Pre-Europe: a new MacroBar, Chocolate Pudding and Halibut Stir Fry

I've been quite a bit behind with the blogging thing since coming over to Europe with USA Cycling to race a World Cup and a Swiss Cup, but here's what I had going just before I came (I forget the exact quantities unfortunately). (more awesome racing and food from overseas to come)

Cashew Caramel Macro Bar 

GoMacro makes some bars that are next level compared to their others due to having some extra super ingredients like flax or mesquite.  They are higher in fat but also protein so great for snacking as opposed to riding.  I had two of these while traveling and they rule! It tasted lots of cinnamon and crunchiness. I might dub it cinna-carmel-crunch, just a hint like toffee and not too sweet at all!

Stir Fry Quinoa Leftovers

I took the extra stir fry and quinoa/millet mixed with some extra cucumber and sun dried tomato for an epic lunch at the airport/on the plane.  The fava beans are delicious!

Miso Glazed Halibut and Asian Stir Fry

I went with a Miso Glaze to bake the fish in and another sauce to stir fry the vegetables (steamed the fava beans first then mixed them in).  

• Halibut baked with Miso, Sesame, Olive Oil, Ginger
• Broccoli, Carrot, Fava Beans, Almonds
• Temari, Olive Oil, Ginger Powder, Chile Powder, Agave Nectar, Mirin
• Quinoa and Millet

The stir fry was just a bit sweet from the Agave and Mirin but had a kick from the ginger and savory-ness from the temari and it was perfect.

Chocolate Pudding Bungalow Munch Granola

I am officially down for using protein powder with my granola or muesli breakfasts for the thickening effect.  This turned out like a creamy chocolate pudding with yummy dark chocolate hints from the cacao nibs in the Cacao Nib Edition of Bungalow Munch and was complimented well by raspberries.  Crunchy and creamy bittersweet goodness!

• 1 scoop Vanilla Plant Fusion Protein Powder and 1T Unsweetened Cacao Powder
• 1/3c Cacao Nib Bungalow Munch Granola
• Raspberries