Gooooood Monday Morning!
How was everyone's weekend? We had a blast exploring the Farmer's Market at Union Square this past Saturday, as well as strolling through Central Park! We also had some fantastic meals out, including a date night at The Little Beet Table and brunch at Two Hands Cafe. No complaints here!
I absolutely love the Farmer's Market in Union Square. They host it every Saturday, bringing in local farms and companies from New York, Connecticut, and New Jersey. I could easily spend an entire day (and wallet haha) there going from stand to stand! Last night, we decided to make a feast out of alllll of our farmer's market treasures, including what I believe to be the star of the meal, the delicata squash!
Lately, spaghetti squash has been getting all the love (and it truly is a wonderful fall veggie that's chock full of nutrients!). Often times, however, people forget about the delicata squash (a.k.a. winter squash), which is equally as nutritious and tastes like a sweet potato (bonus: you can eat the skin!! Probably the best part of it too!). These guys are actually full of antioxidants, including a healthy dosing of Vitamins A, C, and B's, as well as a decent amount of fiber and manganese. This means that roasting up a delicata squash will give you optimal bone health (YO, RUNNERS! READ: STRESS-FRACTURE PREVENTION). The winter squash also has anti-inflammatory benefits, important for muscle and tissue recovery after hard exercise! It may even be beneficial in cancer prevention. I can't get enough of this squash!
Alongside our squashes, we sautéed some organic zucchini, chard, and beet leaves in coconut oil, roasted some baby beets, and seared grass-fed steak! It was probably my favorite meal this weekend. Check out the recipe below!
Delicata Squash and Farmer's Market Feast
That's it for now! Have a wonderful Monday, and see ya soon!
Hey, kids. What's up?
How's everyone doing this Wednesday morning? Just finished up a short speed-workout on the treadmill, and now I'm munching on some apple slices topped with cinnamon :) It's almost fall, right?! (i.e. IT'S TOMORROW!! WOO!)
To kick off this lovely, crisp season, I decided to try out another one of Shalane and Elyse's wonderful and nutritious recipes from their new cookbook, Run Fast. Eat Slow: Sweet Potato Breakfast Cookies!!
Once again, I was not disappointed!! These breakfast cookies contain some of the most basic ingredients, yet are somehow so. freaking. good. It's like the season of fall all baked into one delicious, chewy, soft, and sweet treat!
The main ingredient? You guessed it. SWEET POTATO! These little super spuds are chock full of antioxidants and anti-inflammatory goodness. Also filled with loads of beta-carotene (that lovely Vitamin A and orange hue), sweet potatoes are great at regulating blood sugar, so despite their semi-sweet disposition (and their nomenclature), you won't feel a crash after noshing on one!
Thanks again, Shalane and Elyse! You guys rock!
The other day, I was perusing The Iron You, Mike's blog, and came across his latest recipe for Lentil Bolognese! I was inspired, so I decided to adapt it for myself!
Lentils are another excellent food for runners (and our non-meat-eating friends!), as they provide a great source of calcium, zinc, potassium, and Vitamin K! A.K.A. you need these little guys for bone strength! Goodbye, stress fractures :) Check out my recipe adaptation!
Adapted from The Iron You
Woo woo! I don't know about you, but I am very excited for the long weekend! Time to relax, do some exploring, and enjoy some time off! How was everyone's week so far? I feel like mine went by really quickly this time around. There was a lot to do, but it was all enjoyable!
So I have something really exciting (at least to me) to share! This week, I finally ordered "Run Fast, Eat Slow," by Shalane Flanagan and Elyse Kopecky. To say that I am STOKED is an understatement.
Ever since I ran cross-country in high school, Shalane Flanagan has been my role model, both in life and in running. When I saw that she released a cookbook with her long-time friend and former teammate, I had to get it. And believe me, this book will not disappoint.
The first few chapters are spent going over what it means to eat naturally, and how to best fuel our bodies for not only running, but for life. What I love the most about this book is that they emphasize the importance of "indulgent nourishment." That means that we should not restrict, but rather feed and nourish our bodies with yummy, simple, and natural ingredients: avocado, coconut oil, organic fruits and veggies, grass-fed meat, nuts and seeds, and so much more. As a runner, I remember growing up thinking that less is more when it came to food, even while I was putting crazy mileage on my body. This led to extreme stress fractures in both legs (more on that later!) and being sidelined for not just months, but years. So when I say that I am truly excited about this cookbook, I mean it. Nutrition is one of, if not, the most important part of training, and a lot of the time, we tend to overlook it, myself included. With this book, I intend on trying every recipe! While I won't share the recipes (because you should go support these amazing women too!), I will let you know what I think of them!
Now, before I go, I do want to share a quick recipe I came up with myself! Here is one of my quick weeknight meals: zoodles and marinara! As a kid, there was nothing more comforting (to me) than a big bowl of pasta with marinara sauce! Here's my adult version of my favorite childhood meal :) Enjoy!
Zoodles and Marinara
Have a great weekend everyone! What is everyone's plan for Labor Day?!
Hey there and welcome! I'm a 20-something-year-old running, painting, and eating my way through NYC. Hope to see you along the way!