I run. I eat. I travel.

Posts tagged ‘dinner’

Mediterranean couscous

This is one of my post run favourites – warm, easy to make and absolutely delicious. Do those 5 minutes of prep work as soon as you’re back home and while this goodness is simmering hop into the shower, get back to life and food is almost ready. I mean, how great is that?! No runchies with that one, I promise.

 

IMG_0583

Ingredients

(serves 2)

1 cup couscous

1 cup fresh baby spinach

1 small onion

 1 garlic clove

1.5 cups cherry tomatoes

2 rosemary sprigs

1 bay leaf

salt, pepper

sage leaves fresh/dry

optional: feta to sprinkle on top, 1/4 cup white wine to add with the water

 

 

Chop up the onions, rosemary and sage, grate the garlic and heat olive oil in a pot. As soon as the oil is hot, add the tomatoes and sweat until the skin has almost popped and has some color to it – just be careful not to burn them and stir. A lot. As in: stir more than you’d think is necessary to keep the tomatoes moving. Add the herbs as soon as the tomatoes are almost done, sweat lightly and add 3 cups of water (and the wine, if you’re using some), also add the bay leaf.

Simmer on very low heat for about half an hour until the tomatoes are super soft and the water has completely infused with the herbs. When the water has reduced a little – if it really did reduce too much, add a bit more and wait until it’s simmering again, then add the couscous, spinach, salt, pepper, stir for some 3-4 minutes until the couscous is cooked. Voila, ready to serve!

 

If you follow a certain diet – pale0, vegan, no wine (sorry, but who in their right mind would do such a thing?!), the optional ingredients may not be for you – just keep an eye out, you’ve been warned.

 

Enjoy!

 

Thai chicken soup

One of my favourite soups, all year around. It’s so fragrant and easy to make that it’s become a real staple in the kitchen filled with lean protein and lots of vegetables.

IMG_0638

Ingrdients

(serves 2)

3 carrots

2 sprigs lemongrass

2 bell peppers

1/2 lemon

1/2 onion

2 garlic cloves

ginger

1/2 zucchini

1 small red chill

2 chicken filets

Finely grate the ginger, garlic and lemongrass, dice the onion. Heat coconut oil and roast the aromatics. Meanwhile dice the zucchini and carrots, add to the pot.

IMG_0641

Add 2 cups water and the coconut milk, stir well and add the chicken. Simmer for 5 minutes until the chicken is cooked, don’t overcook the soup since the vegetables should still have some bite to them. Add the bell peppers and chill, simmer for another 2-3 minutes and serve hot.

An easy way to turn this dish into a delicious vegan option is to simply leave out the chicken – you’ll have a fragrant soup full of flavour. For seafood lovers: serve the soup with prawns – either grilled on skewers on top or replacing the chicken in the soup. If you’re not in an area where fresh prawns are easy to get hold of, thaw the frozen ones a little bit before adding them to the soup or readjust the amount of liquid.

Enjoy!

IMG_0642

Pre-race pasta: Fennel, honey mustard and salmon

It’s crucial to fuel up well before a race – eat something that you like and that you’ve tried before. You want butterflies in your stomach at the starting line because of race excitement and not because of something you ate before.

IMG_0644

Ingredients

(serves 2)

1/2 fennel bulb

1 garlic clove

1 tsp honey mustard

1 tbs greek yoghurt

1 tbs fresh orange juice

100g smoked salmon

pepper, salt to taste

1 handful pasta per person

 

IMG_0648

 

Prepare the pasta – I love mine al dente, but choose whatever you like best. Also: please note that if you choose to make this on the evening before a race, you may want to opt for ‘normal’ white pasta since the wholegrain version may (!) contain a little too much fiber an upset your stomach. Give it a try on another evening before a run and you won’t face evil surprises on race morning (I mean, who wants to stay in a porta potty longer that they absolutely have to? Yeah, right. I figured, I’ll warn you!).

 

Chop up the fennel and remove the outer layer if necessary, peel and grate the garlic. Heat a tablespoon olive oil and roast both until they color a bit. Add a quarter cup of water and stir in the mustard until it dissolves well. Reduce the heat and add the orange juice, the salmon and the greek yoghurt, season to taste, give everything a good stir and leave on the stove for another 2 or 3 minutes. Make sure the sauce doesn’t boil anymore and most of the water has evaporated when you stir in the yoghurt, so it won’t flake.

IMG_0650

 

Enjoy and kick ass in that race!