Follow Scritchfield’s vegan, gluten-free recipe, which you can make in 2 minutes flat: Combine a quarter-cup peanut butter (zap it in the microwave for 45 seconds to soften it up) with 1 cup leftover cooked rice and 2 tablespoons 100% maple syrup. Spread the mixture in an 8x8-inch glass container and store in the fridge. Cut into thirds to fuel three 30- to 45-minute workouts.

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