Quinoa Salad with Lime Dressing

Still working through Halloween candy? Give the chocolate a rest and try our recipe for delicious Quinoa Salad! This recipe will not only help you PR on the course but also help you set a new PR in the time it takes you to put a healthy meal on the table.

Recommended by the one and only Brooks chief, here is the recipe for Quinoa Salad with Lime Dressing:

What you’ll need:

2/3           cup olive oil

1/3           cup  fresh lime juice

1              cup  quinoa-rinsed

2              ears  corn-kernels cut off-about 2 cups

1              English cucumber-small dice

1              red bell pepper-small dice

1              bunch  cilantro-chopped

½             cup hulled pumpkin seeds-toasted

Zest from 1 lime

Salt and pepper

 Preparation Instructions:

In a small bowl mix together olive oil, lime juice and zest, season to taste with salt and pepper.

Bring a large pot of salted water to a rolling boil. Stir in quinoa and cook till the “tails” just begin to separate, about 7-8 minutes. Strain and rinse in cold water. Toss quinoa with dressing (add a little at a time, you may not need all of it) and add vegetables and pumpkin seeds.

Black Bean and Rice Variation

1                    can black beans-rinsed

1                    can corn

1                    cup cooked brown rice

Add whatever veggies you like (I’d suggest carrots, celery, cucumbers, tomatoes, and bell peppers). You can also use sunflower seeds instead of pumpkin seeds. Enjoy!

Not into Quinoa? Try our Pumpkin Soup Recipe, another fun and fast treat.

Did you make this recipe? Post a review below!

Meagan Noordmans feeling great and doing yoga in the Badlands.

Do you eat healthy to run fast or run so you can eat whatever you want? If you are in the former group and try to eat healthy so that you can run fast and feel great, this tuna and artichoke salad with sun-dried tomatoes is a great dish to add to your recipe arsenal!

Here’s What You’ll Need:

½             cup sundried tomatoes packed in oil. You will want to drain the tomatoes and reserve the oil

Zest from one lemon

2              tablespoons fresh lemon juice

2              7 oz cans albacore tuna packed in olive oil. Drained tuna before using

1              cup marinated artichoke hearts. Roughly chop artichoke hearts

1              small bunch fresh basil. Roughly chop basil

How to Make it:

In a food processor, puree the tomatoes. Add the zest and lemon juice, and then pulse to combine. Add a little of the oil from the tomatoes if needed. Add this dressing to the tuna and artichokes, mix well and fold in the basil. Serve with bread or on a bed of salad greens.

West African Pumpkin Soup

For more great recipes check out our Quinoa Salad with Lime Dressing recipe and West African Pumpkin Soup recipe.

What is your favorite run fast recipe?

Straight from the kitchen at Brooks

Why do we call these posts Fast Food Recipes? First, because they are simple and quick to prepare and secondly, because these healthy dishes help you stay fit, energized and running fast. This is an actual dish made at the Brooks headquarters. Other recipes include West African Pumpkin Soup with Peanuts, Quinoa Salad with Lime Dressing and Tuna & Artichoke Salad with Sun-Dried. Enjoy!

Turkey Salad with Poppy Seed Dressing

What you will need:

Salad

1 – 6oz. bag baby spinach
8 oz. cooked, diced turkey breast (you can also substitute cooked chicken)
½ pint cherry tomatoes
Poppy seed dressing (below)
¼ cup sliced almonds

Dressing

1/4 cup  sugar
2/3 cup olive oil
1/3 cup  white vinegar
1 tablespoon minced shallot
1 teaspoon  dry mustard
1 teaspoon  salt
2 tablespoons poppy seeds

How to make it:

• Toss spinach, tomatoes and turkey together with dressing to taste (you won’t need all the dressing)
• Top with almonds for added protien and texture.
• In blender combine sugar, oil, vinegar, shallot, mustard and salt, process until creamy. Add poppy seeds and blend until just seeds are just combined.
• This recipe makes two servings, but can be doubled to serve more.

Have you tried it? Post a photo below.

Ultramarathon champ and vegan Scott Jurek cooking at home

Ultramarathon runner Scott Jurek is well-known for his many running accomplishments. The vegan athlete has won the Western States 100-Mile Endurance Run seven years in a row, holds numerous endurance running records, was featured in the bestseller Born to Run and now has the title of author to add to his long list of achievements.

