With less than 7 weeks to go until the Chicago Marathon, runs are getting longer and nutrition is becoming increasingly important.
It has been 4 months since my last post – after deferring my marathon back in May, I’ve been focused on healing this injury while also ramping up for the Chicago Marathon in October. As I reach peak training this month, it’s become evident that I need to start focusing more on nutrition so I decided that it was time to open the recipe books again. I pulled out Elyse Kopecky and Shalane Flanagan’s book, Run Fast. Cook Fast. Eat Slow., and flipped to turkey meatballs.
The recipe was incredibly easy and I’m all for easy when it comes to a weeknight dinner. Although the recipe is called TURKEY trot meatballs, there was 90% lean ground beef on sale at Whole Foods this week.
All you need is ground turkey (or beef), Parmesan, flour, parsley, garlic powder, salt, pepper and an egg! Once everything is mixed together, they took less than 30 minutes to bake in the oven. For serving it, I ate mine plain with some broccoli and Cade made a teriyaki glaze for his.
Now go and buy the book to start trying out these recipes for yourself, if you haven’t already!
Here it is, I have finally gotten around to trying my first dinner recipe from Elyse Kopecky and Shalane Flanagan’s book, Run Fast. Cook Fast. Eat Slow. I picked the miso butter salmon recipe because it seemed simple and was quick to prepare/cook. I also love salmon so that was a huge plus.
Note: Similar to my other recipe reviews from Run Fast. Cook Fast. Eat Slow., I won’t post the recipe but highly recommend checking out the book for yourself!
Ingredients were pretty easy as I needed minimal ingredients, most of which I already had. Unfortunately, I couldn’t find the exact brand of miso at Whole Foods but I’m still in search of it so let me know if you find it. Also, the Miso Butter recipe is actually in a different section of the book so you can even use the topping/dressing on chicken or vegetables.
I recommend pairing with some blanched green beans and rice – YUM! Side note, you may have noticed in my first picture that I’m back to eating white rice. It may be unhealthy or it may not be (depends who you ask I guess), either way, it’s a new year and I decided that I am going to eat it in moderation. Sometimes I’ll eat white rice, sometimes I’ll eat brown rice and sometimes I’ll mix it!
Ok overall, I found the miso butter to be a little strong for my liking (maybe I put too much) but all in all, this was a good dish. Next time, I will hopefully try the recommended miso and maybe put a little less of it on the salmon.
I can’t wait to try more dinner recipes from the book! What are some of your favorite dinner recipes from the book?
I will admit it, I fell off the wagon a bit last month. Between suffering another bout of tendonitis and getting sick, I was just not feeling it. Running wasn’t happening and I just wanted to eat junk food all the time. So I decided that the only answer to that was to bake.. COOKIES! I opened Run Fast. Eat Slow. by Elyse Kopecky & Shalane Flanagan and flipped right to the page – Oatmeal Chocolate Chip Cookies. YUM!
The recipe is incredibly easy as I already had all of the ingredients in my pantry. All you need is old-fashioned rolled oats, whole wheat pastry flour, chocolate chips, baking powder, baking soda, salt, butter, sugar and vanilla. Then mix it all together and bake – I didn’t even use an electronic mixer!
Tip: Try the milk chocolate chips from Whole Foods, they are TO DIE FOR.
If you haven’t bought this book yet, I still highly recommend it. There are so many recipes to try!
Just when I thought Shalane Flanagan’s Superhero Muffins couldn’t get any better, they just did. I loved the original Superhero Muffin recipe from Run Fast. Eat Slow. by Elyse Kopecky & Shalane Flanagan and I didn’t think it could get any better. BOY, WAS I WRONG! I am even more obsessed with the new variations of the recipe in their newest book, Run Fast. Cook Fast. Eat Slow..
The new variations include the most vibrant flavor combinations that you can imagine. There is Apple Carrot, Pumpkin Spice and Beet Blueberry Molasses. And similar to the original recipe, they are also gluten-free! They also offer vegan and nut allergy alternatives.
