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Recipe: The Runner’s Sandwich

Recipe: The Runner’s Sandwich

 

Recipe: The Runner’s Sandwich

Ingredients

  • 4 slices bread (whole wheat)
  • ½ ball mozzarella (cottage cheese also goes great!)
  • ¼ cup sun-dried tomatoes in oil
  • 2 tbsp olives
  • 2 tsp capers (can be made without if unavailable)
  • ¼ cup basil, fresh (dried basil is also fine, ¼ cup = 1 tsp)
  • salt and pepper to taste

Instructions

  • Roughly chop the cheesetomatoesolives and capers and throw into a mixing bowl.
  • Add the herbssalt and pepper.
  • Use a fork to mix up and mash the ingredients a little – not too much, we just want to get those flavours circulating.
  • If you’re using very soft bread then pop it in the toaster/pan without oil for a minute or so – not to toast it, just to harden the outside. If the bread is already a hard type, we’re good to go.
  • Spread the mix on the bottom slices, add the other slices on top. Squish down.
  • Now comes the oil part – if you’re exercising a lot you’re gonna need all that extra fatty olive oil. If you’re not, that’s your call. Either way, it tastes great.
  • Heat the pan (with or without the oil) and put the sandwich in. Put a lid on the pan if you have one, don’t stress too much if you don’t. Cook for 3 or 4 mins, squishing down with a spatula occasionally, then flip and cook the other side the same way. Both outsides should be nice and crispy, the insides melting together.
  • Awesome. What a sandwich.
Recipe: Deluxe Shakshuka with Spicy Roasted Potatoes and Chickpeas

Recipe: Deluxe Shakshuka with Spicy Roasted Potatoes and Chickpeas

 

Recipe: Deluxe Shakshuka with Spicy Roasted Potatoes and Chickpeas

 

Ingredients:

  • 3–4 Tablespoons extra-virgin olive oil, divided
  • 1/2 pound (225g) small Yukon potatoes, halved
  • 1 15-ounce can (425g) chickpeas, drained and dried
  • 2 teaspoon ground paprika, divided
  • 1/2 teaspoon chili powder, divided
  • 1 large onion, halved and thinly sliced
  • 1 large red bell pepper, seeded and thinly sliced or diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 2 28-ounces cans (800g each) whole plum tomatoes, chopped + 1/3 of the juice for each can
  • 1 teaspoon harissa sauce
  • 5.3 ounces (150g) fresh baby spinach (optional)
  • Salt & black pepper, to taste
  • 4 to 6 large eggs
  • 1 1/4 cup (5 ounces/140g) feta cheese, crumbled
  • Chopped cilantro, for serving (or parsley)

Directions:

  1. Heat the oven to 375°F (190°C).
  2. Heat 2 Tablespoons of oil in a large skillet over medium-low heat. Add halved potatoes and cook until softened, 8 to 10 minutes, stirring from time to time.
  3. Add drained and dried chickpeas and cook for 2 additional minutes, shaking the pan regularly. Stir in half of the paprika, half of the chili powder and a pinch of salt. Transfer to a clean plate and wipe up the skillet with paper towel to re-use it.
  4. Heat the remaining olive oil, then add onions and bell pepper. Cook gently until very soft, about 10-12 minutes. Add garlic and cook until tender. Stir in cumin, the remaining paprika and chili powder.
  5. Add the tomatoes, coarsely chopped, with 1/3 of the sauce or each can, and season with salt and pepper. When the sauce is hot, add baby spinach if using, until wilted, then place potatoes back and let simmer until sauce thickens, about 10 minutes.
  6. Using the back of a spoon, create 4 to 6 evenly spaced wells for the eggs, then carefully crack 1 egg into each, keeping the yolks intact.
  7. Sprinkle chickpeas and crumbled feta on top, then transfer skillet to the oven and bake until eggs are just set, 7 to 10 minutes.
  8. Garnish with chopped cilantro, sesame seeds and serve with crusty bread or pita bread alongside, if desired.
 
 
 
Recipe: Oregon Summer Salad with Grilled Salmon

Recipe: Oregon Summer Salad with Grilled Salmon

 

Recipe: Oregon Summer Salad with Grilled Salmon

 
Author: Shalane Flanagan and Elyse Kopecky
Recipe type: Salad
Cuisine: American
Serves: 2
 

 

 

Ingredients

  • 1 Tablespoon olive oil
  • ¾ pound wild salmon or arctic char, cut into 2 fillets
  • ½ pound asparagus, trimmed
  • ½ tsp coarse sea salt
  • ¼ tsp freshly ground black pepper
  • 3 cups loosely packed arugula or other salad greens
  • ½ cup blueberries
  • ½ cup chopped toasted hazelnuts (I used walnuts)
  • ½ cup crumbled goat cheese or feta cheese
  • Dressing:
  • ⅓ cup extra-virgin olive oil
  • ¼ cup balsamic vinegar
  • 1 heaping Tbsp Dijon mustard
 

