Adventures + Stories: Good Eats, Cycling and Exploring The Desert Trails of Fruita, Co
Eat Good. Bike Good. Feel Good.
That’s the motto I’ve been telling myself lately as I made my way to Fruita, CO for a personal spring break camping trip.
One thing that’s for certain before I head on a personal trip like this is nailing my nutrition. Whether it’s making baked home goods before I head out or researching some of the best spots to grab a bite.
During my time in Fruita, I was able to bike some sweet trails, enjoy some great eats, and meet wonderful people along the way. These personal trips are the perfect time to reset and get ready for the spring season ahead.
This plan includes everything from the homemade bike meals and snacks I made along with the local cafes and restaurants I came across and enjoyed during my travels.
Enjoy!
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My entire container of Biked Goods for my trip to the deserts of Fruita, CO. There was one thing I knew for certain going on this trip. I would NOT be going hungry.
My Trip Meal Plan, Recipes, Ingredients and Directions
The recipes included in this post are meant to be travel-friendly for when you’re on the go. You can make them at home and easily pack, store, and enjoy them as you’re on the trails or at camp. All ingredients included throughout the recipes are meant to keep you full and get you through and recover from long days on the bike. Eat Good. Bike Good. Feel Good :)
Overnight Bircher Muesli
Breakfast, Recovery
A staple meal wherever I go, overnight Bircher muesli is an easy, no-hassle way to get in a solid base for the days riding ahead. Filled with carbs, fats and proteins this well-balanced meal will keep you out on the trails for long periods of time. Eat a few hours before you hit the trails to allow your body to digest fully. Either pick up a store-bought bag of Muesli from Purely Elizabeth, Seven Sundays or make your own. (It’s super simple and more cost-effective. Check out this link to learn how)
Directions
Simply add your desired amount of muesli and milk to a bowl with a sealed lid and pack for the entire trip. My ideal ratio is usually 1 part muesli to 1 part plant-based milk. Top with fresh fruit, homemade nut butter (see recipe below) and/or granola.
Chickpea “No Tuna” Salad Sandwich
Lunch, Dinner, Recovery
This spin on the classic tuna salad sandwich makes for the perfect camp lunch. Easily pack and store in a secure container. When you get hungry add the chickpea salad between two slices of your favorite bread, wrap or naan for a simple, yet satisfying lunch. Add a little sriracha to top off your sandwich and you're in business.
Ingredients
1 (15-ounce) can chickpeas, rinsed and drained
3 Tbsp tahini
1 tsp Dijon or spicy brown mustard
1 Tbsp maple syrup or agave nectar
¼ cup diced red onion
¼ cup diced celery
¼ cup diced pickle
1 tsp capers, drained and loosely chopped
Healthy pinch each sea salt and black pepper
1 Tbsp roasted unsalted sunflower seeds (optional)
Directions
Place the chickpeas in a mixing bowl and mash with a fork. Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper, and sunflower seeds (if using) to a mixing bowl and stir. Taste and adjust seasonings as needed. Toast bread if desired, and prepare any other desired sandwich toppings (such as lettuce, tomato, and onion). Scoop a healthy amount of the chickpea mixture (about ½ cup) onto one slice of bread, add desired toppings, and top with the second slice of bread. Repeat for additional sandwiches.
*Based on the recipe from Forks Over Knives
One Pan Camp Mexican Lentil and Quinoa Mix
Lunch, Dinner, Recovery
Going into this trip I knew I wanted one hearty meal that would keep me full and recover from a long day on the bike. I came across this recipe from Recipe Runner, a fellow Colorado food blogger, and put my own camp twist on it by substituting quinoa for rice and using a few other peppers and spices. Since this recipe required a few different ingredients, I decided to put all the wet ingredients into one container and mixed the dry ingredients with the spices before heading out on my trip. This helped to save some time and prevented me from bringing a bunch of canned goods and futzing with everything at camp. Enjoy this meal alone with some sides or use the filling in a warm, tortilla by making it into a burrito.