I tried Apple Carrot first because it was the easiest in terms of ingredients that I had on hand. There are real Granny Smith apples and carrots in these muffins! And you can’t even tell! To be honest, I even felt guilty when I ate my first one because it tasted way to good to be considered healthy for you. I should also add that Cade loves these and he usually hates my healthier recipes!
As I mentioned in my previous post on their Chocolate Peanut Butter Cups, I will not be reposting the recipes in an effort to support the authors for their work in creating this amazing cookbook. That being said, this is a MUST try and just another reason to buy the book – it is really worth it!
Yep, that’s right. Run Fast. Cook Fast. Eat Slow. by Shalane Flanagan and Elyse Kopecky, is finally here and it is better than I could have ever imagined!
Disclaimer: I won’t be giving too much away since I encourage everyone to go buy this book. Trust me, it’s worth it.
The first recipe that I decided to try was the Chocolate Peanut Butter Cups because I love the idea of trying a healthier version of my favorite candy. Plus, I love a good excuse to buy new kitchen supplies so I immediately went on Amazon to order a mini muffin pan with mini muffin liners!
First, the chocolate. The recipes calls for unsweetened cocoa powder, coconut oil and maple syrup so you can feel a little bit better snacking on these.
Then, the peanut butter layer and the last chocolate layer!
Overall these are quick and easy – definitely recommend trying! Here are a few of my personal takeaways after trying this recipe:
- Close the lid on your cocoa powder when you’re done with it so you don’t accidentally knock it over and spill it all over your kitchen. Oops.
- You could potentially cut back on the coconut oil as they came out a bit oily.
- Minimize time spent outside of the freezer if you are not going to eat them right away – they melt pretty quickly.
- Practice self control.
A couple of posts ago, I introduced my partnership with Seven Sundays as I hosted a giveaway of their Muesli Starter Kit – check it out here. Since then, I have been trying out some of the different ways to incorporate muesli into my daily diet. As someone who doesn’t usually love overnight oats, I highly recommend trying out this recipe.
- 1/2 cup Seven Sundays Cocoa Almond Date
- 1/2 cup milk or liquid of your choosing
- Optional: Fresh fruit – I went with raspberries
- Optional: Greek yogurt
- Optional: Brown sugar
- Mix muesli with milk.
- Seal in a container and refrigerate overnight (or during the day if you want some for dessert at night!).
- Add your toppings (fruit, yogurt, sugar, etc.) when you are ready to eat!
As always, let me know what you think – what are some of your favorite ways to eat muesli?
It’s marathon week and I am partnering with Seven Sundays to host a giveaway – you can win your own starter kit!
Who is Seven Sundays?
We are out to flip the breakfast aisle on its head. In a space dominated by big companies producing sugary, float-in-your-milk cereals, we are providing something completely different – minimally processed whole grains, nuts and seeds sweetened only with fruit and organic honey. Real food prepared simply, the way nature intended. Along the way we hope to inspire a simpler and healthier way of eating and living.
What is muesli?
Muesli is most commonly a breakfast dish consisting of whole grains, nuts, seeds and dried fruits. You can add milk, eat it with yogurt or bake it into muffins and cookies. I think of it as a healthier version of granola. Although some of the ingredients are similar, these are not baked, less sweet and have no added oils.
- 100% whole grain gluten free oats
- Original (Cinnamon Currant)
- Vanilla Cherry Pecan
- Bircher (Apple Cinnamon)
- Blueberry Chia Buckwheat
- Cocoa & Coconut
Stay tuned for some future recipes!
Ok, now here is how you can win a Seven Sundays Starter Kit. Head on over to my Instagram account @_kellinickole and follow my instructions posted there. The starter kit includes 3 bags of muesli, 1 overnight muesli jar and 1 muesli recipe booklet. This giveaway will end on Wednesday, July 25th at 8:00PM PST.
Visit the Seven Sundays Store Locator page to find where you can buy a bag of muesli.
Looking for the perfect post-run snack? This could be it.
I had never heard of Siren Snacks until last month when they introduced themselves as a sponsor for The San Francisco Marathon’s Finish Line Festival. And of course I was up to try something new. Siren Snacks sent me these samples and I opened them immediately, here are my thoughts!
