What to eat after a run: breakfast burrito with roasted sweet potatoes + black beans

In case you missed last week's "What to eat after a run" post, here is that recipe! This breakfast burrito recipe takes the stress away of having to prepare something! When eating post-run foods, don't stress about the exact carb:protein ratios, but rather, try to find a good mix of the two, using whole foods and minimally processed ingredients with a little amount of fat, as nutrients are better absorbed when consumed with fat. The worst thing runners can do when training hard is to not refuel properly after breaking down the body. This is so important for recovery! These breakfast burritos make things easy and delicious!

First, for the breakfast burrito, roast the sweet potatoes and onions.

This breakfast burrito recipe is freezable, and takes the stress away of having to prepare something! They are great to eat after a run, especially a morning run! Scramble the eggs and black beans. (This is a great cast-iron pan for stovetop cooking, as it has iron in it, and helps prevent common conditions among runners like anemia) This breakfast burrito recipe is freezable, and takes the stress away of having to prepare something! They are great to eat after a run, especially a morning run!

Layer the ingredients in the breakfast burrito tortilla. This breakfast burrito recipe is freezable, and takes the stress away of having to prepare something! They are great to eat after a run, especially a morning run! This breakfast burrito recipe is freezable, and takes the stress away of having to prepare something! They are great to eat after a run, especially a morning run!

 Wrap that breakfast burrito up! This breakfast burrito recipe is freezable, and takes the stress away of having to prepare something! They are great to eat after a run, especially a morning run!

Roasted sweet potato and black bean breakfast burritos [freezable!]

makes 4 large burritos Ingredients: 2 medium sweet potatoes, cubed 1 large red onion 1 tsp cumin 1/2 tablespoon chili powder 1 tablespoon olive oil salt and pepper, to taste 1 (15oz) can black beans, rinsed and drained 8 eggs 1 cup shredded cheddar cheese 4 large burrito-sized tortillas cilantro, optional Instructions:

  1. Toss the sweet potatoes in olive oil, cumin, chili powder, salt and pepper, and bake in a roasting pan at 375 F until cooked and crispy, about 25 minutes. The last 10 minutes, add the red onions to the pan of potatoes to cook.
  2. While the potatoes bake, in a large skillet, crack the eggs, pour the can of black beans, and stir away, until the eggs are cooked throughout. Season with salt and pepper, as desired.
  3. Within a burrito-sized tortilla, layer the ingredients beginning with the sweet potato onion mixture. Top with the egg black bean scramble, and finish off with freshly grated sharp cheddar. Add fresh cilantro if you'd like.
  4. Wrap the burritos tightly, and either freeze for easy eating post-run, or enjoy immediately.

This breakfast burrito recipe is freezable, and takes the stress away of having to prepare something! They are great to eat after a run, especially a morning run!

Lunch idea : healthy salad recipe in a jar + big life decisions

This is an amazingly delicious healthy salad recipe that is a great healthy lunch idea.

Before we jump right into this amazingly healthy salad recipe + 7 day eat real foods challenge . . .eat-real-food

Are you good at making big decisions, or are you the indecisive type? Making big decisions is hard for me while I'm thinking through them, but once I decide, it's smooth sailing. I very rarely look back. Once it's done, I always feel a million times lighter. Recently, I have been pretty quiet on the interwebs about my personal life, because I have been so wrapped up and weighed down by a big burden in my life.

For the past few months, I have been so sad leaving Emerson at daycare all day.

I want to be clear: this is not a feeling of guilt. I've had my fair share of inevitable #momguilt, but I don't feel guilty for loving my job or being professionally fulfilled as an anthropologist. I love the field of anthropology; studying people and their habits is totally fascinating! It truly is the greatest. But this, this feeling is me literally aching some days because I wish so badly I was with Emerson, getting to see her hit those milestones, teaching her new things, and just playing together. I know this is such a struggle so many mamas go through.

And then the cost of daycare.

When I added up daycare costs and realized how freaking expensive it is, it became more difficult to not want to be home with my kiddo full time, and put my career on hold. So, after much time spent wondering what to do, figuring out if we could make it work financially, and praying really hard, I'm making the leap and I'm going to stay home with her. I feel a million times lighter. I want to share this with you all because I know so many women go through this; after going back to work when she was six weeks old, and being a full-time working mom, I can truly say there is no right answer here. As mothers, we make the decisions we feel are best for our families. The grass may not always be greener, and I applaud ALL mamas, whether they stay home or work.

