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Discussion Starter · #1 ·
Here's another food thread to throw into the mix.<br><br>
It's that time of year again! And by that time, I mean the start of a metabolism that defies all explanation. With no less than 12 hours of training a week, I am very quickly remembering how much food I need to consume to stay vertical! I know that I'll get tired of plain old ham sandwiches very quickly!<br><br>
Here's the place to post your favourite recipes, portable breakfast, lunch, dinner and snack ideas that are best for long days at work, and that keep your blood sugar a-going.<br><br>
My personal favourites:<br><br>
Cut up strawberries and bananas, mixed with oatmeal and low-fat yogurt.<br><br>
Tuna Salad:<br>
1 can of tuna<br>
Spinach or mixed greens<br>
Carrots, zucchini, other "salad" vegetables<br>
hard boiled egg, sliced<br>
Dressing: oil, vinegar, piece of fresh ginger, brown sugar, salt/pepper<br><br>
Bring 'em on!<br><br>

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787 Posts
I've got a great recipe for slow-cooker, squash and chick-pea curry which I just LOVE! It's at home in Canada right now, though, so it might be a while before I can post it. It's from Canadian Living's Slow-Cooker Cookbook, if you want to go find it.

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I keep a <a href="" target="_blank">bag of these</a> in the freezer. If we're in a hurry or feeling lazy... A bit of bagged lettuce, chop an onion and whatever else isn't moldy in the veggie drawer, two minutes in the microwave and boom onto the salad. Fast. Easy. Good. (I'll also sometimes eat one in a bagel or bread as a sandwich - sometimes with some salsa.)

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787 Posts
2 cups <a href="" target="_blank">butternut squash</a>, peeled and cubed 2 cups <a href="" target="_blank">potatoes</a>, peeled and diced 1 (540 ml) can <a href="" target="_blank">chickpeas</a>, drained and rinsed 1 tablespoon vegetable oil 1 <a href="" target="_blank">onion</a>, diced 2 <a href="" target="_blank">garlic cloves</a>, minced 1 tablespoon <a href="" target="_blank">gingerroot</a>, minced 3 tablespoons <a href="" target="_blank">mild curry paste</a> 1 (400 ml) can <a href="" target="_blank">light coconut milk</a> 1 cup vegetable stock 1/4 cup natural <a href="" target="_blank">smooth cashew butter</a> or <a href="" target="_blank">peanut butter</a> 1/4 teaspoon <a href="" target="_blank">salt</a> 2 cups packed <a href="" target="_blank">swiss chard</a>, shredded 1 cup <a href="" target="_blank">frozen green peas</a> 2 tablespoons chopped <a href="" target="_blank">fresh coriander</a>
<ul><li><a href=",less-than-60-mins" target="_blank">< 60 mins Curries</a></li>
<li><a href=",chick-peas-garbanzos" target="_blank">Chick peas/Garbanzos Curries</a></li>
</ul><ol style="list-style-type:decimal;"><li>In a dutch oven, fry onion, garlic and ginger for about 2 minutes. Add curry paste; cook, sitting until fragrant about 1 minute.</li>
<li>Add squash, potato and chickpeas; stir to coat.</li>
<li>Add coconut milk, stock, cashew butter and salt; bril to boil then cover and simmer stirring twice, until vegetables are tender, about 30 minutes.</li>
<li>Gently stir in swiss chard and peas; cook, sitrring until swiss chard wilts, about 5 minutes.</li>
<li>Sprinkle with coriander.</li>
It takes a few minutes to prepare, but leaves the whole house smelling fantastic! We have it over brown rice, and love it!

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I typically snack on cut fruit, handful of Marcona almonds.<br>
Fave breakfasts are granola (see recipe below) with honey greek yogurt (I swear this yogurt is like crack), steelcut oatmeal with cherries & hazelnuts<br>
I usually pack dinner leftovers for lunch and as I posted on Kristine's post, at least 4 of our dinners/week are vegetarian i.e. multigrain pastas, other whole grains in pilafs/salads/risottos, tofu scrambles & stir fries, beans & lentils, etc.. The others are usually salmon/halibut, boneless skinless chicken thighs, etc.<br><br>
Recipe of the Day - I have plenty more where this came from. <img alt="smile.gif" src=""><br><br>
Mix & Match Granola<br><b>The Base</b><br>
1 c old-fashioned rolled oats<br>
2/3 c nuts, roughly chopped<br><b>The Glue</b><br>
2 T liquid fat (usually flaxseed oil)<br>
6 T liquid sweetener (usually honey or maple syrup)<br><b>The Flavors</b><br>
1/2 t salt<br>
1/4-1 t dry flavors such as spices, zest, etc.<br><b>Other Add-Ins</b><br>
2/3 c dried fruit (mix in after the granola has cooled)<br>
1/2 c flaked coconut (mix in with the base)<br>
Preheat the oven to 375° F and line a rimmed cookie sheet with parchment paper. Combine the glue ingredients in a microwave-safe bowl and heat for 1 minute on high watching to make sure it doesn't boil over.<br>
Combine the oats, salt, nuts, and flavorings in a medium mixing-bowl. Pour in the glue and stir to combine. Spread onto the prepared cookie sheet, and slip into the oven for 15-20 minutes, or until golden, stirring the mixture once or twice as it bakes. Remove from the oven and let cool. Mix in any add-ins. Keep in an airtight container, at room temperature or in the fridge.<br><b>Some flavor combinations I've tried:</b><br>
1. Slivered Almonds, Maple Syrup, Flaxseed Oil, Cinnamon, Dried Cherries<br>
2. Slivered Almonds, Honey, Flaxseed Oil, Nutmeg, Dried Blueberries<br>
3. Chopped Hazelnuts, Maple Syrup, Flaxseed Oil, Cinnamon, Dried Cranberries
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