Tuesday, October 1, 2013

Two for Tuesday (Food Edition!)

Little dinner (or lunch) and little dessert. I have been experimenting a ton with of new recipes lately. Some delicious, some not so much. I will be posting this good ones in the next few weeks.

#1: I always love to see the food articles in Runners' World and have made some pretty great recipes from there. Runner's World has a ton of good ideas and recipes on their website and in the magazine and they came out with a new cookbookThis is recipe is no exception. Just slightly tweaked. So filling and so yummy. (And vegan!)

Black Bean and Potato Salad

1 lb red potatoes
1 can black beans, rinsed
Shredded red lettuce (and good greens would work here)
1 tsp chili powder
1/4 - 1/2 tsp chipotle chili powder
1/2 tsp cumin
dash cayenne pepper (Optional)
fresh chopped cilantro
3 tbs dijon mustard
3 tbs white wine vinegar
1/2 tsp salt
1/4 tsp cumin
1/8 c grapeseed oil

  • Boil potatoes for approximately 15 minutes, until fork tender. Drain, cool, and cut into halves or quarters, depending on size. 
  • In a separate bowl, combine beans with spices. Salt to taste. Stir in warm potatoes.
  • For dressing, whisk together dijon, vinegar, salt, cumin, and oil. 
  • Top potato mixture with 3-4 tablespoons of dressing.
  • Place 1-2 scoops of the potato salad on a bed and shredded lettuce and top with plenty of cilantro. Serve while warm.
I am a big leftover person and the day after put some left over potato salad with a little spinach in a whole wheat wrap for a snack.  So freaking good, and such good pre-run food.  

#2 This isn't really a recipe, just a strong recommendation.

I don't know if the put crack in these bars or what, but if they are wrong, I don't wanna be right.