Now that THAT is off my chest, let's lighten things up with this delicious healthy salad recipe (which is a perfect lunch to take to work during the 7 day FREE EAT REAL FOODS challenge ;) )eat-real-food This is an amazingly delicious healthy salad recipe that is a great healthy lunch idea.

You can put this healthy salad recipe in a jar for easy transport. Obsessed. I make them all on Sunday and have a bunch in the fridge to grab during busy week days!

Step-by-step for this Healthy Salad Recipe

First, julienne your carrots. This handheld spiralizer is my FAVORITE and so easy to use! This is an amazingly delicious healthy salad recipe that is a great healthy lunch idea.  Put the carrots in the bottom of a jar. This is an amazingly delicious healthy salad recipe that is a great healthy lunch idea. This is an amazingly delicious healthy salad recipe that is a great healthy lunch idea.  Whip up some maple lemon tahini dressing for your healthy salad recipe. This is an amazingly delicious healthy salad recipe that is a great healthy lunch idea. Pour the dressing on top of the carrots. Keep the dressing separate from the lettuce so the lettuce doesn't wilt in the jar. This is an amazingly delicious healthy salad recipe that is a great healthy lunch idea. Put some cooked quinoa into your healthy salad recipe. This is an amazingly delicious healthy salad recipe that is a great healthy lunch idea. Add in some (cooled) roasted sweet potatoes. This is an amazingly delicious healthy salad recipe that is a great healthy lunch idea. Finally, top your healthy salad with lettuce, and voila! This is an amazingly delicious healthy salad recipe that is a great healthy lunch idea.

Read more about how this salad will go perfectly with the FREE 7 day Eat Real Foods challenge! eat-real-food

Healthy Salad Recipe (perfect for work lunch, on-the-go, picnics, etc!) Makes 2 salads

Ingredients: 1 carrot, thinly sliced or shredded 1 cup quinoa, cooked 1 sweet potato, roasted 2 handfuls of the lettuce of your choice Maple-Tahini Dressing 2 garlic cloves, minced 1 tsp coarse salt ¾ cup tahini paste 2 tablespoon lemon juice ¼ cup warm water 2 tsp chopped parsley Instructions:

  1. For the dressing, combine all ingredients into food processor and blend until desired consistency. Depending on your preference, you may add more water or lemon juice to thin it out.
  1. Cook the quinoa according to the package instructions. Let cool completely.
  2. Cube the sweet potatoes, toss in olive oil and salt + pepper. Roast the sweet potatoes at 375 degrees Fahrenheit for 25-30 minutes. Let cool completely.
  1. Once ingredients are prepped and cooled, layer the salad in the jar.
  2. Store in refrigerator until ready to eat during the 7 day eat real food challenge! (click below)

Recipe Inspired by Topwithcinnamon.com

This is an amazingly delicious healthy salad recipe that is a great healthy lunch idea. This is an amazingly delicious healthy salad recipe that is a great healthy lunch idea.

What to eat after a run: Chocolate Peanut Butter Smoothie Bowl

You are sweating bullets, burned a million calories, and now you have no clue what to eat after your run. You know you should eat something, but what about protein and how many grams of carbs?! Knowing what to eat after a run can be confusing, but I'm in the camp that as long as you eat something, it's better than nothing. Try to get some protein and carbs. And you'll be good :)

Smoothies are the perfect snack to eat after a run.

Smoothies are a quick, easy, and healthy snack to replenish what was lost after a hard run! Even though this is a smoothie bowl, I'm going to ruin the surprise and let you know smoothie bowls are just smoothies in a bowl, ha! ;) I have one almost daily. My go-to smoothie flavor after a run is chocolate and peanut butter. If I have a banana on hand, I throw one of those in there, too! How to get the most, in Smitten Kitchen's words, "ethereally smooth" smoothie? Read on!

