Portable Protein Ideas and Other Challenges

As many of you know, I have been spending my free time (ok...weekends) doing long motorcycle rides with the local H.O.G.s chapter.  I must admit....I'm having the time of my life.

Last weekend I rode from Portsouth to Ocean City, Md, and then to Seaford DE and back in again.  Yesterday was Portsmouth to Jamestone, on the ferry, Smithfield, Suffolk and back to Portsmouth.

During these rides, we periodically stop for water, potty, etc.  I'm finding the whole no drinking and eating to be a real problem, as I have about 15 minutes and sometimes I need to do both.

Yesterday was a real problem because we did not stop for lunch, so I had to find snacks while on the road (my protein bar got mushy because of the heat).  I ended up with 3 cheese crackers (they upset my stomach).

Any snack ideas that will hold up in the heat???  Beef jerky just isn't cutting it.......

How about nuts, nut butter on crackers, cheese sticks, steak nuggets or prime rib tender cuts from Jack Link's or fruit leather? Also how about Protein bars or a homemade trail mix?

Hope this helps.

Diana

Thanks for the tips.  The cheese stick is one of those items that goes to mushy sitting in a saddle bag.  Have you even had a soggy cheese stick - UGH!  Forget the lipness, it just goes greasy on ya.

I eat a lot of nuts as it is, but am looking for something a little more substantial.  For example, yesterday, I got on the road at 930 and did not eat anything until 400 when we returned (except for 3 cheese crackers).  What I needed was something with some substance to it, but the protein bar I took did not like the heat.

And, I am SO sick of jerky.  I keep it everywhere with me, becuase it is VERY portable.  But, after a while....UGH!

I totally forgot about Kay's Naturals pretzels, protein cereal, a south beach meal replacement bar with no chocolate, and rival crisps.  These would all work.

Doesn't your bike have some storage?  I have a neoprene, small insulated "lunchbag" made by "Built" (Solutions.com) that I use with a small frozen soft gel pack that should last most of the day.  You could eat the more heat-sensitive stuff first in any case.  Marissa at Dr Clark's office got me hooked on Atkins Peanut Butter Granola protein bars as a snack- no chocolate covering so "mushy" is less of a problem (17 g protein/230 cal; 19g carb but low sugar, low fat). Also, believe it or not hard boiled eggs (left in shell) are very heat resistant to spoilage - a 1-day ride shouldn't be a problem.

And don't forget - you could rig your (pink?) helmet with a straw connected to a bottle of liquid refreshment strapped to you so you can sip and ride at the same time.  Party on dude!

I have saddle bags and went out today and bought an insulated lunch bag w/ a cooler pack.  I think that will work.

Plus, I totally forgot about Soy Crisps, Rival Crisps, Protein cereal and the Kay's Naturals Pretzels.  DUH!!!!

I'll check into those protein bars.  The chocolate covered ones just go south sitting int he saddle bags.

A camel back, huh????  Doesn't look cool on the bike - haha.

Get a pink camel back! You could make it look cool on  the bike..heck you may just start a new trend!

Jill,

I am giving you this recipe b/c I KNOW you cook.  I use this a lot when I go on the bike, riding horses and even to busch gardsen, etc.  I find it much easier to have what I need since I rarely find something from out that I want.  This may seem like a lot to make, but it makes a large quantity and freezes great.  If you do try it, let me know what you think.





 Logan Bread

1.5 cups of whole wheat flour

1.5 cups rye flour

1 cup quick oats

1 cup wheat germ

1/2 cup powdered milk

1/4 cup Splenda brown sugar

1.5 teaspoons baking powder

1 teaspoon salt

1/2 cup water

1 cup canola oil

1/2 cup wild flower honey

1/2 cup molasses

1/2 dried cherries, chopped

1/2 cup walnuts, chopped

1/2 cup dried cranberries

4 eggs

Instructions

Preheat oven to 275 degrees.

Mix all of the grains, powdered milk, baking powder and salt in a large bowl.

Next, mix all of the other ingredients in a separate bowl and set aside.

 

Grease two 9" x 9" pans using Crisco. Then sprinkle extra flour onto pan bottoms and sides. This will show you if you’ve missed greasing any spots and will help with removing the bread from the pans when finished baking.

Mix the ingredients of the two bowls and mix very thoroughly.

Spoon the mixture into the two greased pans evenly.

Bake for 90 minutes at 275 degrees or until a tester comes out clean.

Let cool. Carve Logan Bread into 3" x 3" squares and store in plastic ziplocs for eating on a backpacking trip or at the office.