Running on greens

Running and simple, healthy, nutrient dense food are my two passions. Lately the three key things I'm doing with my nutrition are 1. having a meat and nut breakfast 2. limiting carbs to post-workout and 3. limiting my sugar intake (which is mainly fructose). It's evened out my blood sugar and energy levels, and has prevented carb and sugar cravings, which means I can happily eat veggies and protein for most of the day. My diet's not perfect, it's a constant work in progress. These are my recipes - I hope you'll find some you enjoy too. Lauren xx

Running on Greens has moved

After a six month post-pregnancy hiatis, Running on Greens is back and better than ever. More nutrient dense recipes that are easier to search, as well as great food and lifestyle tips. Plus you can now follow the facebook, twitter and instagram feeds. Check it out at www.runningongreens.com

Sorry I haven’t posted any recipes for a while - we’re expecting bub number one any day now, so I’ve been cooking my old faithfuls rather than coming up with new ideas. So in preparation for at least a few weeks of chaos in our household I’ve cooked up a Beef lasagne and frozen portions. It’s the perfect pre-event meal and I’m told will be particularly handy to have when I’m sleep deprived and starving. Just team it up with a salad to make it a well rounded dish.
Ingredients (quantities are for a 33x22cm pyrex dish)
1.5kg organic lean beef mince
3 cans organic diced tomatoes
250g light grated cheese 
1 finely diced brown onion
2 grated carrots
1 packet fresh lasagne sheets
4 cloves garlic, crushed
4 tsp roughly chopped fresh basil
4 tsp dried thyme
4 tsp ground cumin
3 tsp curry powder 
Sea salt and cracked pepper to season
1 tbs olive oil
In a large saucepan or wok sautee the onion in the majority of the oil on a medium-low heat until transparent. Add the garlic and the mince. Turn the heat up to medium-high and cook until the mince browns. Add the carrots, thyme, cumin, curry powder, salt and pepper and cook for a further few minutes until the carrot softens. Stir through the tomatoes, pull the temperature back to medium, and leave for 15 minutes or so until the liquid from the tomatoes reduces. 
Preheat the oven to 180 degrees celcius.
Once reduced turn off the heat and stir through the fresh basil leaves. Cover the bottom of your baking/pyrex dish with the remaining oil and cover the base with a sheet of lasagne. Add a layer of the mince filling. Continue alternating lasagne sheets with mince filling until you have three layers of each. Finish it off with a thin layer of mince and then sprinkle the cheese evenly over the top.
Cook for 35 minutes and either enjoy straight away or freeze for up to three months. View high resolution

Sorry I haven’t posted any recipes for a while - we’re expecting bub number one any day now, so I’ve been cooking my old faithfuls rather than coming up with new ideas. So in preparation for at least a few weeks of chaos in our household I’ve cooked up a Beef lasagne and frozen portions. It’s the perfect pre-event meal and I’m told will be particularly handy to have when I’m sleep deprived and starving. Just team it up with a salad to make it a well rounded dish.

Ingredients (quantities are for a 33x22cm pyrex dish)

  • 1.5kg organic lean beef mince
  • 3 cans organic diced tomatoes
  • 250g light grated cheese 
  • 1 finely diced brown onion
  • 2 grated carrots
  • 1 packet fresh lasagne sheets
  • 4 cloves garlic, crushed
  • 4 tsp roughly chopped fresh basil
  • 4 tsp dried thyme
  • 4 tsp ground cumin
  • 3 tsp curry powder 
  • Sea salt and cracked pepper to season
  • 1 tbs olive oil

In a large saucepan or wok sautee the onion in the majority of the oil on a medium-low heat until transparent. Add the garlic and the mince. Turn the heat up to medium-high and cook until the mince browns. Add the carrots, thyme, cumin, curry powder, salt and pepper and cook for a further few minutes until the carrot softens. Stir through the tomatoes, pull the temperature back to medium, and leave for 15 minutes or so until the liquid from the tomatoes reduces. 

Preheat the oven to 180 degrees celcius.

Once reduced turn off the heat and stir through the fresh basil leaves. Cover the bottom of your baking/pyrex dish with the remaining oil and cover the base with a sheet of lasagne. Add a layer of the mince filling. Continue alternating lasagne sheets with mince filling until you have three layers of each. Finish it off with a thin layer of mince and then sprinkle the cheese evenly over the top.

Cook for 35 minutes and either enjoy straight away or freeze for up to three months.

I saw a purple cauliflower and it became an instant impulse buy. I made a Mustard, dill and cauliflower salad with it,which can be served hot or cold, making it a perfect accompaniment for ham. I’m going to keep it up my sleeve for christmas dinner.