You are sweating bullets, burned a million calories, and now you have no clue what to eat after your run. You know you should eat something, but what about protein and how many grams of carbs?! Knowing what to eat after a run can be confusing, but I'm in the camp that as long as you eat something, it's better than nothing. You are sweating bullets, burned a million calories, and now you have no clue what to eat after your run. You know you should eat something, but what about protein and how many grams of carbs?! Knowing what to eat after a run can be confusing, but I'm in the camp that as long as you eat something, it's better than nothing.You are sweating bullets, burned a million calories, and now you have no clue what to eat after your run. You know you should eat something, but what about protein and how many grams of carbs?! Knowing what to eat after a run can be confusing, but I'm in the camp that as long as you eat something, it's better than nothing.What to eat after a run? something rich in protein and carbs within 20 minutes of a run or workout? Try this chocolate peanut butter smoothie. It's packed full of protein and healthy ingredients! What to eat after a run? something rich in protein and carbs within 20 minutes of a run or workout? Try this chocolate peanut butter smoothie. It's packed full of protein and healthy ingredients! What to eat after a run? something rich in protein and carbs within 20 minutes of a run or workout? Try this chocolate peanut butter smoothie. It's packed full of protein and healthy ingredients! What to eat after a run? something rich in protein and carbs within 20 minutes of a run or workout? Try this chocolate peanut butter smoothie. It's packed full of protein and healthy ingredients! Did you know you should eat something rich in protein and carbs within 20 minutes of a run or workout? Try this chocolate peanut butter smoothie. It's packed full of protein and healthy ingredients!

This is not so much a specific recipe, but more so a list of things I include in my smoothies to make them smooooth. You can't go wrong if you have a combination of the following items:

What to eat after a run: Chocolate Peanut Butter Smoothie 

yields 1 large smoothie

  • 1 Banana
  • 1 scoop of Non-chalky protein powder. I like this kind because it's plant-based and the ingredients are clean! If your stomach does okay with eggs, I also really love this protein powder! (I always prefer vanilla flavor over chocolate because vanilla is more versatile...like using it in this Berry Smoothie Bowl)
  • 2 tablespoons Pb2. Let your life be changed with powdered peanut butter.
  • 1-2 cups almond milk
  • 2 tablespoons cocoa or cacao powder
  • handful of fresh greens (ie. kale, spinach, chard)
  • optional toppings: granola, bananas, peanuts

Blend away!

Tired of having chunks of greens in your smoothies? Buying this Vitamix blender was the best thing I ever did for my smoothie game to get that awesome smooth texture we all love. If that's out of your price range, I highly recommend a Magic Bullet. I made smoothies daily using the bullet for over 3 years and it worked great!

What to eat after a run? something rich in protein and carbs within 20 minutes of a run or workout? Try this chocolate peanut butter smoothie. It's packed full of protein and healthy ingredients! What to eat after a run? something rich in protein and carbs within 20 minutes of a run or workout? Try this chocolate peanut butter smoothie. It's packed full of protein and healthy ingredients!

I won't judge you if you go for a run just so you can have this post-run smoothie bowl :)

What to eat after a run? something rich in protein and carbs within 20 minutes of a run or workout? Try this chocolate peanut butter smoothie. It's packed full of protein and healthy ingredients! What to eat after a run? something rich in protein and carbs within 20 minutes of a run or workout? Try this chocolate peanut butter smoothie. It's packed full of protein and healthy ingredients!

