Category Archives: Food

Bake and Run: A quick run while dinner bakes

I’ll preface this by saying the timing’s a bit weird because this isn’t really a thing I’m doing at this time, though I did it quite a bit during training: I’m in the middle of a pretty specifically outlined marathon taper plan that’s going quite well so far, for reasons I’ll get into soon (provided, of course, that things keep going well).

So, let’s say you haven’t been able to run on a given day, or you ran earlier in the day and could be up for a recovery run or to work in some extra miles.

You’re home and you’re baking dinner. Once everything is prepped and your main dish is safely in the oven, you’ve got about 20-30 minutes to kill.

Often I’ve found this is the perfect time to throw on running shorts and some shoes and sneak out for a quick run. I can get in a quick couple miles around the neighborhood and get back in the apartment before it’s time to pull dinner (or stir or turn over dinner, whatever comes next).

Even when I wasn’t on my current run streak, I found going out for a quick run while dinner baked was a great way to sneak in a run, even if I didn’t necessarily plan to run that day.

Perhaps I had an easy day, and more energy than expected. And I didn’t want to risk not being able to get to sleep because I wasn’t particularly active.

Or maybe I did plan to work out, and for various reasons the day got away from me. Or the weather didn’t cooperate and I couldn’t get a planned run in. Or so on.

Either way, the run also provides an added benefit: Having just exercised, my body is in that primed within-30-minutes window to take in carbohydrates, protein and other nutrients, adding value to the dinner I was cooking.

There’s a variety of reasons why I could use a quick, easy 2 mile run in the evening. And often when cooking dinner, I have time to kill while dinner bakes.

So why not go outside and get a quick run in?

P.S. “But what about showering?” So the run actually led to breaking a sweat and you need a shower? Just shower after dinner and clearing the table. Easy.

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My cooking principles

This past weekend I experimented with an old childhood staple: Hamburger Helper. I cooked the Cheeseburger Macaroni blend, using a pound of ground beef and whole milk. I housed the whole thing and eating it felt equal parts good and disgusting. It was a great way to get a bunch of beef in me quickly, but I don’t think I’m going out of my way to do that again.

Part of that is I don’t eat as much processed food as I used to, let alone not nearly as much as most people. So my system doesn’t agree with a lot of it as much as the next gut.

On average I eat clean from food that’s whole and/or prepared at home at least 80% of the time. While I’m not opposed to delicious processed food like pizza, hamburgers, donuts, chips, etc, I mostly cook whole food from scratch, or eat food that’s lightly processed… like a can of sardines in oil or frozen meat in a bag (i.e. the food had to be cut and then processed into the can, but it’s basically in its native form rather than blended with 75 chemicals).

I have cleaned up my diet gradually over the last few years. Even now I can say there’s room for improvement, and if I want to move into that room I’ll give it a shot. I have a set of rules that I settled into following over the last few years: Whether or not I set out to follow them on day one, I found over time that they suited me well as habits, and so they became rules to live by.

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My favorite cooking supplies

I’ve always been a creature of habit. For the most part, I do many of the same things the same way every day, every week.

Related: Some people have cabinets full of cookware and flatware. While I also have cookware (thanks Mom!), I find I pretty much use the same few pieces of cookware. I currently have two plates, one spoon, one fork and one knife. This is in part due to living in a tiny apartment and not having much storage space. I deal with this mostly by washing my dishes every day. If any of them broke or disappeared I’d just go buy another. If my situation ever changed to where I needed more than that, I’d go buy what’s needed (plates and flatware aren’t at all expensive). But I don’t need more than that so that’s all I have.


Cooking supplies are a similar deal. I don’t own cookware unless I use it (because that’s why I bought it), or it was gifted to me. I find myself using the same handful of supplies on a regular basis.

Pyrex baking dishes. I used to bake in tin/metal dishes, lined with aluminim foil. But as I discovered research indicating that aluminum leeches into your food and deposits in your brain long-term, I decided to stop that and directly cook food on baking dishes that are easy to clean and don’t rust.

Enter Pyrex. I bought a simple 3-set of Pyrex dishes, all of which I use. The small dish can bake a fish fillet or a pair of chicken thighs. The medium dish can bake 3 chicken thighs (which I tend to prepare most often). The large dish can handle the baked potatoes dish that I often make. All are easy to clean afterward following a soak. No leeching metals into my food!

Large stainless steel cooking pot. This was a gift (thanks Mom!), and as I discovered I preferred boiling dishes like pasta and cut potatoes I found myself using it far more often. I pretty much just use it to boil stuff, but I find myself boiling stuff frequently. Since I almost always boil in water, cleaning it is very easy.

Stainless steel colander. Since I boil stuff a lot, I usually need to drain it. I put this in the sink and dump my boiled food in, since I prefer my side dishes to not be watery. Easy to use, easy to keep clean, and can strain a variety of boiled side dishes without too much trouble.

 

Aroma automated rice cooker. I bought this years ago and it’s one of the best cooking appliance purchases I’ve ever made.

What makes this cooker super useful is how I can set the delay timer to cook rice for the following day, or in the morning for dinner later than evening. Rice is ready when I plan to eat it, with no hassle. It also has different settings for brown rice vs white rice, and both types come out exactly the way you’d like. I highly recommend it for anyone who likes to eat rice on the regular. It can also sautee, steam vegetables, and slow cool various foods (though I don’t use those features).


I also have frying pans, a saucepan and skillets, but I use those much less frequently since I don’t fry food at home (I bake and boil everything). I also have a garlic crusher which I used a lot when I was on more of a garlic kick, but now it’s in the cabinet as a “there when I need it” kind of thing.

At some point I’ll talk about the kinds of food I eat most often, as well as desired seasonings. Until then….

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