Day at the Crag: Healthy fats and fibers for maximal performance

Whether you are a vegan, keto, or healthy fats lover – this eggplant and spinach wraps will be a great choice for your rock climbing day at the crag!

I started as a meat and candy lover and came across a long way to enjoy vegan dishes more than anything. It is easy to prepare, and it does not take a lot of time. I fudged this recipe while mixing and playing with ingredients available at the moment. More often than not, these dishes would turn out to be great, like the one I will share with you today. 

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Apart from being a meat lover, I’m also a rock climber. I need to take all the nutrients necessary to be able to perform at my best. This dish allows me to ditch the meet. I regularly bring it to the crag because it is easy to prepare, and it will not spoil quickly while sitting in my bag for a couple of hours. Also, it will not leave me bloated or sleepy after lunchtime when I need to focus on my climbing.

Eggplant hotchpotch

A non-stick pan is not necessary, but it is recommended for this recipe. By using it, you can reduce the amount of oil. I recommend using cold-pressed sunflower oil. It’s not just that it smells great, it is healthier than regular, refined oil. Other used ingredients are eggplant, fried chickpeas, tick, almonds, and hazelnuts.

Preparation:

Cut eggplant to little pieces, add some salt and leave them for 20 minutes to release juice. After 20 minutes, squeeze the juice from the eggplant. Add some cold-pressed sunflower oil to the pan. When the pan is hot enough, add a handful of fried chickpeas, and a handful of ticks, almonds, and hazelnuts. Frie them a little bit, so they would start to smell nice. Add squeezed eggplant. It will release more juice and blend into a dish that will get you full, happy, and ready to rock.

Ingredients:

  • A spoon of cold-pressed sunflower oil
  • One eggplant
  • A handful of fried chickpeas
  • A handful of tick, almonds, and hazelnuts

Extra tip: It will go nicely with rice, but if you are on a keto diet, lose the rice, and you will get a delightful keto meal.

Spinach wraps

If the rise is not your thing, you can use this eggplant mixture as a filling for a spinach wraps. These wraps are extremely easy to make, and they will make this meal a specialty.

Preparation:

Mix all the ingredients in a blender until the dough is smooth. Pour approximately 1/3 cup of the dough into a non-stick pan. You can add a few drops of oil to the pan. Be sure to use a non-stick pan. Cook for two minutes on low or medium heat, turn the tortilla over and bake on the other side for about 1 minute. Enjoy healthy spinach tortillas! Fill tortillas with ingredients of your choice. We used olives, sauce, rice, peppers, corn, cherry tomatoes, or any other ingredients you fancy. 

Ingredients:

1 cup chickpea flour

 1/2 cup tapioca flour/starch

 60 g of fresh baby spinach leaves

 240-270 ml of water

 1/3 teaspoon of salt

optional filling ingredients (rice, corn, paprika, tomato, sauce)

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Published by digitalnomad

I'm a digital nomad determined to travel the world and share its wonders with you. Lets hang out!

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