running – Page 6 – GUTSy Performance Nutrition

Spring Favorites

May 2, 2015July 23, 2015by RebeccaLeave a Comment

Influence. We are all influenced.

I find the best sources for books to read, meals to eat, and self improvement come from learning what someone who inspires me is enjoying. So in light of sharing, here are a few of my current favorites:

Quick Reads:

Chasing goals + setbacks, the sun still pulls the planets

On happiness and what really matters

Lauren’s advice to ladies in their twenties

How you do anything is how you do everything

Happy wounds

Small Steps, Bravery + Creativity, an email that finds me exactly where I’m at right now

Books:

The Art of Work, Jeff Goins — Jeff has a lot to say about the work of finding your calling, confirming the idea that you don’t just know, and for the ones who’ve “made it”, the getting there did not simply happen. Work.

Healing with Whole Foods, Paul Pitchford — On the top of my list of essential reading. I’ve been reading random chapters and sections continuously since 2009, and finally sat down and read it cover to cover last year. Having been done, I’ve picked it back up as before, using it as a reference almost weekly.

Listening to:

Pure Green Podcast

Beards + Flannel

Eating:

Chopped Kale Salad with Edamame + Roots

Strawberry Asparagus Buckwheat Salad

Flavour Bomb Greens N’ Noodles, one of the ways I use up all the spring radish + turnip tops

Radish + Pecan Grain Salad

Quinoa + Chorizo Salad, updated for spring

Spring Pizza, a gluten-free, dairy-free, meat-free version that came out so different and delicious that I may share it soon.

Autumn, Running, Winter

Quinoa + Winter Squash Bowl with Cumin + Lime

November 30, 2014by Rebecca5 Comments

Each year at the beginning of the holiday season, I try to reflect on the people and experiences for which I am grateful. This past week, I’ve been selecting snippets to share, either directly, over on Facebook, or here in this space. When I reflect on the objects that matter most in this life, there’s only a short list: My bible, my wedding ring, my running shoes. Perhaps another day I’ll share about the first two, but this reflection and recipe are about the symbolism of the shoes.

Each pair is temporary, special only for a time and then easily replaced. Once done, they get jammed into our tiny front closet, worn out completely in garden work, and eventually tossed in a donation bin once a sizeable pile has accumulated. I tend to treat each pair extra nice until it hits 400-500 miles and then all emotional attachment is heaped on the next. The shoes I’m currently running in are neon-orange and turquoise, and they contrast with whatever I tend to throw on above. Depending on the day, I can pull off looking like I’m late to a one-act circus show.

I started running within the first couple weeks of moving into my freshman dorm in college, and over the many years since, I’ve come to know each of the places I’ve lived and visited in my running shoes. I have run 5am dim streets in Limerick, jet-lagged, no phone, no idea where I was going, no one in the whole world knowing my location. I’ve run the streets of La Grande, all hours of the day and night, just to feel alive and at peace. I’ve gotten to know the nooks and crannies of Corvallis, the suburbs of Dublin north and south, the pear orchards and cattle ranches of Southern Oregon’s Phoenix and Eagle Point, the Christmas tree farms and nurseries of Sandy, the angry farmer’s dogs on the outskirts of Albany, the oak savannah, communter-town streets and horse farms of Wilsonville. There was a month when I ran the rural-ish Keizer roads, and then a school-year of running all the west-side neighborhoods of Roseburg. It’s safe to say I’ve seen a good portion of Oregon in my running shoes, both the streets, forested and mossy trails, the beach, and the infinite farm roads. And still, there are all the travel cities I’ve gotten to know in between.

Far more than what I’ve seen in these shoes and the ones that have come before, is what they’ve made me feel: Release from the worry and guilt that makes up my personality. Clarity; knowledge of what sits right in my soul. Cleansing from anger. Cleansing from feeling anything at all. I’ve caught up with good friends and high-fived others out on the paths. I’ve been visible and seen–a role model to the neighbors who knew me as “that runner girl,” and my current neighbor, a 55-year-old bachelor, who frequently runs out the door in his skivvies(!!) to ask, How many miles today? I’ve skipped biology lectures and headed for the trails instead. I’ve conjugated Spanish verbs over and over in my head, and I’ve run faster each mile, using my anger over a guy to fuel each step. I’ve pumped up the techno-dance-treadmill-tunes, and I’ve taken all my closest girl friends out for one last run as a single lady. I’ve listened for the first sounds of the birds in the morning and taken in countless sun rises that never fail to leave me astonished and breathless at the beauty of this world. I’ve meditated on simply living and breathing and just plain being a better me.

These shoes have enabled me to find out who I am, to push myself beyond the comfortable, to accomplish things, to release my competitive spirit. They’ve been a way to spend happy weekends with William–and most of all, they’ve helped me to develop a better relationship with my body, to be able to listen and nourish it with the foods and nutrients it needs.

This recipe is one I’ve eaten countless times these past few weeks. After a long or hard run, I tend to go through phases where I desire certain foods. I’m of the belief that my body is either telling me I need to eat those foods because of their nutrients–or I’m simply crazy. Perhaps, a little of both. ;) Eggs, quinoa, and winter squash have been on repeat lately and like many of my favorite recipes, this one came about when I grabbed a random bunch of ingredients from the fridge in a post-run hunger. It was perfect from that first time to every subsequent helping I’ve made since.

