Waiting half an hour in the summer heat for a greasy pizza or stale sandwich isn’t the kind of culinary experience you want from your festival, especially if you’re a lifter who likes to keep their nutrition in check. That’s why we’re doing something a little different for our Ryderworld Black Friday festival. We’re swapping out your standard festival fare for something that’ll fit your macros.
Our Good Food Truck features all of the best recipes & healthy eating ideas designed with lifters in mind, with healthy delicious recipes you can add to your mid-week repertoire. We have the amazing Debroah Aldridge here to walk us through her favourite healthy Italian dish farinata. Breakaway from your usual chicken breast, brown rice and veggie burgers, this super quick and easy traditional dish is protein-packed and low carb making it a great weeknight meal for when you’re a little time poor and looking to help build muscle. Why not add this dish to your meal prep rotation to enjoy throughout the week. Take it away Deb!
Ingredients you’ll need
250g chickpea flour
Pinch of sea salt
1 cup mozzarella cheese, cubbed
2 cups cherry tomatoes halved
2 tablespoons pesto
Start by putting the oven on at 250 degrees celsius so it’s nice and ready for when we have to use it.
First of all, take your chickpea flour and put it into a big bowl, then place all the water into the bowl along with the flour.
Then add your pinch of salt. Feel free to add pepper if you want to as well for a little more spice.
Mix it with a fork or a whisk, whatever your preference. Don’t be afraid of a liquidy batter, this is what we want. Mix thoroughly to get rid of all the lumps. By mixing the batter you will create quite a few bubbles but don’t worry about them, that is completely normal.
Once your batter is completely smooth, take your pie dish and spray some canola oil coating the bottom of your dish so your base doesn’t stick to it during the cooking process.
Pour half of the farinata batter into the pie dish.
Place the dish into the oven for 10 minutes.
After 10 minutes, take your dish out and place your oven down to 220 degrees celsius.
Carefully spread your pesto onto the base. Make sure you are delicate when spreading so you don’t create any holes in the base of the farinata.
Place your mozzarella cheese and cherry tomatoes evenly all around the base of the farinata.
Place your farinata back into the oven for a further 10 minutes to 20 minutes.
Take your farinata out of the oven and let it cool for 5 minutes before you slice and serve. Buon appetito!
Thanks for joining us we hope you enjoyed the delicious and fresh flavours of Debroah’s farinata and had fun creating this healthy protein-packed dish. Healthy living doesn't have to taste bland and boring and goes a long way in helping us feel great and achieve our goals no matter what they look like - be that weight loss or muscle building.
Share your culinary skills with our Ryderwear community on Twitter and IG! @Ryderwear @ryderwear.
Want to join in on other epic events, workouts, masterclasses, giveaways and heaps more festival fun at Ryderworld? Just check out our festival map here.
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