Some energy booster recipes to keep ya fueled for all the trotting around on thanksgiving!!!

So I am sure plenty of you are going to be attending and participating in some TG day turkey trot runs before dinner. I will just be out n about running on TG not in any particular race just running!!Here are a few energy boosting recipes that I love around autumn time there not sequentially Thankgivingy but there different, healthy and tasty and an alternative to the heavy sides etc that make us feel like were running with a tummy full of lead.

At ;east you can try them out before TG and if they go down a treat your good to go:)

Ok first one is a Brown Rice Pilaf with apricots and almonds, its real easy to make and can substitute as stuffing-I know I know stuffings the best part, but I don’t even eat turkey so I like this recipe its V tasty. You’ll need:

 

Directions

1.
Combine chicken/veg broth, 1 3/4 cups water, and 3/4 teaspoon salt in saucepan. Bring to a boil. Add rice. Reduce the heat to low, cover, and cook for 40 minutes.
2.
Ten minutes before rice is finished, heat olive oil in a pan over medium-low heat. Add onion and saute until just soft, about 5 minutes.
Add apricots, lemon zest, 2 tablespoons water, and 1/4 teaspoon ground black pepper. Stir well and remove from heat.
3.
Once rice is cooked, remove from heat. Let stand covered 5 minutes. Uncover and toss with onion mixture, parsley, and almonds. Serve. YUM

It has about 211 cals per serving and is crazy filling.

Ok next on the menu is Roasted Squash and Apple soup… Its tasty and its savory not sweet dont let it fool ya!! You will need:

  • 1 large winter squash (about 2 1/2 pounds), such as butternut or kabocha, peeled, seeded, and cut into 2-inch pieces
  • 2 medium onions, peeled and quartered
  • 3 cloves garlic, peeled
  • 2 apples, such as Granny Smith, peeled, cored, and quartered
  • 2 tablespoons canola oil
  • salt
  • Chili powder, for seasoning (optional)
  • 4 cups veg stock

Directions

  1. Preheat oven to 400 degrees. In a large roasting pan, toss squash, onions, garlic, and apples with oil to coat. Season well with salt and chile powder. Roast, stirring every 10 minutes, until vegetables are fork-tender and lightly browned, about 40 minutes.

  2. Transfer half the vegetables and 2 cups stock to a food processor; puree until smooth. Repeat with remaining vegetables and broth. Return pureed mixture to pot, thinning soup with stock, if necessary. Season with salt and chile powder; bring to a simmer over medium-low heat. Serve immediately, garnished with parsley if you like.

    And finally on the dessert front, we have Honey-nut apples. Ok so I looooove apples its no secret this recipe is no frills nice n quick dessert, but its really yummy and light and add som of your fav ice cream and its just lovely. You’ll need:

    • 2 tablespoons butter
    • 2 tablespoons brown sugar
    • 1/8 teaspoon ground cinnamon
    • 3 large baking apples, thickly sliced
    • 1/4 cup chopped walnuts
    • 1 tablespoon honey

Heres what ya do tis very easy: Melt butter in a large pot over medium heat. Stir in brown sugar and cinnamon. Add apples and walnuts. Cook, stirring occasionally, for 8-10 minutes or until tender. Remove from the heat and drizzle with honey. Serve warm with ice cream, cream or yoghurt. It makes 4 servings.

Image

SO let me know if ya try any and what you think, soup and apples I could honestly live on them!!!!!

Happy thanksgiving week and festive running wishes to all.

Be safe, Be seen 🙂

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