Recommended
Here you can find recommendations from the blog!
Banana Ice Cream
This recipe was used a lot over the summer! A healthier and lighter alternative to ice cream for when you need a sweet snack to cool you down. I add all of these ingreadients to a blender to mix, usually the measurements are a pretty rough guess. Here is my favorite flavor combo from the summer!
- 2-3 fronzen bananas
- 1/2 cup fronzen strawberries
- 1-2 spoonfuls peanut butter
- 1-2 spoonfuls cocoa powder
- 1/4 cup milk
Apple Cinnamon Stovetop Oats
This recipe is super yummy, especially this time of year! My go-to breakfast is PB toast with a banana, but this oatmeal is much yummier if I have a few extra minutes before my morning starts. Soften your apples in some butter and honey and then add to stovetop oats and you’ve got yourself a recipe for a great day ahead.
Pumpkin Bread
This recipe comes from one of my favorite chefs- Elyse Kopecky, who co-authored Run Fast Eat Slow, and is a really nutritious option when looking to bake something festive, cozy, and pumpkin-y!
Presto Pesto
This recipe comes from Run Fast Cook Fast Eat Slow, I know, shocker. I love making this with arugula and pumpkin seeds and freezing for quick and yummy pasta and pesto tuna melts. Once it's made it goes such a long way and is super satisfying in so many meals.
Thai Coconut Curry Rice
I first found this website after Emma Coburn posted it on her Instagram, and I found it was really easy to make and super yummy. The rice is made with coconut milk and Thai red curry paste, and a variety of veggies cooked in coconut oil before being tossed together! I also like to add chicken sausage for some quick and quality protein.
Superhero Muffins
I love using recipes from Run Fast Eat Slow because I know they will fuel me well as a runner. This recipe not only allows you to eat veggies in the form of a muffin without you realizing it, but can be made quickly and makes for a great on-the-go snack. I love these muffins for traveling, in case I can't find a good breakfast or snack option!
Marathon Bolognese
This week’s recipe is from the cookbook, again by Elyse Kopecky and Shalane Flanagan, Run Fast Eat Slow, and it works well for the theme of recovery! The recipe uses ground beef and spinach or kale to replenish iron stores and gets in extra veggies with bell peppers, tomatoes, and mushrooms! It’s even on my menu for the week!
Granola
This granola recipe from Colleen Quigley only takes a few minutes to whip up, but gives you a snack for the rest of the week! Depending on how much you plan on shoving handfuls into your mouth on a daily basis (if you’re like me, very often), I might recommend making a double batch because it stores well. You can use any variation of nuts or seeds in this recipe, then add to yogurt and berries or a smoothie for a super satisfying snack! WARNING: the maple syrup in the granola WILL make your house smell absolutely heavenly.