Easy asian coleslaw recipe with peanut dressing

This easy Asian coleslaw recipe with peanut dressing is the perfect side dish! It's refreshing, tangy, and full of color. If we follow each other on Instagram, you might have seen that we have bees! My husband is the beekeeper, I am not, but it's been a pretty amazing process. We sold out of all of our honey, except for a few jars we put away for us to use this winter, and now if I can just not eat all of the honey in the first month, we will be good ;) Here's a great recipe that uses honey, amidst lots of colorful vegetables, too. Enjoy! This easy Asian coleslaw recipe with peanut dressing is the perfect side dish! It's refreshing, tangy, and full of color. This easy Asian coleslaw recipe is a perfect lunch or dinner healthy recipe! it's an easy asian salad recipe with ginger peanut dressing and lots of vegetables! This easy Asian coleslaw recipe is a perfect lunch or dinner healthy recipe! it's an easy asian salad recipe with ginger peanut dressing and lots of vegetables! This easy Asian coleslaw recipe is a perfect lunch or dinner healthy recipe! it's an easy asian coleslaw recipe with ginger peanut dressing and lots of vegetables! This easy Asian coleslaw recipe is a perfect lunch or dinner healthy recipe! it's an easy asian coleslaw recipe with ginger peanut dressing and lots of vegetables! This easy Asian coleslaw recipe is a perfect lunch or dinner healthy recipe! it's an easy asian coleslaw recipe with ginger peanut dressing and lots of vegetables! This easy Asian coleslaw recipe is a perfect lunch or dinner healthy recipe! it's an easy asian coleslaw recipe with ginger peanut dressing and lots of vegetables! Easy asian coleslaw recipe with peanut dressing Serves 6 as a side Dressing ingredients: ¼ cup honey (local is best!) ¼ cup peanut oil (can use vegetable oil also) ¼ cup rice vinegar 1 tablespoon soy sauce 1 teaspoon sesame oil ½ teaspoon salt 1 teaspoon sriracha sauce 2 tablespoons peanut butter 1 tablespoon minced fresh ginger 1 large garlic clove, minced Slaw ingredients: 4 cups shredded mixed cabbage 2 cups shredded carrots 1 large red bell pepper, chopped 1 cup cooked and shelled edamame Instructions:

  1. Over low-medium heat, mix all dressing ingredients except ginger and garlic. Stir well until peanut butter is soft and mixed throughout. Add ginger and garlic, and stir well.
  2. Pour dressing over chopped vegetables, and serve immediately. Stores in refrigerator for a couple days.

Recipe adapted from onceuponachef.com This easy Asian coleslaw recipe is a perfect lunch or dinner healthy recipe! it's an easy asian coleslaw recipe with ginger peanut dressing and lots of vegetables!

Burst Tomato Pesto Pasta

I wanted to give this one to you guys before tomatoes are gone for the year! This is a super easy and perfect weeknight dinner.tomato pesto pasta 7 tomato pesto pasta 8 tomato pesto pasta 6 tomato pesto pasta 5greenpasta5 tomato pesto pasta 4 tomato pesto pasta 3 tomato pesto pasta 2Burst Tomato Pesto Pasta  Serves 4 Ingredients (Pesto): 1 cup fresh arugula 1 cup fresh basil ½ cup pecan halves ½ cup freshly grated Parmesan cheese 2 medium garlic cloves, peeled and roughly chopped ½ cup extra virgin olive oil 1 tablespoon lemon juice Freshly ground black pepper and salt, to taste Ingredients (noodles): 2 large zucchini squash, julienned 1 large yellow squash, julienned 8 ounces Italian spaghetti noodles Remaining ingredients: 1 pint cherry tomatoes, halved fried egg (optional) 1 tablespoon olive oil Dash salt and red pepper flakes Instructions: Cook the pasta noodles according to the instructions on the box, and while this is cooking, prepare the zucchini and yellow squash by julienning into “noodles”. Combine all the ingredients for the pesto into a food processor, and process until smooth. In a large skillet, heat the tablespoon of olive oil. Add in cherry tomatoes and salt + pepper, cooking until tomatoes begin to soften and “burst”. In the large pot used to cook the spaghetti noodles, combine tomatoes, zucchini, yellow squash, spaghetti noodles and pesto, and heat over low-medium heat, until all is heated throughout. Serve by itself or with a fried egg! Recipe adapted from cookieandkate.com

burst tomato pesto pasta

Raw, Dairy-Free Cream Pie

I'll let the photos speak for themselves, but as promised, here is your berry cream pie :) This pie is so versatile, and can be made into any type of pie! Add lemon zest and coconut whipped cream for a lemon-iced-box pie. Add canned pumpkin and cinnamon for a pumpkin pie. Easy as 1-2-3! berry_cream_pie_6berry_cream_pie_13berry_cream_pie15berry_cream_pie16berry_cream_pie21berry_cream_pie22berry_cream_pie25berry_cream_pie28berry_cream_pieberry_cream_pie_10berry_cream_pie_9berry_cream_pie_11 [Berry] Cream Pie (raw, vegan, refined sugar-free) Yields 6 slices Ingredients for Crust 1 cup walnuts ¾ cup chopped dates, pitted (soaked in hot water to soften, if necessary) 1 Tablespoon coconut oil Ingredients for filling 2 cups raw cahews (Soaked in hot water for 1 hour, or room temperature water for at least 4 hours) ½ cup chopped dates, pitted ¼ cup coconut oil ½ cup lite coconut milk 1-2 cups assortment of berries Instructions: In food processor, pulse dates until fine. Add walnuts, and continue pulsing until mixture is completely combined and sticky. Press crust in the bottom of a spring form pan. Place in the refrigerator while preparing the filling.

