I’m not much of a planner when it comes to cooking. The closest I get to anything resembling a plan is taking some fish or chicken out of the freezer the night before I plan to cook it. I have a set of staple recipes I use over and over. Occasionally I might try something new from Joy of Cooking or Epicurious, but that’s as interesting as it gets in my kitchen. Don’t get me wrong, I don’t dislike cooking. Actually, I enjoy it. I just don’t like planning. And I like simple recipes with few ingredients and even fewer steps, probably because I don’t plan.
So when Laura from Runner’s World asked me if I’d review The Runner’s World Cookbook: 150 Ultimate Recipes for Fueling Up and Slimming Down–While Enjoying Every Bite, I really wasn’t expecting to be bowled over. I hoped to find some quick, easy, healthy recipes that I could add to my limited repertoire and that would possibly help me clean out the veggie drawer. But this cookbook is clearly so much more than that. Let me take you on a tour of my new favorite cookbook.
The foreword is written by Deena Kastor. By the look of Kastor you’d think she doesn’t eat anything, but it quickly becomes clear that she enjoys food: “training makes us better athletes, but not without also eating good food that strengthens our bodies…” Kastor started running at age 11, which is the same age I was when I ran my first race. Clearly, I have not lived up to my potential.
The introduction, “How to eat like a runner,” is divided into the following steps:
1. Eat a rainbow of produce every day. Yeah, so we’ve all heard this many times over. The difference is that The RW Cookbook lists foods under each color grouping, such as beets under red and eggplant under purple, and then explains why and how these foods benefit us. Did you know, for example, that “nitrates in beets may make your muscles work more efficiently during exercise by reducing the amount of oxygen they need”?
2. Choose the right carbohydrates. Here, whole grains are listed and explained.
3. Get the right fats. This step explains healthy vs. unhealthy fats and provides a list and descriptions of healthy oils.
4. Meet your protein needs. “Runners’ protein needs are higher than the average person’s.” This step is accompanied by lists of vegetarian, meat and poultry, and seafood protein sources.
The recipes in The RW Cookbook are grouped into categories much like you’d find in any other cookbook, but that’s where the similarities end. Because each individual recipe is accompanied by any of the following color-coded lables: Prerun, Recovery, Fast, Vegetarian, Vegan, Low-Calorie, Gluten-Free. This makes it easy to quickly glance at a recipe and see which needs it meets.
But that’s not all. A description provides information on the benefits of certain ingredients, helping runners understand why they should be including these foods in their diets. In the recipe above, turmeric is mentioned as it has anti-inflammatory properties. I added a little extra turmeric when I made the curried coconut-squash soup, just for good measure, and because I happen to have a massive container of it, which I bought after reading Scott Jurek’s book Eat and Run: My Unlikely Journey to Ultramarathon Greatness, where he also mentioned the spice’s benefits.
In the recipe for chickpea and spinach stir-fry I learned that chickpeas “are loaded with a range of vital nutrients, including B vitamins, iron, magnesium, protein, carbs, and fiber.” They’re also very filling. And did you know that shrimp “provides the mineral selenium, which may help reduce join inflammation…”?
I really enjoyed hearing that runners should be eating egg yolks. I always felt that the egg got a bad rap when people starting blaming it for their high cholesterol. That’s more likely to come from the bacon and other fried foods that people like to eat with their eggs. Eggs have so many benefits: one egg provides 6 grams of protein and the yolk “contains vital nutrients that protect your eyes and promote brain health.”
The first recipe I made was the Curried coconut-squash soup. I just happened to have a butternut squash from the farm that delivers my veggies every week. I often stare at these veggies wondering how I’m going to eat them all. I think this book is going to help. The recipe was very straightforward and there weren’t a billion ingredients. First I had to peel and chop the squash and microwave it.
It was so pretty I had to take a picture. Next, I threw the squash, coconut milk, curry powder, (extra turmeric), and chicken broth in the blender, and then once that was all blended, poured it in a saucepan and heated it up.
I thought it looked a bit watery so I pureed some extra squash that I’d microwaved, since I’m not good at following directions and so had cooked the entire squash rather than the 3 cups specified. But I was glad I did because that made it much better.
Yum. And looks like I’ll be making more because another squash arrived in the veggie delivery the day I made this.
Bouyed by my success with the soup, but still focused on the drawer full of veggies from the farm, I decided to try the More-vegetable-than-egg frittata. I used to make frittata a lot during the 7 years I was a vegetarian, but haven’t made it much since converting back to carnivorism 10 years ago. This recipe was different from the one I used to make. As the title states, it’s heavy on the veg, light on the egg. In fact, it called for 6 cups of veggies. True to form, I never actually measured out six cups but just chopped a load of summer squash, mushrooms, peppers, and tomatoes. Heated some oil in my trusty cast iron skillet and threw in the veg.
So pretty. Because I used mushrooms and tomatoes I had to cook the veg for a while until all the liquid was reduced (the recipe told me that, don’t think I know stuff like this) before adding the eggs and parm cheese and letting the thing set for 10 mins.
I actually let it set for 13 mins because I forgot to set the timer and lost track of time. Then I put it under the broiler for a few mins (kept a close eye on this part due to prior mishaps with the frittata I used to make) to brown the top.
Wow. If only I had smellablog because it smelled amazing. I inhaled half that thing before I found my decorum and offered my husband a taste. He said it was good too, once he’d added some tabasco to it. What can I say? He likes to spice things up, especially since he knows I generally forget to even add salt when cooking.
Flipping through the book, I’ve gained some other ideas, such as adding steel cut oats to smoothies (“steel cut oats contain a type of soluble fiber called beta-glucan, which can help slash LDL.”) and to burgers, which I plan to make tomorrow. Took the ground beef out of the freezer already!
I highly recommend adding The Runner’s World Cookbook to your repertoire. With a wide variety of healthy recipes – from snacks and smoothies to fish, vegetarian, and meat entrees, and of course not forgetting dessert (I’ll be finding an excuse to make the Sticky toffee figgy cupcakes soon…oh, already found one: “Dried figs are surprisingly rich in minerals, including iron, calcium, manganese, and potassium.” Winning!), this may very well be the only recipe book you need.
I was provided with a free copy of The Runner’s World Cookbook: 150 Ultimate Recipes for Fueling Up and Slimming Down–While Enjoying Every Bite by Runner’s World in return for a review. The opinions stated within this post are my own and Runner’s World was not guaranteed a positive review, especially since I am not a very good cook.