Today is National Maple Syrup Day!

Today is the day you've been waiting for ALL YEAR - it's national maple syrup day! That gives us a great chance to encourage you to eat more maple syrup because it's really good for you. You don't have to take our word for it, but you probably should listen to Ted King, pro cyclist and maple syrup kingpin. We interviewed Ted about his new pure maple syrup product a few weeks ago, he gave us some insight as to why he's using maple syrup over other sugary stuff. Maple Syrup Facts:
  • It takes around 40 gallons of maple sap to create one gallon of pure maple syrup.
  • Maple syrup has a lower glycemic index than most other gel products.
  • It has potassium, manganese, iron, calcium, zinc, along with amino acids and antioxidants.
  • Canada supplies roughly 80 percent of the world's maple syrup.

Untapped Pure Maple Syrup:

[product_grid id="176195"] We know what you’re thinking: “hang on, I’m allowed to eat maple syrup for breakfast and while I ride my bike?” The answer is definitively YES. UnTapped is made by boiling maple sap directly from the tree and putting it straight into the package. Being that it is unprocessed, you get all the natural benefits such as potassium, manganese, iron, calcium, and zinc as well as amino acids and antioxidants. The good news is that you don't have rely only on Untapped. We also love Justin's Maple Almond Nut Butter as a snack, or pretty much anytime you're doing a long and low intensity workout.

Justin's Nut Butter:

[product_grid id="493"] Justin’s is our favorite real food alternative before, during and after workouts. Mixing the highest quality ingredients to create amazing flavors, like Vanilla Almond Butter, Chocolate Hazelnut Butter and more, makes Justin’s a great snack, anytime. Having said that, it would be a mistake to miss out on the Maple Almond Butter flavor, it is by far our favorite Justin's flavor! Recipe: Greatest Pancakes in the World. We aren't entirely sure where this recipe came from, but it's likely a derivation of the recipe used in the Joy of Cooking Cook Book, altered slightly over time for the best results. Be sure to follow the recipe EXACTLY for best results! Whisk in big bowl:
  • 1 1/2 cups all-purpose flour
  • 3 tbsp sugar ( I like br. sugar)
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
Whisk in another bowl:
  • 1 1/2 cups milk
  • 3 tbsp unsalted butter melted (I usually sub veg. oil 'cause I'm too lazy to take a minute and melt the butter)
  • 2 lg. eggs
  • 1/2 tsp vanilla (optional - or so they say. I always add vanilla extract whether to a pancake recipe)
Pour wet over dry and mix until just combined. Sometimes we let it sit for 20-30 minutes. It gives the baking powder time to react and makes for a lighter, fluffier pancakes. You can also beat the eggs and sugar for a couple of minutes into a fluffy mess and fold that into the other mixed ingredients and that helps with fluffiness too. It's a very basic recipe but that chemistry is just right!

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