Follow my blog with Bloglovin This dessert tastes like it took hours to prepare and required Cordon Bleu-like levels of culinary pedigrees. Shhhhh. It’s no-brainer ease will be our little secret. Your guests will never know what a snap this is to whip up. One of the reason this vegan Chocolate Mousse recipe remains so popular is that it is simple and uses just a few simple ingredients. To get the superior effect, use the best quality dark chocolate you can find. I think a quick sprinkle of fresh orange zest makes the most elegant topper. I made this on Christmas […]
If I had to choose coffee or tea, without a doubt it would be coffee for life. A strong espresso drink is basically my reward for getting up. But best-quality matcha is one tea that gives coffee a run for its money in my kitchen. Matcha is a fine premium green tea powder. The better-quality varieties come from Japan. Younger leaves have a grassier, daintier bouquet while older leaves taste earthier. You don’t need fancy varieties for baking. But the quality makes a difference when you are drinking the tea The nice folks at Zen Spirit sent me some organic […]
Kombucha. It’s the not-so-new-new thing, an expensive, fermented tea that includes healthy bacteria to keep your microbiome in tip-top shape. It’s trendy now, but many of us old-school veg-heads and crunched out types have been making our own ‘booch (as we call it) for years. I guess that makes me a boochie mama?
Because of the fermentation, kombucha is lightly fizzy, like champagne. I like to think of kombucha as a good-for-you soda. After a long or hard run, I love nothing more than a glass of it, over ice. It’s not very high in sugars, or therefore, calories.
Storebought kombucha is tasty. But at between $3-5 a bottle, it is pricey. You can make your own for far less. After the initial investment and after getting your SCOBY going (read on), you can make 4 8-oz bottles of kombucha for under $1– that’s pennies a bottle. Can you say cha-ching?
It’s very easy, once you get the hang of it…
After returning from Paris, I felt a bit of reverse culture shock when resuming the fast pace and daily grind of East Coast American life. Of course, I was thrilled to see my 3 little furballs. Plus, it’s always nice to get back to your own familiar space, things – and running routes. But still, I miss the ease and presentness of Paris. Eating French food helps me feel a little more connected to the sense of stillness and gratitide that I experienced during my stay there.
Last week, I posted a photo of some vegan, gluten-free crêpes I made out of longing for Paris. Several of you asked for the recipe, so here it is, along with some filling ideas.
A protein. A grain. A veggie. A sauce. A tablespoon or two culinary bling. This is the humble Buddha Bowl. Buddha Bowls, or Dragon Bowls, are the ultimate, delicious no-brainer meal, and they’re perfect for busy, health-conscious runners. I make them at least 3 or 4 times per week. I think most people love this combination because of the interesting array of textures and flavors: comforting carbs, chewy protein, creamy sauce, crunchy toppings. Buddha Bowls first became a crunched-out vegetarian restaurant menu mainstay in the 1970s and 1980s. The rest of the world has finally caught on. Now, they’re “of-the-moment” and multifarious recipes […]
It’s not exactly new news that tart cherry juice is a must-consume superfood … er… superdrink… for runners. Since my day job involves medical writing and rigorous scientific validation, one of my pet peeves is when companies make junk-science claims. This said, I love the fact that more than 50 scientific studies support tart cherry juice’s numerous health benefits for athletes and the general population, including:
- Decreased muscle soreness – Antioxidants release inflammation-causing enzymes
- Faster muscle recovery – Antioxidants reduce exercise-induced oxidative stress
- Better pain management – Anthocyanins (the phytochemicals that give the juice its deep ruby color) fight pain and inflammation linked to arthritis and gout
- Increased sleep time and quality – Melatonin helps regulate your sleep cycle, and melatonin and anthocyanins help you achieve more restful sleep
- Reduced risk of stroke – Anthocyanins help regulate fat and glucose (sugar) in people with metabolic syndrome.
I’ve been intrigued by tart cherry juice for awhile, because of all of the above – plus the simple fact that I love the taste of cherry. So imagine how excited I was when the nice folks at Cheribundi sent me some sample love: an entire box of tart cherry juice….
Winter is biting down hard a tad early this year. As I write, it’s currently 22 degrees in Philadelphia, with a wind chill of 8. I just returned from a long run and my hair froze. On days like these, the best impetus for my finishing kick is thinking about a steamy bowl of curry soup to refuel.
This Mix and Match Curry is a recipe I make often, especially during the colder months. I love it for four reasons.
- It’s easy to throw together.
- It’s modular. You can use whatever veggies and protein you have on hand. Fresh is always best but you can also use frozen.
- It’s versatile. You can enjoy it as is, stew-like, or thin it out with a bit of water or broth to make it into a soup. I sometimes eat it over spooned over noodles, like a sauce: think brown rice noodles, cellophane noodles or even plain old spaghetti. Or I serve it over a whole grain, like brown rice, farro, barley or millet. and four,
- It’s nutritious and is, therefore, a runner-friendly food….
Once you try this, you’ll find yourself making it again and again.
Last week, my recipe for Almond Snowflake Cookies was featured in the Philadelphia Inquirer along with delicious plant-based cookie recipes from many other chefs. These tasty holiday treats do not contain any refined sugar, and since they’re made from clean ingredients, they’re fairly healthy. Since the holidays are coming, I thought I’d share it here.
Since this recipe is a no-bake cookie, it’s super easy – a good one for kids to help with. It’s runner-friendly since it’s made from whole food ingredients. These little gems are also great refuel bites after a hard workout, any time of year. They’re like mini power bars. If you want to up the protein content, simply mix in a scoop of your favorite protein powder, preferably chocolate, and add more agave nectar or a bit of water if they seem too crumbly. My favorite is Vegan Protein and Greens. (Don’t add more than one scoop of protein powder or the taste will be too chalky.)
Many of you were asking about the Coconut Pumpkin-Chia Pudding Parfaits that I had posted on Instagram. Since it’s Thanksgiving week (already?!) and on-sale canned and leftover Halloween pumpkin abounds, I thought it would be a good time to share a few pumpkin recipes: Coconut Pumpkin-Chia Pudding Parfaits and Punpkin Pie Protein Smoothie.
Happy Thanksgiving, runners!
These past few days since my DNF have been trying. I’ve gone from running many miles, nailing workouts, and feeling energetic and ready to PR, to now battling a full-fledged head cold/low-grade fever, running a handful of slow, easy miles (as in only about 10!), and forcing myself to sit still.
The fact that I’ve been feeling so crappy this week further reinforces that I made the right decision last weekend. I’ve had a low-grade fever, stuffy head, scratchy throat, etc. but the cold seems to be abating. And my gastrocnemius pain has localized to only a 2-inch area and has diminished somewhat, whereas for the past few weeks, last week especially, the pain radiated down the entire inside of my calf.
Health is an equation that must balance. Our bodies, family, friends and even the universe will try to guide us toward the center. Gently, if we’re primed to hear the message. Or not so gently, if we have been ignoring the message. Fortunately, I think I nipped this in the bud; I am heeding the call of the wild medial gastrocnemius and head cold.
Read how, and try my Rainbow Smoothie recipe (aka Overachievers’ Smoothie).