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Ep. 29 – How to Boost Your Energy And Recovery With Food After Working Out

Thumbnail for 'How to Boost Your Energy and Recovery with Post-Workout Nutrition' featuring a bowl of oats topped with banana slices, almonds, and red currants, with a measuring tape, an orange, water bottle and dumbbells beside it.

Welcome to the 29th episode of Vegetarian Health and Longevity from Hurry The Food Up and Sports Nutritionist James LeBaigue.

In this episode, James explains why eating after a workout is so important–and how to do it best. It can play a huge role on how you’ll feel for the rest of the day and even week!

You can find it on YouTube below or you can listen to it here on your favourite provider.

Keep food simple

Sometimes, the simple things are the best. Trying too hard and being too clever can get confusing and the outcome is worse.

That’s how I like to think about eating after exercise, and this is such a fantastic topic because some simple tweaks can make a world of difference.

I’ve been working 1:1 with a client who is training for an event, and she’s not really into fitness. In fact, I suspect she’s probably pretty similar to you.

I don’t mean that in a bad way. I just mean she’s like most of us–she tries to be fit and healthy and has set herself a goal to improve.

I made some tweaks to her diet, and we talked about how she viewed food after exercise, especially since she has been trying to lose weight.

I wanted to share some insights in this episode because I suspect these will help you feel better after your workouts, and if weight loss is your goal, it can help. It’s a bit surprising, though, because my recommendations might be counter to what you expect–so let’s jump in.

Whether you’re doing a brisk walk, hitting the gym, or enjoying a yoga session, what you eat after exercise can make a big difference in how you feel and recover.

When I say recover, I’m talking about both the classic muscle soreness sensation and your overall energy levels and how you feel throughout the day.

The Importance of Post-Workout Nutrition:

The client that I mentioned has been upping her workout game as she prepares for a big event. We’ve been paying close attention to her recovery nutrition, and it’s been a game-changer for her. She’s feeling stronger, more energetic, and always ready for her next session.

This got me thinking—how many of us truly understand the importance of what we eat after a workout? 

Whether you’re training for an event, trying to lose weight or simply staying active for your health, post-workout nutrition is crucial. 

It can help your body recover more efficiently, reduce soreness, and keep you feeling vibrant and ready for whatever comes next.

I am confident enough to say that this will help with things like your motivation in your daily life, your concentration and your ability to carry out tasks.

I like to run through a simple framework called the Four Rs with my clients and wanted to share it with you, too.

Refuel:

Imagine your body as a car that’s been on a long drive. After miles on the road, the fuel gauge is nearing empty. Like your car, your body needs the right fuel to keep going strong.

After exercise, your body’s carbohydrate stores can be depleted, especially if you do something like high-intensity exercise.

This can be one of the reasons why you feel exhausted after exercise, so choosing foods that help to replenish the stores can make you feel like you have much more energy, and instead of feeling tired after your workout, you will feel more positive and refreshed.

I use the 45-minute rule, and this helps to give a framework for people to use after exercise.

If you plan to eat a normal meal within 45 minutes of finishing your workout, go for that. If it will be more than 45 minutes, you should have a snack instead.

So what should you go for? If it’s a snack, I tend to suggest easily digestible carbohydrates, especially if you’ve just done high-intensity training.

This could be a piece of fruit, a slice of toast with honey, or even something like chocolate milk. 

If you’re opting for a normal meal, your should have a carbohydrate like rice, pasta, bread or potato. These are what are called “Starchy Carbohydrates” and provide a good amount of carbohydrate, rather than their non-starchy counterparts like broccoli or courgette.

The key is to ensure you are eating carbohydrate after exercise, and this is the thing that a lot of people get wrong.

They think that that they don’t need it, or that if they skip it it will help with eating less over the day which will help them lose weight.

Unfortunately though this is counterproductive in a lot of cases. They’ll feel more tired and their recovery will be less than ideal, and this can lead them to make worse dietary choices later in the day.