Next month Scott’s book Eat & Run: My Unlikely Journey to Ultramarathon Greatness hits bookstores. In it, Scott shares the captivating story of how he became an elite ultramarathon runner and the central role nutrition has played in his running career.

While it takes years of training to run like Scott, it is easy to eat like him. Included in Eat & Run are some of Scott’s favorite recipes. Below Scott shares a super-charged juice recipe from his upcoming book, due in stores next month. To find a local retailer carrying Eat & Run, click here.

Green Power Pre-Workout Drink Recipe by Scott Jurek

Eat & Run by Scott Jurek will be in stores June 5, 2012

A recipe from Eat & Run by Scott Jurek, in stores June 5, 2012.

Hippie Dan first taught me the importance of greens like spirulina and wheatgrass. Spirulina is a green algae said to have been carried into battle by Aztec warriors. Used for centuries as a weight-loss aid and immune-booster, it has lately been studied and shown promising results as a performance enhancer for long-distance runners. Because spirulina is marketed as a dietary supplement rather than a food, the FDA does not regulate its production; buy it only from a health food store and a brand you trust.

Packed with protein (spirulina is a complete protein) and rich in vitamins and minerals, this smoothie is an excellent source of nutrition.

For a little extra carbohydrate boost, replace 1 cup water with 1 cup apple or grape juice.

• 2 bananas
• 1 cup frozen or fresh mango or pineapple chunks
• 4 cups water
• 2 teaspoons spirulina powder
• 1 teaspoon miso

Place all the ingredients in a blender and blend for 1 to 2 minutes, until the mixture is completely smooth. Drink 20 to 30 ounces (2½ to 3¾ cups) 15 to 45 minutes before a run. Makes two 20-ounce servings.

For more information on Scott Jurek’s new book Eat & Run, visit www.hmhbooks.com.

Join us for a Live Twitter Q & A with Scott Jurek

• RSVP 5/23 11:00 AM  PST

Want to learn more about Scott Jurek’s training and diet? Join Brooks for a live Q & A with Scott on Twitter on May 23, 2012 from 11:00 – 12:00 PM PST. To have your questions answered by the ultra champ, post a message to @Brooksrunning on Twitter using the #AskScott hashtag. Follow @brooksrunning Follow @scottjurek

Do you have a recipe that is perfect for runners? Add a comment below.

Eat & Run by Scott Jurek will be in stores June 5, 2012

In celebration of ultramarathon champ Scott Jurek’s new book Eat & Run, Brooks hosted a contest to collect running food recipes and stories from fans. Our entry form was flooded with hundreds of submissions. Some runners shared healthy pre-race recipes, while others shared stories of runners ‘loosing their lunch’ during intense training runs. We enjoyed them all!

Congratulations to our five, randomly-selected qualified entries from our Eat & Run Recipe and Story Contest. Each receives a signed copy of Eat & Run and a pair of Brooks. Below are the winner’s running food stories and recipes.

Thanks to all who entered!

Winning Running Food Recipes & Stories

Peruvian Corn Nuts – Luis Del Castillo Clarksville, TN
“[My favorite running food is] Cancha- Peruvian Corn Nuts, due the fact that I’m peruvian, it is healthy and is something every runner would enjoy to eat after a long run.”

Story of the Tuna Bagel – Gene Soboleski White River Junction, VT
“A good friend of mine and I were going to do a quick run in the woods and work on a bouldering project. His wife made us some really good tuna on a bagel. We wolfed them down at the trail head, then started running. About a mile into it, my buddy, who was slightly ahead of me at the time, turns his head and spits out some tuna that had been stuck in his teeth. [It lands] RIGHT INTO MY FACE.  It shocked me so much, all we could do was laugh.   Years later, we still laugh so hard we cry when telling the story!”

Dessert Smoothie – Ana Armstrong, Seattle, WA
“My favorite healthy ‘dessert’ smoothie. Blend together and enjoy!”

