice/quinoa/bulgar/wheat berries with a myriad of topping options just as would be make cooked oatmeal.

Re: Slow cooked flank steak & book update

melanie_sakowski — Thu, 06 Jun 2013 22:05:44 -0000

This looks delicious, I love topping meals with poached eggs, the yolks are golden streams of goodness

Re: Cinnamon Raisin Muffins

Moira Pearson — Tue, 30 Apr 2013 15:05:48 -0000

I have a pumpkin muffin recipe I like, that uses a combo of butter + coconut oil. It's just under 1/2 cup of fat, but for 12 muffins. It uses whole wheat pastry flour, though, so was just curious if it was a flour-thing (because I don't have experience with coconut flour! :) ) As a p.s., we've fallen in love with your yam, kale and sausage recipe!!

Re: Cinnamon Raisin Muffins

Noa Deutsch — Thu, 25 Apr 2013 17:53:46 -0000

Yes, it is because of the coconut flour. I have not used Wheat flour in many years, so I can't predict how these will turn out using it... I sometimes like using good quality (grass fed) butter in my treats (there are health benefits to it). It's a bit over 1tbsp of it per muffin & I would only eat 1 a day and either give a few away of freeze them. I'm personally not too worried about some good qualify fat in my diet :) I have used the same basic recipe with Greek yogurt instead of butter with success, if you want to try that? (Baking time might vary a bit though)

Re: Cinnamon Raisin Muffins

Moira Pearson — Thu, 25 Apr 2013 17:32:12 -0000

It seems like a lot of butter for just 6 muffins. Is that because of the flour types your using? I know coconut flour soaks up a lot of liquid, but not sure about the others... I wonder if I could get away with less butter if using regular whole wheat pastry flour?