Quinoa + Winter Squash Bowl with Cumin + Lime, serves one

1 Tbs. cumin-lime dressing, see below

1 jalepeño or slightly spicy pepper, diced

1/2 green bell pepper, chopped

1- 1 1/2 cups roasted winter squash, chopped

2 eggs

large handful of spinach or other greens

1 cup cooked quinoa

more dressing, to taste

In a medium-sized skillet, heat 1 Tbs. dressing on medium high. Sauté peppers for 5-10 minutes until soft, and then add roasted winter squash. Cook for 2-3 minutes more, until squash is warm.
Crack eggs directly into the skillet, and stir them amongst the vegetables, making a scramble.
When eggs are almost cooked through, add spinach and quinoa and heat through entirely.
Pour it all into a bowl to serve, and add more dressing to taste.

Cumin-Lime Dressing, adapted from Laura

1 small jalapeño, seeded
1 clove of garlic, peeled
2 1/2 tsp. ground cumin
juice of 2 limes + a little bit of zest
1 tsp. honey
1/4 cup extra virgin olive oil

salt + pepper

To make the dressing, puree all the ingredients together in a food processor or blender, and salt and pepper to taste.

Running, Summertime

Turmeric Ginger Seed + Nut Bars

August 21, 2014February 3, 2017by Rebecca17 Comments

Oats are one of my favorite foods of all time, and over the years they are probably the most common ingredient in many of my recipes. Aside from porridge, I really love to try out new variations of homemade granola bars. Recently, I’ve been using bars as a quick form of recovery after hard runs or races. With races especially, I often find it difficult to eat anything offered at the post-race party that might help me start the recovery process in a timely manner. Common post race offerings include bagels, bananas, pancakes, and sometimes pizza, which are all great carbohydrate-rich foods that I cannot eat. Making these bars and stowing them in my bag are the new way to go!

The Sports Nutrition literature recommends eating a post-workout recovery meal or snack with a ratio of carbohydrate to protein of 3 – 4:1. Eating a food or meal in this range helps with muscle glycogen re-synthesis. That’s science speak for sugars in the muscle. Adding amino acids (the building blocks of protein) to the carbohydrate mix also help with muscle protein synthesis. If the muscles begin getting re-fueled and rebuilt quickly, they will recover and be ready to get back out there sooner!

In addition to fitting within the recommended carb to protein ratio range, these bars also contain turmeric, ginger, and cinnamon. Turmeric has been used for centuries in India. It contains a compound called Curcumin which has often been lauded with potent anti-inflammatory actions. Ginger also has been known to reduce inflammation and it helps settle the stomach. I’ve been struggling with a minor injury all summer and my stomach often begins to feel like I just stepped off a carnival ride after a hard run, so the addition of turmeric and ginger help the recovery process just a little bit more. With the addition of cinnamon, the flavor combination also just plain tastes good, and for that alone, I’d mix these spices in!

These bars are healthy, filling, easy to make, and can be eaten any time of day, even if you’re not an endurance athlete. I’ve also been throwing them in my lunch box all summer to eat between meals when I need a snack.

If you’re really interested in the bars’ nutrient break-down, I’ve included it at the end of the post. For more on healthy inflammation-fighting foods, check out this article from Runner’s World.

Turmeric Ginger Seed + Nut Bars

These can be adapted in infinite ways by changing up the types of dried fruits, seeds, and nuts. I also enjoy subbing out half of the oats for puffed rice or millet. The dash of black pepper will help the turmeric absorb and become more bioavailable, so don’t leave it out.

3/4-1 cup unsweetened applesauce
1 tsp. pure vanilla extract
2 cups rolled oats (use certified gluten-free if necessary)
2/3 cup raisins
1/2 cup toasted hazelnuts, chopped
1/2 cup pumpkin seeds
1/4 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. turmeric
1/4 tsp. salt
dash of black pepper

Preheat the oven to 350 degrees F. Lightly oil a square baking dish (approx. 8″ x 8″) or line with a piece of parchment paper so the bars are easier to lift out.
In a large bowl, stir together the vanilla, 3/4 cup applesauce, and spices.
Place the oats into a food processor and pulse until they are coarsely chopped, but still have a fair bit of texture. Then stir them into the applesauce mixture.
Add the nuts, seeds, and raisins to the applesauce-oat mixture until thoroughly combined, and add a little more applesauce if needed.
Spoon the mixture into the prepared pan and press down with the back of a spatula or spoon until it is compacted and even.
Bake for about 15-20 minutes until the bars are firm and lightly golden along the edge. Wait until the bars are cool and then slice into squares or rectangles. This makes 16 small bars (~100 calories each) or 8 larger bars.

Nutrition Information, (for a larger bar or two small ones)

208 calories

10 grams fat – 13% Daily Value

1 gram saturated fat – 5%

0 grams trans fat

0 mg cholesterol

32 mg sodium – 1%

27 grams carbohydrate – 8%

9 grams sugar

4 grams fiber – 12%

6 grams protein – 14%

Vitamin A – 0 %