{"id":26298,"date":"2015-11-05T08:37:12","date_gmt":"2015-11-05T13:37:12","guid":{"rendered":"https:\/\/www.nomeatathlete.com\/?p=26298"},"modified":"2019-10-24T13:31:39","modified_gmt":"2019-10-24T17:31:39","slug":"meals-on-the-run-vegan-recipes","status":"publish","type":"post","link":"https:\/\/www.nomeatathlete.com\/meals-on-the-run-vegan-recipes\/","title":{"rendered":"Meals on the Run: Pasta with Avocado Sauce and High-Protein Chocolate Pudding"},"content":{"rendered":"

Today I’m excited to share two delicious vegan recipes from a new Runner’s World cookbook, both for dishes I had the pleasure of eating when I visited RW headquarters last month for their half marathon and race festival.<\/p>\n

But first, an announcement …<\/p>\n

\"No<\/a><\/p>\n

That’s right: the Kindle version<\/a> of my book, No Meat Athlete<\/em>, was selected as a Kindle Holiday Deal for November 2015, which means all month long, instead of the usual 10 bucks, it’s just $2.99!<\/p>\n

This also means — aside from Oprah surely blowing up my slide-out keyboard LG phone soon — that you or someone you love can read it now and go into the holidays with a full head of healthy-eating-and-habit-change steam. And even if you don’t own a Kindle, you can still read via the Kindle app on any smartphone or tablet.\u00a0You can’t read it on a slide-out keyboard LG phone, sadly.<\/p>\n

To get the deal,\u00a0check it out in the Kindle store<\/a>, where you can get more details, see ratings, and read reviews. (Right now it’s #1 in both the Running & Jogging and Vegetarian categories!)<\/p>\n

Most people who read my blog already own the book, I know, but if there’s a friend you can recommend it to while it’s so cheap, I’d really appreciate it. Thanks!<\/p>\n

Meals on the Run<\/h3>\n

Want another idea for a gift you can feel good about giving? Runner’s World\u00a0Meals on the Run<\/em><\/a>, edited by Joanna Sayago Golub, is the “30 minutes or less” followup to The Runner’s World Cookbook<\/em> (which coincidentally was released on the same day as my book, back in 2013), and I’ve got two recipes to share from it today.<\/p>\n

Meals on the Run<\/em>\u00a0isn’t a vegan cookbook, but it does a nice job of catering to a lot of distinct dietary preferences. Of the book’s 150 recipes, a whopping 100 are vegetarian (and 51 of those are vegan), and they’re conveniently listed together in the back of the book, along with lists of Pre-Run, Recovery, Low-Calorie, Gluten-Free, 5-Minute Fix, 10 Minutes Tops, and Hydrating meals. Several recipes were contributed by elite runners like Kara Goucher, others by well-known food personalities Joe Cross and Mark Bittman, and many by registered dietitians and Rodale test kitchen.<\/p>\n

I went to Bethlehem, PA in October for the Runner’s World Half and Festival, as part of a group of 20 or so other bloggers who were guests of Rodale (RW’s publisher). Along with all the other great parts of this weekend, which Doug and I detail in this recent podcast episode<\/a>, I was really impressed by the number of vegan options that the Runner’s World PR staff had arranged for me and the other vegan or vegetarian bloggers. And not just that, but the care and concern they demonstrated in making sure that these options worked for us was truly appreciated.<\/p>\n

Bow-Ties with Tomato, Basil, and Avocado Sauce<\/h3>\n

We ate the pasta dish below — Bow-Ties with Tomato, Basil, and Avocado Sauce — with Deena Kastor, American women’s marathon record-holder, who talked to us about positivity, motivation, and her learning to balance being a mother with her career as an elite runner. I thought maybe that amazing experience was coloring my memory of the pasta dish, but when I made it at home a week later, it was a hit with Erin and the kids. It’s one of those quick, healthy, fairly cheap, and delicious recipes that goes on a list of favorites I keep, and I think you’ll like it, too.<\/p>\n

The avocado sauce is an interesting (and healthier) alternative to other creamy sauces, but in no way is it as strange as it might sound — the end result is reminiscent of a fresh, citrusy pesto. You can easily omit the oil if you like, as well, as the avocado provides plenty of healthy fat and depth of flavor.<\/p>\n

Recipe by Pam Anderson<\/p>\n

Thanks to its mono- and polyunsaturated fats, avocado gives this pasta dish a heart-healthy richness. When swapped with trans and saturated fats, unsaturated fats reduce levels of LDL, or so-called \u201cbad\u201d cholesterol. Vegan runners should omit the Parmesan.<\/em><\/p>\n

Makes 4 servings<\/p>\n

Total time: 25 minutes<\/p>\n