Recipes I’ve Been Loving

crossfit, daily life, food, training

The times they are a-changing. Or so says, my favorite singer/writer/philosopher/poet Bob Dylan. And so they are. Usually I call it a day around 5, relax for a bit (some La Croix, book, and porch sitting time), make dinner, and read some more. With Crossfit evenings have become more busy. Three nights a week, I’m back home a little before seven, which means later dinners, and later bedtimes (not too late..10pm..).

With the time crunch planning dinner has become more important, especially because when we come walking through that door after working out, we are usually hungry.

Here are a few of the things that have been on regular rotation.

Meat and potatoes. This is the easiest, simplest thing we make. Usually I boil up some sweet potatoes and Bruno cooks up some ground beef or pork sausage, carrots, zuchinni, and summer squash. After sweet potatoes are boiled, I add some ghee and mash them. It doesn’t sound like much, but it is delicious. We probably make this twice a week. Maybe more.

One pan chorizo. From a Carrots ‘n’ Cake recipe. Confession: Typically I cook. Bruno does the dishes. We don’t have a dishwasher. One pot dishes are key. One pot dishes that are not bland and taste exceptionally delicious, especially key.

Smoky Black Bean and Sweet Potato Casserole. If I can remember to start this recipe ahead of time it is a game changer. It is nice to not have to worry about what to make, but just stick the pan in the oven and go. Also, sweet potatoes and plenty of cheese. Need I say more?

Shredded chicken salad. On Sundays, I stick a bunch of chicken breasts in the crockpot, add salt, olive oil, and probably way too much lemon juice and put it on for eight hours. I typically add it to salads or sweet potatoes (is there such a thing as too many sweet potatoes?). I’m thinking I might do this recipe for my next batch.

Recovery quinoa salad. This one is from my most-used cookbook Run Fast, Eat Slow. Instead of recovery though, I usually make this one on Friday’s as a pre-long run dinner with some salmon. I love it. Bruno loves it. The only thing wrong with the recipe is that it can take forever to chop everything up, but it makes plenty of leftovers so its worth it.

Do you have any favorite recipes?

xo, Ali

 

 

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