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