• 3 overripe bananas
• 3 Tablespoons good quality cocoa (or more/less to taste)
• 1-2 Tablespoons peanut butter
• Splash of vanilla
• 1 cup almond milk (more/less to preference of texture)
• Ice

Black Bean Burrito – Bruce Cowan, Costa Mesa CA
“My favorite running food is Black bean and brown rice burritos with avocado and lots of garlic. I love the garlic and it keeps away mountain lions (and everyone else!)”

Honey & Peanut Butter Sandwich – Buddy Anliker Columbia, MO
“This may seem topo simple but I have been ruining for over 30 years and every run or race starts with two pieces of whole wheat bread with health smart peanut butter and a teaspoon of natural honey! Always filling and satisfying.”

Thanks again to all who entered!

Want to be the first to know about upcoming contests, subscribe to the Brooks Blog and to The Loop Newsletter.

Runners need fuel. Have you tried this quinoa and edamame salad?

As a continuation of our mouth-watering Fast Food Recipe Series, Brooks brings you another quick-to-prepare and fresh dish from our very own corporate chef Connie. Today’s installment is a light and flavorful quinoa dish featuring a homemade dressing.

All of our Fast Food Recipes are first made for lunch at the Brooks offices to ensure they energize runners and don’t weigh you down on the run. Give this dish a try and let us know what you think.

Quinoa and Edamame Salad with Oranges

Ingredients:

1 small shallot-chopped

1/4 cup rice vinegar

1/4 cup fresh orange juice

2/3 cup olive oil

Salt and pepper to taste

1 cup quinoa

1 16-oz package frozen edamame-cooked according to package directions

1 large carrot-shredded

1 cucumber-chopped

1 pint cherry tomatoes

2 oranges-segmented

1 bunch flat leaf parsley-chopped

1/2 cup sliced almonds

Directions:

For the dressing, combine the shallot, vinegar, and orange juice in a blender and process until well combined. With the blender running slowly, next add olive oil and blend until combined. Add salt and pepper to taste.

For the quinoa, bring a pot full of salted water to a rolling boil. Stir in quinoa and cook until the “tails” just begin to separate, about 10 minutes. Strain and rinse in cold water.

Lastly, toss quinoa with edamame, carrot, cucumber, tomatoes, oranges and parsley with about half of the dressing, adding more if needed. Top with almonds, serve!

Did you make this dish at home? Post a photo below, or try another Fast Food Recipe like this Thai Chicken Curry dish or this Turkey and Spinach Salad.

Now that’s a lunch not to be missed.

Brooks Beastro Chef Conni Brownell is cooking up a fridge-full of healthy, runner-friendly dishes, including this delicious, zesty edamame salad. It’s so flavorful and’ good, we couldn’t help but share the recipe with you.

Edamame is rich in complete protein, which helps repair muscle and is involved in other essential body functions, and is great for vegan and vegetarian runners. It also is a good source of vitamins B, C and E. Boom!

Carrots, peppers  and cabbage give you a healthy mix of veggies, and with the ginger-sesame dressing, even the pickiest runner won’t notice they’re eating vegetables.

Lastly, ginger in the dressing has long been associated with healing properties like headache and motion-sickness relief, inflammation reduction and cold and flu prevention.

Take a peek at the recipe below and let us know how you like edamame salad with ginger-sesame dressing.

Nom, nom, nom!

Ingredients

For the Dressing

• 1/4 cup honey
• 1/4 cup vegetable oil
• 1/4 cup unseasoned rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon Asian sesame oil
• 1 tablespoon peanut butter
• 1/2 teaspoon salt
• 1/2 teaspoon Sriracha sauce (Thai hot sauce – optional)
• 1 tablespoon minced fresh ginger
• 1 large garlic clove, minced

For the Slaw

• 4 cups prepared shredded coleslaw
• 2 cups prepared shredded carrots
• 1 red bell pepper, thinly sliced into bite-sized pieces
• 1 cup cooked and shelled edamame
• 2 medium scallions, finely sliced
• 1/2 cup chopped salted peanuts (or you can leave them whole)
• 1/2 cup loosely packed chopped fresh cilantro

Instructions

(Recipe via Once Upon a Chef)

Your next big race is coming up and you’ve got everything in order. Race bib? Check. Running shoes? Check. Water bottle and energy gel? Check. Entourage of family and friends cheering you on along the course? Check!

