TBH – salads were never my favorite thing to eat and I never found it very exciting to eat salads… UNTIL THIS ONE.
The recipe is embarrassingly easy to make and I promise it tastes a lot better than it sounds (if you don’t already think it sounds amazing). It’s one of those dishes that you can pretty much throw in what you have but I will say that I stick with at least beans and quinoa every time. The beans give the salad some substance and the quinoa really helps to hold the flavor.
- Black beans
- Garbanzo beans aka. chickpeas
- Red onion
- Cucumber (optional)
- Avocado (optional)
- Tofu (optional)
- Olive Oil
- White Balsamic Vinegar from Modena
- Salt & Pepper
- Grab a large bowl to mix.
- I recommend eating this with a spoon.
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!
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 tried out a new recipe since I was craving some sweets: Peanut Butter Chia Seed cookies.
These are super easy and only require 5 ingredients (there is only 4 in the picture because I added maple syrup at the last minute).
- 1 tbsp – Natural Unsweetened Cocoa Powder
- 1 tbsp – Organic Chia Seeds
- 1 cup – Organic Peanut Butter
- 2 tsp – Maple syrup
- 1 – Egg
- Preheat oven to 350 degrees
- Mix all of the ingredients
- Roll into balls (spoonful) and flatten with fork
- Bake for about 10 minutes