Meals on the Run is full of great recipes that are geared towards meeting a runner’s unique nutritional needs. But, you don’t have to run to enjoy these fresh, delicious meals. These energy-packed snacks, smoothies, and meals are great for the whole family. And, best of all, many of these recipes are ready in 10 minutes or less!
We love these Meals on the Run recipes at our house. Grocery shopping is so much easier when you have lots of new recipes to try. We sometimes get stuck in our mealtime routine of staples like tacos and spaghetti. It’s tough to get creative when you’re running from place to place with a thousand things going on. On top of that, marathon training makes me ravenous. So I sometimes end up grabbing anything that’s edible: green olives, potato chips, and shredded cheese are not the smartest snack choices for the hungry runner. Help!
Meals on the Run is organized is such a way that runners can pick recipes based on their specific dietary and training needs. Each recipe is tagged with a color-coded key: V (for vegetarian), VE (for vegan), GF (for gluten-free), PR (for pre-run), R (for recovery) and H (for hydration). The chapters cover breakfast, smoothies and juices, snacks and sweets, salads, soups and stews, pasta and noodles, vegetarian mains and sides, seafood mains, and meat and poultry mains. You can easily plan a weekly menu of great foods that fit your training plan.Try this Kitchen Sink Pizza recipe by @karagoucher #yum Click To Tweet
There are 150 recipes in Meals on the Run presented by culinary experts and athletes. The foreword is written by two-time Olympian, Kara Goucher. We really enjoyed her Kitchen Sink Pizza. In fact, it was better than our local take-out option. Fresh vegetables and herbs make a world of difference. We’ve also enjoyed Seared Scallops with Baby Spinach and Broiled Tilapia with Mango Chutney! So good.
- 4 whole wheat naan flatbreads
- 1/2 cup marinara sauce
- 4 teaspoons pesto
- 1 cup shredded whole-milk mozzarella cheese (4 oz.)
- 1 yellow bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1/4 red onion sliced
- 1/2 cup sliced mushrooms, such as cremini (2 oz.)
- 1 grilled chicken breast, diced
- 2 tablespoons grated Parmesan cheese
- 8 large fresh basil leaves, cut into thin ribbons
- Preheat oven to 400F
- Arrange the flatbreads on 2 baking sheets. Spread a thin layer of marinara across the breads. Top each with a teaspoon of pesto and swirl into the sauce. Sprinkle the flatbreads with the mozzarella. Top with the bell pepper, tomatoes, onion, and mushrooms. Add the chicken and finish with a sprinkle of Parmesan.
- Bake the flatbreads for 12 minutes, or until the breads brown, the vegetables are softened, and the cheese melts.
- Serve the pizzas garnished with the basil.
- Quick tip: You can also substitute leftover grilled vegetables for fresh bell pepper, tomatoes, and mushrooms.
- Nutrition Per Serving: 506 calories, 52g carbs, 7g fiber, 30g protein, 19g total fat, 7g saturated fat, 877mg sodium
This book was sent for review by Rodale Books.