This Saturday, I’m going to be running a 30K race – The Midsummer Night’s Run. It’s one of the few races that I run for charity — The Hospital for Sick Children and if anyone wants to sponsor me or donate here’s the link (just had to throw that in there). A big part of preparing for the race, or any physical activity for that matter, is getting a handle on your nutrition. You want to make sure your body is getting the right balance of nutrients and enough energy to sustain you. Part of the fun of running is being able to carb-load, but you want to make sure you’re getting your carbs from a good source as well as getting some protein in. That said, I decided to make a batch of Moroccan Chicken Stew using whole grain teff for a few of my lunches this week. Continue reading “Moroccan Chicken Stew with Whole Grain Teff”
I like eating oatmeal before I go for my weekend long runs. My favorite is plain oatmeal sweetened with a bit of maple syrup. Not very creative but it gets the job done. It does get boring after a while. I’ve tried eating cold cereal instead but it just doesn’t cut it because I often feel hungry an hour later. When I came across a recipe for baked oatmeal, I was intrigued and knew that I had to try it. Time to change things up!
My dad was away last week and I thought it would be nice for my mom and I to spend some time together, so we went to a well-known breakfast joint. Why not have someone else do the cooking, clear the table and wash the dishes? A good idea, in theory. The actual breakfast and service left a lot to be desired. I ordered my favourite: blueberry pancakes, while my mom ordered an omelet. It took the kitchen nearly 25 minutes to complete the order and when the food arrived, it wasn’t good. You know how some people make jokes about burning toast. Well, the toast wasn’t burnt but it was rock hard, and my pancakes were cold and somehow hard on the edges and soft in the middle. I couldn’t figure that one out. If a breakfast place can’t make pancakes or toast properly, they’re in big trouble. The lady the restaurant is named after would not be happy to know one of her franchises wasn’t even able to make toast or pancakes properly. Oh c’est la vie, I guess. Oops, I might have said too much. In any case, I decided to make breakfast at my house this weekend. Except… I was out of white flour.
I can’t believe it’s June already! Part of me is looking forward to summer but the other part of me wishes I had eaten better over the past few months. Hot weather means less clothing and it’s hard to cover up, if you know what I mean. Vanity aside, running long distances with extra weight isn’t easy either. It can be hard on your joints and you use more energy to run fast. This month is a good time to start eating clean so you can fit into that new swimsuit. So let’s kick things off with a recipe using quinoa. Continue reading “Sweet Ginger Shrimp with Dill and Quinoa”
You know how just as you’re getting into the weekend, it’s already Sunday afternoon? There just aren’t enough hours in the day to do everything and certainly never enough on the weekend to get everything done plus have time to relax. That’s why I’m always on the lookout for recipes that I can make on the weekends and then divide up for lunches or quick dinners during the week.
Most runners who complete a race take a banana at the finish and eat it then and there. Not me. No, I’m not hoarding bananas because that would just be wrong. I just don’t like the taste or texture of raw bananas. Too mushy and squishy for me. Yuck. So at the end of the Sporting Life 10K, I ended up with a banana and a bagel. The bagel was gone in about 4.95 seconds (I’m kidding) but that banana was headed off for bigger and better things. Like what? How about banana chocolate chip protein pancakes! Sounds good to me! Continue reading “Banana Chocolate Chip Protein Pancakes”
Here’s another recipe for those of you looking for brunch ideas for Mother’s Day. Remember the bagel bombs from a few days ago? Here’s something else you can add to your brunch menu, a quiche with sundried tomatoes and goat’s cheese. You’ve got eggs, cheese and cream mixed together and surrounded by a warm pie crust. It’s a slice of heaven! I don’t think you can go wrong. The best part? It’s easier than you think but looks and tastes like something that requires a lot of work. You’re guaranteed compliments all around!