Feed Zone Portables Recipe: Spinach & Red Pepper Polenta Cakes, a Savory Portable Snack

Feed Zone Portables Recipe: Spinach and Red Pepper Polenta Cakes by Chef Biju Thomas and Dr. Allen Lim FZP

Feed Zone Portables Recipe: Spinach and Red Pepper Polenta Cakes by Chef Biju Thomas and Dr. Allen Lim FZPWhen Dr. Allen Lim left the lab to work with pro athletes, he found that many didn’t understand nutrition. For years, many elite athletes have underperformed on bland fare and processed foods. So Lim set out to make eating real food delicious yet practical, working with pro cyclists to develop easily made, high-performance recipes that taste great.

Dr. Lim and chef Biju Thomas combine the science and practice of food in their new cookbook Feed Zone Portables, which offer over 250 athlete-friendly recipes including breakfasts, lunches, dinners, snacks, recovery meals, drinks, and desserts.

With simple recipes requiring just a handful of ingredients, Biju and Lim show how easy it is for athletes to prepare their own food, whether at home or on the go. Try this recipe for spinach and red pepper polenta cakes, a delicious portable snack made from real food.


Spinach & Red Pepper Polenta Cakes
Servings: 12
Time: 45-50 minutes

6 cups water
2 cups uncooked polenta
2 cubes vegetable bouillon (optional)
2 tablespoons minced red bell pepper
1 cup shredded spinach, loosely packed
¼ cup crumbled feta (or any crumbly cheese)
2 teaspoons raw sugar
1 teaspoon coarse salt

Lightly coat an 8-inch square baking pan with nonstick cooking spray.

On the stovetop, bring water with a dash of salt to a boil and slowly stir in polenta. Reduce heat and simmer, stirring frequently to prevent sticking. Cook for 20 to 30 minutes.

Stir in the peppers. Cook for 5 to 10 minutes longer, or until mixture thickens.

Remove from heat. Stir in the spinach and cheese and adjust flavor to taste.

Pour mixture into pan and let set for 10 to 15 minutes to firm up. Mix the raw sugar and coarse salt in a small bowl and sprinkle on top. Cut into squares.

*Bouillon cubes bring more flavor to rice, polenta or grits. Look for a high-quality organic brand without extra additives.

Per serving: Energy 112 calories, fat 1 gram, sodium 289 milligrams, carbs 22 grams, fiber 1 gram, protein 3 grams, water 71 percent

In the Feed Zone, the menu has changed and no one can argue with the results: real food is better. Real food tastes better, digests quickly, and helps you perform at your best.