Run Fast, Eat Slow!
In their new book, two runner friends – one a fit mom and trained chef , the other an Olympian who loves her food – explain how to watch your times and weight drop by nourishing your hardworking body with unprocessed whole foods, local fresh produce, and organic meat. Bonus: the recipes are delish!
LUNCH – MOROCCAN LENTIL SALAD
Makes 6 servings
1 cup dried green lentils, sorted and rinsed
½ tsp. fine sea salt
3 medium carrots, peeled and grated
2 cups loosely packed chopped kale/spinach, stems removed
½ cup chopped toasted pistachios or almonds
½ cup chopped dried apricots
¼ cup pitted, chopped Kalamata olives
1 Tbsp. Ras el Hanout (Moroccan spice blend)
1 cup uncooked couscous, prepared according to package instructions
– Place the lentils in a medium pot, add the salt, and cover with 5cm of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer until tender but not mushy, 25 to 30 minutes. Drain and set aside to cool.
– Place the carrots, kale, nuts, apricots, olives, and Ras el Hanout in a large salad bowl. Add the couscous and lentils and toss until evenly combined. Add two-thirds of the dressing, toss, and taste.
– Add more dressing to taste, if needed.
– Cover the salad and place in the fridge to chill for at least 30 minutes, or until ready to serve.
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