The year 2014 is drawing to a close this week, and as the New Year approaches, it's hard to avoid the inevitable scrutiny and reflection on the past year. What were your biggest achievements? What were your most significant regrets? (Hopefully not many!) Either way, the count down to midnight and the arrival of the New Year inspires reflection and resolutions. For runners, this frequently includes new running goals, or races to train for, or miles to log.
I realize in writing this post that there are endless topics I could cover that would relate to the theme of New Year's Eve. However, I chose to celebrate what fuels us, brings people together, and for some, is the very reason they run. Below is a roundup of some of your fellow runners' favorite recipes from 2014.
Super Breakfast PrOatmeal
(Contributed by Katie Merrill)
I love making a big batch of this at the beginning of the week and packing it in containers to enjoy at work. Very filling and satisfying and yummy, and so simple to make.
Serves 2 (can be doubled, tripled, quadrupled, you get the point)
- 1 cup oats
- 2 cups water
- 1 scoop protein powder of choice (I like Whole Foods Soy Protein Powder)
- 2 tbsp Almond Milk
- 1 tbsp chia seeds
- 2 tbsp raisins
- 1 tsp cinnamon
- pinch of salt
- Toppings: Peanut butter, blueberries, banana, coconut, walnuts, peanuts…chocolate chips…etc.
Bring water to boil in saucepan. Add oats, cinnamon, salt. Lower heat, let cook 1-2 minutes. Add chia seeds and raisins. When oatmeal is starting to thicken, add protein powder and almond milk and stir until combined. Let cook 2 more minutes. Pour into two bowls and top with toppings of choice.
I like to swirl in some peanut butter while its still warm, then top with blueberries, banana slices, and a few nuts. Then I top the whole thing off with a drizzle of almond milk. This is great cold too.
Roasted Cauliflower Soup
(Contributed by David Ziegler-Voll, from his blog David the Tornado, http://davidthetornado.com/roasted-cauliflower-soup/)
- 4-5 carrots, peeled and sliced
- 2 medium yellow onions
- a few cloves of peeled garlic
- 1 head of cauliflower
- 1 quart of chicken or vegetable stock
- diced spicy peppers (optional)
- diced turkey bacon (optional)
- toscano cheese, shredded (optional)
- olive oil
- S&P to taste
I had to explain this to my mom, but I use two pans for this recipe. Essentially, I sauté what I want blended in one pan, and what I want to be textural/whole in the other. In the soup pan I caramelize a diced onion with a few cloves of garlic in a few tablespoons of olive oil. In the sauté pan I sauté the sliced carrots, diced onion, diced peppers (optional–I like to use a few varieties of spicy peppers for added heat), and turkey bacon (optional–leave out for a vegan version). While the aforementioned is sautéing slice the cauliflower into 1/2″ thick “steaks” and place on a baking sheet. Drizzle with a little olive oil and top with a few cranks of fresh cracked pepper and sea salt. Roast at 450°F. Depending on your stove this can take 4-7 minutes per side. Make sure to flip. You want a nice browned cauliflower steak and for the meat of the cauliflower to be nice and soft. Once the onion in the soup pan is clear add a quart of chicken or vegetable stock. Increase the heat to medium-high, just below a boil. After the cauliflower has become super soft it’s time to use your blender. Reduce the heat to low and submerse the immersion blended carefully blending the chicken/veggie stock, cauliflower and onions and garlic. (You can also blend in blender, just cool soup a bit). This smells so good! After you have a nice consistency and the soup base is smooth and creamy add the contents of the sauté pan. Almost done! Gently stir the soup.
As I mentioned, if you use veggie stock and omit the turkey bacon this makes an extremely flavorful and delicious vegan soup. If you want a creamier soup experience you can garnish with some shredded Toscano cheese. Garnish and serve with toasted sourdough!
Vegan Chocolate Chip Banana Bread
(Contributed by Aleta Wiley, recipe adapted from The Joys of Vegan Baking by Colleen Patrick-Goudreau http://www.joyfulvegan.com)
Yield: one pan (12 muffins, 24 mini muffins, 1 9-inch loaf)
- 2 cups flour
- 1 & 1/2 teaspoons baking soda
- 1/2 teaspoons salt
- 1 cup sugar
- 1/3 cup oil (canola, grapeseed, or my favorite, coconut)
- 3-4 ripe bananas, mashed
- 1/4 cup water
- 1 teaspoon (or capful) of vanilla extract
- 1 cup semisweet chocolate chips
- Preheat oven to 350 degrees. Mix all ingredients in a bowl. (You can follow all the step-by-step instructions if you want but it really doesn't matter when making quick breads and muffins). Spoon out into greased muffin tins or a loaf pan. Fill tins halfway. Bake 20-30 minutes, until a toothpick comes out clean. Cooking time is less for mini-muffins, a bit more for regular muffins, and longer for a loaf.
- If you use coconut oil (so good!), use lukewarm water so the oil doesn't solidify when mixing.
