Packed with protein, farro is a smart grain choice for hard-training triathletes. Incorporate it into your diet using one of these tasty recipes. Now that training season is in full swing, I’ve been thinking of ways to get some extra protein into my diet—naturally, of course. Farro is very popular in Italy (it was purportedly the grain of choice for the Roman legions) and incredibly versatile. Nutritionally, it packs a punch with 7 grams of protein per serving, and it’s low in gluten. But it’s still chewy and has a nice nutty flavor, similar to brown rice. I’ve been substituting it for my regular oatmeal in the mornings, along with some toasted coconut, almonds and fresh berries.
I like to make my own endurance snacks, so for my long bike rides, I’ve been using the grain in my “cucidati” or fig cookies. Cucidati are traditional Italian holiday cookies stuffed with figs. Among many nutritional benefits, figs are high in potassium. For athletes, potassium helps to regulate muscle function and prevent muscle cramps. I’ve added farro into the cookie crust for added protein. Stick these snacks in your bike’s bento box, or enjoy them as breakfast on the go!