I have a delicious and healthy recipe to share with you all today from the new Runner’s World Cookbook! The lovely people over at Runner’s World sent me this book and I am happy to report it is glorious!
They have great sections about what to eat before long runs, speed work, recovery runs, and recipes for every diet. I especially like the lists of the best carbs, how to eat more good fat, and a the list of vegetables that have important vitamins essential for runners. All of the recipes that are easy to follow and adaptable.
I have made Savory Steel Cut Oats, Multigrain Pancakes, and the Good-for-you Black Forest Blizzard, but I cannot wait to try the Thai Avocado Soup, Mediterranean Pork and Asparagus Stir Fry, & Sticky Toffee Figgy Cupcakes. Everything in this book is fresh, wholesome, and most importantly makes you feel great before and after you run!
I wanted to feature a recipe for fall, and this butternut squash and kale salad is a great transitional meal for when you want something nutritious, but the idea of cold salad on a rainy day makes you want to shave your head. The goat cheese, roasted squash, crunchy nuts, and spicy dressing make this taste more like comfort food than anything else.
Warm Butternut Squash and Kale Salad
1 small (about 1 pound) butternut squash peeled and cut into 1/2 inch chunks
2 tablespoons of extra virgin olive oil
1/2 teaspoon salt (plus more to taste)
1/4 cup chopper walnuts
2 teaspoons apple cider vinegar
1/2 teaspoons Dijon mustard
1/4 teaspoon cayenne pepper
1 clove garlic minced
2 large bunches kale
1/2 red onion chopped
2 tablespoon crumbled goat cheese
Preheat oven to 450 F. Toss the squash in a bowl with 1 tablespoon of the oil. Spread on a foil lined baking sheet. Lightly season to taste with salt and pepper. Baker for 15 to 20 minutes, or untile tender and starting to brown.
Meanwhile, spread the walnuts on a small baking sheet and put it in the same oven. Toast for 2 minutes and remove from the oven.
In a small bowl, combine the vinegar, mustard, cayenne, 1/2 teaspoon salt, a generous amount of black pepper. While whisking, drizzle in the remaining 2 tablespoons of oil. Stir in the garlic.
Remove the stems from the kale and chop or tear the leaves into 1″or 2″. Rinse the Kale in a colander
Into a large skillet over medium-high heat, gradually add the wet kale and cook, stirringconstantly, for 5 minutes, or until the kale is bright green and slightly wilted. Remove from the heat. Transfer to a large bowl and toss with the dressing, onion, waluts, and a pinch of salt. Pile the dressed greens in the center of 2 plates. Top woth the cooked squash and goat cheese.
I can’t thank Runner’s World enough for sending me this, and really for all they do! Whenever I think about Runner’s World I always think about how great they were to me and Katherine at Boston. I saw this adorable post today that made me super happy.
“A young couple still battling to recover from serious injuries they suffered in the Boston Marathon bombings is taking their relationship to another level: they’re getting married.
Pete DiMartino, 28, asked Rebekah Gregory, 26, on Friday if she would tie the knot with him, about one year after the couple started dating. He got down on one knee, alongside her wheelchair, and proposed with a ring he had custom-made in the months after the April 15 attack that killed three people and wounded 275 others.
“I said, ‘You’re my best friend and I love you.’ I couldn’t get anything else out, I was shaking,” DiMartino, of Rochester, N.Y., said from Gregory’s hometown of Richmond, Tex.”