After cashews are done soaking, first pulse dates in food processor, then adding remaining filling ingredients until smooth.

Pour and spread filling on top of hardened crust. Refrigerate.

Once pie is hardened, garnish with fresh berries. Store in the fridge for up to 1 week, or freezer for a month.

Recipe inspiration: pureella.comraw dairy free berry cream pie

 

5 healthy snack ideas

august2014_47 Helloooo and Happy Monday!

After my last post on the updated IT band craziness, I am looking forward to giving another update in about a week. Spoiler alert: Things are going well!! Really so very happy to be making progress. Last weekend, I raced a local 5k, and surprised myself quite a bit. I'll do a quick race recap on that soon, too :)

But, first things first. It's Monday, so I feel we need some good food to look at. Anyone with me? august2014_24

I'm always looking for high-energy, whole foods to include in my diet. I don't follow a particular "diet or plan", but I really just try to eat foods that are as close to their natural state as possible. If it comes from the ground, then we are on the right track!

With that said, Here are a few healthy lunch ideas and snacks I've been eating lately. They all are really so simple.

1. Handful of Walnuts and Blueberries. august2014_5

I don't know what it is with the taste of this combo, but I love it. Blueberries are like instant brain power food (booyaaa), a low glycemic fruit and full of antioxidants.

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Walnuts are not only filling, but a great source of omega-3s (good fat!)

2. Sweet Potato with Coconut Butter. august2014_13

Oh my. Honestly, I could eat this every day for lunch, and actually, I do a lot of times! august2014_16

3. Roasted Eggplant with Tahini Sauce. august2014_45

This isn't my own recipe, but it's worth re-posting in case you never saw it on Budget Bytes. I love Beth's blog for her creative, cheap and EASY-to-follow recipes. Total Win.

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Ingredients: 1 medium eggplant 2 tbsp olive oil 3 tbsp tahini 3 tbsp water 2 tbsp lemon juice ¼ tsp garlic power ¼ tsp cumin ⅛ tsp cayenne pepper ¼ tsp salt Instructions:

  1. Preheat oven to 400 degrees. Slice eggplant into ½ inch rounds. Lightly brush eggplant with olive oil. Watching carefully, roast eggplant for 30 minutes or until slightly brown and crispy.
  2. While the eggplant is roasting, combine last seven ingredients in small blender or food processor and blend until smooth and creamy.
  3. Let eggplant cool for a few moments, and add tahini sauce to top. Enjoy immediately.

*recipe source: Budget Bytes

4. Chamomile tea. Brew this herbal caffeine-free tea when you are feeling stressed. The natural properties in it will help calm your anxiety!august2014_33

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5. Dark Chocolate (at least 70% cacao). Do I even need to explain this? Dark bitter chocolate is high in antioxidants and will turn any bad day better!

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Happy Running,

Katie

healthy snack ideas lunch ideas

Snow Day Survival: Day 2

IMG_2819.JPGBecause we are all getting a little cabin feverish over here . . . So I actually ended up going into work yesterday, and the photo above is how I felt about it.

This morning I woke up and my gym was closed again! Womp womp...

I knew I needed to get a run in, but the roads are so icy, so I had to get creative. I wanted to share what I did in case you are cooped up, too, and don't have access to a treadmill.

Here's the HIIT (High Intensity Interval Training) Workout I did. It's my favorite because a.) no equipment needed and b.) it's 30 minutes of elevated heart rate. WIN!

IMG_2842.JPGMy other snow day survival tip? Make a HUGE hot smoothie bowl. Oh my. This was so delish.

