New York City Run TEAM

What do Luna Chix like to do other than run? We like to eat! Before Luna Chix Summit officially started at the end of March, a few members of Team Luna Chix NYC Run were lucky enough to participate in the preparation of a 5 course lunch at Kitchen on Fire in Berkeley, California. Four of us (Alicia, April, Emilie, and I) were part of a group of other Luna Chix, Luna Pros, and members of the media who were lucky enough to participate in this wonderful and educational event. Before we rolled up our sleeves and got to work making some delicious appetizers, entrees, and dessert, Chef Olive explained each recipe to us. He explained simple techniques like how to cut an onion and he talked about finding good, wholesome ingredients like seasonal locally grown vegetables and grass-fed beef. The class helped reiterate some basic principles of nutrition for all of us active ladies.

Many runners get swept into the idea that since we run (and burn many calories) that we can eat whatever we want. We may have a little more leeway with some treats now and then, but we have to make sure that our body gets all the nutrients it needs to keep running strong and to keep up our daily activities. It’s important to realize that we need to make those calories count! Eating nutrient-dense foods like whole grains, vegetables, fruits, and lean protein is just as essential as picking the right running shoes or stretching. Carbohydrates are our body’s main source of fuel when running – be sure to include plenty of whole grains, fruits, and starchy veggies each day. Protein is essential for muscle repair – great sources include beans, fish, skinless chicken, and lean beef. Don’t be afraid of fats! They are essential for heart health – reach for the plant-based fats like avocado, olive oil, and nuts. When it comes to vitamins and minerals, eat the rainbow! No, I’m not talking about Skittles. I’m talking about different colors of fruits and veggies. Try getting those that are seasonal – they are cheaper, taste better, and have better nutrient profiles. Below, I’ve shared a recipe from Kitchen on Fire that served as one of our appetizers, but it can also make a very easy one pot meal with all the essentials.

Tuscan Style White Bean, Greens & Rice Soup with Fresh Pesto*

  Ingredients for Soup
2-3 Tbsp       Olive oil
1 medium       Onion, diced
2 stalks Celery, diced
2 medium       Carrots, diced
2 cups Canned Cannellini Beans, rinsed and drained
1 small bunch Dinosaur Kale, rough chopped (you can use any green you have though!)
2 cups Fire Roasted Diced Tomatoes
9 cups Vegetable Stock or Chicken Stock
¾ cup Arborio Rice

Ingredients for Pesto
½ bunch       Basil leaves
2 cloves Garlic, peeled and cut in half
3 Tbsp Pinenuts or Walnuts
3 Tbsp Parmesan Cheese, grated
¼ cup Olive oil
To taste       Salt and Pepper

Directions
1. Heat the oil in a large stockpot on medium heat. Add in the onion, celery and carrot. Saute for about 5-6 minutes until starting to turn tender.
2. Stir in half the cannellini beans along with the tomatoes, greens, stock and rice. Bring to a boil, reduce to a simmer and cover for about 25-30 minutes until the vegetables are tender and the rice is   cooked through. Stir in the remaining beans and simmer for another 3-5 minutes.
3. While soup is finishing. Place the basil, garlic, pinenuts/walnuts, parmesan cheese and olive oil in a food processor. Puree until smooth and season with salt and pepper. Serve a spoonful with each portion of soup along with a slice of thick crusty bread.

*Recipe from Kitchen on Fire LLC (http://www.kitchenonfire.com)