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Some healthy, cheap recipes for runners.

September 29, 2012

I realised today that it’s been ages since I blogged a recipe. However I also found two really great recipes that I wrote a little while ago, whilst we were in the middle of the Wild Runner Cape Winter Trail Series. The series consists of 4 races in various beautiful settings around Cape Town. The first race, at the Paul Cluver wine estate was my first ever race and I really enjoyed it. The following 3 were also good, though a long lasting cold dampened my enjoyment, I was very pleased to receive my first ever medal at the end!

Anyway, here are two cheap and simple dishes suitable for runners on a budget.

Winter cous cous

Student life is full of pressure work and financial so I’m always trying to come up with cheap, healthy but filling recipes – particularly for lunches, which we are so bad at missing during our desk bound weeks at work. We both love cous cous and the little box goes pretty far, particularly when supplemented with any variety of bits and pieces from the house and garden. This is a particularly delicious recipe, which makes the most of some warming Moroccan/Indian and Israeli flavours for a delicious lunch suitable all year round.


Serves two – feel free to add more or less of the ingredients to taste!

1 cup cous cous (plus enough water to make it – check your packet)
1 can of mixed pulses (kidney beans/chickpeas etc)
Cucumber (thinly sliced)
Handful of fresh mint and parsley (roughly chopped)
Juice of one lemon
1 tsp coriander (ground)
1 tsp cumin (ground)
1 tsp fenugreek (ground)
1/2 tsp cayenne pepper (ground)


Make up the cous cous according to packet instructions. Lightly mix the spices through the cous cous, then add the lemon, fresh herbs, cucumber and pulses. Serve topped with some toasted pumpkin seeds (great tossed in a little soy sauce) or in a wholewheat pitta with fresh salad leaves and a dollop of greek yoghurt.

Glazed root veg pasta

Continuing our budget/health kick, I came up with this recipe to use up some lovely sweet potatoes and carrots and make a delicious, meatless meal.


Serves 2

250g spinach tagliatelle (you could use plain, but the delightful color really adds something to the dish)
2 medium sized sweet potatoes
2 medium sized carrots
1 tsp butter
1 tbsp olive oil
1 tbsp honey
1 tbsp balsamic vinegar
10 or so sage leaves
Parsley to garnish


Peel the potatoes and carrots and then continue to make slices using the potato peeler. Drain these well in a colander. Add the butter and oil to a large pan (wok worked well for me). Once the butter has melted, add the carrot and sweet potato slices and toss well to coat with the oil/butter. Fry for 5 minutes then add the sage, balsamic and honey. Continue cooking until the sweet potatoes are just soft and the carrots still have some bite. Cook the pasta for 7 mins or so in boiling salted water until al dente or however you prefer. Drain the pasta and add to the wok. Gently toss the pasta with the vegetables and serve with some chopped parsley and a nice glass of white wine (Riesling works well).

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