But what about your pre-race meal? Everything on race day is taken care of, but sometimes the day before can use some extra attention, too. That’s why we asked our lovely Blog Ambassadors to help put together some delicious, healthy, pre-race meals with the help of Kyle Pfaffenbach, the nutritionist for the Brooks Beasts Track Club. Kyle recommends these 10 foods to start with:

• 1. Sweet Potatoes
• 2. Whole wheat pasta
• 3. Quinoa

These foods are high in complex carbohydrates. They serve runners by filling muscle glycogen stores, which are a major energy source during high intensity workouts and races.

1. Quinoa & Roasted Salmon Salad

• Leafy greens
• Cooked quinoa (~1/2 to 3/4 cup per serving)
• 1 cooked salmon filet (I used this recipe)
• Diced apple
• Balsamic vinaigrette dressing (I used this recipe, minus the garlic)

Start with a bed of kale, then add the quinoa, then the salmon and chopped apples, and top it off with the balsamic vinaigrette.

2. Lemon Butter Salmon Quinoa Salad

by Janae at Hungry Runner Girl

Ingredients:

• Quinoa
• Leafy greens
• Salmon filet
• Radishes
• Lemon

Janae says: Boom… you get your complex carbohydrates (key energy source for intense workouts and races), high quality proteins (salmon is also a great source of polyunsaturated fats) and veggies (gives you the vitamins, minerals and phytonutrients to keep your immune system strong and metabolic processes optimized) all in one meal.

3. Quinoa Quiche

By Meghann at Meals and Miles

Ingredients:

• 1 C Cooked quinoa
• 8 Eggs
• 1 Tomato
• 1 C Kale
• Salt and pepper

Preheat oven to 375. Beat eggs in a medium mixing bowl. Season with salt and pepper. Set aside. Chop kale and tomato into bite size pieces. Place in a small microwave safe bowl, add a tablespoon of water, place in microwave on high for 1 minute. Grease a cake pan. Line bottom with cooked quinoa. Add veggies. Pour eggs on top. Bake for 35 minutes at 375.Meghann says: It’s a fairly simple recipe for an easy post-workout weeknight meal. Enjoy!

Meghann says: It’s a fairly simple recipe for an easy post-workout weeknight meal. Enjoy!

4. Quinoa Stuffed Tomatoes

By: Jesica at rUnladylike

Ingredients:

• 1 cup whole grain quinoa uncooked (I use Eden Organic)
• 1 and ¼ cup chicken stock (I use Kitchen Basics unsalted)
• 4 large firm, ripe tomatoes
• 4 slices nitrite/nitrate-free all natural bacon (such as Applegate)
• ½ cup onion finely chopped
• ½ cup zucchini finely chopped
• 1 teaspoon minced garlic
• ½ cup Portobello or baby bella mushrooms, stems and gills removed, finely chopped
• 2 cups spinach
• ¼ cup scallions, green part only, chopped
• ½ tablespoon fresh thyme
• ½ cup + 2 tablespoons grated parmesan (use freshly grated or Sartori brand … I LOVE Sartori)
• Salt and pepper to taste

Preheat oven to 500 degrees (or broil setting). Prepare the quinoa according to package directions, using chicken stock instead of water. Omit any salt if package directions call for it. Set aside.

Slice the stem/top off each tomato using a paring knife. Carefully hollow out each tomato using the paring knife to cut a circle around the pulp and seeds and using a spoon to scoop out the pulp and seeds. The tomatoes should look like tiny cups or bowls. Place the tomatoes cut-side down on paper towels to let drain.

Meanwhile, cook the bacon according to package directions on a skillet over medium heat (this should take about 6 to 8 minutes, turning once). Once cooled, finely chop the bacon. In the same skillet, use the bacon fat to sauté the onion, garlic, mushrooms, zucchini and thyme until soft and tender, about 5-6 minutes. Add the spinach, green onion and bacon and cook until the spinach is wilted. (For a lighter version, cook in a different skillet with just 2 teaspoons of extra virgin olive oil.)

Add the quinoa to the vegetable and bacon mixture and stir until combined. Stir in ½ cup of Parmesan cheese. Season with salt and pepper to taste.Remove the tomatoes from the paper towels and place them cut-side up on a baking sheet that is lightly oiled (to prevent sticking). Sprinkle them with salt and pepper. Scoop the quinoa mixture evenly into each tomato cup. Sprinkle the top of each stuffed tomato with the remaining Parmesan cheese.

