Melon Agua Fresca: Summertime hydration
Now that summer is here, hydration doesn’t have to be as boring as plane ol’ water. I’ve been enjoying a watermelon aqua fresca. Try it! Ingredients 2 c. cold water 2 c. watermelon, rind removed, seeded and chopped into cubes 1 tbs lime juice Mint leaf Preparation In a blender, combine water, melon, sugar, and lime juice until smooth. Pour through a strainer into a pitcher, forcing through most of the pulp. Chill 30 minutes before serving. Serve with or without... Read More
Poached Salmon: Simple and Delicious
Poached salmon doesn’t have to be bland, and it can be one of the healthiest dinners available to athletes. Growing up in a big family in Alaska, my mom made us poached salmon all the time, we got to know the dish well. Ingredients: 1 cup water 1/2 cup dry white wine 1 yellow onion slice 1 lemon slice 1 sprig dill 1/2 teaspoon salt 4 (6-ounce) salmon fillets Preparation: Combine the water and wine in the slow cooker and heat on high for 20 to 30 minutes. Add the... Read More
Cripsy Cinnamon Garbanzo Beans
As a distance runner, I’m always running from one thing to the next as running and training fills the hours of my day. Because of this, I’m always looking for a quick snack to grab on my way out the door. Problem is, my quick snacks are rarely beneficial for my run, or my general nutrition. Recently I found this recipe for cinnamon garbanzo beans; it’s full of protein, low on fat, and I can easily grab a handful when I’m on my way out the door, or keep... Read More
Rosemary Pork Chops
Ingredients: 3 garlic cloves 2 teaspoons coarsely chopped rosemary 3 tablespoons olive oil 4 (1/2-inch-thick) bone-in rib pork chops (1 1/2 pounds) Accompaniment: lemon wedges Preparation: Preheat broiler. Mince and mash garlic to a paste with a pinch of salt, then stir together with rosemary, oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Rub mixture all over chops. Broil chops on a broiler pan about 4 inches from heat, turning once, until just cooked through, about... Read More
Greek Burger with Arugula, Tomatoes, and Feta
Ingredients: 4 whole-wheat pitas (6 1/2 inches each) 1/4 cup skim milk 1 small onion, finely chopped 2 garlic gloves 2 tablespoons chopped fresh mint 4 teaspoon chopped fresh oregano or 1 teaspoon dried 1 tablespoon fresh lemon juice 3/4 pound lean ground lamb 2 teaspoons olive oil 3 cups arugula 1 medium tomato, cut into 1/4-inch-thick slices 1 red onion, cut into 1/4-inch-thick slices 1/3 cup crumbled feta Dressing 2/3 cup nonfat plain yogurt 1 tablespoon chopped fresh... Read More
Holiday Feast: New insight from RW
I’m sure most everyone has their holiday meal planned (if not… I really hope the grocery store is open today!). This morning I was checking out Runnersworld.com and found this great article about new traditions in holiday cooking. These are some healthier alternatives to some of the heavy food we’ve been cramming in over the last couple of weeks. Check it out, Healthier Holidays Read More
Yogurt with Granola, Tropical Fruit, and Crystallized Ginger
Ingredients: 3 cups diced peeled tropical fruit (such as pineapple, mango, and kiwi) 1/3 cup honey 1/3 cup finely chopped crystallized ginger plus additional for garnish 2 1/2 cups plain nonfat or reduced-fat (2%) Greek-style* yogurt, divided 2 cups granola (your favorite flavor) Preparation: Mix fruit, honey and 1/3 cup crystallized ginger in a medium bowl. Spoon 1/2 cup yogurt into each bowl, top it off with 1/2 cup granola and then 3/4 cup fruit mixture. Spoon the remaining... Read More
Peel-and-eat Hot Pepper Shrimp
Ingredients: 2 cups water 4 Scotch bonnet chiles or habanero chiles, halved 3 green onions, coarsely chopped 3 large fresh thyme sprigs 3 garlic cloves, peeled, crushed 2 tablespoons salt 1 bay leaf 1 1/2 teaspoon whole allspice 1 pound uncooked large shrimp, unpeeled Preparation: Combine water, Scotch bonnet or habanero chiles, green onions, thyme, crushed garlic, salt, bay leaf, and allspice in heavy large saucepan. Bring to boil. Reduce heat; cover and simmer 10 minutes... Read More
