August 28, 2023by Cook Learn Live

When it comes to achieving your fitness goals, nutrition is just as important, if not more, important than exercise. Have you ever felt like you’re getting further away from your fitness goals, or are at a “plateau,” even when you’re exercising regularly? Well, it turns out that your diet could be the main culprit, not your exercise routine.

Studies have shown that nutrition and exercise go hand in hand when it comes to your level of success in the gym. This is for a variety of reasons. For one, you need to be properly fueled going into a workout to get the most out of it. Secondly, what you eat following a workout will directly affect how your muscles recover and grow. 

First off, we’re going to break down the three macronutrients and review their role in performance and recovery. 


This one, I know you have all heard of. However, some of you have probably heard or seen carbohydrates as a food component to avoid and/or limit. Well, when it comes to exercise, carbohydrates are actually going to be what fuels your workout.  When you eat a banana, your body will take the carbohydrates in that banana and break them down into glucose, which is the body’s preferred immediate source of energy. When your body doesn’t need fuel right away, it will be stored as glycogen in your muscles and liver for later use.1

When glycogen stores are depleted, as a result of prolonged exercise or not properly fueling, you run out of fuel. Similarly to a car, when it runs out of gas (glycogen), it will lead to exhaustion and will not be able to continue driving.

In addition, a depletion of glycogen stores can cause your body to dip into protein stores.2 This can result in decreased lean muscle mass, reducing strength, endurance, and overall performance.

Long story short, if you’re not prioritizing your carbohydrates before a workout, you could be risking muscle breakdown.


So if carbohydrates are vital for pre-workout, what’s the key post-workout?  Well, this is where protein comes in. 

You may have heard protein being referred to as “building blocks” for the body. During a process called “muscle protein synthesis,” these building blocks actually assist in muscle repair, recovery, and growth.

When exercising, whether weight lifting, running, jumping, biking, etc., our muscle cells get broken down, leading to damage and tears in the muscle fibers.3 Consuming adequate protein after your workout will help replenish your muscles with the building blocks that they need to repair and build the muscle damage that was caused, leading to muscle growth.4


Fat is actually another preferred source of energy for your body. If exercise is continued for a significant period of time, fat will serve as the secondary source of energy once all of your glycogen stores are depleted.5

However, it’s not recommended to consume foods high in fat right before a workout, as fat takes longer for the body to digest and could lead to stomach discomfort and fatigue, which can negatively impact your workout.

What to eat before your workout

As a general rule of thumb, you should eat a snack 30-60 minutes before a workout, and a meal 2-3 hours before a workout, to allow for proper digestion.  You want to choose snacks or meals higher in carbohydrates prior to your workout for that boost of energy your body needs. Plus, they are easily and quickly digestible so they won’t leave you feeling sluggish.

Some pre-workout snack ideas:
  • Banana + 2 tablespoons of nut butter
  • Low-fat yogurt + ½ cup of berries + tsp of honey
  • ½ cup oats + ½ cup berries
  • Low-sugar cereal + ½ cup milk

Is there anything that I should avoid before my workout?

Two things you really want to limit or avoid before your workout are foods high in fat and fiber. 

Fiber is a crucial component of a healthy diet. It can help with weight management, cholesterol management, and many more. However, consuming fiber right before exercise can hinder your workout. Fiber is more difficult for our bodies to digest and it is digested in the colon. As a result, eating it right before exercise can lead to an upset stomach.

Although fat does serve as an energy source for our bodies, the breakdown process is much lengthier than it is for carbohydrates. Therefore, a high-fat meal or snack right before your workout may cause you to feel “sluggish” as the body works to break down those fats.

What to eat after your workout

As I mentioned before, protein is crucial for optimal muscle repair and growth. Therefore, choosing foods that are high in protein would be your best bet after a workout.

Post-workout snack ideas:
  • Greek yogurt + berries + nuts
  • Canned tuna + whole grain crackers
  • Hard-boiled eggs + whole-grain toast
  • Turkey slices + cheese slices + apple slices

Quick Tips:

  • Plan ahead! If you know that you’re planning to workout after work, pack a banana or some oats and berries that you can quickly eat before heading to the gym.  Or if your plan is to go to work straight from the gym, try to pack a post-workout protein source, like greek yogurt with berries, or hard-boiled eggs and some fruit or toast.
  • Give it time.  If you’re eating a full meal, try to give your body 2-3 hours to digest it before you dive into your workout.  If you’re eating a small snack, you typically will only need about 30-60 minutes before your workout.
  • Know your supplements. If you’re opting for a protein or energy bar before a workout, you’ll just want to check the label. Protein bars can be higher in fiber (and protein, of course) and sometimes lower in carbohydrates.
  • Food is fuel!  Even if your goal is to lose weight, your body needs food to move the way you want it to during exercise. Cutting corners with nutrition can cause fatigue and muscle breakdown. These two things combined can put you at risk for injury.