Ingredients

  • Head of cauliflower, cut into florets
  • 3 handfuls baby spinach
  • 1 punnet cherry/grape/baby roma tomatoes, halved
  • Small handful dill, roughly chopped

For the dressing

  • 1 tbs wholegrain mustard
  • 2 tbs cider vinegar
  • 6 tbs olive oil
  • 2 cloves garlic, crushed
  • 2 tbs capers
  • Sea salt and cracked pepper

Mix the ingredients for the dressing together in a jar.

Throw the cauliflower into a pot of boiling water for 2 1/2 minutes, drain and transfer onto a hot grill or dry hot pan to char the outside of the florets slightly. This grilling should only take a couple of minutes. 

If serving hot toss the remaining ingredients through and mix in the dressing. 

Alternative, if you prefer a cold salad (which will keep for longer) allow the cauliflower to cool for ten minutes prior to tossing the ingredients together and dressing.

I made a massive batch of this, and the second day I had it I tossed in some leftover smoked ham which was beautiful too.

Chilli pork ragu - no need for pasta and a great quick weeknight dish.
Ingredients
500g lean pork mince
2 400g cans organic diced tomatoes
1 brown onion, finely diced
1 carrot, grated
3 bay leaves
Chilli flakes to your liking - approximately 1 tsp
Sea salt and cracked pepper
1 tbs oil
3 handfuls baby spinach
Finely grated parmesan to serve
Heat a large non-stick pan to medium-low. Add in the oil and sautee the onion. Throw in the pork mince and cook until browned. 

One the meat is cooked add in the carrot, tomatoes, bay leaves, chilli and seasoning. Mix this through and cook for around 10 minutes or until it’s reduced to your liking.

Serve on a bed of spinach with the parmesan sprinkled over the top. 

This is also a great one to premake and freeze, plus it’s made it on to Ken’s new favourites list, so I’m considering it a winner! View high resolution

Chilli pork ragu - no need for pasta and a great quick weeknight dish.

Ingredients

  • 500g lean pork mince
  • 2 400g cans organic diced tomatoes
  • 1 brown onion, finely diced
  • 1 carrot, grated
  • 3 bay leaves
  • Chilli flakes to your liking - approximately 1 tsp
  • Sea salt and cracked pepper
  • 1 tbs oil
  • 3 handfuls baby spinach
  • Finely grated parmesan to serve

Heat a large non-stick pan to medium-low. Add in the oil and sautee the onion. Throw in the pork mince and cook until browned. 

One the meat is cooked add in the carrot, tomatoes, bay leaves, chilli and seasoning. Mix this through and cook for around 10 minutes or until it’s reduced to your liking.

Serve on a bed of spinach with the parmesan sprinkled over the top. 

This is also a great one to premake and freeze, plus it’s made it on to Ken’s new favourites list, so I’m considering it a winner!

Here’s a pear variation on the Caramelised banana recipe - so simple - just substitute the banana for pear. It’s the perfect winter desert. View high resolution

Here’s a pear variation on the Caramelised banana recipe - so simple - just substitute the banana for pear. It’s the perfect winter desert.

Super quick, easy and tasty Lemongrass beef.
Ingredients
400g lean beef, cut into thin slices
1 small red capsicum, sliced
2 handfuls of green beans, cut in half
2 tbs lemongrass finely chopped (approximately 1 thick stem)
2 tbs grated ginger
1 long stemmed red chilli, deseeded and chopped
3 spring onion stems, sliced into 3cm segments
1/4 cup rice wine vinegar
3 tbs kecap manis, tamari or soy sauce
1 tbs olive oil
Heat up half of the oil in a hot wok. Cook the beef, remove from the wok, and wrap in al-foil. 
Turn the heat on the wok down to medium, add the remaining oil to the wok and sautee the lemongrass, ginger, chilli and spring onion. Once softened add the beans and cook for a minute. 
Add the capsicum, vinegar, kecap manis and beef back into the wok. Cook for a further minute or until the capsicum softens only slightly. 
Serve hot. It doesn’t need any grain or noodle to accompany it as the beef will be filling enough. View high resolution

Super quick, easy and tasty Lemongrass beef.

Ingredients

  • 400g lean beef, cut into thin slices
  • 1 small red capsicum, sliced
  • 2 handfuls of green beans, cut in half
  • 2 tbs lemongrass finely chopped (approximately 1 thick stem)
  • 2 tbs grated ginger
  • 1 long stemmed red chilli, deseeded and chopped
  • 3 spring onion stems, sliced into 3cm segments
  • 1/4 cup rice wine vinegar
  • 3 tbs kecap manis, tamari or soy sauce
  • 1 tbs olive oil

Heat up half of the oil in a hot wok. Cook the beef, remove from the wok, and wrap in al-foil. 

