Run. Stuff.

Training. Gear. Nutrition. Racing & Inspired Running.

November Recipes


As a runner I eat plenty of bananas, but sometimes I buy too many and they become overripe. This is a recipe I messed around with that actually turned out pretty good.

Banana Cream Cheese Cupcakes
8 oz softened cream cheeseIMG_1122
2 eggs
1 cup sugar
1/3 cup olive oil
1 tsp vanilla extract
3 overripe bananas, smashed
2 cups flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon

Pre-heat oven to 350 degrees. Mix eggs, sugar, oil, cream cheese, vanilla, and bananas together until well blended. In separate bowl mix flower, baking soda, salt, and cinnamon. Slowly incorporate dry mix into wet mix. Pour into muffin cups. Bake for 20 mins. or golden brown.

Risotto is actually easier to make and very versatle than what some people think. The only hard thing about making risotto is the amount of attention you have to give to build a creamy rice. You can add whatever you want to add flavor and texture to the rice. Personal favorites include bacon, edamame, peppers and sausage.

Butternut Squash and Mushroom Risotto
2 cups squashIMG_1182
1 cup white mushroom
3 tablespoons butter
1 tablespoon olive oil
salt to taste
black pepper to taste
1/4 teaspoon chili powder
1/2  onion, diced
1-1/2 cup Arborio rice
6 cups (approximately) vegetable broth
1/4 teaspoon Turmeric
1 tsp. fresh rosemary (1/2 tsp. dried)
1 tsp. fresh thyme (1/2 tsp. dried)
1/4 cup heavy cream
1/2 cup parmesan cheese

Heat broth in a separate pan. In large deep skillet, heat 1 tablespoon butter and olive oil.  Add squash and mushrooms. Season with salt and pepper. Cook until squash is semi-soft, but not mushy. It will continue to cook when you set it aside.

After plating the squash mixture to cool, add remaining butter to pan and saute onions until translucent. Add rice. Season with chili powder, turmeric, and herbs. Mix for a couple of minutes to make sure rice is covered with butter. Add about 2 cups of heated broth to rice and stir. Cook down liquid before adding more broth a cup at a time. Continue this until all the broth is used. Cook rice down until soft, but not mushy. Before serving, season with salt and pepper. Add cream and cheese to the rice and mix well. Mix in squash mixture and fold into rice mixture gently.
IMG_1177    IMG_1179


2 thoughts on “November Recipes

  1. Oh the risotto sounds delish! Perfect for a cold, winter Saturday night dinner (I run long slow runs on Sunday mornings) for carbs! Thanks!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s