WIAW #14: Long “Runger” Day

 

Here we go again – a post featuring a WIAW of my summer bar study eats! Since last week was National Running Day, I had wanted to post this last week, but due to my frequent races this month didn’t squeeze in a regular weekend long run the past couple weeks and turned yesterday into my substitute long run day instead. So today I’m sharing with all of you just how much I consume on one of these days. My “runger” is intense and long-lasting, from 30-60 minutes after the run is over sometimes through the next day. I should also mention that the typical long run of 8-10 miles isn’t all I do – whether I’m in Connecticut and walking Sasha several times, or in the city out and about, there’s an additional 3-5 miles on any given day. Especially this summer, when those are the breaks I get in my run-eat-study-repeat routine. Which might be part of what feeds my runger!

 

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March Recap + Roasted Parmesan Cauliflower Recipe

First things first – happy last day of March! I woke up to the sun shining and birds singing, and though rain is predicted later today, I’m just soaking up these rays of spring as long as they last.

 

 

I can’t believe March has come to an end. Literally up until yesterday, I thought this month was going to have arrived and be leaving like a lion, but it might just be a welcome lamb! And in between the bouts of wacky weather, my March seemed to slink by while I wasn’t looking. I celebrated the first anniversary of my first half marathon with a second stab at the New York City Half Marathon, Which also meant my second anniversary of running!

 

At the finish line – it’s not sweat I’m covered in, it’s pixie dust!

 

I conquered another challenge (much smaller in scope) without really noticing by making good on my February promise not to buy any new clothes, and doubled the time – it’s been about 9 weeks, which doesn’t seem like a lot, but the funny thing is I’ve been tempted very little (except that suddenly I’m noticing all these holes in my admittedly well-worn running gear that seem to be telling me I should splurge on a pair of Wunder Unders…)

 

Just one scrumptious dish

 

I got to share my feelings on food and its place in our culture, and with those a plethora of recipes that I have created and cooked in my journey to enjoying food as fuel for life. Some are old standbys and some new experiments. In the mood for a sweet and filling breakfast or snack? Try one of my oatmeal cakes, in flavors like Pumpkin Spice or Blueberry Muffin. Want a savory vegetarian main dish? Baked Garlic & Thyme Tofu is here to help, unless you’re in the mood for a Savory Goat Cheese & Vegetable Tart. Want a more classic brunch? Go for Smoked Salmon & Quinoa Quiche. Need some more vegetable inspiration? Just keep reading for my last recipe of March, and keep on cooking!

 

Vivacious Vegetables: Roasted Butternut Squash & Asparagus

Silver-white winter as it turns into spring…means it’s the perfect time of year to combine hearty winter root vegetables with the first sweet snaps of spring shoots. I love butternut squash and asparagus separately, but they’re even better together. So here’s a simple recipe to bring out the best flavors in both!

Perfectly oven-roasted

 

Ingredients:

2 cups butternut squash, cubed

12-15 asparagus shoots

1 Tbsp olive oil

Salt and pepper

 

 

 

 

A broiled salmon burger with roasted squash and asparagus…the entree is served!

Instructions:

1. Preheat oven to 400 degrees Fahrenheit.

2. Arrange butternut squash on a sheet of tinfoil in a pan, or on a cookie sheet.

3. Brush olive oil over the squash and sprinkle with salt and pepper.

4. Bake squash for 25 minutes at 400 degrees. While it’s cooking, chop the asparagus.

5. Remove squash from oven and add asparagus around the cubes. Brush with oil, sprinkle with salt and pepper, and return the pan to the oven. Set to broil and cook for 15 minutes more.

6. Serve while warm. Enjoy!

 

What’s your favorite veggie combination? Do you try to eat seasonally?

 

 

 

© 2015 Renaissance Runner Girl. All rights reserved.

Roasted Butternut Squash and Asparagus

It’s that time of year when a silver white winter begins to turn into spring…meaning the perfect time to combine hearty winter root vegetables with the first sweet spring shoots. I love butternut squash and asparagus separately, but they’re even better together. I’ll often whip them up in the oven in the early spring or in the autumn, when you can get them both pretty close to in-season. And today I’m sharing this simple recipe for Roasted Butternut Squash & Asparagus to bring out the best flavors in both for a vivacious vegetable dish.

 

Roasted asparagus and butternut squash together on a Thanksgiving plate

 

 

Savory Goat Cheese & Vegetable Tart

This lovely dish is a cross between a quiche and a frittata. The gluten-free crust is made from quinoa and cornmeal, like a quiche, but it’s only a bottom crust – the edges of each slice will be more like a frittata. A little crust turns plain old baked eggs into a tart! A combination of goat cheese, asparagus, and mushrooms is complemented by a special blend of spices, and the tang of the goat cheese pairs well with the cornmeal in the crust. It’s completely vegetarian, but sure to please even the most bacon-loving breakfasters! (Unless you’re Ron Swanson. If so, feel free to add a pack of bacon. Because you have to respect Ron Swanson. Can you tell I already miss Parks & Rec?) I served it at my Breakfast-for-Dinner Party, and it was a smashing success! Check out the recipe here, and see more bodacious brunch treats on my new Renaissance Runner Girl Pinterest…

 

Ingredients:

Batter for quinoa and cornmeal crust

1/2 cup white quinoa

1 cup mushroom broth

6 whole eggs

3 egg whites

1 Tbsp olive oil + additional for greasing pan

1/2 cup gluten-free cornmeal

2 Tbsp parmesan or asiago cheese

3/4 cup milk of choice

Crust should be spongy

3 oz semisoft goat cheese

1/2 cup chopped asparagus

1/2 cup chopped shiitake mushrooms

1 Tbsp paprika

1 Tbsp garlic powder

1 Tbsp basil

1 Tbsp dill weed

1 Tbsp parsley

Salt and pepper

 

 

Instructions:

Egg, goat cheese, and veggies can also be mixed together before adding in

1. Bring 1 cup broth to a boil in a pot on the stove, then add quinoa and 1 Tbsp olive oil and a dash of salt and pepper. Cook 12-15 minutes until quinoa is fully cooked. While cooking the quinoa, preheat oven to 400 degrees Fahrenheit.

2. Remove the pot of quinoa from the heat and mix in cornmeal, 1/2 cup milk, 3 egg whites, parmesan or asiago cheese, and 1/2 Tbsp each of paprika, garlic, basil, dill, and parsley. Mix thoroughly so the spices are evenly spread throughout the mixture.

3. Grease an 8″ pan well with olive oil. Using a large spoon, transfer the mixture to the pan. It should cover the bottom thoroughly, but not the edges.

4. Chop asparagus and mushrooms and arrange on a baking sheet. Brush with olive oil and sprinkle on a bit of salt and pepper.

A brunch delight!

5. Bake quinoa crust and vegetables at 400 degrees Fahrenheit for 7-8 minutes.

6. In a separate bowl, combine 6 eggs with 1/4 cup milk, goat cheese, and remaining spices.

7. Remove crust and vegetables from the oven. Arrange vegetables on top of the crust, then pour egg mixture over the top. Ensure that the egg seeps into all the nooks and crannies between the veggies!

8. Bake for 20-25 minutes at 350 degrees. Remove the tart from the oven when you insert a knife and it comes out clean.

9. Let cool for 15 minutes.

10. Slice and serve. Makes 8 servings. Enjoy!

 

 

Savory tart with warm goat cheese and veggies…a little slice of nirvana!

 

 

 

 

 

© 2015 Renaissance Runner Girl. All rights reserved.