Broil the stuffed tomatoes for 30 seconds or until the cheese is melted. Remove and serve immediately.

Jesica says: If you are someone like me who enjoys tomatoes in recipes but not eating whole tomatoes, an easy spin on this recipe is to chop up 2 tomatoes (pulp and seeds removed) and sauté them with the other vegetables above, creating a quinoa and vegetable side dish instead of the quinoa inside the tomatoes. Or, you can follow the instructions above but use a red bell pepper instead of a tomato for the “cup.” Roast the pepper for 10 minutes cut-side down on 400 before stuffing it with the quinoa. Note: You will likely have extra quinoa mixture left over. Store the leftovers in the refrigerator and eat for lunch with grilled chicken the next day or serve as a side dish with another meal.

5. Sweet Potato Apple Banana Pancakes

By Cori at OlivetoRun

Ingredients:

• 1 1/2 Large [or 2 medium] Sweet Potatoes
• 2 Medium Eggs
• 1 Large Banana
• Pinch of Cinnamon, Nutmeg, and Pumpkin Pie spice [can be substituted with pumpkin pie puree]
• 1 small Granny Smith Apple
• A splash of unsweetened almond milk [I used Silk].

Peel your sweet potatoes and cut them into small cubes. Add 1-2 tablespoons of water, cover and microwave for approximately 5-6 minutes, or until the sweet potatoes are soft. Add in cinnamon, mash up with a fork and let cool slightly.

Add in one large ripe banana, two eggs and mix. Add pumpkin pie spice, nutmeg, a little more cinnamon and finally, your splash of unsweetened almond milk. Whisk until smooth.

Finally, add the diced granny smith apple to the mix and stir.

Heat a non stick ceramic pan on medium heat. Cook for approximately 3 minutes per side. I will warn you that they aren’t the easiest to flip. In the future I may try to add a little coconut oil or applesauce to make a more sticky pancake so it is easier to flip.

Enjoy!

Cori says:  I wanted to come up with something that would incorporate one of the most popular fruits for runners- the banana so, I did what any non-chef-running blogger would do… throw them in my pancakes.

6. Sweet-and-Salty Pistachio-Crusted Salmon Recipe

By: Jenn at Fit Bottomed Girls

Ingredients:

• 1 pound salmon, divided into two fillets
• salt and pepper
• 1 tablespoon coconut oil
• 1 tablespoon agave
• 1/2 cup shelled pistachios (roasted and salted)
• 1/4 cup almond meal or almond flour
• salt and pepper
• 3 cups mixed greens
• 1/2 cup sliced radishes
• drizzle of olive oil
• 1/2 lemon, just the juice

Preheat the oven to 425 degrees. Place salmon on a large baking sheet that’s covered with foil. Pat dry with paper towels. (I used these!) Sprinkle with salt and pepper.

Place coconut oil, agave, pistachios and almond meal in a food processor or blender and mix until coarsely ground.

Top salmon with the pistachio mix. Roast the salmon in the oven for eight to 10 minutes or until it flakes easily with a fork. While it’s cooking, mix the greens and radishes together. Drizzle olive oil and lemon juice over greens and toss to combine. Divide evenly into two bowls.

Serve salmon over your dressed greens and enjoy! (Radishes are hidden — fell to the bottom of the bowl!)

Jenn says: I picked a few of my fave ingredients and came up with something that I think is pretty darn tasty. Sweet-and-Salty Pistachio-Crusted Salmon. I’ve been super into pistachios lately, so this recipe kind of just popped into my brain. And I’m lucky it turned out tasty. In fact, my husband kind of flipped over how good it is — the pistachio topping is pretty dang addictive! And the best part is that it is ridiculously easy and quick to make!

7. Sweet Potato Quinoa Cakes

By: Ashley and Toni at Black Girls RUN!

