Back in the Kitchen (with the Runner’s World Cookbook)

If you’ve been a reader for a while (or know me in real life), you know I love to cook. Really, I love food. But something about cooking a meal and following a recipe is calming. It may not seem like it, but all other distractions are gone when you are focused on the process and outcome of a recipe.

One downside to my job is the travel (as I have mentioned). I don’t get to spend nearly enough time in my kitchen. This week was the first time since May I think that I have been/will be home for 10 days straight. Crazy, I know.

I CRAVE home cooked meals. Life on the road hasn’t killed my waistline, I’ve learned to make good choices…but when I am home, all I want is to stay in and cook. Only other hard part is having someone to share the meal with.

I planned early this time around and invited my sister over for dinner Wednesday night. I had already decided I was going to try out a few things from my new Runner’s World Cookbook as well as do a few of my own favorites from Cooking Light.IMG_5204

Cooking Light magazine (and website) has always been my go-to for recipes but I was excited to read the new RW cookbook. I love that the beginning gives you keys to eating like a runner, what foods to choose, and a guide to their key that they have on the top of each page.  You can see which foods are best for prerun, recovery, fast, vegetarian, vegan, low-calorie and gluten free.  IMG_5206

I tend to focus on low-cal and lower carb foods. I’m just building my base back up in running and do not need heavy carbs right now.

Tuesday night I made my own Banana-Oat energy bars from the RW Cookbook. They were incredibly easy and I happened to have every ingredient on hand. I haven’t really bought energy/meal replacement bars in a while and they are a great option. IMG_4896

The bars kinda taste like banana bread, but are a bit more dense. I will play around with different nuts/berries the next go round. I may even eliminate the nuts to cut back on calories. IMG_4899

For dinner Wednesday I made Southern Unfried Chicken and Maple-Glazed Brussel Sprouts. Yum, Yum, YUM!! That’s all I can really say. They were easy to do together-both bake at 400 degrees and you can prepare the brussels while the chicken sits for 30 minutes in the fridge before baking. The chicken is a little spicy, but you can cut back on the cayenne pepper if you don’t like the kick. Again, both of these are on my make again list. I eat brussel sprouts almost every time I cook, and this is a nice change from just sauteing them in the pan.

preparing the chicken (marinated in buttermilk and hot sauce all day) before "shaking" in the "fried" mixture
preparing the chicken (marinated in buttermilk and hot sauce all day) before “shaking” in the “fried” mixture
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the chicken and brussel sprouts before going in the oven

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I finished my night in the kitchen with Allison making my fall classic, Cooking Light’s Chocolate Chip Pumpkin Bread. SOOO good.IMG_4906

I can’t wait to keep exploring with this new cookbook. There are tons of smoothie recipes and I swear, about 40 different pancake options (what runner doesn’t love pancakes?!?!). I will continue to let yall know when I find other things I love, too.

There are 150 recipes, nutrition info with each recipe, and more than 75 pictures to help guide you along while you cook. I definitely recommend this cookbook and think you should add it to your collection.

Do you love to cook or hate it? Have any go-to recipes? 

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Elizabeth

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