- Use less sugar and add walnuts or pecans for a morning muffin rather than a sweet snack.
Butternut Squash Scallion Pancakes
(Contributed by Jess Muscaro)
- 1 Roasted Butternut Squash
- 8-12 Scallions, sliced into little coins
- 2 or 3 eggs
- 1/2 - 1 Cup flour (glu free is great too)
- Cumin, garlic, cayenne, turmeric, salt, pepper, w.ever to taste
Scoop out the squash when it's cool from roasting it at 450 till it's soft. Add the scallions, eggs and seasoning. Then add the flour to make it a thick pancake-like consistency. Lightly oil a skillet with olive oil and heat on medium until hot. Scoop the pancakes onto the hot skillet in 1/4 cup scoops and fry on each side until brown.
Serve with spicy honey, maple syrup, siracha etc. YUM.
Black Bean Burgers
(Contributed by Jennifer Flynn. She makes these regularly and found the recipe below on a blog she loves http://www.annies-eats.com/2011/06/22/black-bean-burgers/)
Yield: 6 burgers
- ¾ cup panko
- 3 tbsp. plus 2 tsp. olive oil, divided
- 2 (15 oz.) cans black beans, drained and rinsed, divided
- 2 large eggs
- 1 tsp. ground cumin
- ½ tsp. salt
- 1 tsp. Alex's hot sauce, or hot sauce of choice
- 1 red bell pepper, stemmed, seeded and finely diced
- ¼ cup fresh cilantro, minced
- 1 shallot, minced
- Avocado, sliced or mashed, to top
Place a medium skillet over medium-high heat. Combine the panko with 2 teaspoons of the olive oil and mix with a fork to blend. Add the mixture to the skillet and toast the panko, stirring frequently, until light golden brown. Remove from the heat and let cool to room temperature.
Place 2½ cups of the beans in a large bowl and mash with a potato masher or a fork until mostly smooth. In a separate bowl, combine the eggs, 1 tablespoon of the oil, cumin, salt and hot sauce. Whisk to blend. Add the egg mixture, toasted panko, the remaining ½ cup beans, bell pepper, cilantro and shallot to the bowl with the mashed beans. Stir together until evenly combined.
Divide the mixture into 6 equal portions, about ½ cup each. Lightly pack into 1-inch thick patties. (At this point the patties can be covered tightly with plastic wrap and refrigerated for up to 24 hours before cooking.) Heat 1 tablespoon of the oil in a large skillet over medium heat until shimmering. Carefully lay half of the patties in the skillet and cook until well browned on both sides, about 8-10 minutes total. Transfer the cooked burgers to a plate, tent with foil, and repeat with the remaining oil and bean patties. Serve warm and top with avocado.
Autumn Millet Bake
(Contributed by Jill Canora, from Mark Bittman How to Cook Everything, this is delicious paired with dark chocolate almonds for dessert, and some friends who run but cannot knit.)
- ¼ cup extra virgin olive oil, plus oil for the dish
- ¾ cup quinoa
- 1 medium butternut squash, peeled, seeded, and cut into 1‐inch cubes
- 1 cup fresh cranberries
- Salt and freshly ground black pepper
- 1 tablespoon chopped fresh sage leaves or 1 teaspoon dried sage
- 2 tablespoons maple syrup or honey
- 1 cup vegetable stock
- ¼ cup pumpkin seeds
Heat the oven to 375°F and grease a 2‐quart ovenproof dish, a large gratin dish, or a 9- x 13‐inch baking dish with olive oil.
Put 2 tablespoons of the oil in a small skillet over medium‐high heat. When hot, add the quinoa and cook, stirring frequently, until fragrant and golden, about 3 minutes. Set aside.
Spread the squash cubes in the bottom of the prepared baking dish. Scatter the cranberries around and spoon the millet mixture on top. Sprinkle with salt and pepper and the sage and drizzle with syrup. Carefully pour the warmed stock over all. Cover tightly with foil and bake, undisturbed, for about 45 minutes. Carefully taste to see if the quinoa is done. If not, add a little warm water if it looks dry, re‐cover, and return to the oven for 10 minutes or so.
Uncover and turn the oven up to 400°F. Sprinkle the seeds on top and return the dish to the oven. Bake until the mixture bubbles and the top is browned, another 10 minutes or so. Serve piping hot or at room temperature.
(Contributed by Katie Merrill)
1 cup Coconut water, a few leaves of kale, 3/4 c frozen mango chunks, 1/4 c fresh mint leaves, and a 1/4 c fresh parsley.
Blend everything in a high power blender and serve in a chilled glass. Enjoy!
Happy New Year and Happy Eating!
- Each week we will be updating this blog with personal stories from fellow runners, race recaps, training tips, recipes, and more! If you are interested in becoming a blog contributor, please contact Katie Merrill at email@example.com for more information. And remember, as Owen says, Be Amazing! -