Food For Thought [and Energy]

     Food Food Food, I Love Food!  And I've taken enough human nutrition and biology courses to know what your body needs to function.  Needless to say, I don't eat only what my body needs--I eat tons of food, whether I "need" it or not.  Blasted over-eating habit!  I curse you (and so do my larger than normal inner thighs and saggy bum)!  BUT, this entry isn't about my cellulite-cushioned extremities or what I eat on a daily basis; it's about what food(s) I should take along on the bike trip to keep me nourished during the taxing ride.

     A little back story...   

I went to watch and cheer on a friend at the Door County (WI) Half Iron Man Competition in the spring/summer of 2009.  I had never been to one, so it was neat to go.  Seeing all of the swimmers/cyclists/runners and their endurance was incredible!  I stayed relatively close to the start/finish area so that I could take pictures of my friend, and while doing so I saw a lot of people offering different flavored "goo" and other things to nourish the athletes while they competed.  I hadn't ever seen or knew about that--I mean, yeah, there's Gatorade commercials and all of those over-the-top things in nutrition stores "for athletes," but I hadn't been introduced to much before that competition.  It was one of those *DING* light going on in your head moments where my science brain and practical brain had a love child:

When you work out, for whatever length of time, your body uses different sources to provide itself with energy.  For short, quick bursts of exercise, your body uses a few different ways to re-synth ATP [(adenosine triphosphate) what your cells use for energy] into sugar/energy.  After 10-30 seconds your body will use up these stores because it's done during an oxygen-phobic time (supposedly), and this process needs oxygen to be continually done.  Also, the reserves of the chemicals needed are in relatively short supply and are burned up quickly.  After using up that energy source, the body turns to its intracellular sugar reserves--glycogen.  This can only last for a few minutes, then it's onto the BIG GUNS: blood glucose.  
Your blood glucose level is pretty darn important.  Your liver can and must convert stored glycogen reserves--AKA fat--to maintain blood sugars, otherwise, well, if you've every seen anyone faint or go into hypo-glycemic shock you'd understand.  It's not good.  However, your liver isn't the fastest guy in the factory, and it can't keep up with the rapid rate at which you are depleting your BG (blood glucose) supply during intense and long-term exercise.  So, this is where the whole gut/quick replenishment/FOOD snacky treats come in...  TA-DAAAAAAA!  FULL CIRCLE.  Your body uses the sugars that are "in progress" in the gut as a rapid replenisher of the sugar that you're expending.
     THAT being said, onto the food!  I have been fiddling with a "breakfast cookie" recipe for a few days to attempt to come up with a semi-healthy cookie that will be easy to carry and give me a boost of sugar & other nutrients on the ride.  Try it out--it is still being tweaked, but the initial product is pretty darn tasty!

Breakfast Cookie Recipe

(makes 3 dozen)

2 cups sugar                                               1 cup whole wheat flour                         1/4 tsp ground nutmeg

1/3 cup molasses (whatever kind)               1 cup all-purpose flour                           1/8 tsp ground cloves

1 1/2 cups quick oats                                 1 1/2 cups chunky peanut butter             1/4 tsp ground cinnamon

1/2 cup Craisins                                         2-3 eggs (depending on size)                  1 tsp baking powder

1/2 cup chocolate (or butterscotch) chips    1/2 cup butter (or margarine)                 1 1/2 tsp baking soda

1/2 cup crushed walnuts                              1 tsp vanilla extract

     Preheat the oven at 375 degrees Fahrenheit.  Cream the butter, sugar, PB & molasses.  When no lumps are left, toss in the eggs & vanilla & give it a quick mix.  Next, add all of the "non-powder" ingredients (Craisins, nuts, oats & chips) and mix.  Sift together all of the remaining ingredients and incorporate them.  The batter should be a bit moist [it sticks a little to my fingers in the next step, so it should to yours too].  Roll the dough into golf ball sized pieces, place on a lined baking sheet, and then flatten the balls a bit with either your fingers or a fork.  Bake for 15-17 minutes, until the tops crack & start to fall.  You don't want to over bake them or they turn into concrete.  Let them cool on the cookie sheet before transferring or storing, as they will be very soft for a bit.  When they're done, they are a little crunchy on the outside and chewy on the inside--delish! They're great to dunk in milk (or soymilk :D), which adds icing to the breakfast cake.

     After creating this recipe (well, creating is a bit pompous--I found a basic PB & oats recipe and then doctored it up some), I got to thinking about other food I should carry... or rather, WHAT should I carry?  Does anyone have any recipes they think would be good for travel that I could make in advance and then take for the trip?  Do you have any recommendations for things I should have on me at all times?  Jot them down!  I'd love to try them out :)