As well as that, what often happens is that they get significant hunger later on because their body has noticed they haven’t had the right food, which can lead to overeating in the afternoon or evening.

So by making this simple tweak you’ll not only recover better but you’ll help with controlling your food intake later in the day, too.

And this R stands for refuel.

Repair:

Next up is protein—your body’s building block for muscle repair. 

After a workout, your muscles have done a lot of hard work, and they need some TLC in the form of protein to help them recover and grow stronger.

It’s dietary protein that stimulates the process that will help you to recover and you don’t want to skimp on it.

I recommend that my clients have at least 20 grams of protein after a workout, whether that’s in a snack or in their main meal.

Some ideas here include low-fat greek yogurt, a drink like our Vegan Blackberry Smoothie or Cashew Chocolate Milkshake or including a protein-rich source in their meal like tofu.

Smoothies are particularly awesome if you struggle with time, are on the go or know that it’s going to be a while before you can eat a proper meal.

By the way, if planning your meals, making shopping lists and getting all your food together seems too daunting for you, try one of our free week’s meal plans as part of The Vegetarian Protein Fix. We do all the hard work for you, so all you have to do is cook.

Visit hurrythefoodup.com/try , that’s t r y, to download a free meal plan. You get a full recipe breakdown with instructions and a shopping list, and you can even order your groceries online if you want to. So visit hurrythefoodup.com/try and get started today.

Rehydrate:

Hydration is often the forgotten hero of recovery, and this R stands for rehydrate.

There’s a reason why there’s advice to drink water after exercise, and that’s because people normally sweat when they exercise. You want to replace the water that you lose through sweat, so drinking well afterwards is important.

If it’s a low intensity session, so one that’s either short or you aren’t working particularly hard, then you can just drink water to thirst afterwards.

If it’s a high intensity session, then I recommend drinking 500ml of water with a pinch of salt in it. You also lose sodium when you sweat, and adding a pinch of salt helps to balance your sodium levels. You can add some juice for flavour. Alternatively, if it fits your routine, you could have a salty snack like pretzels to provide sodium and carbohydrate. 

Rest:

Finally, let’s talk about rest. This might not be directly related to what you eat, but it’s a crucial part of the recovery process. After exercise, your body needs time to repair and recharge.

This doesn’t necessarily mean lying down for hours—light stretching, a gentle walk, or perhaps my favourite, some easy cycling, are all possible options to help you recover. But it has to be genuinely easy to get this benefit.

However, this might not be right for everyone, and simply having one or two days of recovery a week might be important, or making sure that all your workouts are not pushing you to your max.

Most people think more is better, no pain no gain. But this isn’t the case with exercise. Overdoing it can lead to burnout and injuries, so be kind to yourself and allow your body the time it needs to recover.

My Favourite Recovery Routine:

One of my favourite post-workout recovery foods is a smoothie. 

I usually prepare it in advance so I can have it straight afterwards. I use about 30 grams of oats, 300-500ml of soya milk, a banana, a little bit of honey and some almond butter. It’s easy, tasty, and gives my body the nutrients it needs right away.

Conclusion:

So, should you eat after a workout?

Absolutely! Refuelling, repairing, and rehydrating are key steps to feeling your best after exercise.

By giving your body the right nutrients, you’ll not only recover faster but also be ready to take on your next workout with energy and enthusiasm.

I hope you found this episode interesting and that it provided you with some actionable tips. If you did find it useful, please give the podcast a quick review on whatever platform you’re listening on.

It will help the podcast reach more like-minded people like you find it, and it will only take a moment. Thanks so much, and we’ll speak soon.


And finally, here is the easiest way to sign up to try our meal plans (free).

And a list of our vegetarian meal plans (also all free).

And finally finally: More vegetarian podcasts this way!

The post Ep. 29 – How to Boost Your Energy And Recovery With Food After Working Out appeared first on Hurry The Food Up.

