Plant-based ingredients to keep on hand in your kitchen

I hope you’ve all been enjoying the holidays and a few holiday treats! We're getting close to the Nutrition BootCamp launch, and as you're learning, a little advance preparation goes a long way with nutrition. Instead of dealing with hangry episodes or suboptimal ride fuel and recovery, simply planning ahead and having quality ingredients around is a game changer.

Here’s a list of my top ten plant-based ingredients to have around in your kitchen:

  • Avocados

  • Flour (almond, coconut, all purpose)

  • Frozen berries

  • Frozen veggies (stir fry veggies, peppers, broccoli, green beans, mixed veggies, cauliflower rice, spinach, kale)

  • Fruit (bananas, apples, pears, dates, figs)

  • Nutritional yeast

  • Oats (rolled and steel cut)

  • Potatoes and sweet potatoes

  • Rice, quinoa, pasta (try lentil or chick pea pasta!)

  • Seeds (chia seeds, hemp seeds, flax seeds)

  • And of course all the seasonal starchy and non-starchy veggies you can find locally!

A full shopping list and flexible eight-week meal plan will be coming your way very soon if you've signed up for BootCamp/BaseCamp Pro!

Click here to read the original post and discussion in the Facebook group.

About the Author

Dr. Namrita Brooke began her coaching practice while a doctoral student. Today she is a full time coach and nutritionist, and she runs an online group program called Fueling Fat Loss. She is also a cycling coach and the head nutritionist with Velocious Cycling Adventures. Her personal athletic experience ranges from endurance mountain biking to off-road triathlon, cross-country mountain bike racing, running, road cycling, duathlon, and cyclocross. Her research background includes hydration and sports drink research, and the interaction of nutrition, physical activity, and the brain.

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