Wet Ingredients
1/2 cup diced yellow onion
1 clove of garlic, grated or minced
2-3 cups vegetable broth
15 ounce can of black beans, rinsed and drained
1 can fire-roasted tomatoes, drained
4 ounce can diced jalapenos
Dry Ingredients
1/2 cup uncooked quinoa
1/2 cup uncooked green lentils, rinsed (brown or red lentils may also be used)
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp ground chipotle powder
Kosher salt and fresh ground black pepper to taste
Warning: This recipe has some kick! Cool it down with some yogurt and cheese.
Toppings
Yogurt
Shredded cheese
Avocado
Sriracha hot sauce (If you dare!)
Directions
Heat a large pot or saucepan over medium-high heat. When the pot is heated add the wet ingredients. Sauté for 3-5 minutes then add in the quinoa, lentils and spices. Add in the vegetable stock, stir and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer for 35-45 minutes, or until the lentils and quinoa are tender. If there's any excess liquid drain it. Serve with shredded cheese, avocado and yogurt and enjoy alone or wrap in a flour tortilla.
*Recipe inspo from Recipe Runner
Maple Turmeric Chex, Pretzel and Nut Mix
Snack, Portable
This snack hits both the sweet and savory taste buds 😊 A combination of nuts, seeds, pretzels, and chex mix gives this trail mix a nice balance for a sustainable snack, on longer, lower intensity rides.
Ingredients
3 cups rice Chex
2 cups gluten-free pretzels
1 cup cashews
1 cup almonds
1 cup pecans
1/4 cup sunflower seeds
1/4 cup pine nuts
4-5 Tbsp maple syrup
4 Tbsp coconut oil melted
2 tsp ground turmeric
1 heaping tsp cinnamon
1 tsp sea salt
1/4 tsp cayenne pepper (optional)
Directions
Preheat the oven to 350. Add Chex, pretzels, and nuts to a large bowl. Stir in maple syrup and melted coconut oil. Sprinkle turmeric, cinnamon, salt and cayenne (if adding) over top and toss to coat evenly. Add mixture to two large baking sheets lined with parchment paper (Turmeric stains!) Bake for 8-12 minutes, stirring every 4 minutes until mixture turns slightly darker and becomes aromatic. Allow to cool completely and add to a glass jar or freezer-safe container.
Chocolate “Milk” Recovery Drink
Hydration, Recovery
When you get back from a long ride in the dry, hot desert, or any intense heat for that matter, a cold, refreshing glass of chocolate milk is certain to hit the spot. This simple, yet replenishing recovery drink makes a great alternative to store-bought recovery mixes. Make a big batch for your adventures ahead and stay cool and refreshed.
Ingredients
2 cups coconut water
2 Tbsp almond or peanut butter
4 dates pitted or 1 TBSP blackstrap molasses (I usually use dates!)
1-inch piece fresh ginger, peeled
1-inch piece fresh turmeric, peeled
1 cup ice
1 frozen banana (optional: for a thicker and more carb focused recovery drink)
Directions
In a blender, combine coconut water, nut butter, dates or molasses, cocoa powder, ginger, turmeric and ice. Store in a large glass mason jar in your fridge or cooler for up to 3 days.
*Recipe directly from one of my favorite cookbooks: Run Fast. Cook Fast. Eat Slow.
Sweet Potato Espresso Kick Cake
Snack, Portable
I love my coffee - but sometimes I get lazy (and impatient) to go through the process of making my own camp coffee. Instead, I rely on these sweet potato espresso kick cakes to get that morning brew taste + a kick of energy to help get my ride started. Filled with sweet potato, dates, and ground espresso, these tiny little cakes pack a punch!
Ingredients
1/2lb sweet potato, cooked. (About 1 large or 2 medium potatoes. Peeling optional)
2 large eggs
12 Medjool dates, pitted (2/3 cups)
2 Tbsp coconut oil, melted
2 tsp baking powder
2 Tbsp cocoa powder
4 Tbsp ground espresso (or choose your own amount)
1/4 tsp salt
1/2 cup almonds
1/3 cups rolled oats
*Makes about 12 muffin cakes
Directions
Preheat the oven to 350*F. In a food processor or Vitamix add all the ingredients and combine well. Line your muffin tray with paper cups or grease with cooking spray. Fill the muffin tray with the batter and press down firmly. Smooth the surface with a wet rubber spatula or spoon. Bake for 25 minutes or until they are spongy and smell amazing.
