Morgan Coppoc : Mo Food, Mo Happy

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Welcome to Behind the G! This is a Georgia Way platform that shares student-athlete stories, hobbies, and what is important to them. To the world, student-athletes are viewed by their outcomes in their sports, but they are so much more than that. Our goal is to share with the world in their own words who they are as people, and the numerous ways they represent the G on and off the field.

After a sophomore year filled with stubborn injuries, I went home for the summer determined to get back to 100% and feel healthy again. Before, I was feeling like I was being held down and not feeling my best, so I decided to try something new. My mom is gluten and dairy free, so when I was home for the summer, I decided to tag along on this eating routine! It was easy to follow along since she was doing the cooking in the beginning. I always knew that “healthy” went further than the gym, so I looked towards the kitchen and decided to make a change there. When I started focusing on my nutrition, I gained a greater knowledge of using food for fuel and knowing which foods have certain benefits, like anti-inflammatory and essential minerals that help our bodies function at their best.

Over that summer, I noticed a difference in how I felt on and off the court. I felt faster, with increased energy and endurance. I felt more free than I had prior to this switch in diet and the stubborn injuries in my hip and back had gotten much better. As a collegiate athlete, we feel like our schedules are packed from the moment we wake up to the moment we fall asleep, so finding the smallest amount of time to focus on my daily meals can be hard! Coming back for junior year, I found a routine that worked best for me and my schedule that has made it easier to follow for almost two years. Not only do I feel better and am healthier than I have ever been, but I enjoy finding and creating good meals.

Over quarantine last March, I was cooking and baking a lot of things I saw on social media, so I was able to get a lot of practice and discover new recipes that I have loved and couldn’t help wanting to share! Recently, I created an Instagram account as a way to display the gluten- and dairy-free meals and treats I created from recipes I threw together, from other friends or from social media. The Instagram account is new and young, but I did it as a way to share what I make to inspire others for ideas that they would want to try. My favorite recipe I found is the No Bake Nut Butter & Caramel Oat Bars … below is the recipe that I hope Dawgnation will enjoy as much as I do!


Mix together and place in a pan, then put in the freezer for 1 hour. This is the base.

1 ¼ cup Oats

4 tablespoons Nut Butter

2 tablespoons honey

For the caramel layer, mix in a blender then put on top of the base layer.

            20-22 dates

            2 tablespoons nut butter

            3 tablespoons honey

Chocolate Layer, put in microwave-safe bowl and heat in 30 second increments until melted

            ½ cup chocolate chips

            1 tablespoon coconut oil

After the chocolate layer, sprinkle it with pecans and sea salt. Then cut and enjoy!


Posted on

March 5, 2021

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