IMG_2801.JPGHot Berry Protein Smoothie Bowl

makes 1 large or 2 small servings

1 tablespoon chia seeds

1/3-1/2 cup filtered water or coconut water

1-1.5 cups frozen or fresh berry mixture (I used strawberries, blueberries & raspberries)

1/2 tablespoon coconut oil

1 cup unsweetened almond milk

1/4 cup unsweetened coconut flakes, divided

1 scoop protein powder (Vega One Berry flavor worked perfect for this!)

1 tablespoon sweetener of your choice (optional, but I used pure Maple syrup)

1/4 cup goji berries (can substitute cranberries, dried cherries, dried blueberries, etc)

1/4 cup almond slivers

Instructions:

1. Combine water and chia seeds together in small bowl, stir well, and let sit for 5 minutes to thicken.

2. In a saucepan over medium heat, melt coconut oil and add mixed berries, Heat until berries are at a slow simmer. Stir frequently to prevent burning.

3. While berries cook, prepare the smoothie.

4. In high powered blender, combine chia/water mixture, almond milk, coconut flakes, 1/2 of the coconut flakes, and sweetener if you'd like. Blend until smooth.

5. Add hot berries to blender, and pulse a few times.

6. Pour hot smoothie into a bowl, top with remaining coconut flakes, almond slivers, and goji berries.

Stay warm, everyone!

Snow Day Survival Food

strawberrybasilpancakes_6 You guys. Snow food. YESSSS.

Guess who got their first snow of the year?!?!

Memphis, TN, yalllll! Okay, well actually it's like 2 inches of ice, but we don't know any difference in the south, so let us party people party.

I'm taking a break from the ice party to give you these Valentines-weekend-turned-three-day-weekend-because-of-snow-day pancakes.

YOU.WILL.LOVE.THEMstrawberrybasilpancakesstrawberrybasilpancakes_4strawberrybasilpancakes_1

strawberrybasilpancakes_2strawberrybasilpancakes_3strawberrybasilpancakes_5

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Chocolate Chip-Strawberry Pancakes with a Basil-Balsamic Reduction

Serves 1 large or 2 medium portions

Ingredients

1 flax egg (1 tablespoon ground flaxseed + 2 tablespoon water) or 1 chicken egg

1 tablespoon butter, melted

1⁄2 cup unsweetened almond milk

1 tablespoon agave nectar

1 teaspoon baking powder

1⁄2 teaspoon baking soda

pinch of salt

1⁄2 teaspoon vanilla extract

1⁄2 cup whole-wheat flour (all purpose works fine, too)

1⁄4 cup chopped fresh strawberries

1⁄4 cup semi-sweet chocolate chips

For the basil-balsamic reduction

2/3 cup fresh sliced strawberries

2 tablespoons pure maple syrup

2 tablespoons coconut sugar (brown sugar is fine)

1 tablespoon balsamic vinegar

2 tablespoons water

2 tablespoons finely chopped fresh basil

Instructions

1.  Heat griddle or large skillet over medium heat, or 350 F.

2.  For the reduction, add ingredients to small saucepan, and let simmer for 15-20 minutes until

thick, stirring occasionally to prevent sticking.

3.  If using flax egg, add ground flaxseed and water and let sit for 2 minutes in order to gelatinize.

4. Add melted butter, agave, baking soda, baking powder, salt, almond milk, vanilla and whisk

well.

5.  Add flower to mixture above, being careful not to over mix. Carefully fold in strawberries and

let better sit at rest for 5-10 minutes.

6.  Lightly grease skillet, and add 1⁄4 cup of batter per pancake, sprinkling with chocolate chips.

Flip when bubbles have formed.

7. Stack pancakes, and top with reduction sauce.

Recipe adapted from minimalistbaker.com

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Post Long-Run: EAT ALL THE FOOD

  august15Still to this day, after every Saturday morning workout or long-run, my favorite thing to do is get right in the kitchen and make a huge breakfast/brunch. Before we moved to Memphis, oftentimes my training partners would run home and shower, then come over to my place for the most massive post long-run brunch ever. Glorious. I wanted to share some recipes with you guys to give you a few ideas for a great Saturday morning brunch. Whether it's after a long-run or not, I guarantee you all will love this menu. Here are the basics: carbs + protein + large cups of home-brewed coffee. WINNING.

