Run Fast Eat Slow Post #8: Spelt Banana Bread

Hello there!

It has been WAY too long since I’ve done a Run Fast Eat Slow recipe post. My mom and I have still been cooking our way through it, we’re just not always on top of getting the blog posts written (e.g., we eat the food before taking any photos…)

(Weekend activities – reading the new Runners World, cooking from Run Fast Eat Slow, some light weight exercises)

This past weekend, I finally got my act together and was ready to do some cooking. I had a couple of bananas that were way overripe so it was pretty much the perfect excuse to try the Spelt Banana Bread (pg. 183).

The recipe only uses a quarter cup of sugar and no vegetable oil, which makes it a little different from typical banana bread recipes (though it does have a whole stick of butter). It also calls for spelt flour. I had all-purpose baking flour on hand, so I decided that would be good enough, though I would be curious to try it with the spelt to see how that changes the taste/texture.

Run Fast Eat Slow Banana Bread

The recipe was pretty quick and easy. I had some dates and walnuts on hand so I mixed those in as well.

Run Fast Eat Slow Banana BreadI sampled a piece right away – SO. GOOD. I’ve been having to pace myself because I could probably eat the whole loaf in 2 days. It’s banana bread, so that’s like the ultimate carbo-loading food right? Perfect for my half marathon tomorrow!

Another Run Fast Eat Slow success! I’d definitely recommend giving this one a try for when you’re craving some yummy banana bread goodness.

Have a wonderful weekend! Have you cooked up anything good lately?


Run Fast Eat Slow Post #7: Giddy-Up Energy Bites

Happy Friday all!

Last weekend I was finally home and able to dive back into some recipe testing of Run Fast Eat Slow. I felt like it had been ages since I had whipped up one of Shalane and Elyse’s recipes (yeah, we’re on a first name basis at this point). Saturday was a gross day where it sleeted and snowed all day – perfect for staying indoors and cooking. 🙂

My parents had very generously gotten me a Cuisinart food processor for my birthday and I wanted to pick a recipe that would allow me to finally use it. The Giddy-Up Energy Bites (pg. 57) were a perfect fit, plus I had most of the ingredients already on hand.

I’m no stranger to the “energy ball” snack genre. I’ve always enjoyed messing around with dates, oats and various other mix-ins to create an easy tasty snack. I never would have thought to combine all the flavors contained in this recipe though! Toasted coconut, chocolate, coffee – it’s kind of a lot going on. Somehow it works though because these are AMAZING.

The preparation was super simple. I toasted my coconut, and while that was in the oven, I combined the dates, cacao powder, dried cranberries (the recipe technically calls for cherries but I made this substitution), chopped walnuts, almond butter, and coffee in my food processor.

giddy up energy bites

Then you just process it until it starts to come together! My “dough” seemed a little dry at first, so I added a tiny little bit of water and then it came together perfectly.

Giddy-Up Energy BitesI may have had a few sample bites. 😉

And the finished product-

Giddy-Up Energy BitesI was going to skip toasting the coconut at first out of laziness, but it’s definitely worth the added step. So yummy! I have been eating these all week as a pre-workout boost and boy are they good.

As a sidenote, I saw that Shalane is going to be in Boston for the marathon (though she isn’t running it anymore after coming down with an injury). I’m hoping to get my copy of Run Fast Eat Slow signed while she is in town! 🙂

Have a wonderful weekend! Hope the weather is Spring-y and warm wherever you are!


Run Fast Eat Slow #6: Carrot Ginger Soup

Happy Friday!

For this week’s Run Fast Eat Slow post, we’re talking SOUP! Truth be told, I never used to be much of a fan of soup. It never felt filling to me and always left me kind of… bored (and hungry).

Carrot Ginger Soup | 2 Generations RunningOne of the best episodes of Seinfeld EVER.

I think that’s changing with Run Fast Eat Slow. The soup recipes in this cookbook are AH-MAZING (on par with the Soup Nazi’s I would even say!). So far, between my mom and myself, we’ve tried the Broccoli Chevre soup, the Curry Lentil soup with Charred Cauliflower, the Hearty Minestrone with Spicy Sausage and Beans and now, the Carrot- Ginger Soup (pg. 116). I guess you could say we’ve been craving soup this winter.

I think one of the things that I like about all of these soups is that they’re pretty filling and packed with lots of nourishing ingredients. I was also super stoked when I realized just how simple the Carrot-Ginger soup is. All you do is simmer the carrots in butter with an onion and then add broth and rice (I used brown rice which worked well). Then you just let it sit for around 40 minutes.

Carrot-Ginger Soup | 2 Generations RunningLook at those carrots simmer!