Advice: Cool the cakes before trying to get them out of the tin or the paper cups.
*Inspiration from Hannah Grant’s BeetRoot, Cocoa and Coffee Cakes @Dailystews
Sweet Potato, PB and Date Energy Squeeze
Portable, Snack, Recovery
Want to feel like a little kid again? Well here’s your shot! This on-the-bike or recovery snack has you feeling like you're in pull-ups again. All jokes aside, this snack hits on all levels: Carbs from the sweet potato and dates (plus a sustaining energy kick), chia seeds to help absorb water and keep you hydrated, plus peanut butter for a little fat which is good for longer endurance rides. Add the mixture to a reusable food pouch like the WeeSprout and throw it in your jersey pocket or tube bag for a fun snack.
Ingredients
1/2 cup mashed sweet potato
1/3 cup dates, finely chopped
2 Tbsp peanut butter
1 tsp chia seeds
1/8 tsp sea salt
2 Tbsp water, plus more to reach desired gel consistency
Directions
Combine sweet potato, dates, peanut butter, 2 Tbsp water, chia seeds and salt. Stir until well combined. Add the mixture to a reusable food pouch like the WeeSprout or to a plastic bag. Store leftovers in the fridge for up to 5 days
Tip: When I tried this snack out on a ride in the desert, it got a little warm being on my back. This didn’t affect the taste or anything else for that matter, but if you’re someone who wants a cold snack, try freezing the mix and pulling directly from the freezer before you head out on a ride.
Spiced Honey Cashew Butter
Condiment, Snack
Nut butter is easy to pack and makes a sustaining, digestible fuel source before, during or after long rides. Enjoy this homemade nut butter on its own, with fruit, stirred into oatmeal or any other biked good you can think of.
Ingredients
3 cups roasted, unsalted cashews
3 Tbsp coconut sugar
2 Tbsp virgin coconut oil
2 tsp cinnamon
1-2 Tbsp of local honey, I use Bjorn’s out of Boulder, CO
1 tsp ground ginger
1 tsp vanilla
Salt to taste
Grapeseed or other neutral-flavored oil to reach desired consistency
Directions
In a food processor or blender, combine cashews, sugar, coconut oil, honey, cinnamon, ginger, and salt. Process on high speed adding grapeseed oil (only if needed) until smooth or you reach desired consistency. Store at room temperature in a glass mason jar or airtight container. For longer shelf life, store in the refrigerator.
Use with or in:
Apple slices
Bananas
Toast, muffins or cakes
Oatmeal
A spoonful right out of the jar
A reusable baby food pouch like WeeSprout for a homemade squeeze gel
Favorite Bike Trip Products
Here are a few of my go-to products I use and recommend when heading out on a cycling and camping trip over an extended period of time.
Yellow Bird Blue Agave Sriracha
They say the sauce is the boss. If you ever get sick or tired of eating the same old foods, spice it up a bit with Yellow Bird Blue Agave Sriracha. It comes in a portable 2.2 oz bottle that makes packing and transporting a breeze. Add it to eggs, sandwiches, pizza or burritos to keep your camp food palatable. Find the small bottle on REI or shop the variety pack on Amazon.
AeroPress Go Portable Travel Coffee Press
I tried out my AeroPress for the first time after picking up a bag of local coffee from town. I’m not a coffee snob per se, but it’s hard for me to go a day without my daily cup of coffee (except if I have espresso kick cakes on hand ;) This AeroPress Go is compact, light and easy to pack. Although I didn’t quite use it correctly the first time and waited longer than usual to yield a cup (maybe I’m a snob after all?), I still enjoyed my homemade coffee during a beautiful, desert sunrise. Watch the how-to use video here and get your AeroPress here.
