Food

Before I get into the post, I want to say my sore ankle has kept me from running this week, so nothing to report there. I was told by the massage therapist I have a compression injury. I need to ice it, and alternate with heat. It kills me not to run, but it hurts more TO run.

Every month Runner's World magazine publishes healthy recipes. Thought I would share a couple I want to try.

Chicken and Wild Rice Soup

3 oz uncooked, skinned chicken breast
1 diced medium onion
2 chicken bouillon cubes
2 stalks diced celery
3 sliced carrots
7 cups water
1 pkg long grain & wild rice mix
2 cups skim milk
2 tbsp corn starch
2 tbsp water

Combine chicken, onion, bouillon, celery and carrots with water in a large saucepan. Bring to a boil, reduce heat and simmer for 30 minutes or until chicken is cooked. Remove chicken, then add rice to water mixture. Simmer 25 minutes or until rice is tender. Add milk. Remove bones from chicken. Dice chicken and return to soup. Mix corn starch and water to make a paste, then add this to soup to thicken it.

Serves 8.

Nutrition information per serving: 136 calories25.3 g carbohydrates7.7 g protein.8 g fat (5% of total calories)672 mg sodium1.7 g dietary fiber
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Flour's Famous Banana Bread

1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus2 tablespoons sugar
2 eggs
1/2 cup vegetable oil
3 1/2 bananas, very ripe, mashed
2 tablespoons low-fat sour cream
1 teaspoon vanilla
2/3 cup walnuts, toasted and chopped

Preheat oven to 350?F. Sift together first four ingredients. Beat sugar and eggs with a whisk until light and fluffy. Drizzle in oil. Add bananas, sour cream, and vanilla. Fold in flour mixture and nuts. Pour batter into a buttered 9" x 4" loaf pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.

Makes 12 servings.

Lower-fat version: Reduce oil to 1/4 cup, add 1/4 cup unsweetened applesauce (260 calories, 9 grams of fat).

Calories: 310 Fat: 15 g Carbs: 41 g Protein: 4 g


YUM!
Charlie