One of Sarah Royal’s first memories is riding bikes with her friends, then stopping for a snack at someone’s house. While her friends at peanut butter and jelly sandwiches, she ate plain saltine crackers, due to her peanut and tree nut allergies.
Sarah still loves riding bicycles. And she’s still allergic to peanuts and tree nuts. But she’s not subsisting on plain saltines anymore! And she’s far beyond neighborhood streets on her bike.
She shares her story in this guest post. Thanks, Sarah, ride strong!
100 miles of Sun
Instead of plain saltines, I now spread SunButter onto crackers! Plus, I’m getting ready for a 100-mile bicycle ride through the desert. I’ve also tried dozens of SunButter recipes that taste great and give me the fuel I need to prepare for long rides.
This weekend, I’m joining a team of friends in Death Valley National Park, California, on a 100-mile bicycle ride (or “century” ride, in cycling parlance) to raise funds for the Juvenile Diabetes Foundation Type I research.
I’ve tackled some epic cycling tours previously, and just like my childhood, everyone else eats peanut butter sandwiches to survive. I get to eat SunButter sandwiches during rides!
Sarah’s favorite fuel? Cookies!
I’ll be preparing one of my favorite snacks for me and crew: SunButter Chocolate Chip Cookies from Tracy at Sugarcrafter. These taste great, have enough salt to give us our electrolytes, protein to keep us going physically, and sweet flavor to keep us all in great moods as we push through the heat.
SunButter Nut-Free Chocolate Chip Cookies
1 c. SunButter
1/2 c. brown sugar
1/2 c. granulated sugar
1 tsp. vanilla extract
Pinch of salt
1 tsp. baking soda
3/4 c. nut-free dark chocolate chips
More sugar for topping
Preheat the oven to 350 degrees F, and spray a cookie sheet with cooking spray (I made my cookies big, so I only used one). Mix the sugars and SunButter together until smooth. Add in the egg and vanilla extract and mix; then add in the salt and baking soda. Stir in the chocolate chips. Drop the dough on to the cookie sheet about 2 inches apart (okay, mine were more like 1 inch). Smash down with a fork and then sprinkle with sugar. Bake for 10-12 minutes. Let them sit on the cookie sheet for a few minutes, if you can… Move to a wire rack and cool. You don’t want them to overbake, because you want them to be soft.
More sunny miles ahead
It’s important to stay healthy and ensure that you’re getting enough nutrients when you’re pushing your body physically, and I can’t tell you how fortunate I’ve felt to have SunButter in my possession in an athletic world awash with nutty protein bars and the like.
We’re behind you all the way, Sarah, ride on!