- Dark Chocolate Brownie
- Lemon Poppyseed
- Cookie Dough
*In order of my favorite to least favorite flavors.
Here’s what you really need to know: vegan, gluten-free, non-GMO and plant-based protein. They are also free from most common allergens such as milk, eggs, fish, shellfish, peanuts, wheat, nuts and soybeans. So much goodness packed into these little treats!!
Overall, I’m a huge fan of the ingredients in these snacks (refer to pictures for listed ingredients for each flavor).
Yes, we all love pretty packaging but the most noteworthy part about this packaging is that you can reseal it! The one thing I hate about most protein bars and snacks is that they pack a lot of calories and they assume you eat the whole thing at once. Siren Snacks come in a resealable package so you have the option of finishing it all at once or practicing self control by saving some for later. According to the website, the bites will stay fresh for up to 3 weeks (but you will definitely finish them before that!).
Buy the Lemon Poppyseed and Dark Chocolate Brownie flavors – those are the best by far. I love the Lemon Poppyseed for a morning snack and the Dark Chocolate Brownie for when I’m craving something sweeter.
Visit sirensnacks.com to learn more or find out where you can find these bites near you!
I hate mushy bananas. I actually don’t really love bananas ever.. which is why I always end up with overripe bananas sitting on my counter.
If you’re in the same boat, I definitely recommend trying this recipe out! Disclaimers: (1) I didn’t have a muffin pan so this is actually more like a crumbly bread and (2) It isn’t exactly the healthiest muffin recipe but it isn’t overly sweet either.. sorry but moderation is key. Plus I ran 20 miles so why not.
Banana Cinnamon Muffin/Bread Thing Recipe
- 1.5 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/3 cup butter
- 3/4 cup white sugar
- 1 egg
- 1/2 tsp vanilla extract
- 3 bananas
Cinnamon topping ingredients
- 1/3 cup flour
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 2 tbsp butter
- Preheat oven to 350 degrees
- Mash all 3 bananas, leave on the side for now.
- Mix together the dry ingredients (do not include the ingredients for the cinnamon topping) in a large bowl – flour, baking soda, baking powder and salt.
- Beat the sugar and butter together in a separate bowl. Add in the egg and vanilla, whisk together. Then mix in the mashed bananas.
- Mix the dry and wet ingredients together and scoop into muffin cups or a square baking pan (if you’re like me).
- Moving on to the cinnamon topping. Combine flour, sugar and cinnamon. Mix in softened butter – the mix will become crumbly. Sprinkle evenly over the batter.
- Bake! (20 ish minutes for muffins, 45-60 minutes for bread)
*I recommend going with muffins over bread for this recipe.. next time!
I haven’t talked about food in awhile so why not start with fried (or “unfried”) chicken!
Borrowed this recipe from the Runner’s World Cookbook so definitely check it out for more great recipes for runners. Disclaimer: we didn’t have all of the ingredients so we improvised a little.
- 1 cup buttermilk
- 3 teaspoons hot sauce (we used Texas Pete)
- 4 boneless, skinless chicken breast; cut in half
- 1.5 cups whole wheat panko bread crumbs
- 3 tablespoons grated Parmesan cheese
- 1.5 teaspoons onion powder
- 1.5 teaspoons garlic powder (we used garlic salt)
- 2 teaspoons black pepper
- 2 teaspoons cayenne pepper (we used a little bit of chili powder)
- 1 teaspoon paprika
- 1/4 teaspoon salt
- Combine buttermilk and hot sauce in a bowl – use to marinade chicken for at least one hour.
- Combine everything else (all the dry ingredients) in a large resealable bag. Shake to blend.
- Use the mixture in the bag to coat each piece of chicken.
- Place chicken on a baking sheet (coat with cooking spray). Chill in the refrigerator for 30 minutes.
- Preheat oven to 400 degrees and bake for 35-40 minutes.
I was pretty hangry making this recipe but it was pretty easy overall. We ate it with brown rice and asparagus, yum!