Honing in on your nutrition pre- and post-workout will allow you to exercise, staying injury-free and healthy!


  1. Glycogen: What It Is & Function. Accessed August 24, 2023.
  2. How to Keep Your Body Fueled for Long-Distance Riding – Cleveland Clinic. Accessed August 24, 2023.
  3. Jäger R, Kerksick CM, Campbell BI, et al. International Society of Sports Nutrition Position Stand: protein and exercise. J Int Soc Sports Nutr. 2017;14:20. doi:10.1186/s12970-017-0177-8
  4. 5 Facts About Protein and Post Workout Recovery | Clif Bar. Accessed August 24, 2023.
  5. 5. How nutrients impact physical performance. Mayo Clinic Health System. Accessed August 28, 2023.
Guest author Mary Kate Lonegan, Dietetic Intern, is a recent graduate of Pace University’s Nutrition and Dietetics Masters Program.  She is a retired college athlete, marathon runner, and professional fitness coach.

Recipe Ideas:

Pre-workout Snacks

Peanut Butter Energy Bites

Course Snack
Keyword chocolate chips, dairy free, gluten free, hemp, peanut butter, protein
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Calories 263 kcal
Author Living Plate Teaching Kitchen


  • 1 cups oats quick-cook (gluten free, if needed)
  • 1/2 cups peanut butter creamy
  • 1/3 cups maple syrup
  • 1/2 cups chocolate chips mini
  • 1/4 cups hemp seeds


  1. Mix all ingredients in a medium-sized mixing bowl. Moistness of mixture will depend on type of peanut butter. Add more oats if too wet. If mixture is too dry, add a tablespoon of water at a time to make mixture come together.
  2. Roll the mixture into bite-sized (~1-inch) balls.
  3. Enjoy immediately or store in the fridge for 7-10 days.
Nutrition Facts
Peanut Butter Energy Bites
Amount Per Serving
Calories 263 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Sodium 71mg3%
Potassium 190mg5%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 16g18%
Protein 7g14%
Vitamin A 32IU1%
Calcium 45mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.



Date Nut Protein Bars

This recipe replicates popular Rx bars. Delicious but expensive to buy, they are easy—and more economical--to make at home with just a food processor and supermarket ingredients. See notes below for flavor variations.

Author based on Rx Bars


  • 1 cup pitted dates
  • 1 cup pure egg white protein powder
  • 1 cup raw almonds
  • 1 cup raw cashews
  • 1/4 tsp. salt
  • 2-4 T. water


  1. Line an 8x8 baking pan or ¼ baking sheet with parchment paper and set aside.

  2. Process nuts and egg white powder in a food processor until the nuts have been chopped into small pieces. Add the salt and flavoring of choice (see below) and pulse a few times to combine.

  3. Add the dates to the food processor and chop until the mixture is fine and crumbly. Depending on the stickiness of the dates the mixture may start to clump together. Add water, one tablespoon at a time as needed, through the feed tube or center hole to the running machine and continue to process until the mixture comes together as a ball. Add only enough water to reach this stage.

  4. Scoop the mixture into the prepared pan and press it into an even layer. It may help to cover the top with plastic wrap or parchment paper and to use a glass or small rolling pin to roll it out evenly. Refrigerate the bars for an hour or freeze for 30 minutes before removing the set mixture on the parchment paper to a cutting board and cutting it into 12 bars with a sharp knife.

  5. Bars can be eaten at room temperature but keep best in the refrigerator or freezer. Wrap bars individually or layer with parchment or plastic to prevent sticking together.

