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 #5: Can’t Beet Me Smoothie

Happy Friday!

Today’s Run Fast Eat Slow blog post is another guest one from my mom. Enjoy!


Nora and I have been making so many of these recipes we can’t keep up with the posts !! This week, I decided to try the Can’t Beet Me Smoothie (pg. 28).

Even though I love beets, I have to say I was not sure what I would think of this recipe . But I decided I would give it a shot. I would love to add “after a great 5 mile run…” but sadly I’m still just walking with a few short jogging bursts here and there. At least, I’m still getting to take in some beautiful views.

Cant Beet Me Smoothie

I gathered the ingredients and put it all together in my blender. Nora had stressed the importance of using frozen bananas so I made sure I had peeled and sliced a banana into a zip lock bag and tossed it into the freezer the night before (Frozen bananas is HUGE for texture in smoothies – it’s almost like adding a scoop of ice cream – they add that much creaminess!). I used regular 1% milk because I don’t usually have almond milk on hand unless Nora is home. I followed the directions and whipped everything up in my blender… and voila!

Cant Beet Me SmoothieA really wonderful, tasty, creamy smoothie! It was surprisingly sweet, probably from the beet and the banana and, though it was a beautiful purple color, did not really taste of beet at all.  And the texture was so smooth and creamy. Much better than I had expected! Nora, the smoothie expert says this is the frozen banana (It is!!). The only thing I would do differently next time would be to cut the ginger up a bit more: my blender did not quite chop it up fine enough. I’m not usually a big “smoothie person” but this one has made a convert out of me and I know Nora will love it when we make it together!

Can't Beet Me SmoothieBeets – yay or nay? I know they’re supposed to be great for runners but I’m not a huge fan…


Run Fast Eat Slow Post #4: Wild Salmon Sweet Potato Cakes

Hello and happy Friday!

I have another Run Fast Eat Slow recipe review for you this week. Honestly, when I came up with the idea for this series of posts I thought it would just be a fun little break from all the training posts, but I actually love how it’s really forced me to get out of my cooking comfort zone. In the past, I’ve bought cookbooks, made a couple recipes, and then just tucked them away on the shelf to only be used when feeling particularly ambitious. Now I’m actually browsing the recipes and thinking ahead about what I want to make for the week!

Wild Salmon Cakes | Run Fast Eat SlowI’ve been on a huge sweet potato kick lately, so I thought the Wild Salmon Sweet Potato Cakes (page 142) sounded just about right – plus, they would be easy to pack with a salad for lunches for the work week. I love salmon and I know it’s a really fantastic food to include in my diet because of all its health benefits. Sometimes I just get lazy about remembering to buy it/prepare it. Apart from the salmon, I had all the ingredients on hand, which made it pretty easy to whip up.

It’s a pretty straightforward recipe – saute some garlic and onions, then combine them with the salmon, sweet potato puree, almond meal, eggs, and some seasonings. While the recipe recommends ordering wild salmon with skin and bones removed and finely chopped, I kept things a little easier (and cheaper) by opting to use canned salmon. I’m sure the recipe is delicious with real salmon, but I wanted to keep things simple.

Once everything was combined into a nice, thick batter, it was time to saute them in a generous serving of coconut oil. This was where I ran into issues. The batter was NOT staying together nice enough for me to be able to flip them in the frying pan.

Run Fast Eat Slow | 2 Generations RunningI tried it with 3 of the cakes and gave up as they all fell apart. Luckily, I remembered I had made a similar recipe a year ago where the sweet potato salmon cakes were baked in the oven in a muffin tin. I scooped the batter into the tin and had just enough to make a perfect 6 cakes. I popped them in the oven at 400 degrees for 20 minutes.

Wild Salmon Cake | Run Fast Eat SlowVoila! They look much nicer than the ones that kept falling apart on me. I have been lightly sauteing them in a frying pan to warm them up and get that nice crispy feel on the outside each night I’ve prepared them. They’ve held up much better like this and are just as yummy. 🙂 And, I’m happy to report these are just as delicious as every other recipe my mom and I have tried so far!

Have you cooked up anything tasty lately?