First things first. Give me a coffee IV, please :) For those of you who are intimidated by home-brewed iced coffee, this recipe is fool-proof! **Make sure to start brewing the night before, though!!

august3 august4 august5 august6august7 copyCold-Brewed Coffee

Ingredients

1/3 cup ground coffee (medium-course grind is best)

1 ½ cups water

Milk and Sugar (optional)

Instructions

  1. In a jar, stir together coffee and 1 1/2 cups water. Cover and let rest at room temperature overnight or 12 hours.
  2. Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.

Recipe source: Smitten Kitchen

Next up, dat incredible edible EGG. august19 august20 august22

Pesto-Potato Eggs with Crispy Basil**

serves 4

Ingredients:

10-12 small red-potatoes or 4 medium sized regular potatoes

4 large eggs

1/3 cup basil pesto

3 tablespoons olive oil

2 cloves garlic, minced

Salt and pepper, to taste

Instructions:

  1. Preheat oven to 350 degrees
  2. Scrub and thinly slice potatoes.  Toss potato slices with olive oil, minced garlic, salt and pepper, and in a skillet, cook the potatoes 10-15 minutes, or until cooked and crisp on edges.
  3. Transport potatoes to a casserole-type dish, spoon in pesto, and toss to coat evenly.  Bake in oven for 10 minutes, or until brown on top.  Remove from oven, and carefully make wells in potato-pesto mixture.  Crack eggs in the wells, and top with salt and pepper.  Bake until eggs are set, 5 to 10 minutes.

Crispy Basil**

a handful of basil leaves and 2 to 3 tablespoons olive oil

Heat oil in large skillet over medium heat.  Carefully add half the basil leaves to the oil, and stand back while basil fries for about 30 seconds.  Once sizzling slows and the leaves have fried, remove basil with slotted spoon and lay on a paper towel covered plate.  Scatter crispy basil on top of the pesto-potato eggs and serve warm.

Finally, brunch isn't complete without something sweet to top it all off. Coconut bread FOR THE WIN.

august9 august13

Coconut Bread

Ingredients

2 large eggs 1 ¼  cups milk (I used unsweetened vanilla almond milk) 1 teaspoon vanilla extract 2 ½ cups all-purpose flour 1/4 teaspoon table salt 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 cup granulated sugar 5 ounces unsweetened flaked coconut (about 1 1/2 cups) 6 tablespoons unsalted butter, melted

Spray vegetable oil or nonstick cooking spray for baking pan

Instructions

  1. Heat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.
  2. In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter, and stir until just smooth — be careful not to overmix.
  3. Butter and flour a 9×5-inch loaf pan, or coat it with a nonstick spray. Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours.
  4. Cool in pan five minutes, before turning out onto a cooling rack.

Recipe adapted from Bill’s Café in Sydney.

Easy grilled salmon recipe with goat cheese and cucumber

salmonsliders7In addition to my day job, I actually write food articles and recipes + take photos for a local print magazine. I’ve been doing that for 3 years now (has it really been that long?!), and although I’d probably consider myself somewhat experienced in that area, I guess I’ve been hesitant to share recipes on here because it seems like everyone in the universe has a food blog. I mean, c’mon, do we REALLY need more recipes for the “Best brownies ever” or “Kale chips”?

Even though most of me said, “Make MsKatieBlaze just a running blog,” I feel not sharing the foodie side of me is kind of like not sharing the full me. So, as I find more time now that grad school is (FINALLYYYY) done, I decided I might start incorporating a few food photos and recipes.   I am really intrigued by the fueling aspect of running, and I think as athletes it becomes easy to get in a rut eating the same thing every day. Maybe the recipes I share will encourage you get creative in the kitchen with your eats!salmonsliders

I’ll share a little bit of everything. Because it’s the end of the summer, I really wanted to post these salmon burger sliders. THEY.ARE.DELICIOUS! These were inspired by the Curried Salmon Burger Lettuce Wraps over at Half-Baked-Harvest. Tieghan is a pure genius in the kitchen, and I know anything I make from her blog is going to be a hit. Without further a-do . . . salmonsliders3salmonsliders9