Ingredients:

• 1 medium sweet potato (about 6 oz), peeled and chopped
• 1/2 red onion, diced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 cup cooked quinoa
• 1/4 cup whole wheat bread crumbs
• 1/4 cup finely grated parmesan cheese
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh basil
• 1 large egg, lightly beaten

Heat a large skillet over medium-low heat and add 1/2 tablespoons olive oil. Add in sweet potato, onion, 1/4 teaspoon of salt and 1/4 teaspoon of pepper, stir, cover and cook for 10-12 minutes, or until potato is soft.

Remove lid and add garlic, cooking for 30 seconds.Transfer potato mixture to a large bowl (slightly mashing potato with a fork) and add quinoa, breadcrumbs, cheese, herbs, remaining salt and pepper and mix well.

Once combined, add in egg, then mix until moistened. Using your hands to bring it together, form four equally-sized patties. Heat the same skillet over medium heat and add olive oil. Add cakes and cook for 3-4 minutes per side, or until golden brown. Voila!

 Ashley and Toni say: For those bored with pasta like me, quinoa is a tasty alternative. Quinoa is not only packed with carbs, it’s also very rich in protein. A 6-ounce serving of quinoa contains 132 calories, 23 grams of carbohydrate, 4 grams of protein, and 2 grams of unsaturated fat.

Here at Brooks, the “Beastro” is a clever name we came up with for our cafeteria. Really, we like to think of it as a runner’s aid station. It’s the perfect place to get food and water so we can continue our day with nutritious fuel and proper hydration. From our sponsored athletes to our IT department, runners gather in the Beastro to fuel up on what’s fresh and delicious, and leave ready to face the afternoon–whether it’s at a desk, in a meeting, or on the trail! Best of all, you don’t have to be a Brooks employee to dish up the Run Happy. Check out this runner-focused recipe from our very own Beastro Chef, Conni Brownell.

Creamy Chicken Tortilla Soup

Great for runners, this soup is jam-packed with protein (chicken and beans) and carbs (corn and tortilla chips). It’s a delicious, fall favorite that goes great with a green salad to create a balanced meal with everything you need to hit your perfect stride. For vegetarians, this soup provides a complete protein even without the chicken because of the corn and beans.

Ingredients:

• 1 large yellow onion-diced
• 2-3 cloves garlic-minced
• 1 tsp chili powder
• 2 tsp cumin
• 32 oz carton low-sodium chicken stock
• 3-4 chipotle peppers in adobo sauce-minced
• 8 oz can roasted green chilies
• 8 oz can corn
• 8 oz can pinto beans
• 1-pound chicken breast, diced
• 2 cups half & half
• 1/3 cup masa harina
• Olive Oil

Directions:

Heat a little olive oil over medium high heat in a large soup pot. Add onion and cook until soft. Add cumin, chili powder and garlic, cook till fragrant… about 5 minutes. Add chicken stock, chipotle peppers, beans, corn and roasted peppers.  Bring to a simmer and add chicken.

In a mixing bowl, whisk together a little of the half & half and the masa harina until the mixture is smooth. Add this to the soup with rest of half & half. Cover and simmer until the chicken is no longer pink and soup has thickened. This should take about 15-20 minutes. Season to taste with salt and pepper.

Serve with chips, salsa and cilantro.

Wait 25-35 minutes before you run.

Bon appétit!

Prepare yourself to be Quin-WOW-ed.

For runners focused more on performance and less on preparing dinner, we’d like to introduce you to one super grain that will take you farther than you could ever imagine. Quinoa (pronounced KEEN-WAH) is a grain nimble enough to squeeze into the unlikeliest of places (from Banana Nut Quinoa Muffins to Quinoa Stuffed Tomatoes). Considered to be a complete protein, it’s full of incredible nutrients [1] (essential amino acids, potassium, and a high ratio of protein to carbohydrates). Best of all, it will make your belly feel just about as happy as it would after breaking through finish line tape!

We checked in with the Brooks Running Blog Ambassadors to uncover their favorite Quinoa recipes. Of course, they were happy to share and even surprised us with some variations that will help you get the most miles out of this super crop (i.e. quinoa flour, quinoa flakes, and quinoa whole grains). Once you nail the pronunciation (hint: it’s not KEE-NO-WAH), scroll down to check out a list of our favorite quinoa recipes. Your body and your taste buds will thank you for it!