Vegetarian Research

Cheesy Green Chile Pinto Beans

This Cheesy Green Chile Pinto Bean recipe is cozy and flavorful. This delicious bean dish is a great one-pan vegetarian meal that can be enjoyed as a side or main course, with chips or corn tortillas and your favorite toppings. Each serving boasts 26 grams of protein, so you’ll feel satisfied for hours after eating.

cheesy green chile pinto beans in a bowl with guacamole and tortilla chips

Given how much I love beans and cheese, it’s a little surprising that I haven’t already posted a recipe like this one. These Cheesy Green Chile Pinto Beans are quick and easy to throw together while packing in tons of flavor. Enjoy them with tortilla chips or rice for a filling meal that’s high in protein and fiber.

Why You’ll Love These Cheesy Pinto Beans

  • Minimal Main Ingredients Needed – This recipe uses Pinto beans, canned green chile, and canned tomatoes. Cheese and spices are also needed, but if you have a stocked spice cabinet, it shouldn’t be a problem.
  • Made in One Pot – This recipe can be made in one pot with an oven-safe skillet. I used an enameled cast iron skillet to cook the bean mixture on the stove and then transferred it to the oven to melt the cheese at the end.
  • Versatile – I love having these green chile pinto beans on hand because they can be used in many different ways. I like to serve them as a side dish or enjoy them as a main with tortilla chips or corn tortillas. Add your favorite toppings or roll this filling into a burrito with some added rice.

showing how to make these cheesy pinto beans with green chile and canned tomatoes

Why Your Body Will Love These Green Chile Pinto Beans

  • Blood Sugar Regulation – Pinto beans are high in fiber and protein, giving them a low glycemic index. This means they digest slowly and don’t cause blood sugar levels to spike or rise too quickly. This makes pinto beans a healthy choice for people with diabetes who need to control their blood sugar levels more.
  • Heart Health – Beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can greatly reduce the chances of a stroke or heart attack.
  • Digestive Health – Beans are also high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system. Green chile also benefits digestion by increasing the production of gastric juices and improving nutrient absorption.

cheesy green chile pinto beans before and after they have been baked in the oven

Cheesy Green Chile Pinto Bean Recipe Ingredients

  • Pinto Beans – I used three cans of pinto beans that I rinsed and drained. I love pinto beans in this recipe, but you can use any kind of beans you like.
  • Green Chile I used two small cans of Hatch green chile. Fresh or frozen green chile is also great if you can get it. I like using the mild kind, but you can use whatever heat level you prefer.
  • Tomatoes – I used a can of fire-roasted tomatoes. I drained off most of the liquid and diced the tomatoes into pieces similar in size to the green chile (optional). Freshly diced tomatoes work great, too.
  • Spices – I seasoned these pinto beans with cumin, paprika, smoked paprika, granulated garlic, dried oregano, salt and pepper. If you don’t have these spices on hand, you can buy a packet of chili or fajita seasoning and use a Tablespoon or two.
  • Onion & Garlic – Fresh onion and garlic create a nice flavor base for this recipe and complement the other ingredients.
  • Cheese I used pepper jack cheese because I love its flavor and wanted to add some extra heat. Regular Monterey jack, or even cheddar, also works. If making this dish vegan, use your favorite meltable vegan cheese.

close up of a pan of cheesy pinto beans with green chile topped with chopped cilantro

How To Make Cheesy Pinto Beans

  1. Preheat the oven to 425 degrees F. Heat a large (oven-safe) skillet over medium heat and add the diced onion with a pinch of salt. Cook the onion until softened, 3-4 minutes. Add the minced garlic and cook another 1-2 minutes until fragrant.
  2. Add the pinto beans, canned tomatoes, green chile, spices, and salt and pepper. Mix well to combine the ingredients completely. Let the mixture cook until heated and then simmer for about 5 minutes.
  3. Next, add half of the shredded cheese and stir until melted. Evenly sprinkle the remaining half of the cheese on top of the pinto beans and place in the preheated oven until melted, 5-7 minutes.
  4. Remove from the oven and allow to cool for a few minutes before enjoying. Garnish with chopped cilantro and enjoy with tortilla chips or warm corn tortillas

