While we mostly eat a plant-based diet in our house, we do have fish about once a week. Mostly it’s in the form of tacos, but when it’s not it is typically a piece of salmon. I like salmon because it’s loaded with B12, vitamin D, and omega-3 fatty acids. All the protein fills me up, fights workout inflammation, and helps me recover for next time.
Plus, salmon is great fresh or frozen for a fancy weekend or a quick weeknight meal. It’s sustainable, affordable, and easily adaptable to many different methods and flavors. It’s a kitchen all-star. Did I mention the girls will eat it, too? Always a plus.
One the few recipes I was disappointed with in either of the Run Fast cookbooks was the banana coconut cookies. I love cookies, especially ones that I’ve been give permission to eat at breakfast. What’s better than starting the day with coffee and a cookie and maybe a run?
The first attempt at the recipe wasn’t a total fail but I wasn’t in a rush to try them again. Turns out a probably should have made a decision based on the actual recipe as written not one I had blithely changed. Turns out not all flour is created equal. Just assuming that I could sub in splelt for coconut wasn’t the best decision and likely contributed to the funky texture of the final product.
Thanks to a kindly reader suggestion, I went back and tried the recipe again, this time with the coconut flour and following all the proportions exactly. Except for adding the chocolate chips. I always add chocolate to a recipe when I can get away with it.
You can probably guess what happened…
UPDATE: Thanks to a reader suggestion, I tried these again with coconut flour (as the recipe calls for) rather than spelt. Much better result.
Alas, last week’s banana bread didn’t quite use up all the dark, dark bananas haunting my fruit basket. In a quest to clear the counter and avoid an impending fruit fly convention, I tried the banana coconut cookie recipe from the Run Fast. Cook Fast. Eat Slow. to use up the remaining fruit.
I’ve made many recipes at this point from both Run Fast cookbooks and while they all haven’t come out perfectly they all were pretty tasty and worth making again. This one, however, was the first dud for me, even with chocolate chips thrown in. I’m going to have to make it again if only to see if it’s really the recipe or if it’s me.
We are deeply divided about bananas in our house. I will eat them in all forms and any ripeness. Michelle is the opposite. She has a very narrow window (slightly underripe), very narrow preparation (covered in dark chocolate) and very narrow state (frozen). Otherwise, she will actively refuse anything even slightly banana flavored.
So when I mentioned my intent not to let the last two quickly darkening bananas go to waste by trying the banana bread recipe in Run Fast. Eat Slow, she shrugged and wished me luck. Secretly, I was quite pleased as this potentially left me a lot more bread to gobble up on my own. Assuming that it tasted good. Did it? Let’s find out.
I have two hard and fast food rules. First, everything just tastes better in a tortilla. Second, anytime of day is good for breakfast. With two young kids and two working parents, breakfast for dinner is a common weeknight staple so when I saw the wild rice pancakes when flipping through Run Fast. Cook Fast. Eat Slow., I knew it would be one of the first recipes I would try.
I was excited to see another savory sweet potato cake recipe I could try in the new Run Fast. Cook Fast. Eat Slow. One of my favorite recipes from the original was the wild salmon sweet potato cakes.
The cakes were nutritious and a great protein topper for a salad that kept me filled up for hours. Something that a big salad alone just won’t do. They also freeze really well, so I could make a batch and have an easy lunch throughout the week.
How did the new recipe stack up?
My plan to work through a lot of the recipes in Shalane Flanagan’s Run Fast. Eat Slow. during marathon training last fall never happened because I was injured before I even started the plan. Turns out I might never run a marathon again with the arthritis in my knee. It took awhile but I’ve come to grips with that and I’m finding a happy medium with running in my life again.
I also cracked open that cookbook again and was reminded, runner or not, there are some really good and healthy recipes in here. I especially like their view on using fats in cooking. Looking at the big bag of sweet potatoes I needed to use, I tried the wild salmon sweet potato cakes recipe for a weeknight protein topper on a big salad.