Recipe Notes

  • Mocha bars – add 2 tsp espresso powder and ¼ cup cacao nibs or powder
  • Cinnamon spice bars – add 1 Tbsp. ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon ground ginger
  • Coco-cocoa bars – add ¼ cup cocoa powder and ¼ cup unsweetened coconut flakes



Post-workout Snacks or Meals

Strawberry Cheesecake Chia Pudding

Course Breakfast, Dessert, Snack
Keyword Chia seeds, cottage cheese, Greek yogurt, pudding, strawberries
Prep Time 5 minutes
Total Time 4 hours
Servings 2 people
Calories 242 kcal
Author Living Plate Teaching Kitchen


  • 1 cups strawberries fresh, chopped
  • 1/2 cups cottage cheese low-fat
  • 4 Tbs Greek yogurt plain, low-fat
  • 1/4 tsp vanilla extract
  • 1 Tbs maple syrup
  • 1/4 cups chia seeds
  • 1 cups unsweetened almond milk or substitute your milk of choice


  1. Chop strawberries.
  2. Add all ingredients to a blender and process until smooth. Divide equally into two covered containers or mason jars and refrigerate for at least 4 hours or overnight.
Nutrition Facts
Strawberry Cheesecake Chia Pudding
Amount Per Serving
Calories 242 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Trans Fat 0.03g
Polyunsaturated Fat 6g
Monounsaturated Fat 2g
Cholesterol 10mg3%
Sodium 344mg15%
Potassium 317mg9%
Carbohydrates 25g8%
Fiber 9g38%
Sugar 12g13%
Protein 14g28%
Vitamin A 95IU2%
Vitamin C 43mg52%
Calcium 383mg38%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.


Chunky Monkey Chia Pudding

Course Breakfast, Dessert, Snack
Keyword banana, Chia seeds, chocolate chips, cocoa powder, Greek yogurt, oats, peanut butter
Prep Time 5 minutes
Total Time 4 hours 15 minutes
Servings 4 people
Calories 240 kcal
Author Living Plate Teaching Kitchen


  • 1 cups almond milk unsweetened or other milk of choice
  • 1 cups plain Greek yogurt
  • 2 Tbs peanut butter powder or nut butter alternative
  • 1 1/2 Tbs cocoa powder unsweetened
  • 1/3 cups chia seeds
  • 1/3 cups quick oats see notes
  • 2 Tbs maple syrup
  • 1 banana chopped just ripe, no brown spots
  • 2 Tbs mini chocolate chips
  • 1/8 tsp salt


  1. Chop banana.
  2. Add all ingredients to a large mason jar (at least 4 cups)
  3. Shake and let stand for 15 minutes. Shake again then place in refrigerator overnight or for at least 4 hours.
  4. Spoon into small bowls and top with additional banana and chips, if desired.
Nutrition Facts
Chunky Monkey Chia Pudding
Amount Per Serving
Calories 240 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Trans Fat 0.04g
Polyunsaturated Fat 4g
Monounsaturated Fat 1g
Cholesterol 4mg1%
Sodium 205mg9%
Potassium 309mg9%
Carbohydrates 34g11%
Fiber 8g33%
Sugar 16g18%
Protein 11g22%
Vitamin A 58IU1%
Vitamin C 3mg4%
Calcium 249mg25%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Chickpea Protein Pancake (CLL)

Chickpea Protein Pancake

Try this savory pancake for a protein packed lunch, brunch, or light dinner topped with whatever you like or as a side to soak up the sauces from a curry or stew. Try pairing with salsa, avocado, and hummus for a healthy lunch, or feel free to make your own combinations. Chickpea (garbanzo bean) flour is available where gluten free flours are sold—Bob’s Red Mill is a commonly found brand.

Servings 4 servings
Calories 104 kcal
Author based on a recipe from


  • 2 scallions finely chopped
  • 1 garlic clove minced
  • 1/2 cup red bell pepper finely chopped
  • 1 cup chickpea flour
  • 1/2 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • 1/2 tsp. baking powder
  • 1 pinch red pepper flakes
  • 1 cup water plus 4 tbsp
  • cooking spray/ olive oil


  1. Mince the scallions, garlic and red bell pepper.

  2. In a medium sized bowl combine the flour, salt, pepper, baking soda and red pepper flakes. Whisk in the water vigorously (you want a light airy batter with lots of little bubbles). Gently fold in the scallions, garlic, and bell pepper.

  3. Spray a 10 or 12 inch nonstick skillet with cooking spray or drizzle in 2 teaspoons of olive oil and place over medium heat. When the skillet is very hot (a drop of water will sizzle when it hits the pan) pour in half of the batter and swirl to coat the pan in an even layer.

  4. Cook for 4-5 minutes and then flip carefully and cook for another 5 minutes or until done through. Repeat with additional cooking spray and the remaining batter.

