26.2 and Teff Stew

Apple Crumbles FINALLY got the 26.2 trademark for baked goods.  I’ll be promoting healthy, energy supplying bars, cookies, bread, and muffins.  These will be foods that are easy to pack or grab & go when runners have an event.  Half marathon and marathon focused food.

If you want to be a “test subject” let me know. 

Boston Training, round 4

Going into week six of this year’s Boston training plan.  It hasn’t been easy since this winter has covered the roads with ice and snow.  We’ve had our share of very cold days which also challenge the body.  This coming week, it looks like at least three
days in single digits if not below zero at the time I run in the morning.  HELLO Treadmill!

Running 6 days a week. Shortest run, 6 miles.  Longest run to date, 13.1.  2  days per week speed work such as intervals and tempo runs. Other runs, easy pace, even slug sessions when the weather is super cold and the footing is challenging.

Lets EAT!

Vegetarian Teff Stew

Another great grain recipe using Teff: mild flavor, nutty, lots of calcium, protein, iron and fiber.

It’s a teeny-tiny grain and is well suited for stews or even a hearty breakfast grain.  I look at the nutritional power of these grains and think “Wow! Super food!  What can I make with this.  It’s going to do the body good.” 

All good intentions, right?  Sometimes it’s not the taste but the texture that we just can’t wrap our taste buds around.  No matter how good, it hasn’t got the mouth appeal.  That’s what happened with me and Teff.  As a dinner grain, I’m not a fan.  It might be a good sub for cream of rice in the morning but for dinners, I have to find some other way to use it.

Since we all have different preferences, I’ve put up this recipe.   Power to the Great Grains! On to the recipe…  *A very good source of fiber.  In fact, your GI system might be hyper sensitive to it.

Serves 6

• 2 TBS olive oil
• 1/2 sweet yellow onion, chopped
• 6 celery ribs, chopped
• 1 green bell pepper, chopped
• 2 tsp minced garlic
• 1/2 tsp paprika
• 1/2 tsp cinnamon
• 1/2 tsp allspice
• 1/2 tsp salt
• pinch of red pepper
• 1 cup Teff
• 2 TBS tomato paste
• 1/2 cup cherry tomatoes cut in half
• 1 medium zucchini, sliced
• 3 1/2 to 4 cups vegetable broth
• 15 oz can cannellini beans (or other favorite bean)
• 1/4 cup lemon juice
• 1/4 cup chopped cilantro
• salt and pepper to taste

Heat the oil in a large high sided pan over medium heat. Add the onions, celery, green pepper and allow to cook for 5 minutes. Add the garlic and spices right down to the red pepper. Reduce heat to low and cook for 1 minute.

Add teff, stir around and cook while stirring for 2 minutes. Add the tomato paste, cherry tomatoes, and broth. Bring to a boil, cover, reduce heat to simmer and cook for 15 minutes.

Add the zucchini and beans and cook for 10 minutes. Add lemon juice and cilantro. Cook for 3 minutes more, taste for salt and pepper and ENJOY!

What food/ingredient do you know is good for you but you just can’t appreciate it like you want to?