Tag Archives: arugula

Hearty Post-Run Breakfast

Following a solid 8 mile run this morning, I decided to try out a new breakfast recipe I found on fedandfit.com for egg-stuffed tomatoes.

photo (3)


What a good idea!! I sliced off the top of the tomato with a knife, then hollowed out the inside with a spoon. I mixed 2 eggs, diced arugula, fresh chopped basil from the garden, and a dash of salt and pepper in a bowl. Next I poured the mixture into the hollowed out tomato. Bake at 350 degrees for 30-35 minutes. Eggs will be on the runnier side.

I served the tomato on a bed of quinoa and enjoyed a big bowl of watermelon on the side. Some black coffee completed the meal, although it was already pretty hot at 9 am this morning. There was a heat flash that followed. Too bad I don’t like iced coffee!


Nothing like a good BURGER!

Anyone who knows me well will tell you there are a few foods that I have an absolute weakness for, particularly peanut butter… and BURGERS:) Unfortunately, depending on the burger, it can be a pretty saturated fat laden and calorific indulgence. The good news? It doesn’t have to be!

After taking some time off post track season, I am beginning to slowly work back up to running a moderate amount of mileage, and with that comes the kind of hunger only an athlete can identify with. One of my favorite things about summer is spending time outdoors on warm summer nights. Cooking a delicious and healthy meal then dining in the fresh air post run= a wonderfully simple pleasure in life.

This week after a particularly satisfying trail run over hills, I made fruit salad, oven baked asparagus spears, and turkey burgers.

Turkey Burgers (makes 4 burgers)  photo (3)

  •  1 lb 93% lean ground turkey
  • 1 tsp salt
  • 1 tbsp spicy brown mustard

Combine turkey, salt, and mustard in a bowl, form into patties, and let sit in the refrigerator for at least 30 minutes. Cook patties 8-10 minutes on each side at 375 degrees. Careful not to overcook because turkey burgers will be lighter in color than beef and can dry out quickly. I used whole wheat sandwich thins as a lighter bun option. I combined 1 mashed avocado, a dash of hot sauce, and fresh cilantro from the garden for a fresh and flavorful spread. Arugula’s peppery flavor complemented the mustard in the burgers and added texture.

Fruit Salad

  • 2 peachesphoto (2)
  • ¾ C blueberries
  • ½ C dried cranberries
  • ½ C pecans
  • juice from ½ a lime

It can be hard for athletes who are trying to eat healthy, but also run high mileage, to get enough calories. Adding calorie dense dried fruit and nuts to a fruit salad like this one, can help ensure that both nutrient and energy needs are met, leading to better recovery and performance.


Squeeze juice from ½ a lime, lightly salt, and pepper. Bake 15 min