Another month, another 160+ healthy miles, another 30+ recipes cooked and consumed. Actually, I’d bet it’s more like 50+ recipes, since I still make meat-filled meals for the hubs. What a wife. If I considered last month lazy cooking-wise, then this month was adventurous. And delicious. Z got me the Runner’s World Cookbook for Christmas, and it’s become my new go-to for his and her dinners. No joke—every.single.recipe. is a winner. And this isn’t a sponsored post. I just love the book that much. So since most of my January noms came from there, you’ll just have to use your imagination for the recipes. Or buy the book. Swiss Chard with Roasted Quinoa and Tomato—I had never cooked with swiss chard before, but I know it’s a nutritional powerhouse. It definitely lived up to the hype. And if the Earth had a flavor, this would be it. No, not dirt. Just Earth.
Spicy Sweet Potato and Chickpea Soup—I added carrots to this already chock-full-o-veggies soup, and it was so good. So good. And beautiful and orange. And did I mention good?
Brown Rice Salad with Curried Tofu—If you love flavor explosions in your mouth, you need to make this. The blend of textures and flavors and varied crunchiness made this an instant fav. And don’t tell me you don’t like tofu until you’ve had it baked and seasoned with curry and love.
Steel Cut Oats Risotto with Green Beans and Mushrooms—The word risotto always scared me—I don’t want to have to babysit my food. But this was worth the effort and time. And the green beans and mushrooms complimented the oats perfectly. Bonus—it makes for a great breakfast.
Beet Burgers—This recipe had been on my to-make list since summer—my beets usually end up in the juicer before I can cook them. Despite their tendency to bleed everywhere, the beets mixed with beans are vibrant and filling, and the burgers are worth making.
What recipes have you tried so far this year?