Recipe Notes

  • Feel free to make thinner or thicker pancakes as desired.  Crepe-thin pancakes without chopped vegetables can be used as gluten-free wraps for sandwiches.
  • Try sautéed mushrooms, corn, cooked chopped spinach or broccoli, or other vegetables inside the pancake batter as you like.  Feel free to add more spice as well.
Nutrition Facts
Chickpea Protein Pancake
Amount Per Serving
Calories 104 Calories from Fat 15
% Daily Value*
Fat 1.66g3%
Carbohydrates 16.59g6%
Fiber 3.43g14%
Sugar 3.9g4%
Protein 5.7g11%
* Percent Daily Values are based on a 2000 calorie diet.


High-Protein Peanut Butter Yogurt with Pear (or Apple) Slices

Course Breakfast, Snack
Keyword apple, Greek yogurt, hemp, peanut butter, pear
Prep Time 5 minutes
Servings 2 people
Calories 355 kcal
Author Living Plate Teaching Kitchen


  • 2 cups Greek yogurt 2%
  • 1/4 cups peanut butter powder
  • 2 pears sliced (or substitute 2 apples)
  • 2 Tbs hemp seeds


  1. Mix peanut butter powder into the yogurt.
  2. Spread on pear slices or dip, sprinkle with hemp seeds, and enjoy!
Nutrition Facts
High-Protein Peanut Butter Yogurt with Pear (or Apple) Slices
Amount Per Serving
Calories 355 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 6g
Monounsaturated Fat 1g
Cholesterol 10mg3%
Sodium 168mg7%
Potassium 488mg14%
Carbohydrates 40g13%
Fiber 8g33%
Sugar 25g28%
Protein 32g64%
Vitamin A 180IU4%
Vitamin C 8mg10%
Calcium 269mg27%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.








August 13, 2018by Cook Learn Live0

Breakfast Basics was one of the classes in our recent Feed Your Family Right series.  We covered what it takes to build a healthy breakfast and try out a few recipes for delicious, nutritious, and easy to prepare ways to start the day.  Here’s a sneak peek at what we discussed about oatmeal, including some ideas for fast and easy prep!

Oatmeal is a great way to start your day.  Filling and warm, it can really keep you going through your morning.  Studies have shown that beta-glucan, the soluble fiber in oats, can help to lower LDL cholesterol and to slow down digestion time, helping with glucose control.  The insoluble fiber in the oats fills you up and reduces hunger cravings for hours after eating. Oatmeal is inexpensive and gluten free (those with celiac – make sure that your package says so), and can be the perfect blank canvas for your favorite fruits and flavorings.

Do you love homemade oatmeal but lack the time in the morning to make it fresh every day? Don’t reach for a packet of the sugary stuff, try our two hints for advance preparation and enjoy a warming bowl in as little as two minutes.

  • If you have a favorite oatmeal recipe or brand already, make a large batch and freeze in individual containers.  Take one out of the freezer and place into the fridge before you go to bed, and then zap it in the microwave in the morning for about 90 seconds at high power.  Stir to make sure that the oatmeal is fully heated and then top as desired.
  • Don’t want to even wash a pot?  Try overnight soaked oatmeal instead.  Place equal amounts by volume of old-fashioned oats and your liquid of choice (water, milk, or a milk replacer such as almond or coconut milk) into a container with a lid, stir to combine, cover and refrigerate overnight.  In the morning, scoop out your serving into a bowl, heat for 60 to 90 seconds, and serve with your choice of toppings.

Ingredients for today’s batch of overnight oatmeal – equal volumes of old fashioned rolled oats and almond milk.
Want some ideas for topping your oatmeal?  Think fruit, nuts, and seeds and try to stay away from a lot of sugary sweet toppings.  Chopped fresh fruit or a spoonful of sugar free or low sugar fruit preserves add sweetness, as would a teaspoon of honey or maple syrup.  Go easy when using dried fruits as their sugars are pretty concentrated.  Toasted chopped nuts, pumpkin or sunflower seeds, and nutty flax seeds or hemp hearts all make great additions and up the ante with heart healthy unsaturated fats, omega 3’s and protein.  Try swirling in a bit of plain or vanilla low-fat yogurt for a creamier alternative, or even your favorite nut butter.  Turn your soaked oats into muesli by adding some apple juice to the soaking liquid and then stirring in plain yogurt and chopped apples before serving.


