Protein-Rich Recipes for Fall Marathon Season
Runner's World magazine shares a taste of its new cookbook.
Oct. 10, 2013— -- You can't run on empty.
Just in time for the fall marathon season, Runner's World magazine released its first cookbook this month. Filled with healthy, energizing recipes created by celebrity chefs such as Mark Bittman, Liz Applegate and Nate Appleman, as well as professional runners such as Ultramarathoner and vegan Scott Jurek, the collection ranges from hearty breakfasts to quick snacks, thick smoothies and flavorful dinners the entire family can enjoy.
To help runners fueling up for their big day on the course this autumn, the editors have shared three protein-rich recipes that anyone can prepare and everyone will enjoy. Click the links below.
Stick-With-You Polenta - a fast, gluten-free, vegetarian meal by Liz Applegate for both pre- and post-run. "Ready in just 10 minutes, it's loaded with carbohydrates to restock your energy stores and protein for muscle repair," writes Applegate. "Plus, the dried blueberries and almonds provide a health-boosting antioxidant punch."
Banana-Oat Energy Bars - a vegetarian, vegan and low-calorie recipe by Lydia Maruniak. "These DIY energy bars are guaranteed to taste way better than any bar that comes in a plastic wrapper, and they're made with ingredients you can actually pronounce," promises Maruniak. "They're also filling and satisfying, making them a better on-the-go choice than your typical snack food."
Long-Run Cake with Peanut Butter-Cream Cheese Frosting - a gluten-free, vegetarian, low-calorie prerun recipe by Gesine Bullock-Prado. "These gluten-free, mini cake loaves contain no added oils or butter, yet stay incredibly moist thanks to applesauce and black beans (the latter of which also lends dense, fudgy texture)," describe editors of the cookbook. "Without the frosting, the cake is ideal fuel for before a long run."
What's your favorite pre- or post-run meal? Tell us in the comments.
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