I am on a mission to use up the whole grains in my pantry. It’s a fun challenge, combining healthy eats with spring cleaning. Today, I had some great success with bulgur. I wanted to try something new, so I decided to bake with it, using the cooked grain as an ingredient in Bulgur Raisin Muffins. Hearty, healthy, and lightly spiced, these muffins are a wonderful way to start your day or satisfy your snack-tooth.
When you cook bulgur, it doubles in volume. So, after making the muffins, I had some slightly scented bulgur left to work with and made this delicious Bulgur Pilaf with Roasted Squash and Mint. I know what you’re thinking. Butternut squash? Now? I saw one in the market the other day and couldn’t help myself. I had to get it just…one…last…time until next season.
While we’re on the topic of seasonality, check out this interactive Seasonal Ingredient Map. It’s pretty cool. Choose a month and a state, and a list of seasonal ingredients pops up. Ingredient descriptions and recipe ideas included. It’s a great tool for unleashing your inner locavore!
On November 1st, I joined over 39,000 runners to compete in the NYC Marathon. The crowd support was amazing, the volunteers were incredible, and the weather was perfect - 50 degrees with a cloud cover. As a runner, you can’t ask for better conditions. My nutrition plan worked well – oatmeal, a sports bar, Gu and Gatorade got me through the day feeling light on my feet and energized.
We went for a long run on Saturday. It was the last one of the training season. It is t-minus three weeks until the marathon, and counting. The trees along the trail were showing off their fall colors, which inspired me to think about all of the soups, stews, and breads I want to make. Needless to say, over the course of 20 miles, I had plenty of time to ponder this and other various items on my to-do list. 