Turn the heat on the wok down to medium, add the remaining oil to the wok and sautee the lemongrass, ginger, chilli and spring onion. Once softened add the beans and cook for a minute. 

Add the capsicum, vinegar, kecap manis and beef back into the wok. Cook for a further minute or until the capsicum softens only slightly. 

Serve hot. It doesn’t need any grain or noodle to accompany it as the beef will be filling enough.

Middle eastern baked quinoa chicken
Ingredients
2 large chicken breasts, cut in to four pieces each
1 cup quinoa
Juice of 1 orange
6 fresh dates, deseeded and cut in to thirds
Rind of 1 lemon
1/3 cup pine nuts
3 cloves crushed garlic
2 tbs olive oil
Pinch of sea salt and cracked pepper
1 large handful of flat leaf parsley, roughly torn
Preheat the oven to 200 degrees celcius.


Place the orange juice in a measuring container. With water fill the container up to the 1 1/2 cup level. 


Pour the liquid, quinoa, dates, lemon, pine nuts, garlic, salt and pepper in to a baking dish.


Rub the chicken with olive oil and place the chicken in the oven. Bake for 45 minutes.


Serve topped with the parsley. View high resolution

Middle eastern baked quinoa chicken

Ingredients

  • 2 large chicken breasts, cut in to four pieces each
  • 1 cup quinoa
  • Juice of 1 orange
  • 6 fresh dates, deseeded and cut in to thirds
  • Rind of 1 lemon
  • 1/3 cup pine nuts
  • 3 cloves crushed garlic
  • 2 tbs olive oil
  • Pinch of sea salt and cracked pepper
  • 1 large handful of flat leaf parsley, roughly torn

Preheat the oven to 200 degrees celcius.

Place the orange juice in a measuring container. With water fill the container up to the 1 1/2 cup level. 

Pour the liquid, quinoa, dates, lemon, pine nuts, garlic, salt and pepper in to a baking dish.

Rub the chicken with olive oil and place the chicken in the oven. Bake for 45 minutes.

Serve topped with the parsley.

Baked teriyaki and ginger fish - a quick paleo friendly weeknight dinner.

Ingredients

  • 1 large white fish fillet
  • 200g asian greens (I’ve used bok choi)
  • 1 long red chilli, deseeded and chopped
  • 1 tbs grated ginger
  • 4 spring onion stems, sliced
  • 1/4 cup teriyaki sauce
  • 1 tsp sesame oil
  • 1 tsp brown sugar

Preheat the oven to 180 degrees celcius. 

Mix the teriyaki sauce, ginger, chilli, oil and sugar in a shallow dish. Marinate both sides of the fish for approximately 5 minutes. 

Line a baking dish with baking paper. You’ll need to pick a dish that you can cover and seal with alfoil. Place the asian greens in the bottom of the tray. Place the fish over the greens, pour over the remaining marinade and top with the spring onions.

Cover and seal well with alfoil. This time I made the mistake of using too large a dish, so the alfoil had a join in the middle, didn’t seal, and consequently the greens dried up a bit rather than steaming. 

Bake for 20 minutes or until the fish is cooked through. 

Plate up the fish on the bed of greens.

Blueberry ripple cake
This is a great little cake for an afternoon tea. I use oatmeal, so it’s filling without being too heavy.
Ingredients
1 1/3 cups flour (I’ve used oatmeal)
1 tsp baking powder
1/2 tsp bicarb soda
3/4 tsp finely ground sea salt
1/2 tsp apple cider vinegar
5 tbs milk
1/3 cup maple syrup
2 eggs
3 tbs apple puree
1 cup blueberries (frozen is fine)
Preheat the oven to 180 degrees celcius and line a cake tin with baking paper.
In a large bowl mix the flour, baking powder, bicarb soda and salt.
Whisk 3 tbs of milk with the vinegar. 
In a separate bowl mix the maple syrup with with the remaining 2 tbs milk, then whisk in the milk and vinegar mixture. Finally whisk in the eggs.
Mix the wet ingredients into the dry ingredients.
Very gently fold the blueberries into the cake batter. Be careful not to over mix (which you can see I did a bit) as you want the blue streaks to be evident in contrast to the rest of the batter.
Pour the batter into the lined cake tin and bake for approximately 40 minutes or until the cake passes the skewer test. View high resolution

Blueberry ripple cake

This is a great little cake for an afternoon tea. I use oatmeal, so it’s filling without being too heavy.