August 10, 2018by Cook Learn Live0

I am obsessed with savory yogurt and vegetable parfaits.  There, I said it.  Phew, its off my chest.

This obsession goes way beyond simple recipe development.  It has become an almost daily ritual to come up with new savory breakfast and lunch (and sometimes even dinner) combinations of veggies and seasonings to top off my plain Greek-style yogurt.

Yogurt is a great source of the healthy bacteria that colonize our bodies, helping to boost our immune functions and metabolism.  Greek-style yogurt – yogurt that has been drained of most of its liquid whey – is not only thick and creamy, but is also a great source of protein.  For everyday consumption, I stick with a 1% or 2% milk fat yogurt, although we do occasionally splurge on a whole milk option. I make my own yogurt pretty often (it’s really easy) but feel free to buy your favorite supermarket brand of yogurt.  Look for brands that specifically state that they include live cultures, and check ingredients lists for gums and fillers such as cellulose and pectin, trying to stay as close as possible to a list limited to just milk and cultures.

I’ve cooked with Greek yogurt as a substitute for sour cream for years, so the idea of using it as an ingredient in a savory dip or spread wasn’t new.  We are big tzatziki and raita fans here – used to mixing garlic, herbs, and veggies into yogurt as a cooling sauce.  One of my daughter’s favorite recipes is Yotam Ottolenghi’s sautéed chard dish topped with a dollop of yogurt mixed with olive oil and salt.  But my obsession with using yogurt and savory ingredients in parfait-style arrangements that have changed how I compose a meal.

I often lightly sweetened my plain yogurt with honey, agave or maple syrup and used it to top a bowl of fruit, but that got boring and sometimes felt too sweet for breakfast.  My veggie yogurt parfaits are high in fiber and protein, lower in carbohydrates, and honestly give me a lot more interesting flavors to enjoy.

It all started a few weeks ago when my daughter and I sampled Sohha’s savory yogurt and mix-ins at the Mamaroneck Farmers’ Market.  Not only do they make an outstanding, rich, creamy yogurt with just a touch of sea salt, they also sell a number of olive oil-based seasoning blends to add to the yogurt.  We tasted them all, and although the Za’atar blend was really good, we opted for the Everything Bagel blend of sesame, poppy, toasted garlic, caraway seed and salt. At home, I mixed a little of the seasoning with a container of their low-fat yogurt and used it as a dressing for a salad of shredded kohlrabi and apples with crumbled blue cheese over baby arugula.  So delicious!

The door was open and I was not going back.  The next day I breakfasted on a bowl of chopped raw red and yellow peppers, cucumber, grape tomatoes, and parsley topped with plain yogurt and a drizzle of the Everything blend.  When we ran out of the premade blend I began making up my own combinations, raiding my spice cabinet and crisper drawer for new ideas.  Paprika and chopped garlic?  Check! Cumin, coriander and chili powder? Yup.  Then we hit the spice blends.  The same combination of chopped vegetables tossed with a little lemon juice – basically a quick Israeli salad – was topped with a dollop of plain yogurt, drizzled with a teaspoon of good olive oil, and then sprinkled with Za’atar, a Middle Eastern spice mixture featuring sesame seeds, hyssop, and ground sumac.  Dukkah, a north African spice mixture featuring toasted, ground hazelnuts got subbed in the next day and the combination of the creamy yogurt, vegetal olive oil, and rich hazelnuts was mind blowing.

On Monday night, my “to go” dinner for a late meeting was a bowl of baby spinach topped with red and yellow peppers sautéed in roasted garlic oil, cubes of toasted multigrain sourdough bread, a dollop of Greek yogurt, and za’atar.  Today’s lunch is a bowl of left over roasted vegetables – eggplant, peppers, tomatoes, and fennel – topped with yogurt and some leftover pesto sauce.  I layer the ingredients in the bowl parfait-style and then dig through the layers with a spoon, getting a slightly different combination of flavors with each mouthful.  Next up on the list to try is a bowl of rainbow quinoa and chopped raw veggies topped with yogurt and dukkah.

Try opening up your spice cabinet and treating your next bowl of yogurt to some of your favorites and adding some raw or cooked veggies to the mix.  Maybe you will become obsessed, too!

Interested in making your own yogurt?  It’s really easy to do.  Try Melissa Clark’s New York Times recipe.  No special equipment is needed—just a pot and a warm location!  Email for my tips and tricks for making great yogurt at home.