When you think of this worlds “super runners” Scott Jurek’s name has a good chance of being on that list. He came on the radar in 1999 when he took first place in a 100 mile run over the old Gold Rush Trails in California and continued to take first in that run for the next seven years. Scott had broke records, twice won the Badwater 135 mile Ultramarathon, and set an American record of 165.7 miles in 24 hours.
So who is Scott and what makes him run?
Scott grew up in a “meat and potatoes family” with a desire to run – but not always a passion for it. In fact he hated running. As he grew to adult he went to an all plant-based diet and worked his way to ultra running. Scott’s story is an inspiration to anyone who has a dream to better themselves and for whatever reason felt it was impossible to reach their goals.
For the last year I have had this desire to learn how to run. I don’t know why or where it came from other than the fact that runners have great stamina, I admire their dedication and dare I say it looks like fun? Scott’s story was really impressive to listen to. His story is engaging, he is down to earth and funny. You do not need to be some sort of fitness guru to enjoy this book and come out the other side with a lot of knowledge on running and a bit of inspiration to boot.
At the end of the audio he shares some yummy sounding vegan recipes that I plan to try.
1. In a medium-size pot, bring 2 1/4 cups of water to a boil, then add 1 cup dried green lentils, 1 teaspoon dried parsley, 1 minced garlic clove, and 1/4 c up chopped onions. Simmer for 35 to 40 minutes.
2. Combine 3/4 cup chopped walnuts, 2 cups bread crumbs, and 1/2 cup ground flax seeds in a small bowl and set aside.
3. In a separate pan greased with olive oil, sauté 1 cup chopped onion, 2 minced garlic cloves, 3 cups finely chopped mushrooms, and 1 1/2 cups finely chopped kale or other winter greens for 8 to 10 minutes. Set aside to cool slightly.
4. Remove lentils from heat, add 2 tablespoons Dijon mustard and 3 tablespoons balsamic vinegar, and mash ingredients together.
5. In a large bowl, combine lentils, sautéed vegetables, and bread-crumb mixture. Cool in a refrigerator.
6. Using your hands, form patties and fry or grill until lightly browned and crispy on both sides, about 3 to 5 minutes each side. Serve on a toasted bun or on their own.
Makes 12 four-inch burgers.
Holy Moly Guacomole
- 1 (15-ounce) can early or young peas, drained
- 1/2 cup mashed avocado (about 1 medium avocado’s worth)
- 1/4 cup fat-free plain Greek yogurt
- 4 teaspoons lime juice
- 1/2 teaspoon minced garlic (about 1/2 clove)
- 1/4 teaspoon salt, plus more, optional
- 1/8 teaspoon black pepper, plus more, optional
- 1/8 teaspoon ground cumin
- 1/8 teaspoon chile powder
- 1/3 cup chopped cherry or grape tomatoes
- 1/4 cup finely chopped onion
- Chopped fresh cilantro, optional
- Chopped jarred jalapeno, optional
- Serving suggestion: cut veggies
Per serving (1/3 cup): Calories 83; Total Fat 3.5 grams; Saturated Fat 0.5 grams; Protein 3 grams; Total Carbohydrate 9 grams; Sugar: 4 grams; Fiber 4 grams; Cholesterol 0 milligrams; Sodium 308 milligrams
Weekend Cooking is a fun meme hosted by Beth Fish Reads.
This morning I posted about the beauty and the taste or real sour cream vs. lite and fat-free sour cream. Since that post…. all I can do is think about the chicken nachos I had a couple of days ago….. mouth-watering…. want more….
So…. I thought I would bring all of you to my level of CRAVING here and share with you the recipe that I LOVE LOVE LOVE for Chicken Nachos.
You will need:
a bag of tortilla chips
3 – 5 cups of cooked and shredded chicken breast (the amount depends on the size you are making)
shredded cheddar cheese (as much as you like)
chopped Roman tomato (as much as you like)
fresh chopped cilantro
heated re fried beans (optional)
REAL sour cream (you can substitute for lighter if you wish)
black olives (optional)
Preheat over to 300 (if you are making smaller portions can be heated in microwave)
Layer your tortilla chips in the bottom of a baking pan. Take your shredded chicken and mix in a little taco seasoning to taste and then sprinkle with fingers across the top of the chips. If you are using the refried beans, while they are still warm, spoon then over the chips and chicken placing dollops here and there. Now comes the fun part. Sprinkle on the onion, cilantro to taste, dollop salsa here and there, and then sprinkle over the top of all with the cheese.
Heat in oven/microwave until cheese is melted and gooey. Watch closely as you do not wish to burn the cheese or the chips. It only takes a few minutes in the oven and even less in the microwave.
Once out of the oven add the jalapeno, guacamole (dollops on top), sour cream ( generous dollops again over the top), and olives. Serve immediately. Enjoy!
This is so great for a fun get together with friends or a movie night snack.
This is a recipe I picked up in Honduras last year when I went. I have made it here at home as well and when they made it again this year I just knew I had to share it.
Chicken Tortilla Lasagna
2 1/2 pounds of skinless chicken breasts
1 large can of cream of mushroom soup
2 cans 8 oz. diced chilies
3 cups of shredded cheddar cheese
2 cups of sour cream
2 packages flour tortillas
Cook the chicken breasts in a pan until done and then cut in bite size pieces. Lightly grease a 13 x 9 cake pan and put in a layer of tortillas . Mix the chilies and sour cream with the cream of mushroom soup, then add a layer of this mixture over the tortillas. Sprinkle on a layer of the cheese. Now place in a layer of the chopped up chicken breast, followed by a light layer of the salsa. Put a layer of tortillas over the top of this.
Cover top layer with tortillas and sprinkle remaining cheese over the top.
For the past 12 Days I have drooled over recipes that Kathy from Bermuda Onion and Julie from Booking Mama have put up on the blogs. Today they are asking that we join in on this recipe swap by writing our post and linking here.
Here is one of my favorite cookies that can not sit in my home because I could eat them all! I learned this one at a cookie exchange class a friend and I attended a few years ago where we all met in a huge kitchen in a school and each made 20 dozen of a recipe they gave us, then we all got to take home one dozen as well as the recipes. It was a lot of fun!
1 c. brown sugar
1 c. softened butter
1 c. peanut butter
2 tsp. vanilla
2 eggs, beaten
1 tsp. baking powder
1 tsp. baking soda 1/2 tsp cinnamon
1 bag of mini Snickers (must be mini – not fun size!)
Makes 2 1/2 dozen cookies.
For the past 12 Days I have drooled over recipes that Kathy from Bermuda Onion and Julie from Booking Mama have put up on the blogs. Today they are asking that we join in on this recipe swap by writing our post and linking chocolate recipes to Booking Mama and traditional cookies to Bermuda Onion. Both sites are offering a copy of The Christmas Cookie Club book to one lucky winner who submits a recipe!
This is a recipe my grandma used to make when I was a kid. This is a second recipe being submitted for the Virtual Cookie Swap.
Favorite Sour Cream Cookies
1/2 cup shortening
1 teaspoon vanilla extract
1 1/2 cups packed brown sugar
1 cup sour cream
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups chopped fav. nut (optional)
In a medium bowl, cream together the shortening, sugar, eggs, and vanilla until smooth. Then stir in the sour cream. Sift together the flour, salt, baking powder, and baking soda; stir into the creamed mixture. Finally, stir in the nuts. Cover this and refrigerate for 1/2 hour.
Preheat oven to 350 degrees.
Drop dough by teaspoonfuls onto a greased cookie sheet. Bake for about 15 minutes or until golden brown.