Once all the carrots have softened, you blend it up and boom – you have a wonderfully, thick and smooth soup.

Carrot-Ginger SoupThe only note I have about this recipe is that the rice absorbs a lot of the liquid. I had to add more water a few times while it was simmering and then I also added more water throughout the week (just mixed a little in with each serving).

But oh boy, YUM. I could see this soup being my new favorite for times when I come down with a cold. The lemon and ginger flavors add some serious zing (but if you don’t like ginger, you could easily omit this ingredient and it would be just as delicious).

What foods have you been enjoying lately?

 


Run Fast, Eat Slow Post #2: Superhero Muffins

Hello and happy Friday all!

That week sure seemed to zip by with the whole Monday holiday thing. No complaints over here! My training has been starting to ramp up lately – 2 workouts a week, longer long runs, and speedy intervals! Woof. But somehow, I have been finding the time to continue to cook my way through Run Fast, Eat Slow (and my mom has too!).

So for today’s recipe, I want to tell you about the Superhero Muffins (pg. 42)!

They’re deliciously dense, moist, and packed with VEGETABLES. Grated carrots and zucchini to be exact. Honestly, the thing about this recipe that takes the longest is grating down all the carrots and zucchini to get the quantities needed.

Superhero Muffins | 2 Generations Running

It all gets mixed together-

Superhero Muffins | 2 Generations RunningYou can get a little crazy with the add-ins at this point. The recipe recommends chocolate chips, walnuts, or chopped dates. I happened to have all 3 on hand so they all went in! Ordinarily, I think I would skip the chocolate chips though since the dates do a great job adding a little sweetness.

I only had 1 muffin tin on hand, so the extra batter I lumped into cookie-like blobs. Not as pretty, but just as delicious!

Superhero Muffins | 2 Generations RunningI ate these all week before my early morning runs, sometimes splitting them in half and boy are they good!

Superhero Muffins | 2 Generations RunningThe only note I have about these is that you should probably refrigerate them to extend their shelf life. I left them in a tupperware out on the counter top and some of them got a little moldy before I could eat them. Whoops. Otherwise, so yummy!

What have you been cooking up lately?


Run Fast, Eat Slow Post #1 – Long Run Mineral Broth + Lemon Miso Dressing

Hello there!

Today’s post will be the first in the feature of installments my mom and I will be writing as we cook our way through Run Fast, Eat Slow. I’ll be the first to say I’m not a food blogger, but I do love to cook. I think it will be a fun project for 2017 and a good way to get back to a focus on nutrition and fueling my body for all the PRs I’m hoping to run this year. Today’s first post comes from my mom! Enjoy!


As Nora announced in her last post on Run Fast, Eat Slow we are pretty darn excited about this cookbook! And I wanted to jump right in to cooking all the things. So on New Year’s Day, when Nora and her brother, Mark, were out running the 1st Run in Lowell, I headed over to our local Whole Foods to pick up a few things to make the Long Run Mineral Broth (page 111 in the cookbook if you have it).

Run Fast Eat Slow Review | 2 Generations RunningNora and her brother at the race on New Year’s Day.

With my injury, this broth’s healing properties seemed just right. I returned from my expedition with a package of Kombu (dried seaweed) and a container of white miso paste. I had never used either of these items before and was excited to try these new and exotic ingredients.

Then I gathered my vegetables. I even found that some of the parsley in my garden had survived under the snow! I was ready to cook. Basically this recipe is super easy: wash and scrub the veggies (no peeling), simmer 1 1/2 hours, then strain.

Run Fast, Eat Slow | 2 Generations RunningThat afternoon, as I sat with my family watching football, I sipped the delicious broth. It had a mild sweetness, probably from the beet, and it didn’t take us long to finish the entire pot! I drank some the next morning, after my coffee, and even in the afternoon as a little “vitamin pick me up” before my afternoon tea. I can even picture having this broth chilled in the hot summer months, when you need a healthy tasty way to get your vitamins.

I also made the Lemon Miso Dressing (pg. 168). I’ve had dressing with lemon juice before so I didn’t think I would go so crazy for this one. But I did!

Lemon Miso Dressing | Run Fast, Eat Slow The miso paste gives it a wonderful creamy texture. Packed with the anti-inflammatory properties of olive oil and great garlic flavor, this creamy dressing is to die for! So all and all, a good start as we begin our project of trying all the recipes in this cookbook.


So there you go! 2 recipes down, a whole bunch to go. I’ve also made the lemon miso dressing for myself and it really is delish, but then again, I’ve always been a big fan of lemony dressings. 🙂

Do you like to cook? What’s your go-to salad dressing?