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cherry chocolate 013

Since the question I get asked most often is “What do you eat (before) (after) (while) you run?” I started posting the pics to Twitter. But then a lot of you (Thank you! I love you, dear curious readers!) wanted to know exactly what it was and I had a hard time telling you in 140 characters. So I decided to just try to post it as often as possible here. Now, these won’t be full posts – just a photo and what’s in it. I will still be posting full recipes, runs and race reports, but this way we can stay in touch more easily. And then maybe one day I will grasp Instagram. Sigh.

This morning, 14 EASY miles followed by this Dark Chocolate Cherry Cashew Coconut disk. So simple  – melt the chocolate in the microwave, halve and pit the cherries, toast (if you want) some coconut and then assemble it all. Speed up the setting time by putting it in the freezer. I made mine (5 minutes) before my run so that it was set up when I returned.

Vegan, Gluten Free, Dairy Free

Protein + Carbs + Anti-Inflammatories + Healthy Fat + Antioxidants

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May 027

After our last trip to Paris some weeks ago, where I scarfed down buckwheat crepes at every opportunity (Oui! Je voudrais une autre crepe, si’l vous plait! – How’s that for making this site tres international?), I came home, went to Whole Foods, bought buckwheat flour (which isn’t wheat at all), put it in my pantry, and forgot all about it.

That is, until this week when I was dying for something…je ne sais quoi (See, Mom? All that money spent on Study Abroad was worth it! Told you I’d use it someday!) after my morning long-ish runs. You know that feeling? Something satisfying, but not too heavy, and that you can at least pretend is good for you? Okay, you don’t know that feeling? Oh. Well. Anyway.

Then I remembered the buckwheat flour. And Paris. And all the crepes I consumed. So I did what I always do when I have a hankering for something French: I Googled “David Lebovitz“, and voila! (I can’t help myself), there was a very simple buckwheat crepe recipe. David is the master of all things French, and a genius baker, so if he posts a recipe, you can sit back, relax and just follow along.

David Lebovitz 002

But that wouldn’t be any fun, now would it? You know I cannot stand to leave well enough alone. I have to mess with things, even when I know it isn’t in my best interest. It’s like a weird compulsion. Tinker, tinker, tinker. Yes, I drive my kids crazy.

Since so many people who read this blog actually come here for the running, a lot of them like their recipes to be a tad bit healthier than the average bear. I (mostly) do, too, so I’m happy to put my tinkering compulsion to a healthier purpose and see if I can make things that are (mostly) good for you and still taste good (there is no way in hell I’m eating something if it doesn’t taste good).

Because David’s recipes are so spot on, though, I was a little hesitant to tinker with it. Why mess with a perfect recipe? But since I had also bought brown rice flour at the same time as the buckwheat flour, and hadn’t used it either, I decided, what the heck. If I completely ruined the recipe, you (and David) would never know, now would you? It would only be one of many secret kitchen failures that would remain secret. But this recipe was so easy – you just throw all the ingredients in a blender and whir away – there was no catastrophe to hide. I ate crepes for two days after my morning runs, and then wished I had more.

David’s (we’re on a first name basis, you know) recipe calls for part buckwheat flour and part all-purpose. I subbed in the brown rice flour and then just kept on substituting, deciding that, while I was at it, I might as well make the crepes dairy free, too. I think you could take this recipe all the way vegan if you wanted to, just sub in tapioca for the eggs. I really like the extra protein from the eggs, and I’m not vegan, so the eggs stayed in for my crepes. But tinker away, my fair readers! Veganize the bejeezus out of these crepes, if you are so inclined.

The tinkered-with crepes came out fantastic – probably more to do with the awesomeness of David’s recipe than any of my shenanigans – light, but really flavorful, and now you have a gluten free, dairy free option. They worked well sweet (Banana Hazelnut – see picture at top), and savory:

May 030

 Buckwheat Crepe with Ham and Roasted Asparagus

And somewhere in between:

May 038

Buckwheat Crepe with Peanut Butter and Berries

Buckwheat Crepes (adapted from David Lebovitz) – Gluten Free and Dairy Free

2 cups almond or soy milk

1 tablespoon maple syrup

1/4 teaspoon sea salt

3 tablespoons coconut oil (for sweet crepes) or canola/olive oil (for savory crepes)

1/2 cup plus 1 tablespoon buckwheat flour

1/2 cup plus 1 tablespoon brown rice flour (or any other fine milled flour)

3 large eggs

Mix all ingredients together, either in the blender or with a whisk.

In a non-stick skillet, over medium to medium high heat, add 1 teaspoon of coconut oil or a canola/olive oil. Pour in a small ladleful (about 1/4 cup) of batter and swirl it around your skillet to cover the bottom evenly. When bubbles form and burst (about one minute), gently turn the crepe over (this takes a little practice, but you’ll get the hang of it). Adjust the heat as you go so that the crepe cooks through but doesn’t scorch.

Fill with whatever your brain can conceive and eat right after a run (yes, you must go run). So yummy!



Born to Run Race Report (but more importantly, Bacon Peach Salad)

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If You Don’t Have Opposable Thumbs and Are Reading This, I Know How To Make Lobster Bisque

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Fancy Schmancy Cooking School Jargon Just So You Know I’m Getting My Money’s Worth

January 29, 2015

I’ve finished Week 3 of culinary school and just wanted to let y’all know that I haven’t blown myself up or cut off any digits. Yet. There are still 17 weeks to go, so my digits aren’t completely out of the woods. And, not just because I have remained disaster-free (there are many, many reasons), […]

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When In South Korea…Even If You End Up With a Whole Fish Giving You the Hairy Eyeball

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