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Feed Zone Recipe: Blueberry & Chocolate Coconut Rice Cakes

Give this tasty, healthy snack a shot!

Give this tasty, healthy snack a shot!

When Dr. Allen Lim left the lab to work with pro cyclists, he found that athletes were weary of processed bars and gels and the same old pasta. So Lim joined professional chef Biju Thomas to make eating delicious and practical.

When the menu changed, no one could argue with the race results. Their groundbreaking Feed Zone Cookbook brought the favorite recipes of the pros to everyday athletes.

In their new cookbook, Feed Zone Portables, Chef Biju and Dr. Lim offer 75 all-new portable food recipes for cyclists, runners, triathletes, mountain bikers, climbers, hikers, and backpackers.

RELATED: Feed Zone Recipes On

While preparing the Feed Zone approach for his athletes, Dr. Lim discovered an important clue about why so many pro cyclists had been abandoning highly processed nutrition products. Pro athletes had been leaving these products at home because of bloating and digestive distress that often occurs when highly concentrated carbohydrate solutions enter the gut. These unnatural concentrations can temporarily dehydrate athletes and cause negative side effects.

Real foods, with much higher water content and natural sugar concentrations, digest more easily, more quickly, and with the less likelihood of dehydration, bloating, and GI distress.

Feed Zone Portables features real food recipes that are simple, delicious during exercise, easy to make, and ready to go.

Here is a sample recipe from Portables to try on your next ride or run.

Blueberry & Chocolate Coconut Rice Cakes

TIME: 25 minutes

3 cups uncooked sticky rice
4 ½ cups water
¾ cup coconut milk
¼ to ½ cup raw sugar to taste
juice of 1 lemon (about 3 tablespoons)
1 ½ teaspoons coarse salt, or to taste
6 ounces chocolate chips (half of a regular bag)
1 pint fresh blueberries

— Combine rice, water, and a dash of salt in a rice cooker and let cook.

— Transfer cooked rice to a large bowl and add coconut milk. Add sugar and lemon juice.

— Stir thoroughly and salt to taste.

— Let rice cool then spread half onto a 9” x 13” baking pan. Press flat.

— Sprinkle chocolate chips and berries evenly over the rice.

— Gently press the remaining rice over the berries and chocolate.

— Let sit for 5 minutes, cut into squares and wrap.

Per serving: Energy 249 cal, Fat 6 g, Sodium 194 mg, Carbs 45 g, Fiber 2 g, Protein 4 g, Water 65%

Enjoy on your ride or run!

Reprinted from the new cookbook Feed Zone Portables with permission of VeloPress. Find Feed Zone Portables in your local bookstore or bike shop and online. Learn more at

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