Running News Daily
Running News Daily is edited by Bob Anderson in Los Altos California USA and team in Thika Kenya, La Piedad Mexico, Bend Oregon, Chandler Arizona and Monforte da Beira Portugal. Send your news items to bob@mybestruns.com Advertising opportunities available. Train the Kenyan Way at KATA Kenya. (Kenyan Athletics Training Academy) in Thika Kenya. KATA Portugal at Anderson Manor Retreat in central portugal. Learn more about Bob Anderson, MBR publisher and KATA director/owner, take a look at A Long Run the movie covering Bob's 50 race challenge.
Index to Daily Posts · Sign Up For Updates · Run The World Feed
Shalane Flanagan’s favorite post-run fall meal
The seasons are changing and long runs are getting chillier. U.S. Olympian Shalane Flanagan‘s superfood soup is packed with all the nutrition you want post-run, but with a taste that is full-on comfort food. You’ll want to make an extra batch to freeze and have on hand for busy nights.
Flanagan, a four-time Olympian (twice in the marathon) and the 2017 New York City Marathon champion, may be retired from professional competition, but she’s still a busy coach for Bowerman track club, a mom, and co-author of three cookbooks with her former teammate and friend, Elyse Kopecki.
To make this soup even more quickly, I use spinach instead of kale to add some greens; we top our individual bowls with baby spinach and stir it in (it cooks quickly in the hot soup). Chop everything up the night before, and you’ll have a warm, filling meal simmering in minutes.
Shalane’s superfood soup
Ingredients
2 Tbsp extra-virgin olive oil2 carrots, peeled and diced
2 celery stalks, diced
1 yellow onion, diced
1 sweet potato (yam), unpeeled, diced into 1/2 inch pieces
1 can (13.5 oz) unsweetened coconut milk
1 can (14.5 oz) diced tomatoes
2 tsp fine sea salt
2 Tbsp curry powder
1 cup chopped kale, stems removed (I used baby spinach)
1 can (15 oz) chickpeas (garbanzo beans)juice of 1 lime
Directions
Heat the oil in a large pot over medium-high heat. Add the carrots, celery, onion, and salt and cook, stirring occasionally, until softened but not brown–about five minutes. Add the curry powder and cook, stirring continuously, for 30 seconds, being careful not to let the spices brown.
Add five cups of water, sweet potato, coconut milk, tomatoes, and chickpeas to the pot. Bring to a boil, then reduce the heat, and simmer covered, stirring occasionally, until the sweet potatoes are soft (about 20 minutes). Be careful not to overcook.
Stir in the kale and simmer just until wilted. Turn off the heat and stir in 1 Tbsp of the lime juice. Taste and add more lime juice and salt, if needed.
(09/29/2022) Views: 945 ⚡AMPby Keeley Milne