1. Banana Nut Quinoa Muffins

Anne from fANNEtastic Food combined quinoa flour and quinoa flakes into this delicious gluten free Banana Nut Muffin Recipe. Enjoy!

2. Janae’s Refrigerator Quinoa

Janae, a.k.a. Hungry Runner Girl, came up with this easy-to-follow recipe that’s sure to knock your compression socks off after a long day.

3. Quinoa and Bacon

Meghann from Meals & Miles “tried something new in the kitchen,” to create a bacon-tastic meal. Don’t forget the sriracha, people!

4. Quinoa-stuffed Tomatoes

Jesica heard you saying, “but what if I want more bacon options?” and delivered this culinary work of art (bacon optional, but highly encouraged). You’ll love these Quinoa-stuffed Tomatoes from Jesica of rUnLadyLike . Enjoy!

5. New Ways to Eat Quinoa

Jenn from Fit Bottomed Girls shared four awesome new ways to eat quinoa. From chips to flour to Krunch, your quinoa boredom will be nonexistent.

6. Sweet Potato Quinoa Cakes

“Yay! For complex carbs!” Ashley Hicks from Black Girls Run shared a tasty carb-loading alternative for those who are bored with pasta.

After you’ve been quin-wow-ed, be sure to check back in with us and tell us about your favorite quinoa recipes! We love to hear from you!

[1] Read more about the health benefits of quinoa from the Whole Foods Council at http://wholegrainscouncil.org

Here at Brooks, we want to help you have a runtastic fall by enjoying some hearty harvest foods after you run your autumn miles. Check out this collection of our favorite recipes of the season, hand-picked by our Brooks Running Blog Ambassadors. From breakfast to dessert, these pumpkin spice recipes are a good balance of sugar and spice and everything we love about Fall. Enjoy!

Carrot Cake Muffins (with pumpkin spice)

Free of sugar and dairy, this recipe really takes the cake… to a whole new level! Jesica from rUnladylike also removed the icing and substituted wheat bran with ground flax seed to make these a runner-friendly treat.

Pumpkin Pie Chia Pudding

Anne from  fANNEtastic Foods taps into nutrient-dense chia seeds to concoct a protein-packed pudding that’s perfect for breakfast or an afternoon snack. Chia seeds are packed with healthy omega-3 fatty acids, protein, fiber and antioxidants. The almond milk adds a boost of calcium.

 Roasted Pumpkin and Kale soup

You’ll fall in love with this late-fall soup recommended by Jenn from Fit Bottomed Girls. Planning for the week ahead? Cook up a batch for the freezer to heat up later!

Pumpkin Pecan Encrusted Chicken

Meghann from Meals & Miles created this perfect entree with pecans and pumpkin spice. You’ll want to make enough for leftovers; these chicken slices are great on spinach salads or in between slices of toasted whole grain bread.

Pumpkin Scones

Janae, a.k.a. Hungry Runner Girl, shared her Pumpkin Scone recipe for the runner who’s looking for the perfect sidekick to their morning cup of Joe. Dunk away!

Trader Joe’s Pumpkin Spice Muffins

For those who are short on time, Toni from Black Girls Run suggests adding walnuts or cranberries to this ready-to-bake mix from Trader Joes. We love the simplicity of this recipe for pumpkin spice lovers on the run.

The pumpkin spice possibilities are truly endless. Tell us about your favorite runner recipes or share tips in the comments section below.

We love to hear from you!

When we’re on that last stretch of a race, we GO for it! Because sometimes it’s not until after crossing the finish line that our bodies are finally able to fully relax. For elite runners like Amy Hastings, the post-marathon recovery time is one of the few weeks where nutrition, pace and mileage are less rigorous, where relaxation and celebration take top priority.

We sat down with Amy to see how her week has been going and asked her to share her post-marathon recovery rituals.

Give us the big picture. What does the week after a marathon, “zero week,” look like for you?

A zero week for me is exactly what it sounds like! I don’t run or cross train at all for at least one week (longer if the race or season took more of a toll on my body than expected). After that, I might start running 20 minutes every other day for another week. By week three I am usually ready to go!

After getting off the plane, where do we go from here?