JetBoil - Mini MO
This tiny camping and backpacking cooking system is the ultimate appliance for adventurers on the go. Heat up water for your coffee in an instant. Easily stir up a pot of hot soup or muesli. Reheat last night’s dinner and eat right out of the pot. This is one little camp appliance I wouldn’t go without on a trip.
Bee’s Wrap
As I get more into using sustainable and reusable products to help with the environment, Bees Wrap food wraps are the perfect replacement for plastic baggies. I bought a pack of 2 small, 2 medium and 1 large size to store all my favorite bike snacks, sandwiches, wraps, fruits, veggies and leftovers. They are made from sustainably harvested beeswax, GOTS-certified cotton, organic jojoba oil and tree resin, all ethically sourced and manufactured and completely biodegradable. Pick up a pack from Amazon or REI today.
Stasher
Speaking of reusable, Stasher is the perfect reusable silicone snack bag for all your bike snacks and portables. A little more robust than Bee’s Wrap, use these bags and Pack ‘em with Maple Turmeric Chex and Nut Mix or your favorite cake or muffins like a Caffeine Kick Cake or Banana Rice Muffin. Get your Stasher bag here.
Skratch Labs Lemon and Lime Sport Hydration Drink Mix
If you know you’re going to be out on the bike for over an hour for an intense, sweaty workout, Skratch Labs Sport Hydration mix is a great product. This hydration mix is made with less sugar, the right electrolyte profile, real fruit and plus it tastes great. Put 1 scoop into a 16 oz bottle or ½ scoop into a 24 oz bottle to help you go longer and feel stronger.
Visit the Skratch Labs website and search for their different hydration products here.
Restaurants & Cafes To Check Out in Fruita, CO
Best Slope Coffee
A must-visit cafe on my list, Best Slope Coffee certainly lived up to my expectations. Each cup of coffee is sustainably sourced and all beans are Fair Trade and single origin. I met the owner, Tom, who provided five-star service. He lent me an extension cord to charge my phone, grounded a bag of coffee beans I bought for my AeroPress and shared a little history on his shop with me.
Best Slope roasts all of their coffee and baked goods in-house and had a barista that made sure to fill my cup to the brim. After a morning on the trails I ordered up a Café au lait and delicious vegan and gluten-free oat cookie.
I sat outside and enjoyed the atmosphere while striking up a conversation with Charlotte Webb, a sweet lady who worked for Rocking W Cheese/Webb Dairy. You heard that right: Charlotte Webb. We talked about farms, homogenized milk and what it was like owning a small, family-operated business that was the only artisanal cheese producer on the Western Slope of Colorado.
Great times come from quality coffee, food and local companies. Make Best Slope Coffee one of your first stops when you head to Fruita.
Hot Tomato Pizza
Hot Tomato Pizza was calling my name after a 3-hour stint on the Kokopelli Loop trails. This shop makes its pizza dough daily, with a focus on fresh, local and quality ingredients. As their Instagram bio puts it “We make really good f*ing pizza” and I wholeheartedly agree. I ordered a slice of Granny’s Pesto. A pie with mouth-watering basil pesto then topped with mozzarella, garlic, feta cheese and tomatoes. I cherished each cheesy, savory bite and before I knew it “goodbye” :) Take a stop by Hot Tomato pizza and enjoy the outdoor seating and people-watching in downtown Fruita.
Karma Kitchen
As I was researching food places to check out for my trip, I knew I’d need some simple carbs to keep my glycogen tank full. I came across Karma Kitchen and after a quick menu search, I found out they made homemade NAAN. YUM - While I didn’t eat these in the traditional sense, I used them as a quick snack and as a base for my Chickpea No Tuna Salad sandwiches.
Bike Rides and Routes Around Fruita
My adventures took me riding the MTB trails of the North Fruita Desert, across the gravel roads of the Co2Ut Gravel Race route and around the Kokopelli Loop Trails. Below are some of my routes on RideWithGPS and photos from my days on the trails.
Join the Biked Goods Recipe Club
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