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I’d Rather Run Than Make Dinner: 2 Quick, Healthy Recipes

by Blog Updates |

I like to run in the evenings. So, during the week especially, the last thing I want to add to the mix after a full work day is making some elaborate dinner. But I love cooking and try to eat healthy as best I can. When I first thought about writing this blog post, I was going to recommend some fantastic crock pot recipes you could put together before you went for a run.

But I realized, that’s not actually how it works. Unless you’re an ultra-marathoner, (nope, not me) whatever you throw into your crock pot isn’t going to be done when you’re home from your run.

I could also try to persuade you to throw everything in your crock pot before you leave for work in the morning. I have a small toddler and a full time job. I never throw things in a crock pot before I leave for work.  Sometimes I don’t even brush my hair. So I didn’t want to tell you that either.

But what I can tell you is this: As a runner, and a busy mama, when I take the time to make a couple of recipes on Sunday, my whole week is better. It’s not always easy. Sometimes there is food flying through the kitchen, the dog is licking the floor and someone is crying about not getting to stir the bowl. But it’s worth it. So, that’s my advice to you, and I’ve got a couple of favorites I’d like to offer up. Both of these freeze great and heat up in the microwave quickly; two of my big criteria these days.

Turkey Burgers with Grated Beets, Carrots and Cilantro

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This recipe (by Baby Foode) was created for toddlers by hiding vegetables in the burgers. But couldn’t we all use some hidden vegetables in our food, especially beets, carrots and cilantro? I always throw some pepper jack cheese on top of each, and if I’m feeling really fancy, some sliced avocado and tomatoes.


– 1 lb of ground turkey or chicken
– 2 tablespoon grated organic red beet
– 2 tablespoon grated organic golden beet
– 1 medium size carrot – grated
– 1 tablespoon fresh cilantro
– 2 tablespoons organic 2% greek yogurt
– Salt and pepper to taste


– Take ground turkey and put into medium size bowl. Grate golden beet and carrot. Put into bowl with turkey.

– Grate red beet last. Take 2 tablespoons and put onto a couple of paper towels, layer a couple more on top and press with palm of hand on top of beets to soak up some of the red color. Continue until paper towels do not have much red coloring left on them. Add beets to bowl.

– Chop cilantro and add to bowl. Add yogurt and a pinch of salt and pepper. Wash hands and then incorporate all ingredients with your hands. Go ahead, get in there and mash it up. Put onto plate.

– Heat grill or grill pan to medium-high. Cook 5 minutes a side or until done all the way through.

Paleo Spaghetti Pie

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This second recipe (by All Recipes) came to me via a co-worker at Brooks. I was skeptical at first since I’ve never been a fan of spaghetti squash. And the apple sauce? That just sounds weird. But trust me when I tell you, this is fantastic. I think it’s even better the second or third day.

There. Now you’ve got two recipes done for the week. One for Monday, one for Tuesday, then maybe again on Wed, then shoot, how about some take-out after all that home cooking? You deserve it. Enjoy. And let me know what other recipes you make together to get you through the week. #runhappy


– 1 large spaghetti squash, halved lengthwise and seeded
– 1 pound ground turkey sausage
– Half cup diced onion
– 1 cup pizza sauce
– 1 cup coarsely chopped baby spinach leaves
– Half cup diced bell pepper
– Quarter cup unsweetened applesauce (the magic ingredient)
– 1 teaspoon dried basil
– Half teaspoon garlic powder
– Half teaspoon dried oregano
– Quarter teaspoon ground black pepper
– 3 eggs beaten


– Preheat oven to 400 F (200 C). Place spaghetti squash, cut-side down, on a baking sheet. Bake squash in the preheated oven until cooked through, about 25 minutes. When cool enough to handle, scoop out the strands of squash with a spoon and place in an 8-inch square baking dish.

– Reduce oven temperature to 350 F (175 C).

– Cook and stir turkey sausage and onion in a large skillet over medium-high heat until turkey is browned, 4 to 6 minutes. Remove from heat and stir pizza sauce, spinach, red bell pepper, applesauce, basil, garlic powder, oregano, and black pepper into turkey mixture. Spread mixture over squash in baking dish. Pour eggs over turkey mixture and toss egg, turkey mixture, and squash together until egg is just combined. Bake in the preheated oven until mixture is bubbling and eggs are set, about 1 hour.

Source: Brooks Blog