A favorite among back-country campers, dehydrated potato flakes can be transformed into pancake-like patties that deliver the easily digested carbs needed to hit top-end speeds. For a little zing, you can stir some lemon zest into the potato batter.

For fresher flavor, consider making your own pesto: Place 3 cups arugula, ½ cup basil or mint, ¹⁄₃ cup walnuts or ¼ cup hemp seeds, ¹⁄₃ cup grated Parmesan cheese, 1 garlic clove, and ¼ teaspoon salt in a food processor and blend until greens are pulverized. With the machine running, pour in ¼ cup extra virgin olive oil and juice of ½ lemon until incorporated, scraping down the sides as needed.

Game Changers

• Swap out pesto for chopped herbs such as chives or basil
• For dairy-free cakes, use pesto made without cheese
• Use chopped roasted red pepper instead of sun-dried tomatoes