Here’s the hilarious but very accurate snapshot of my typical week:

• Monday: Walking backwards down the steps in the airport and eating everything I can get my hands on.
• Tuesday: My exercise for the day was answering the door for the pizza delivery girl.
• Wednesday: Ice bath in the Atlantic!
• Thursday: Catching up on all of the stuff I was to exhausted to do the month before my marathon!
• Friday: BBQ and beer with the Providence crew!
• Saturday: Massage and Chiro to start prepping my body for the next training segment.
• Sunday: 20 minute jog!  Brutal!

No matter what city you find yourself in, after conquering the course, what’s the one meal that you’re willing to go the extra mile for?

Irish breakfast and beer — the best mind and body recovery food! If not, Eggs Benedict is a good replacement!

My marathon recovery strategy is the same as my hangover recovery strategy. #IrishBreakfast

Who do you reconnect with first after coming home?

My cat, Finn! Win or loose he is always happy to see me.

And he’s going to sleep right there…yeah that’s a good spot.

What’s on your grocery shopping list, once settled in?

Yes! Time to stock up on recovery foods!! During my downtime I eat only what my body is craving –which tends to consist mostly of cheese. Not sure if I would call that the best body recovery food, but it’s a good brain recovery food for a long season.

What’s on your post-race playlist?

I like to go mellow the first few days, then as my energy comes back, the energy in the my music gets amped up too! I had the song “All About That Bass” in my head for a good portion of the race — which was awesome! You can change “bass” to “pace” or “race” in your head too. It works great for when you’re ready to get back into running!

Got super pumped with my discman and a sweet mix-CD from my friend Molly. #Chicagoooo!

When traveling for a marathon, do you have any special traditions?

My mom, sister and I have a tradition where, whenever we go to a new place, we get each other the tackiest magnets we can find as gifts. My fridge is covered!

Favorite recovery smoothie recipe… Go!

Strawberries, bananas, yogurt and a secret ingredient. The secret ingredient is Nutella. It’s always Nutella.

Favorite recovery activity that you wouldn’t otherwise have time for?

I try to make the most of my down time by exploring different parts of New England. I like to go on day trips to see what cool things are in my area.

Day 2 of break

Always have a fishing pole handy… you never know when the tide will change!

Cape Cod all to ourselves!

Congratulations on an excellent finish in Chicago, Amy!

What’s your favorite post-marathon tradition?  Share it in the comments, below. We love to hear from you!

It’s the calm before the storm. Just a few days until Thanksgiving and, if you’re like us, you’re probably trying to wrap up loose ends at work and prepping your house for company; all while maintaining your mileage goals, eating right and staying hydrated. Phew!

Don’t worry runners, we’re here to help! Our Blog Ambassador Anne at FANNEtastic Foods shared this super easy Butternut Squash Soup recipe. It’s the perfect meal to plan during the pre-Thanksgiving rush!

When you cook up a batch of this delicious (and oh-so-easy!) Sqaush Soup, you’ll be reminded that it doesn’t take much to feel happy, healthy and satisfied. And, hey, that is what Thanksgiving is all about!

Lazy (Wo)Man’s Butternut Squash Soup

Anne says: “If you don’t have celery, beans, or kale, you can also just make this as a basic creamy butternut squash soup using only the other ingredients (although I think you’ll be missing out!). I just like lots of stuff in my soup, I think it makes it way more fun!”

(makes about 3 servings)

Ingredients:

• 1 15 oz can (or 2 cups) pureed butternut squash
• 1.5 cups veggie broth
• 1/3 cup skim milk
• 1/2 tsp olive oil
• 1/4 tsp cinnamon
• 1/4 tsp garlic powder
• 1/4 tsp pepper
• 1 cup cannellini beans, drained & washed (optional)
• 2 stalks celery, chopped (optional)
• big handful of kale (optional)

Instructions:

• Basically, just toss all the ingredients in a pot!
• Stir the mixture over medium heat until it’s warmed through.
• Serve and enjoy!

Looking for more super easy recipes? Anne suggests whipping up these yummy and simple solutions:

• 5-Minute No Bake Peanut Butter Granola Bars
• Almond Encrusted Tilapia
• Chunky Turkey & Vegetable Soup
• Mexican Lasagna
• Scrambled Egg Muffins
• Veggie-tastic Minestrone Soup

Thanks, Anne! Have a Soup-er Thanksgiving, runners!