Motivating Minnesotans to become Stronger Runners Living Happier Lives.
Minneapolis Running has Retired
After six glorious years, Minneapolis Running has been retired. Between a cross-country move and four young kids, our priorities have shifted to new opportunities and new projects. We want to thank the readers, contributors, and sponsors for all the support along the way. Keep running and remember, you’re probably faster than you think you are!
Red snapper is a new discovery of mine, and I’ve added it to our meal rotation at least twice a week. This is a really easy to prepare, fast meal for when you want to eat healthily but have less than 15 minutes for dinner. I usually keep it really simple and serve mine with a frozen vegetable that I steamed in the microwave; often when I’m cooking fish it is because I am short on time!
Featured Event
Pistachio Crusted Red Snapper
Time: 15 minutes Serves: 2
Ingredients
8-10 oz red snapper fillet, cut into two equal portions
1/4 cup shelled pistachios (unsalted)
2 tbsp. panko breadcrumbs
1 tsp salt
½ tsp pepper
1 tsp olive oil
1 tbsp unsalted butter
Non-stick spray
Directions
Preheat oven to 400 degrees.
Smash the pistachios until they are in small pieces (pea-sized or smaller) by placing pistachios in a ziplock bag and pounding with a meat tenderizer. Alternatively, you could pulse them in a food processor or even just chop them up finely with a knife.
In a microwave-safe dish, melt the 1 tbsp butter. Combine smashed pistachios, melted butter, and panko breadcrumbs.
Spray a sheet pan with your non-stick spray, and lay your fish filets on it, skin side down. Cover filets with the olive oil, and sprinkle salt and pepper onto the flesh.
Place pistachio mixture on top of the flesh of the fish, gently pressing down with a spoon or your hand. It will not completely stick to the fish, but because it has the butter in it, the mixture should stick together and rest on top of the fish easily.
Bake for 8-10 minutes, depending on the size of your fillets.
Turn the broiler on, and broil for an additional 1-2 minutes to brown the pistachio crust. Pay close attention here- it will burn very easily! Check it often.
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Lauren Dirkschneider
Lauren is a born and raised Minnesotan, currently living in Nebraska. She has been a lifelong athlete who picked up running during grad school, and hasn't looked back since! When she is not running you will find her in the kitchen making some amazing food, kayaking, knitting, or checking out local breweries.
I love the taste of jambalaya and the dish has a ton of potential to fit nicely into a runner’s diet. There’s a lovely saute of vegetables, a spicy kick, and usually some form of protein (smoked andouille sausage, shrimp, and/or chicken). The sauce is then cooked together with white rice which allows the rice to soak up the delicious stock and absorb in the flavor.
My runner-friendly updates to this recipe include adding more (nontraditional) vegetables and cooking the rice separately. Cooking the rice separately sacrifices some flavor but it allows you to easily make a healthier brown rice or quinoa substitution without adjusting the amount of liquid or the cooking temperature. It will also allow you to get this recipe on the table quicker since you can cook the brown rice and the sauce at the same time.
It’s that wonderful time of year again! After suffering through all of the hot summer miles, runners everywhere are crushing their fall goal races, followed by enjoying the relief that comes with cooler temperatures and reduced mileage. Part of my personal post-marathon recovery always includes indulging in the things that I try to limit during training. This means comfort food, more social events, and the ability to enjoy a glass of wine on a Friday night (no long run in the morning)!
I created this Pumpkin Alfredo Pasta with Crispy Bacon and Sage recipe as part of my annual attempt to embrace pumpkin. If you love pumpkin but are getting sick of sweet desserts, this is for you!
In August, professional runner Shalane Flanagan announced to the world that she was running the NYC Marathon in 2018 and she launched her second cookbook, Run Fast. Cook Fast. Eat Slow which she co-wrote with her friend and natural foods chef, Elyse Kopecky the same day. At the time, I was just over six weeks postpartum, and I was very slow. Still, my husband and I jumped at the chance to celebrate the launch of their new cookbook at a local event. When one of us had the option to run in a “Fun Run” with Shalane and Elyse, he and I both knew that this was my “race” to run, and he cheered me on with our infant daughter strapped to him in the Ergo baby. As I watched Shalane fight for 3rd place in last weekend’s New York City Marathon, I found myself reflecting on that August “fun run” and what it meant to me.
