I eat because I run...

I run. Ok, I run a lot....marathons even. Yep. Marathons. 42.2km at a time. This past April, I ran the Boston Marathon one of the most prestigious marathon's of them all. It was perhaps one of the most amazing experiences of my life, by far, but it also took a lot out of me.







Part of what is difficult about being a marathon runner (an incredibly picky flexitarian marathon runner, no less) is trying to get enough of all the good stuff into your body to keep you going. Sounds easy enough, I know, but it isn't always!

Part of being a runner is also (le sigh) somewhat being tied, in one (semi-embarrassing) form or another, to the cult that is the Running Room. Having taken one or two of their clinics back in the day, I've been on their mailing list for about seven years, and receive their bi-monthly running magazine. It is essentially a large ad promoting the store and its brands, but it does, from time to time, have moderately interesting articles in it, and a half-decent recipe section.

This month, they featured two recipes that appeared to be incredibly simple, and rather freshly inspired. Finally, the other night, I found myself with a little bit of time to devote to cooking after work, and decided to tackle their Olive, Dill and Smoked Salmon Salad. Of course, as you will remember, I am not one to stick exactly to recipes, and so, put a tiny twist on some of the ingredients they suggested; opting for fresh apricots instead of the dried versions, and capers over green olives.

Salad
1 cup wild rice, cooked and cooled
1/2 cup each chopped apricots and diced red pepper
1/4 cup each capers and fresh chopped dill
150g smoked salmon, thinly sliced
Dressing
3 tbsp lemon juice 1tbsp each olive oil, maple syrup and grainy Dijon mustard 1 tsp paprika 1/4 tsp each salt and pepper

The directions could not be simpler: toss the salad ingredients then add the dressing, toss a little more and that's it.

I served it with a side of steamed red chard (here's something else you can also do with red chard!) and Tuscan Tomato Soup. MS and I each got our fair share, and there there was plenty left over for lunch the next day. (I wouldn't recommend letting it sit more than a day or so in the fridge, so that the salmon stays its freshest.)

This salad was the perfect mix of salty 'n' sweet and the wild rice adds an amazing nutty flavour. (I've converted to using wild rice in basically every rice recipe that allows!). This one bowl meal literally has everything a runner (or any moving body, for that matter) needs to keep their energy up. And I ate it all, because I run.