6/30: Let's Eat - Your Guide to Quick, Healthy & Tasty Recipes!

July is here, and for many runners, that means we’re heading into the thick of our training for fall 10ks, ten milers, and marathons. As our miles ramp up and we try to find ways to squeeze longer runs into our already busy days, it’s easy to skip the home cooking and opt instead for frozen pizzas or takeout. But the fact is, the more we demand of ourselves physically, the more we need to pay attention to our nutrition. This blog will be devoted to quick, healthy, and most importantly, tasty recipes to keep us fueled for both our workouts and our lives.

 

            Since hot weather leaves many of us feeling like we don’t want a heavy meal, this week’s recipe focuses on light protein and lots of veggies, and can be prepared using either a grill or a nonstick skillet on the stovetop. To get started, you’ll need the following:

 

For Salmon:

-          3-4 salmon steaks (6-8 oz. each)

-          2-3 cloves fresh garlic, minced

-          1-2 tbsp. lemon juice (or one whole lemon, squeezed)

-          Salt and pepper to taste

 

For Veggies:

-          2 red peppers

-          2 green bell peppers

-          2 onions

-          2 zucchini

-          8 oz. sliced mushrooms

-          2 tbsp. extra-virgin olive oil

-          ½ tsp. oregano

-          ½ tsp. rosemary

-          ½ tsp. basil

-          Salt and pepper to taste

 

Chop peppers, onions, and zucchini into ½ inch pieces. If using a grill, skewer with four long wooden skewers. If using an oven, preheat to 400 degrees and place vegetables in a roasting pan or baking dish. Mix olive oil and seasonings together; brush vegetables evenly. Roast in oven until browning and done through (turning or removing veggies as necessary), or grill 12-15 minutes until done, turning once. Serve hot.

 

While vegetables cook, place salmon skin side down, and season with garlic, lemon juice, and salt and pepper. Grill or cook for 3-5 minutes per side, until salmon flakes easily with fork (if using stovetop, cook for 4-5 minutes per side, until done). 

 

What’s your favorite way to use the grill in the summer?

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