EAT, RUN, ENJOY
Eat, Run, Enjoy is a recipe book designed for runners of all levels. It features 80 mouth-watering recipes, including breakfasts, salads, main meals, snacks, drinks, and desserts, many of which are vegetarian or vegan, all designed with busy runners in mind. These easy-to-make and nutritionally balanced meals will help runners reach their performance goals in an enjoyable way.
The book includes insightful interviews with some of the world’s best trail and mountain runners, who offer their nutritional advice and tips on how to become a better runner. Featuring Zach Miller, Courtney Dauwalter, Ricky Lightfoot, Emelie Forsberg, Mimmi Kotka, and Ida Nilsson.
Check out some of our favorite recipes below.
CHICKEN, CHORIZO AND FENNEL STEW
2-3 lbsp olive oil
2 garlic cloves, crushed
1 tsp crushed fennel seeds
1 onion, diced
2 fennel bulbs: 1 diced; 1 chopped into wedges (optional); fronds reserved, if possible
4 x 100g fresh chorizo sausages (sweet or spicy according to preference), skinned and broken into small chunks
1 x 400g can crushed tomatoes
200 ml chicken stock
1 x 400g can white beans
400g cooked chicken (breast or leg meat), chopped
A handful of chopped wild garlic (or rocket or watercress)
Sea salt and freshly ground black pepper, to taste
1. Heat 2 tablespoons of the olive oil in a saucepan over a medium heat, add the garlic and fennel seeds and cook, stirring, until the garlic begins to lightly colour. Add the onion and diced fennel, then reduce the heat and sweat for 5 minutes. Add the chorizo chunks, increase the heat slightly and fry for 5 minutes until the chorizo, onion and fennel have begun to colour slightly. Add the crushed tomatoes and chicken stock and boil for about 15 minutes until reduced by half. Be careful: if molten tomato begins firing around the kitchen, just reduce the temperature a little until it stops.
2. If you are serving the caramelised fennel wedges, heat the remaining tablespoon of olive oil in a frying pan and gently fry the fennel wedges for about 5 minutes on each side, until they are softened and golden all over.
3. Add the white beans and chicken to the stew, bring back to a simmer and cook for a further 10 minutes to allow everything to get to know one another. Season to taste.
4. Serve the stew in a deep plate, topped with a few of the caramelised fennel wedges, some chopped wild garlic and the fennel fronds.
DARK CHOCOLATE AND BEETROOT CAKE
200g salted or unsalted butter (you choose), cut into small pieces, plus extra for greasing
250g cooked and peeled beetroot
200g dark chocolate (minimum 70% cocoa), broken up
50ml hot espresso or very strong black coffee
135g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
3 tbsp cocoa powder
5 free-range eggs, separated
190g golden caster sugar
Créme fraiche, to serve
1. Preheat the oven to 180 °C/glas mark 4. Grease and line the base of a 20-cm (8-inch) cake tin with baking paper.
2. Put the beetroot into a food processor and blend to a coarse purée. Set aside.
3. Melt the chocolate in a heatproof bowl suspended over a pan of hot water (don’t allow the bottom of the bowl to touch the water), then pour in the hot coffee. Stir in the butter and let soften, then remove from the heat and cool slightly.
4. Meanwhile, sift together the flour, baking powder, bicarbonate of soda and cocoa in a large bowl and set aside.
5. Whisk the egg yolks in a bowl until forthy. Stir the eggs into the chocolate and butter mixture, then fold in the beetroot purée.
6. In a separate bowl, whisk the egg whites and slowly add the sugar until stiff peaks form. Fold into the chocolate mixture, then fold in the flour and cocoa mixture.
7. Pour the batter into the prepared tin and bake for 40-50 minutes, or until a skewer inserted into the cake comes out clean. Allow to cool in the tin before turning out. Serve with créme fraiche.
BANANA, ALMOND BUTTER AND CHIA SMOOTHIE
1 ripe banana
1 tbsp chia seeds
1 tbsp almond butter (any nut butter will do, I just like almond best)
1 tsp honey
300 ml milk (you can use almond or oat milk for a vegan version)
A pinch of sea salt
1. Put all the ingredients into a blender and blend until smooth.
2. Drink immediately. Oh, and rinse the glass straight away - it’s a terrible pain to clean once dired!
SPEKTRUM SPORTS WEEKLY PLAYLIST
Every week from now on we will release a playlist made by someone in the Spektrum family. A chance to see what our friends listen to while they are working out, relaxing or explore the mountains.
This week’s playlist is made by us working at Spektrum, check it out while enjoying the sunny days we have ahead.
CAROLINE STRÖMBERG ON THE PODIUM AT SCANDINAVIAN BIG MOUNTAIN CHAMPIONSHIPS 2021
PRESENTING: Sven Thorgren full part from Scandalnavians 2
Presenting: Pancho Snöfall – A life of skiing
A short documentary about the legendary Swedish skier Pancho Snöfall and his skiing from the 1970’s all the way to this day.
Filmed and produced by Niklas Allestig/Down Films
- JUSTINE MULLES, OUTDOOR WOMEN’S ALLIANCE
The new goggle is designed and developed in Åre, Sweden and it’s name Östra has it’s origin in a zone at Mount Åreskutan that has been a proving ground for decades. This fully featured top-of-the-line goggle produced in plant-based materials comes with magnetic lens exchange system. Strap outriggers that ensures a great fit with your helmet and an unsurpassed field of vision for full control in the slopes.
”Spektrum is commited to design and develop eyewear in a sustainable way. To win the GOLD AWARD at ISPO proves that our dedictaed work has paid off and that we as a company are on the right path for the future”.
- ANDREAS NILEMO, CEO, SPEKTRUM SPORTS
Sven rides with the Templet Black Edition