Recipe-Testing the Runner’s World Cookbook

Last week I came to the realization that even though I pre-ordered the Runner’s World Cookbook a while back, and drooled over almost every single page, I’ve actually made NOTHING from it. What’s wrong with me?! Not only is the Runner’s World Cookbook filled with delicious runner-friendly recipes approved by Runner’s World cooking specialists, each recipe is categorized for an active lifestyle. There are recipes for pre-run, recovery, low-calorie, gluten-free, vegetarian and vegan, and quick meals so it’s easy to find exactly the type of meal you’re looking for!

So I’ve made a personal commitment starting this week to make at least one recipe per week (hopefully more!) from this cookbook and offer up my opinion on it. Plus, this will help me out two-fold since I just moved and my new kitchen and I haven’t become very well acquainted yet. I’m hoping to make every recipe this cookbook has to offer… except I need to pass on the anchovy and olive pizza recipe. I’m sorry, I can’t eat that.

It only makes sense that my first recipe made from this book is the first one listed, so last night I made these Hearty Whole Grain Muffins with walnuts and berries.

Let's make breakfast!

Let’s make breakfast!

This recipe is marked as pre-run, vegetarian, and low-calorie and incorporates so many yummy and good-for-you grains into the muffin batter. I followed the recipe exactly except I used wheat bran instead of the oat bran. Also, you can use whatever nuts or fruit (fresh, frozen, or dried) you’d like. I opted for walnuts and fresh blueberries and raspberries.

These were SO easy to make and I love that there’s no butter and only a little bit of sugar. As a result, they’re not overly oily or sweet. These are healthy feel-good muffins, nothing you’ll feel guilty about eating for breakfast or any time of day. I think next time I make them I’ll leave out the raspberries since they added a bit of tartness and the muffins didn’t have enough sugar to balance that out (or as my boyfriend put it, the raspberries didn’t “flow”… and right he is).

Muffins + Coffee = <3

Muffins + Coffee = ❤

Since these are pre-run, I thought I’d put them to the test and have them for breakfast before a morning run. I went out for a short 3.5 miles and definitely felt good and energized. I plan to make these again and try out different combinations of add-ins!

Have you checked out the Runner’s World Cookbook?

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One thought on “Recipe-Testing the Runner’s World Cookbook

  1. Pingback: Boston’s Run to Remember Training Update | In The Long Run

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