I finished Eat & Run by Scott Jurek.
Awesome book. Great story-telling, interesting (and tasty!) recipes. Great information. In all honesty, I probably would have finished it in a day or two, but my schedule hasn’t allowed for much down time…regardless, I enjoyed it…I’ll probably end up buying this book.
Am I going to immediately go vegan now that I’ve read it? No.
But I will be adding a lot of his recipes to my current rotation. Scott’s “Holy Moly Guacamole?!” Anytime, anywhere. I whipped up a batch the other night…Farmer Ben and I had devoured it by the next day!
After last night’s run, I made a little refresher Scott named the “Coco Rizzo Cooler.”
This drink is surprisingly light and not-too sweet with just a hint of coconut. The chia seeds add a fun texture. Scott recommends this for before, after or during a long run. I don’t know if I’d drink it during…but it is tasty for an after run treat. It’s got some really good stuff in it!
I had a serving this morning in place of my usual coffee pick-me-up.
The really good thing about this is that it’s great on it’s own…but I can see it being equally delicious with a variety of other ingredients (crushed ice and rum, maybe?)…experiment!
It’s not very pretty, but it’s fun!
Anyway, I didn’t have the exact ingredients…so here’s my version:
Coco Rizzo Cooler
Adapted from Eat & Run
What you’ll need:
- 1 cup plain cooked rice (I used jasmine)
- *1 cup almond-coconut milk (I always get Blue Diamond’s Unsweetened Variety)
- 3 cups water
- 2 tbsp. agave nectar or maple syrup
- 2 tbsp. chia seeds
*The original recipe called for coconut milk… either way, be sure to read the label. Buy the milk, NOT the drink.
What to do:
- Combine all ingredients except the chia seeds in a blender. Blend until completely smooth. (I had a few chunky bits because I overfilled my blender and had the beginnings of a Coco Rizzo disaster…oops.)
- Pour into a large container that has an airtight lid (I used two giant mason jars), add the chia seeds and give it a good shake.
- Keep refrigerated. Serve chilled and shake again before drinking.
Can be poured into a glass or bottle, if you are on the run. Makes 4-5 servings.
So as you may or may not know, I recently read Born to Run.
Anyway, chia seeds are discussed in the book and I totally bought into the hype. I immediately went to the co-op and picked up a small container (in case I didn’t like them). And yes, if you’re thinking of the infamous Chia Head, these seeds are the same…and so much more!
After purchasing this tiny super-food, I set out to find ways to use them. I used them in a gluten-free flatbread recipe as a substitute for gelatin (they worked better than expected), we also put them in smoothies.
Thus far my favorite way thus to eat them is in overnight chia oatmeal.
This is super easy, and kind of fun to make. Below is the version I’ve been making most recently, but as usual, this is easy to adapt and change to your liking. I’ve seen some recipes call for adding sweeteners, but in my opinion, the fruit is enough. I’ll leave that up to you.
When mixed with liquid, the chia seeds get a fun gelatinous texture, similar to tapioca.
It’s also pretty great because you get tons of fruit in your first meal of the day and you can just grab it and throw in your purse (great for people like me who are bad about eating fruit and are always running late for work in the morning).
If you’re like us, you have an abundance of mason jars in your house and are trying to figure out how to use them when not canning. Today, you’re in luck. You don’t have an abundance of mason jars? That’s okay, any airtight container will work.
Overnight Chia Oatmeal:
- 1/4 cup rolled or steel-cut oats (I don’t remember what we have, either will work), uncooked
- 1 tbsp. Chia Seeds
- 1/2 cup blueberries (fresh or frozen)
- 1/2 banana, sliced
- 1 Saturn peach, pit removed and chopped (a regular peach or 1/2 cup frozen/canned peaches will also work, just avoid anything with added sugars or syrups).
- 1/2 cup milk (I used regular whole milk but almond or coconut milk would also be wonderful)
- 1 pint mason jar with lid (if you’re missing the lid, use parchment paper and cover with ring, or use any airtight container).
- Nuts of your choice
- Nut Butter
- Chocolate shavings
What to do:
- Combine all dry ingredients in jar, add milk. Seal, give the container a few good shakes and place in the fridge.
- Let sit overnight and eat for breakfast with or without the toppings of your choice.
That’s it. Boom Done.
PS. I’ve totally been holding out on you but I will be back. Pinky Promise. The delicious-ness and ridiculous-ness to follow will be worth it…at least I hope so.