close up of a bowl of cheesy pinto beans with guacamole

Recipe Frequently Asked Questions

  • This recipe is already gluten-free.
  • Make this recipe vegan by using your favorite melty vegan cheese substitute.
  • Can I use black beans instead of pinto beans? Yes, any kind of beans can easily be subbed into this recipe.
  • What kind of cheese is best? I like using pepper jack in this recipe because of the heat it adds, but any cheese will do.
  • How should I enjoy this recipe? There are many ways to enjoy these pinto beans. I like to eat them with chips or warm corn tortillas. You can also make them into burritos or enjoy them as a side to scrambled eggs.
  • Is this recipe freezer-friendly? Yes, I suggest cooking the bean mixture on the stove, letting it cool completely, and then transferring it to a freezer-friendly container. Add the top layer of cheese, cover and secure, and freeze for up to three months.
  • How long do leftovers last? Leftovers should last about 4-5 days if stored in an airtight container.

Do you have a question I didn’t answer? Please ask me in the comment section below, and I will respond as soon as possible.

close up of a pan of pepper jack pinto beans with green chile

Looking For More Cheesy Vegetarian Recipes?

Cheesy Buffalo Butternut Squash Pasta

Cheesy Vegetarian Tortellini Casserole

Cheesy Green Chile and Potato Enchiladas

Cheesy Zucchini Soup

Cheesy Enchilada Rice Casserole

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Cheesy Green Chile Pinto Beans


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  • Author:
    She Likes Food


  • Total Time:
    50 minutes


  • Yield:
    4-6
  • Diet: Vegetarian

Description

This Cheesy Green Chile Pinto Bean recipe is cozy and flavorful. These delicious beans are a great one pan vegetarian meal that can be enjoyed in many different ways. Serve as a side dish or as the main course, along side chips or corn tortillas, with your favorite toppings. Each serving boasts 26 grams of protein, so you’ll be satisfied for hours after eating.


Ingredients

  • 2 teaspoons olive oil
  • 1/2 medium sized yellow onion, diced
  • 23 cloves garlic, minced
  • 3 (15 oz) cans pinto beans, drained and rinsed
  • 1 (14.5 oz) can fire roasted tomatoes, I like to drain the liquid and then dice them up into small pieces
  • 2 (4 oz) cans diced green chile, I used mild
  • 1 1/2 teaspoons cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (8 oz) block pepper jack cheese, grated (divided)



Instructions

  1. Pre-heat oven to 425 degrees F.  Heat a large (oven safe*) skillet over medium heat and add the diced onion, with a pinch of salt.  Cook onion until softened, 3-4 minutes.  Add in the minced garlic and cook another 1-2 minutes, until fragrant.
  2. Add in the pinto beans, canned tomatoes, green chile, spices and salt and pepper.  Mix until everything is completely combined and let mixture cook until heated through and starting to simmer, about 5 minutes.
  3. Next, add half of the shredded cheese in and stir until cheese is melted.  Evenly sprinkle the remaining half of the cheese on top of the pinto beans and place in the pre-heated oven until cheese is melted, 5-7 minutes.
  4. Remove from the oven and allow to cool for a few minutes before enjoying.  Garnish with chopped cilantro and enjoy with tortilla chips or warm corn tortillas

Notes

*If you don’t have an oven safe skillet, you can cook the mixture in a regular skillet and then transfer it to an oven safe dish to finish cooking.

You could also place a lid on the pan once you’ve sprinkled the top layer of cheese on and let it sit for a few minutes to hopefully melt the cheese, rather than placing the entire pan in the oven.

  • Prep Time: 25 mins
  • Cook Time: 25 mins
  • Category: Dinner, Vegetarian
  • Method: Stovetop, Oven
  • Cuisine: Mexican Inspired

The post Cheesy Green Chile Pinto Beans appeared first on She Likes Food.

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