I’ve been slacking on these posts lately but today I got around to trying something new that was worth posting. This is my latest attemp at making a recipe from the Runner’s World Athlete’s Palate Cookbook. For any runners who are interested in healthier nutrition options I would recommend this book. I got it for Christmas two years ago and I still go back to it.
I decided to try this one tonight because it was the one pizza recipe in the book that I had not yet tried and I figured that anything involving back steak had to be good.
This recipe was really easy to make. I prepared it while my two year old was watching Lady and the Tramp on DVD without her noticing I was in and out of the house to grill the steak. If you are interested in this recipe you can find it on pp. 150-151 of the book.
I made one alteration to the recipe by using green onions instead of roasted shallots. I think the green onions worked just fine. My wife and my two year old certainly did not complain. I definitely plan to make this recipe again.
Also, if you are a craft beer fan like I am I will mention that a pale ale paired well with the meal…
Now that I am feeling better again I am trying to get back to cooking healthy meals at home and trying new recipes even if I am not yet ready to get back to running. Yesterday I made a meal that will hopefully be the start of ,e getting back to that routine.
In order to get back to my routine I went back to the Athlete’s Palate cookbook from Runner’s World, a very useful gift I received at Christmas last year. I recommend this book if you are a runner looking for healthy recipes to fuel and recover from your training. You can find this recipe on page 87.
This one takes a bit of preparation time so it might not be the best one to try if you are pressed for time during the week. Fortunately my wife was home when I made it so with two of us working on it we were able to make it quickly.
Most of the work with this recipe is related to making the sauce because you have to roast the tomatoes then chop them before putting them in the sauce. The rest of it is very easy to do. That said, the effort is worth it because the tomato sauce goes very well with the shrimp.
This recipe was another hit with out family. My wife and I even enjoyed the leftovers for lunch today. We will definitely make this one again!
For tonight’s recipe I went back to the Runner’s World Athlete’s Palate cookbook. It might actually be the first dessert recipe I have posted here. I ended up making this one because I was looking for something quick and easy that the kids would enjoy after dinner.
You can find the recipe on p.182 of the cookbook if you are interested in making it. I probably spent more time at the grocery store getting Nutella and goat cheese than I did making it so it certainly qualifies as a quick and easy recipe.
You won’t be surprised to hear that my kids loved this. Nutrition wise it does pack a decent amount of protein and carbohydrates although it is sweet so you won’t want to have too much.
Tonight’s recipe is the latest one I decided to try from the Runner’s World Athlete’s Palate cookbook. this one was a big hit with the family and one that we will definitely add to the rotation again. You can find it on p.116 of the book.
I initially planned to make this meal yesterday but we ended up being busier than expected and had to find a quicker option to feed the kids. I decided to make the meal tonight even though I was unsure if I would be able to enjoy it because I was scheduled to have a wisdom tooth removed in the morning.
At first glance I thought this recipe might be a little complicated to make. However, that was not the case at all. I made the pesto quickly first and set it aside. Next, I seasoned the chicken, wrapped it in pancetta and stuck it in the oven for 30 minutes. That left plenty of time for me to get the orzo and zucchini ready.
Fortunately I was able to try the meal with my family tonight althoughI had to do so slowly with small bites. I really enjoyed this one. We ended up with leftover pesto that will be used for sandwiches tomorrow. I also think the leftover orzo will make for a good salad in a lunch.
Tonight’s yet again comes from the Athlete’s Palate Cookbook. This one can be found on page 141.
Althought I have not yet tried all of the recipes I want to try I’ll try and find something from another source for next week but for this week needing a quick option it was my best option once again.
This recipe was very much an easy one to prepare. I think it took me 10 minutes at most to get everything in the oven. The longest part was waiting for it to cook.
I will mention that I did a couple of things that caused the cooking time to be longer than necessary. First I forgot to remove the skin from the back of the salmon filets I had. The second thing I did was that I had to cook everything in aluminum foil because we did not have parchment paper.
Tonight’s recipe is another one from the Athlete’s Palate cookbook. This time I gave my four year-old a few choices from the book and this was the recipe she picked.
Normally the recipes I post are relatively easy to make. I wouldn’t say this one was complicated but the chopping for the relish was time consuming especially since I was trying to keep an eye on my kids as I was preparing it.
You will notice I used red beets instead of golden beets when I made it. I could not find golden beets at the grocery store and had to make it with red beets. It did not make a difference to the taste but obviously the squash and zucchini turned red because of it.
The relish is definitely the best part of this recipe. It goes very well with the tilapia.
This is a recipe I will put in our rotation again although It won’t be on a day when I am short on time.
Tonight’s recipe is yet another one from the Athlete’s Palate cookbook I got for Christmas. I had not yet tried one of the seafood recipes in the book and decided to make this one my first try.
I made one key change to the recipe. Since we did not have any couscous in the house I ended up using quinoa instead and I think it worked just fine.
It is not an overly complicated recipe to make but in order to save time I made the vinaigrette and the vegetable quinoa last night so that I just had to cook the fish when I got home from my run.
This recipe was another hit. I would say the best part is definitely the artichoke vinaigrette. Both of my kids seemed to enjoy the meal as well so that was another plus. This is another recipe I will put back into the rotation another time.
Tonight’s recipe is another one from the Runner’s World Athlete’s Palate Cookbook. This is the third or fourth recipe I’ve tried from the book and this one was another hit.
I think this one might have been the easiest so far out of the recipes I’ve tried. It is really quick. The only work involved in this one is chopping the eggplant and zucchini.
We enjoyed this recipe so much that we ate it two night’s in a row. I made the recipe exactly according to the book on the first night and found it to be light on veggies once I added the pasta. Tonight I chopped more eggplant and zucchini to toss in. I would recommend that if you want a lot of veggies in your dish.
If you have kids our one year-old loved. She ate it without issue both nights.
This is definitely one we will make again!
Once again my recipe for tonight comes from the Runner’s World Athlete’s Palate cookbook. I’ve had success with this book since I got it for Christmas so I keep going to it for new meals to try.
If you are interested you can find this recipe on page 98 of the cookbook.
This meal was another hit although if you do make it I would warn that it took me longer than the 35 minutes suggested in the book. In addition, while I think it goes well with the recipe the broccoli rabe does have a bit of a bitter taste that not all will appreciate.
Overall this recipe was another hit. It is one we will likely try making again. I enjoyed it so much I took leftovers to work with me for my lunch today.
Tonight’s recipe is the third recipe I’ve tried from the Runner’s World Athlete’s Palate cookbook since I received a copy at Christmas. Tonight’s recipe of choice was steak tacos. If you have a copy of this book you can find the recipe on page 124.
Like the previous two recipes I tried from this book this was another very easy recipe to make. I made this tonight after getting home from work while feeding my one year-old. It to me no more than 30 minutes to prepare.
I increased the recipe in order to have enough to feed three instead of the one serving according to the recipe. Everyone was pleased with the result and I have enough left over to make another one for lunch tomorrow.