Ingredients

  • 1 1/3 cups flour (I’ve used oatmeal)
  • 1 tsp baking powder
  • 1/2 tsp bicarb soda
  • 3/4 tsp finely ground sea salt
  • 1/2 tsp apple cider vinegar
  • 5 tbs milk
  • 1/3 cup maple syrup
  • 2 eggs
  • 3 tbs apple puree
  • 1 cup blueberries (frozen is fine)

Preheat the oven to 180 degrees celcius and line a cake tin with baking paper.

In a large bowl mix the flour, baking powder, bicarb soda and salt.

Whisk 3 tbs of milk with the vinegar. 

In a separate bowl mix the maple syrup with with the remaining 2 tbs milk, then whisk in the milk and vinegar mixture. Finally whisk in the eggs.

Mix the wet ingredients into the dry ingredients.

Very gently fold the blueberries into the cake batter. Be careful not to over mix (which you can see I did a bit) as you want the blue streaks to be evident in contrast to the rest of the batter.

Pour the batter into the lined cake tin and bake for approximately 40 minutes or until the cake passes the skewer test.

I’ve been meaning to post a paleo-friendly cauliflower recipe for ages now, so here’s a Middle eastern lamb and cauliflower.
Ingredients
250g lean lamb backstrap or loin
1 tsp ground cumin
1 tsp ground allspice
Sea salt and cracked pepper
3 tbs olive oil, separated
1 head cauliflower florets, chopped into small pieces
Half a handful of flat leaf parsley
Half a handful of mint
Juice of 1 small lemon
1 red onion, cut into wedges
2 small handfuls of vine ripened tomatoes
To serve
Baba ghanoush 
Preheat the oven to 200 degrees celcius. Place the tomatoes in a roasting tray and cook for 30 minutes.
Mix the cumin, allspice, a pinch of sea salt and cracked pepper in a bowl with the oil. Add in the lamb and coat with the spice mix.
In a food processor chop the cauliflower into small grain size pieces. 
Heat up a wok and a fry pan to medium heat. 
Add the lamb to the frypan and cook until it’s medium-well done. 
In the wok add 1 tbs olive oil and cook the red onion until softened. Add the cauliflower and the remaining 1 tbs olive oil, turn up the heat, and continue to toss the mixture in the wok. 
Once the lamb is cooked remove it from the pan and let it rest and bleed for a couple of mintues.
While the lamb is resting turn the heat off the cauliflower and crack in a pinch of pepper an sea salt and the lemon juice.
Plate up a bed of cauliflower, tear up the mint and parsley and sprinkle this on top, and add the roast tomato and baba ghanoush to the plate.
Slice the lamb, lay it on the bed of cauliflower and serve.
This was such a satisfying meal, without it being heavy. And it suits paleo and low-carb diets. Perfect!  View high resolution

I’ve been meaning to post a paleo-friendly cauliflower recipe for ages now, so here’s a Middle eastern lamb and cauliflower.

Ingredients

  • 250g lean lamb backstrap or loin
  • 1 tsp ground cumin
  • 1 tsp ground allspice
  • Sea salt and cracked pepper
  • 3 tbs olive oil, separated
  • 1 head cauliflower florets, chopped into small pieces
  • Half a handful of flat leaf parsley
  • Half a handful of mint
  • Juice of 1 small lemon
  • 1 red onion, cut into wedges
  • 2 small handfuls of vine ripened tomatoes

To serve

Preheat the oven to 200 degrees celcius. Place the tomatoes in a roasting tray and cook for 30 minutes.

Mix the cumin, allspice, a pinch of sea salt and cracked pepper in a bowl with the oil. Add in the lamb and coat with the spice mix.

In a food processor chop the cauliflower into small grain size pieces. 

Heat up a wok and a fry pan to medium heat. 

Add the lamb to the frypan and cook until it’s medium-well done. 

In the wok add 1 tbs olive oil and cook the red onion until softened. Add the cauliflower and the remaining 1 tbs olive oil, turn up the heat, and continue to toss the mixture in the wok. 

Once the lamb is cooked remove it from the pan and let it rest and bleed for a couple of mintues.

While the lamb is resting turn the heat off the cauliflower and crack in a pinch of pepper an sea salt and the lemon juice.

Plate up a bed of cauliflower, tear up the mint and parsley and sprinkle this on top, and add the roast tomato and baba ghanoush to the plate.

Slice the lamb, lay it on the bed of cauliflower and serve.

This was such a satisfying meal, without it being heavy. And it suits paleo and low-carb diets. Perfect! 

Ultralite Powered by Tumblr | Designed by:Doinwork