Instructions

  1. Preheat the grill to medium-high or preheat the broiler with an oven rack set on the upper shelf. Drizzle the oil over the salmon and asparagus and sprinkle with salt and pepper. Grill the salmon until opaque, 2-3 minutes per side, depending on the thickness of the fillet.
  2. At the same time, grill the asparagus, rotating frequently, until lightly charred, 3-4 minutes. Remove to a clean plate.
  3. Alternatively, place the salmon and asparagus on a baking sheet lined with foil. Cook under the broiler until the salmon is opaque, 6-10 minutes (depending on the thickness of the fillet), and the asparagus is lightly charred, 3-4 minutes (rotating frequently). If the asparagus are done, but the salmon needs more time, remove the asparagus to a cutting board and return the salmon to the oven.
  4. Pile 2 large salad bowls with the arugula or salad greens. Top with the blueberries, hazelnuts, and cheese. Slice the asparagus into 2-inch pieces.
  5. Make the dressing by combining the oil, vinegar, and mustard in a glass jar with a lid. Shake vigorously until emulsified.
  6. Top each salad with a salmon fillet and the asparagus and drizzle with the dressing.
  7. Serve with a slice of crusty bread, if desired.
 
 
 
Recipe: Angel Hair Pasta w/ Fresh Roasted Marinara Sauce

Recipe: Angel Hair Pasta w/ Fresh Roasted Marinara Sauce

 

Angel Hair Pasta w/ Fresh Roasted Marinara Sauce

Serves: 6 | Serving Size: 1 Cup
Total Time: 20 min | Prep: 10 min | Cook: 10 min

What runner or endurance athlete does not LOVE a great pasta dish!  This simple, clean and vegetarian pasta dish will satisfy your carb craving and give you the fuel to keep logging mileage!  This tasty meal has about 327 Calories, 64 grams of carbohydrates, 13 grams of protein and 2 grams of fats.

 

Ingredients:

Ingredients:
  • 8 ounces angel hair pasta, dry
  • 1/2 onion, peeled and quartered
  • 1 clove garlic, cut in half
  • 1/2 red or green bell pepper, cored
  • 1/4 cup fresh basil
  • 4 tablespoons grated Parmesan cheese
  • 1/4 teaspoon fresh cracked black pepper
Allergens: Milk, Wheat

Directions:

  1. Cook pasta according to package directions. Drain and set aside in colander until ready to serve.
  2. Meanwhile, preheat your oven broiler.
  3. Place tomatoes, onion, garlic, and bell pepper, skin side up, on a flat cookie tray.
  4. Roast under the broiler until skins turn very brown and blister, about 10 minutes. Place all vegetables into your food processor or blender. Add fresh basil and purée until smooth.
  5. Reheat sauce and serve over cooked angel hair pasta.
  6. Sprinkle 1 tablespoon grated Parmesan cheese and fresh cracked black pepper over the top of each portion.
Recipe: Peanut Butter Oatmeal

Recipe: Peanut Butter Oatmeal

Peanut Butter Oatmeal

This adds a nice ounce of protein and some fats to balance out this whole grain carb based breakfast. Too much peanut butter for your taste? Scale back to one Tablespoon and you have a hearty snack of about 250 Calories, 30 grams of carbohydrates, 8 grams of protein, 10 grams of fats. This might be a good pre-training food to have an hour or so before a run or other exercise. 
 
Serves: 1 | Serving Size: 1 Cup
Total Time: 10 min | Prep: 5 min | Cook: 5 min
 

What runner or endurance athlete does not LOVE a great pasta dish!  This simple, clean and vegetarian pasta dish will satisfy your carb craving and give you the fuel to keep logging mileage!  This tasty meal has about 327 Calories, 64 grams of carbohydrates, 13 grams of protein and 2 grams of fats.

 

Ingredients:

  • 2 Tablespoons of Peanut butter
  • 1 Cup of Oatmeal

Allergens: Nut

 

Directions:

  1. Cook oatmeal according to box directions
  2. Once transferred to a serving dish or bowl, add in peanut butter
 
 
 
Recipe: Peanut Butter Chocolate Muffins

Recipe: Peanut Butter Chocolate Muffins

Photo Credit Kodiak Cakes

 

Peanut Butter Chocolate Muffins

Serves: 12 | Serving Size: 1 Muffin
Total Time: 25 min | Prep: 10 min | Cook: 15 min

We LOVE peanut butter and are getting prepared for National Peanut Butter Day (Friday January 24th for those of you keeping track) by taking one of our favorite recipes and adding a bit more peanut butter power. We altered the Kodiak Cakes Double Dark Chocolate Muffin mix recipe which you can find on the box here. At about 250 Calories, 45 grams of carbohydrates, 15 grams of protein and 4 grams of fats, you can add a spoonful of your favorite nut butter on top of the chocolate Kodiak Cake Double Dark Chocolate Muffins for more of your favorite nutty flavor!

 

Ingredients:

  • 1 Box Kodiak Cakes Double Dark Chocolate Muffin mix
  • 2 Eggs (or egg substitute)
  • 1 Cup Milk
  • 4 Tablespoons of peanut butter (or vanilla almond butter)

Directions:

  1. Preheat oven to 375 degrees F.
  2. Combine ingredients in a mixing bowl except oil as specified in the box recipe. Instead add 4 tablespoons of peanut butter or peanut butter’s cousin, vanilla almond butter. Hand stir until blended.
  3. Coat muffin pan with non-stick spray, butter or coconut oil.
  4. Divide batter among cups in muffin pan.
  5. Bake for 12 to 15 minutes for large muffins and for 10 to 12 for mini muffins or until a toothpick comes out clean.
  6. Let cool completely before removing from the pan.