Thanks to The Runner's World Cookbook, we cooked up an excellent Pre-run, Vegetarian, Low-calorie meal last night. Check this out:
Before you even start cooking, be your own sous-chef and enjoy kitchen-time by cleaning and chopping your ingredients. Especially when you are trying a new recipe, it's great to have all the pieces prepped before you turn on your stove.
Creamy Potato-Spinach Soup:
Prep the following:
- Chop 1 onion
- Dice 1 potato
- Juice one lemon
Carefully use an immersion blender to puree the soup. (You may also use a blender, but take great care in the transferring of this very hot mixture.)
Add the juice of one lemon and 1/2 cup plain Greek yogurt. Stir to combine.
Swiss Chard with Toasted Quinoa and Tomato:
Wash, prep, and set the following aside:
- Chop 1/2 cup red onion
- Mince 2 cloves garlic
- Wash and chop about 6 cups of Swiss Chard (about 1/2 a pound)--remove the stems and chop, then wash and slice the leaves. So pretty.
- Dice 1 large tomato
Heat another tablespoon of olive oil in a large skillet over medium heat. Add the onion and chard stems, when they start to soften, add the garlic and continue sauteing (total of about 5 minutes). Add the chard leaves and cook for about 4 more minutes (chard will wilt). Add the tomato and cook until heated through.
Fold in the quinoa. Season with salt and pepper and fold in about 1/3 cup freshly grated Parmesan cheese.
If you like these recipes, you can find more in The Runner's World Cookbook: 150 Ultimate Recipes for Fueling Up and Slimming Down- While Enjoying Every Bite.
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