Directions
Cook rice. While rice is cooking, fry bacon until crisp. Wrap bacon in paper towels to soak up excess grease, then crumble. Combine rice, bacon, nut butter, maple syrup, and salt in a bowl and mix thoroughly. Press mixture evenly into a 9-inch square pan. Cool in the fridge. When cool and firm, cut into ten squares and wrap in aluminum foil. Shish prefers Martha Wrap foil because it's lined with parchment paper, so it won't stick to your treat.
Sweet Potato Noodles
For an antioxidant-packed alternative to pasta, Shission turns to the Paderno Spiralizer, which I ordered roughly 35 seconds after seeing it in action. You can make this dish using a vegetable peeler or paring knife, but it won't be quite as "noodly."
Ingredients
Sweet potatoes
Olive oil
Salt and pepper
*Amounts of each depends on if this is a main or side dish. Figure 1/2 to 1 potato per person.
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Directions
Spiralize or pare the sweet potatoes into "noodles," then place them inside a large roasting pan. Lightly coat with olive oil. Roast for 10 minutes at 400 degrees; roast longer for softer noodles, shorter if you like more of a raw crunchy texture. Salt and pepper to taste.
Recovery Smoothie
A good blender can be one of a racer's best friends, speeding up post-ride recovery and hydration with a smoothie. Shission's go-to blend serves up healthy fat, potassium, carbs, and protein.Ingredients
1 banana
3 to 4 tablespoons peanut butter
1/2 Avocado
3/4 cup coconut milk
Handful of kale or spinach
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Directions:
Place ingredients in blender. Blend to desire smoothness. Add ice if desired.
Kale Snack Wrap
When you're burning several hundred calories on the road day after day, you're bound to have your fair share of snack attacks. Shission helps the riders make healthy choices to curb their between-meal hunger by making fiber-rich, nutrient packed kale snack wraps.Ingredients
Large kale leaves
Cooked turkey bacon slices
Spiralized or shredded carrots
Shish's Special Spicy Sriracha Sauce (blend almond butter with dashes of sriracha sauce, soy sauce, water, and fresh ginger to taste)
*Use as many leaves as you'd like. Wraps will keep in the fridge for the day.
Directions
Spread center of leaves with sauce, then place ingredients lengthwise on the leaves, leaving room to fold and wrap the leaf. With the leaf positioned vertically, fold in the ends then roll the leaf from the bottom to the top. Stick a toothpick through the wrap to hold it shut.
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