RUNNER POWER FOODS recipe with Blue Apron!

As runners we have a very important job to do each and every single day in addition to the whole ‘lacing up our running shoes and working our hardest out on the roads/treadmills/trails’ thing.  We have the job each day to fuel our bodies with nutrients and calories that will keep us running happy.

I’m stoked to share a recipe today from Blue Apron (they deliver all of the farm-fresh ingredients you need, in the right proportions right to your doorstep—> aka no grocery store trips or wasting unused ingredients) that is full of RUNNER POWER FOODS that is delicious, filling and will help to fuel you well for your next run.

I really want to focus in on salmon for a minute because it sure has a lot of awesome benefits and I think most of you can agree with me that salmon is quite delicious too.  I think it is one of those magic foods that has the best of both worlds—> full of nutrients and amazing flavor!  Just a few things to know about salmon:

Sources of info: here and here.

One of the many beauties about Blue Apron is that they send out wild-caught Alaskan Sockeye Salmon that is sustainably sourced!! Fish lovers will love to know that all of their seafood is sourced sustainable and the majority of their seafood is wild-caught.  Certain species are farmed only when it is more sustainable and higher quality… their fishing methods are minimally invasive to natural habits too.  They do NOT use antibiotics or hormones for any of their seafood and you can learn even more on their mission page HERE!

Let’s get on to the recipe——> Mexican Spiced Salmon!!!  Besides just salmon this recipe is full of other awesome foods for runners like avocado, black rice (full of antioxidants and vitamin E) and some delicious citrus:)

Blue Apron sends the freshest ingredients…  I’ve received many many ingredients from them over the last 1+ year and each time the produce, spices, meat is perfectly fresh and full of color and flavor.

Mexican Spiced Salmon!

Ingredients:

2 skin-on Salmon Fillets

2/3 Cup Black Rice

1 Avocado

1 Navel Orange

1 Lime

1 Bunch Cilantro

2 Tbs Pepitas

1 Shallot

2 tsp Mexican Salmon Spice Blend (Garlic Powder, Ancho Chile Powder, Sweet Paprika, Ground Cumin and Mexican Oregano

1.  Cook the rice!! Heat a large pot of salted water to boiling on high.  Once boiling add the rice and cook 27-29 minutes, or until tender.  Remove from heat.  Drain thoroughly and rinse briefly under cold water to prevent sticking.  Return to the pot.

2.  Prepare the ingredients:  While the rice cooks, wash and dry the fresh produce.  Cut off and discard the peel and pith of the orange; medium dice the orange.  Pick the cilantro leaves off the stems; discard the stems.  Using a peeler, remove the green rind of the lime, avoiding the white pitch, mince the rind to get 2 tsp of zest (or use a zester). Quarter the lime.  Pit, peel and medium dice the avocado; toss with the juice of 1 lime wedge to prevent browning.  Peel and mince the shallot; place in a medium bowl with the juice of the remaining lime wedges.

3.  Toast the pepitas:  While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 2 tsp of olive oil on medium-high until hot.  Add the pepitas; season with salt and pepper.  Cook, stirring frequently, 2 to 3 minutes, or until toasted and fragrant.  (Be careful, as the pepitas may pop as they cook.) Transfer to a paper towel lined plate.  Wipe out the pan.

4.  Cook the salmon:  While the rice continues to cook, pat the salmon fillets dry with paper towels; season with salt and pepper on both sides.  Coat the skinless side of each seasoned fillet in the spice blend.  In the pan used to test the pepitas, heat 2 tsps of olive oil on medium high until hot.  Add the seasoned fillets, skinless sides down, and cook 2 to 3 minutes per side, or until browned and cooked through.  Remove from heat.

5.  Make the vinaigrette: While the salmon cooks, season the shallot-lime juice mixture with salt and pepper to taste.  Slowly whisk in 2 Tbs. of olive oil until well combined.

6.  Make the salad and plate your dish:  While the salmon continues to cook, add the lime zest, avocado, orange, toasted pepitas and vinaigrette to the pot of cooked rice.  Drizzle with olive oil and toss to thoroughly combine; season with salt and pepper to taste.  Divide between 2 dishes.  Top with the cooked salmon fillets.  Garnish with cilantro.  Enjoy!

Not going to lie… I was pretty proud of myself when I saw (and then tasted:) the finished product.

As a runner when we are hungry we need to EAT and I love that Blue Apron meals can all be prepared in 40 minutes or less.  They constantly put out new recipes and cuisines that help us to get out of the habit of making the same thing every night (hmmmm one of my biggest problems!).  You can find a ton of more awesome recipes like this one HERE.  No more dinner ruts!

Meal prepared while listening to the Disney Pandora station as Brooke showed me all of her latest and greatest dance moves.

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*****THE FIRST 100 READERS WILL GET TWO FREE MEALS ON THEIR FIRST BLUE APRON ORDER—>  GO HERE !! PS there is no commitment- you can skip or cancel the service at any time!  *Sponsored by Blue Apron… thank you for supporting me, the Brookers and our awesome sponsors!

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What foods do you think are important for runners to include in their diets often?

Are you a fish fan?  How often do you eat it?

What are three ingredients that you cook with most often? 

What does your run look like today?

-I’m running outside for the first time in FOREVER it feels like… It’s a miracle;)