Beginning in March, Run Oregon bloggers were provided the “Racing Weight Cookbook: Light Recipes for Athletes” by Matt Fitzgerald. This series showcases our attempts at making some of the healthy and delicious recipes within the book’s pages.
Name of Recipe: White Bean, Tomato and Cucumber Salad
How it went: This is the kind of recipe that will become a quick add-on to my meals, especially if I’m cooking vegetarian. Adding white beans into a vegetable salad gives the protein and heft that I sometimes find lacking in meatless meals.
The recipe is in the first section of the cookbook: Recipes for the athlete who doesn’t cook. I do cook, but a protein/vegetable side that takes only ten minutes to prepare can happen while the rest of the meal is finishing. Once the weather turns warmer, I can also see myself making a double or triple batch of this to use as lunches.
Cooking Expertise: I have always loved to cook, and tricky recipes or new ingredients don’t scare me. At the same time I like having some quick and easy five-ingredient-recipes that I can throw together without much thought at the end of a busy day.
Running & Athletic Expertise: I started running in my mid-thirties, and am a solid middle-of-the-pack racer. I was never very successful in team sports, and being able to improve and break my own records in running has been a fabulous boost to my athletic confidence.
Racing Weight Cookbook: Lean, Light Recipes for Athletes delivers more than 100 flavorful, easy recipes that will help athletes hit their ideal weight without compromising performance. The book is the third in the best-selling Racing Weight Series™ and is now available in bookstores; bike, tri, and running shops; and online. Preview the book and try recipes at www.racingweightcookbook.com.