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!
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?
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!
So far this has been my go-to breakfast this week on the days that I don’t lift and get my protein smoothie…
Not sure what exactly to call this either – Strawberry PB Banana Chia Seed Smoothie w/ a Matcha booster ?
- Fresh/frozen strawberries – I ended up using about 5 medium sized fresh strawberries and liked it better than using the frozen strawberries pictured above.
- 1 banana
- 1 tsp organic peanut butter
- 1 tsp chia seeds
- 1 tsp matcha powder
- 1 cup almond milk
- Some ice
I’ve been experimenting with the measurements based on taste this week but all of these ingredients blended together make for a pretty awesome breakfast smoothie regardless.