Running the States

Tag: recipes

  • Meal prepping quinoa bowls — five ways!

    Meal prepping quinoa bowls — five ways!

    Quinoa bowls are nothing new. In fact, I’ve been meal prepping them and bringing them to work for lunch almost everyday for the past few years. Seriously.

    Friends always ask if I get tired of them. To be honest, I really don’t. I’ve become a pro at mixing it up and making them different each week.

    Here’s the thing: You can pretty much make quinoa bowls out of absolutely anything! All you need is quinoa for the base, and after that, you can dress it up to your heart’s content.

    Below are five quinoa bowl ideas. Don’t let the longish list of ingredients scare you. Items can be removed or swapped out to something else you may have on hand.

    1. Power quinoa bowl with spinach, kale, eggs, and avocado (my go-to)
    2. Shredded chicken quinoa bowl with spinach and broccoli sprouts
    3. Quinoa with spicy roasted sweet potatoes and brussels sprouts
    4. Mediterranean quinoa bowl with roasted chickpeas and spinach
    5. Quinoa bowl with black beans and chicken

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  • Recipe: Bulgur-spinach salad with roasted summer squash and peppers

    Recipe: Bulgur-spinach salad with roasted summer squash and peppers

    Happy Sunday… almost Monday!

    My coworker, Erin, brought in some beauties from her parents’ garden in New Jersey the other week. I snagged a summer squash and green peppers with plans to roast and toss them in a simple bulgar salad. I figured it would be a nice light, summery dish. 🙂

    Have you ever had bulgur? It’s one of my favorite go-to’s during the week because it’s cooks quickly and can be incorporated into a lot of dishes. It’s a whole wheat grain that’s cracked, pre-cooked, and full of fiber, protein, iron, and B vitamins.

    I tend to eat bulgur the same way I do rice — so basically, with veggies or meats. My favorite way to eat bulgar is with spinach or kale, tossed with a few seasonal vegetables.

    This recipe was created on a whim — I wanted to use Erin’s squash and peppers, as well as a couple of other things I needed to consume before it went bad, like my tomatoes and spinach. Let me know what you think.

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  • Marine Corps Marathon Training – Week 17 (Awesome colleagues, recipe for crispy sweet potato roast)

    Marine Corps Marathon Training – Week 17 (Awesome colleagues, recipe for crispy sweet potato roast)

    So, I get back to my desk on Monday from a 1.5 hour-long meeting, and my colleagues walk up to me with cake and a card.

    I’m all like… “cake?? For what? My birthday was in June!”

    Turns out the cake and card was to wish me luck on the Marine Corps Marathon this Sunday.

    I have awesome colleagues.
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  • Marine Corps Marathon Training – Week 10 (Busy work week, No-bake peanut butter balls)

    Marine Corps Marathon Training – Week 10 (Busy work week, No-bake peanut butter balls)

    Sometimes you have great weeks, where you’re just a running rock star—you’re hitting your weekly mileage goals and you feel great. And other weeks, training is just a bust. This past week was the latter. I didn’t even come close to hitting my 45-mile target. And that 19-mile long run I was supposed to do on Saturday? Ha.

    I was swamped at work last week, had other obligations over the weekend, and running just didn’t happen.

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  • Marine Corps Marathon Training – Week 8 (celebrating #10, eggs baked in tomatoes)

    Marine Corps Marathon Training – Week 8 (celebrating #10, eggs baked in tomatoes)

    The week began with cake.

    Our office is big on celebrating things — birthdays, baby showers, new interns, the arrival of summer, etc.

    Last week, my colleague, Kevin, got me a cake to celebrate completing 10 states. It was awesome of him. He said I’d get another cake after I complete 10 more states. Something to look forward to!

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  • Marine Corps Marathon Training – Week 6 (65th birthday and peach tart recipe)

    Before this running blog, I had a food blog. A few of them, actually.

    The latest still exists, but hasn’t been updated in over a year. I keep saying that I’ll return to it, but it just hasn’t happened yet. Maybe one day…

    In the meantime, I’m going to start sharing some recipe-related posts here. I don’t cook and bake as often as I used to, so there probably won’t be very many of those posts.

    I did bake yesterday though. First time since the holidays! I whipped up a peach tart after my long run, thinking it would be great recovery food. I wish I could say it turned out awesome and hit the spot, but it didn’t.

    I’m pretty sure I know why. But first, here’s my weekly training update:
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