The Non-Runner's Runner's World Synopsis

Every month I read Runner's World magazine and every month I mark a few pages that speak to me for some reason.  Maybe there are words of inspiration, maybe there is a great new exercise, maybe there is exciting information from a new study, or maybe there is a recipe I would like to try (Dave will tell you that isn't true unless it is some variation of a bean burrito).

So I set the magazine aside and days or weeks go by and I never find the time to do anything with any of it.  So this time I thought I would share the pages I dog-eared.

First, a recipe that sounds great to me but will probably never find it's way onto my table because it doesn't have beans and tortillas in it :-)



Spring Wild Rice Bowl with Asparagus - 4 servings

1 cup wild rice (3 cups cooked)

Add toppings:
     1 bunch asparagus, chopped and sauteed
     1/2 pound cremini mushrooms, sliced and sauteed
     4 poached eggs (1 per serving)

Drizzle with dressing:
Whisk together:
     3 tablespoons extra-virgin olive oil
     Juice of half lemon
     2 tablespoons chopped dill
     1 clove garlic, minced
     1/2 teaspoon salt
     1/4 teaspoon red pepper flakes
     1/4 teaspoon ground black pepper

Garnish with grated Parmesan



Next, a bit of nutritional advice for a before bedtime snack if you are trying to lose weight.  Lauren Antonucci, R.D.N.  recommends plain Greek yogurt with a bit of cinnamon and vanilla swirled in for flavor.  She says the protein quells late-night stomach rumbles and a 2014 study claims it will boost your metabolism the next morning.


Here's another yummy sounding recipe that has a slightly higher chance of being asked to dinner at my house since I love pasta.  The recipe is from Nate Appleman.

Spring Pasta

1 pound any pasta
1 1/2 cup peas (fresh if possible)
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1/2 cup grated Pecorino or Parmesan cheese
Juice of half lemon
4 ounces (8 slices) prosciutto

Cook pasta as directed and two minutes before pasta is cooked, add the peas.  Scoop out and reserve 1/4 cup of the cooking water. Drain pasta and peas. Set aside.

Heat the oil in a large skillet over medium heat.  Add the garlic and cook 2 minutes, until slightly browned.  Add the pasta mixture and reserved cooking water.  Toss and heat through for 1 minute.

Add the pepper, cheese, and lemon juice.  Toss well. Serve in bowls and place the prosciutto over top, letting the pasta warm the meat.  Serves 6.

Feeling stressed?  Try relaxing your forehead.  People who have had Botox report feeling less negative, based solely on the fact that they can no longer flex the corrugator supercili.  Wow!  That's a muscle we have never targeted in metabolic.  Tensing this muscle, which furrows your brow, sends a message to the brain that something is wrong.



And a final word from Saucony,  one of Runner's World sponsors:

You can't find your strong if you're not looking for it.