Mainely Running
Join me as I train in Maine and race all over the world in pursuit of my goal to run a marathon on all 7 continents

Friday, June 22, 2012

Cool Food for Hot Days

Although I pretty much could eat mac n' cheese and hot chocolate cookies at any time, when it is this hot, I find myself craving things that are cool, crispy, and creamy. And I am definitely not turning on my oven. Here are two new cool dishes that I discovered this week that were both great and will become new summer staples.

Chilled, No cook, Fruity Oats

I love oatmeal and eat it basically everyday all winter. I was super excited to find this recipe for a cold, no cook, fruity oatmeal on Pinterest. It is AMAZING. I have had it every day this week.


For 1 serving
1/4 cup oats
1/4 cup yogurt
1/4 cup milk (I have been using vanilla almond) milk
diced fruit


Combine all ingredients and refrigerate covered overnight. 

I have been using fresh strawberries and blueberries and also adding some vanilla and cinnamon for extra flavor. I'm also thinking that a peach version would be good. 

Chicken Breast With Shaved Brussels Sprouts 

I found this recipe in Health. I love Brussels Sprouts, but I'd never tried them raw. It was a great. I left out the parsley because I don't like it, and used pine nuts instead of hazlenuts. 


  • 2 (8-ounce) boneless, skinless chicken breast halves
  • 3/4 teaspoonkosher salt, divided
  • 2 broccoli stems
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups thinly sliced Brussels sprouts (from 12 medium)
  • 2 celery stalks, thinly sliced
  • 1/4 cup toasted hazelnuts
  • 1/4 cup fresh flat-leaf parsley, coarsely chopped
  • 1 ounceParmesan cheese, coarsely grated


1. Place chicken and 1/2 teaspoon salt in a small saucepan and cover with water; bring to a boil. Immediately remove from heat, cover, and let stand 15 minutes. Drain chicken and run under cold water. Cool completely; set aside. Using 2 forks, shred into bite-size pieces; reserve.
2. Meanwhile, use a vegetable peeler to remove outer layer of broccoli stems; discard. Continue peeling stems into long strips. In a large bowl, whisk together oil, lemon juice, and 1/4 teaspoon each salt and pepper. Add broccoli strips, Brussels sprouts, celery, hazelnuts, parsley, and reserved chicken to bowl with dressing; toss. Divide among 4 shallow bowls. Top with cheese.


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