Salmon Patties with Cucumbers and Goat cheese Yields 8 small sliders Ingredients: 1 lb wild caught salmon, skin removed and roughly chopped 1/3 cup bread crumbs 2 tablespoons parmesan cheese 2 tablespoons thai red curry paste (found in the international section of most grocery stores) ½ tablespoon fish sauce (found in the international section of most grocery stores) 1 teaspoon fresh ginger, minced 1 clove garlic, minced 1 tablespoon oil (I used coconut) ½ medium-size cucumber, thickly sliced 1 small mango, skin removed and thickly sliced 4 ounces goat cheese (log, not crumbled), thickly sliced Crushed red pepper Instructions:

  1. Place the chopped raw salmon in a food processor on high until it is ground.
  2. Combine salmon, bread crumbs, parmesan, thai red curry paste, fish sauce, ginger and garlic and mix well. Form into 8 small sized “slider” burgers.
  3. Heat a large skillet over medium-high heat and add coconut oil to skillet. Add burgers, and cook until done, a few minutes per side. Set aside.
  4. Using toothpicks or small skewers, begin to stack sliders beginning with cucumber, goat cheese, burger, and finally the sliced mango. Sprinkle with crushed red pepper if preferred. Serve immediately.

Recipe adapted from and heavily inspired by the Curried Salmon Burger Lettuce Wraps  at www.halfbakedharvest.com. 

salmon patties

Spring Panzanella Salad with Leeks & Asparagus

This salad is genius. That's all there is to it. Except, wait. WHAT IS WITH THIS WEATHER?! marchpanzanellas_17marchpanzanellas_1marchpanzanellas_10

You know what I really wish? I really wish the idea for this salad was something I invented myself. But, alas, I'm entering the blog world about 8 years too late. marchpanzanellas_11

This is a "panzanella" salad, which in my eyes, just means a hearty bowl with some good crusty bread. There are lots of great spring panzanella salad recipes out there. (Food and Wine 2012 anyone?!) Save yourself some time like I did and go with this one from Smitten Kitchen. Really, though. Smitten is pretty genius.marchpanzanellas_12

In fact, I recreated her recipe in hopes of changing something drastically so I could call it my own. Just didn't happen. It's that good. Only minor changes were needed in my humble opinion (tehe). Really, though. Make this. Pronto. marchpanzanellas_14 marchpanzanellas_15

Spring Panzanella Salad (adapted from Smitten Kitchen in 2008) Serves 4 Ingredients: For the croutons: ¼ cup olive oil 2 cloves garlic, minced 6 cups day-old bread, crust removed and cubed 6 tablespoons finely grated Parmesan cheese Salt and pepper, to taste For the vinaigrette: ½ of a medium-sized red onion, finely chopped 2 ½ tablespoons champagne or white wine vinegar Juice of ½ lemon ¼ cup olive oil 1 teaspoon Dijon mustard For the salad: 3 large leeks 2 teaspoons salt 1 pound asparagus 1, 15-ounce can of white beans, rinsed and drained Instructions: Preheat oven to 400 degrees Fahrenheit.

Mix the bread cubes with the garlic, olive oil and parmesan in a large bowl.  Toss to coat well.  Transfer bread to a baking sheet and sprinkle with salt and pepper.  Bake stirring once or twice until croutons are crisp and lightly colored on the outside, but still soft within, about 10 to 15 minutes.  Set aside to cool.

Mix the red onion with the vinegar, lemon juice, olive oil and Dijon. Whisk well and set aside.

Cut off dark green tops of leeks and trim root ends.  Halve each leek lengthwise to within to inches of root end.  Chop leeks into 1-inch pieces and separate strands.  Rinse well under cold running water to wash away sand.  Cover leeks with water in a large rimmed skilled. Cover, and simmer leeks until tender, about 15 to 20 minutes.

Without draining the cooking water, transfer leeks to a strainer, and run cold water over to prevent overcooking.  Break off ends of asparagus; chop into 1 inch pieces, and cook in the boiling water until somewhat tender, but not wilting, about 3-5 minutes.  Strain and run cold water over asparagus.

Place leek and asparagus pieces in a large bowl with beans and cooled parmesan croutons.  Pour vinaigrette over and toss well.  Season with salt and pepper.