OK, I have a confession to make. So, I named this blog Hungry Runner because I like food and I like running. Only, the thing is it turns out I like running and fitness and exercise, a tiny little bit more than I like food. (I just gasped. I can’t believe I said that.)
When I first started this site on Tumblr, and before I discovered Instagram, I was constantly posting my daily meals as healthy inspiration and occasionally posting the recipes for my favorite dishes. (As seen above.)
Also, as I began to delve deeper into the the online health and fitness community, I started to discover and fall in love with healthy recipe blogs like Chocolate Covered Katie and The Realistic Nutritionist. I began to try many of their recipes and would photograph the outcome so I could share their amazing dishes with you all. Doing so, got me into thinking that I wanted my blog to be like theirs. Filled with decadent recipes accompanied by decadently designed and shot food photos.
[I love gratuitous photos of chocolatey baked goods.]
But as I continue to shape and grow Hungry Runner by sharing with you all of the things I’m most passionate about, I’ve come to realize that when I launched Hungry Runner, a really pretty recipe blog wasn’t what I had set out to accomplish. So that’s (obviously) not what it is, or what it ever will be.
Sure you will find drool-worthy photos of my food published to my Instagram page daily, but since I’d rather spend my time learning as much as I can about exercise, running, and fitness (and in turn sharing all of that knowledge with you), I’ve come to accept that I will never be a world renowned chef and food photographer, and that when I do want to share a recipe that I’ve created, I’m perfectly ok with showing it to you via the lens on my iPhone. After all, I have gotten some pretty good shots using just that.
I haven’t shared a new, original recipe with you all in a while. And that’s because, like I said, I’ve really been more into fitness and running lately. So besides creating a lot of the same veggie-based dishes I haven’t been experimenting or spending much time in the kitchen.
But this week I did randomly end up whipping up a pre-made lunch that I’m super excited to share with you all right now. It involves cauliflower and sweet potatoes and red lentils and its just about one of the best dishes I’ve made for myself since my Spiced Spinach and Sweet Potato Mash-up.
This dish is both sweet and savory and works perfect for either lunch or dinner. I give it extra bonus points because believe it or not, if you make it ahead of time and store it in the fridge, it even tastes good cold!
1 tablespoon olive oil
1/4 red onion, diced
2/3 cup water
1/2 cup split red lentils
2 cups chopped cauliflower
1/2 sweet potato, baked and cubed
Curry and garlic powder
1. In a deep frying pan, heat the water and onion until it begins to simmer. Add the lentils and heat on medium until most of the water is absorbed. Sprinkle in a few dashes of garlic and curry and stir.
2. Add the cauliflower and sweet potato plus a tiny bit more water to prevent the lentils from drying up. Drizzle in the olive oil and stir to coat. Sprinkle in a few more dashes of each spice and stir again.
3. If the mixture becomes dry, add more water and stir, making sure that the lentils do not stick to the bottom of the pan.
4. Keep over low heat for 3-4 more minutes, stirring continually until all water is absorbed and the lentils take on a soft, mushy texture.
5. Sprinkle in a few more dashes of each spice. Stir and then serve. (Or store in air right container to save for an on-the-go lunch or dinner.)