Tonight’s recipe is another one from one of the Oh She Glows cookbooks. I am starting to realize that for someone who does not follow a vegan or even vegetarian diet I often post vegan or vegetarian recipes on here.
This recipe is a healthy option to give you some energy in the mornings. If you are interested in it you can find the full recipe here.
This recipe was very easy to make. It does not take long at all to mix the dough and set it out on a baking sheet. I did it this afternoon while waiting for the alarm to tell me it was time to pick up my daughters from the school bus to go off.
I only made one batch this time but plan to make more soon. My daughters (7 and 4) love them, a bonus for those of you who understand how challenging it can be to get kids fed before school in the morning while you are also trying to get ready for work.
As for me, having these on hand will make for a great pre-run snack. I will be packing some for our trip to Boston in a couple weeks for the marathon.
Tonight’s recipe is our latest effort to make a meal from the Oh She Glows cookbook. This one is a great option whether you are specifically looking for a vegetarian or vegan meal or whether you are simply looking for a healthy meal.
It is a really hearty and filling meal and was a perfect option on a cold winter night. In our case my wife picked it because she had the book out and we happened to have the ingredients on hand.
We did not add the optional cayenne pepper because our kids are not fans of spicy food. I would recommend adding it if you do like spicy food. The other change to the recipe we made is that we used leftover quinoa instead of rice. That change worked just fine.
The best about this for me is that the recipe made plenty and there were enough leftovers to cover my lunches for a couple days.
Tonight I thought I would share a quick and easy recipe for a healthy salad. We had it with our dinner Monday night.
To make it you will need beets, kale, goat cheese, cumin, plain yogurt and lime juice.
Simply peel and grate the beets then top with kale and goat cheese to your liking.
In a seperate bowl to make the dressing mix 2 or 3 table spoons of plain yogurt, 1 tablespoon of lime juice and cumin to taste. Once done pour the dressing over your salad and you are all set!
Tonight’s recipe is a relatively easy one to make. It requires a bit of preparation before you are ready to make the wraps. Our preparation involved reheating some leftover chicken, making pickled carrots and making homemade peanut sauce to dip the wraps in.
Once the preparation was done all that remained was to put the wraps together. The rice paper just needs to soak in warm water for a minute before they are ready. We put chicken in ours for a healthy source of protein but you could also add shrimp if you prefer.
This is also a fun meal to make. My kids enjoyed it and it made for great leftovers.
Tonight’s recipe is a great option my wife tried this week. It was the first attempt to make Indian food in our house. If you are interested in trying these recipes you can find the chicken korma here and the naan here.
Our version was slightly different than the recipe posted. We used regular milk instead of coconut milk. To compensate 1/2 cup of unsweetened coconut was added. In addition a can of diced fire roasted tomatoes was used instead of 3 diced tomatoes. If you go with canned tomatoes I would recommend not adding the salt called for in the recipe. Finally, our version was made with chicken thighs instead of chicken breasts.
It might not be something you want to eat all the time but you can play around with the ingredients to suit your needs. It was a good choice for me after a tough run after work Monday.
If you are having an Indian dish Naan bread is a must. Our version was healthier because we chose not to brush it with butter and we used 1 cup of whole wheat flour with 3 cups of regular flour. It tasted great that way!
The recipe took some time to make but it used regular ingredients and did not include some of the unpronounceable ingredients you find in store bought products.
Tonight’s recip comes from a book I got for Christmas. I am only now finally getting around to trying a recipe from it. I’m glad I did because the recipe I tried was a hit. The recipe can be found on p. 224. If you are interested in the book you can read more about it here.
The recipe I chose was a recipe for simple biryani which is a South Indian dish. I chose it because it seemed easy to make and I did have to grab many ingredients at the store. I added a chicken breast to my version and served it with lemon juice.
The recipe says it makes 4 servings but I had enough to feed myself and my kids (6 and 3). My girls both really enjoyed it. I also had leftovers for a few lunches after that which made my morning routine easier.
It’s time once again for another edition of Saturday Stories, a collection of some of my favourite stories and blog posts from the past week.
Here are this week’s stories…
A story about a runner saving a woman and her dog while out for his long run.
A post that gives a look at what goes into organizing a race.
Can becoming over-reliant on recovery be a bad thing?
Good nutrition tips here to help you fuel a marathon.