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!
SNACK – SUPERHERO MUFFIN
Makes 12 muffins
2 cups almond flour
1 cup old-fashioned rolled oats
2 tsp. ground cinnamon
½ tsp. ground nutmeg
1 tsp. baking soda
½ tsp. fine sea salt
½ cup chopped walnuts
½ cup raisins, chopped dates, or chocolate chips (optional)
3 eggs, beaten
1 cup grated courgette
1 cup grated carrots
6 Tbsp. unsalted
butter, melted
½ cup maple syrup/honey
1 tsp. vanilla extract
– Pre-heat the oven to 180°C. Line a standard 12-cup muffin tin with paper muffin cups.
– In a large bowl, combine the almond flour, oats, cinnamon, nutmeg, baking soda, salt, and walnuts, plus raisins, dates, or chocolate chips if using.
– In a separate bowl, mix together the eggs, courgette, carrots, butter, syrup/honey, and vanilla. Add to the dry ingredients, mixing until just combined. The batter will be thick.
– Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a toothpick inserted in the centre of a muffin comes out clean, 25 to 35 minutes.
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