Gas Powered Marthoner

In a few minutes I'll be heading to bed. Gotta get some beauty sleep before I run a half marathon plus three miles tomorrow morning. But first I thought I would share what I'm eating the night before a long run.

I've really been trying to eat cleaner this week since I discovered on Tuesday that I would be participating in a race this Saturday. Emphasis on "trying". I'm not perfect in what I eat, but I've done a little better in squeezing in more veggies and healthier carbs.

While I'm not "carb-loading" tonight in the sense that most people think of, I am eating a delicious, healthy soup full of protein and carbs. Satisfying and filling and certain to power me through 16 miles. Even if it ends up being gas power from all these beans. ;)



My little helper for the evening...Elle

Chicken Taco Soup (adapted from a friend's vegetarian taco soup)

Olive oil
1 or 2 cans chopped green chilies
1 medium onion, chopped
3 TBSPs homemade GF taco seasoning (or 1 pkg taco seasoning)
1 can pinto beans, drained and rinsed
1 can Great Northern white beans, drained and rinsed
2 (14 ounce) cans of peeled, cut tomatoes (or 1 qt canned stewed tomatoes)
1 can yellow hominy (or corn)
1 can white hominy (or corn)
1 pound chicken, shredded (My canned chicken breast works perfectly for this!)
2 TBSP salsa (optional)
2 to 3 cups of water
1 to 2 tsps chicken bouillon, to taste
salt and pepper to taste

In a large pot, sauté onion and chilies in oil for about 3 minutes. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for 30 minutes. Serve with tortilla chips, grated cheddar cheese, and sour cream.

A few notes...This can very easily be a vegetarian meal; just leave out the chicken and bouillon!

If you are using chicken, a rotisserie chicken, such as the ones they sell at Costco, works very well for this recipe. Or you can just prepare some chicken breasts and shred them.

The beans are flexible, in that, you could put in whatever beans you have on hand. Black beans, kidney beans, navy beans, etc.

This recipe was my first encounter with hominy. If you've never had it, you've got to give it a try! Hominy is a form of corn, but it's just not the same. It has a fantastic, almost chewy texture which I love. It can be found near the canned beans in your grocery store or in the ethnic food aisle.

I love this recipe because it is a "dump it all in and simmer for a bit" kind of recipe. It's gluten- and dairy-free too. And I'm a sucker for a good hearty soup too, especially on a snowy day such as this one.

Yep. Snow. In March. The day before a half marathon race. I keep getting antsy about it, but then I remember...Oh yeah. I've been training all winter. This ain't nothing. Wish me luck!

Healthy No Bake Cookies Recipe: Energy Bites

I'm a sucker for No Bake Cookies. They just hit the spot. And with all the sugar and butter in them...they stay at the spot.

Dangit.

I've seen a recipe for "healthy" No Bake Cookies floating around in my Facebook running group.

"Healthy No Bake Cookies"?

*snort*

But I'm here to tell you, it's true! You CAN cut the sugar and butter and make No Bake Cookies that are healthy! In fact, you can even call them "Energy Bites" which makes them feel all the healthier.

Now, let's be honest here...They are NOT No Bake Cookies. Nothing is quite like a No Bake Cookie. But these Energy Bites come close enough on those days when you reeeeeally want to stick to your healthy eating, but you also reeeeeeaally just want a cookie or a bit of chocolate.

Even my kids liked them and scarfed them down. Methinks this could be the perfect recipe to turn to when they want a "treat" but I want to be good and avoid temptation.

Energy Bites
(recipe from Gimme Some Oven)

1 cup dry oatmeal 

2/3 cup toasted coconut flakes

1/2 cup peanut butter

1/2 cup ground flaxseed or wheat germ

1/2 cup chocolate chips (optional)

1/3 cup honey or maple syrup

1 Tbsp. chia seeds (optional)

1 tsp. vanilla extract

Combine all ingredients in bowl and mix thoroughly. Refrigerate for half an hour. Roll into bite sized balls. Store in airtight container and keep refrigerated up to one week (if they last that long).

Makes 20-25 balls depending on what size you make them.

The beauty of this recipe is that it's very versatile. Don't like coconut? (Yuck! Me neither!) Leave it out! Make sure to replace it with a little extra oatmeal or some crushed cereal or whatever you have hanging out in your cupboards. Use dried fruit instead of chocolate chips. Replace the peanut butter with almond butter. Go wild!

Also...They can be made gluten- and dairy-free!

These would make awesome hiking snacks! I'm sure I'll be making a few batches to take with us when the snow melts off the trails.

Again...NOT No Bake Cookies. But pretty darn close.

Healthy Recipes: Rainbow Pasta

With Forks Over Knives still heavy on my mind I prepared dinner last night. My husband is out of town so there would be no grumbling if I went meatless. But meatless...meatless...How can I do this? While I'm all about the fruits and veggies and making sure they are present nightly at the dinner table, I'm not really sure I know how to cook a balanced meal without meat.

I can cook. I can follow a recipe. But I'm not all that smooth when it comes to thinking outside the box. At least the recipe box. I decided I would give it my best shot and just look what I came up with! Isn't it pretty? So colorful! That's why I decided to call it "Rainbow Pasta".

I'm sure this isn't all that creative in the minds of "real" cooks, but I was impressed. The kids complained a bit about the new dish as they often do with new things, but most of them ate it. No one asked for seconds, but at least they tried it. Me? I loved it! Delicious and less than 300 calories a serving!

Rainbow Pasta (Serves 4)

whole wheat linguine (1/2 package), prepared according to package directions
olive oil
1/2 onion, diced
3 cloves garlic, minced
1/2 red pepper, diced
1 small zucchini, diced
1 small yellow squash, diced
1 bunch asparagus, cut into 1/2 inch pieces
dried basil, to taste
salt and pepper, to taste
light Alfredo sauce (1/2 jar)
Italian blend grated cheese

Prepare pasta in boiling water. While pasta is cooking heat olive oil in saute pan. Add garlic and onion. Saute for a few minutes. Add red pepper, zucchini, yellow squash, and asparagus. Sprinkle in basil, salt, and pepper to taste. Saute until tender-crisp.

Drain pasta. Add to vegetables. Gently stir in Alfredo sauce. Serve with grated cheese on top.

You really could adapt this anyway you wanted. Change up the veggies or the spices. Use a different kind of pasta. Add meat if you want meat. So simple!

P.S. My son has a dairy allergy and my daughter has Celiac disease. Instead of making three different meals each night I make adaptions to what I'm already preparing. In this case I boiled up some GF pasta in a separate pan. I set aside sauteed vegetables for Elle's pasta and then added Alfredo sauce to hers separately. For Dee, I took out a serving of combined pasta and veggies before I added the cheese sauce. A little bit of a juggling act, but absolutely doable.