Guest Post: Running Foodie

Hi Runner’s Plate readers! I am so excited to be guest blogging for Michelle while she is on vacation in Minnesota! My name is Megan and I blog at Running Foodie, a blog about, yes, running and food.    

I’ve been a big fan of Michelle’s blog for a while now and I think it might be helpful to point out that she and I have a lot in common.

First, Michelle and I both have husbands who like to make funny faces.

Second, we both make a mean muffin.

Michelle’s Lemon Pistachio Muffins & my Spiced Peach Muffins

Third, we both love to run (although I’m no marathon-er!).

Fourth, we’ve both taken a picture with our hubby in front of the Space Needle.

And finally, we are both teachers, which means one very important thing – we are both on summer vacation right now!

I’ve written on my blog before about how much I enjoy LUNCH during my summer break, so I thought I would share a few quick but delicious recipes with you all that will really make your summer lunches (or dinners!) shine: a mayo-free chipotle chicken salad and an heirloom tomato salad. I seriously cannot get enough heirloom tomatoes right now!

Mayo-Free Chipotle Chicken Salad
adapted from The Family Kitchen


  • 4 boneless, skinless chicken thighs – fat trimmed
  • Broth or water
  • 3T chipotle hummus
  • 1/4 of a red bell pepper, diced
  • 2T cilantro, minced
  • juice of half a lime, to taste


  1. Place chicken thighs in the bottom of a slow cooker and cover with broth or water. Cook on low for 3-4 hours, until chicken is cooked through*.
  2. Remove chicken and allow to cool until you can handle it, then shred it or dice it into cubes.
  3. In a small bowl, mix the chicken, hummus, red bell pepper, cilantro, and lime juice. Refrigerate until cool, then enjoy on a sandwich.

*Alternatively, you could shred a pre-cooked rotisserie chicken.

This chicken salad is really delicious on whole-grain bread with fresh spinach and tomatoes. My husband likes to add extra chipotle hummus, but I think it’s spicy enough!

Heirloom Tomato Salad


  • 2-3 heirloom tomatoes, cored and cut into large chunks
  • 1 small avocado, diced
  • ~1/4c crumbled blue cheese
  • 2T olive oil
  • 1 1/2T balsamic vinegar
  • 1/4c thinly sliced fresh basil
  • salt and pepper, to taste


  1. Mix tomatoes, avocado, and blue cheese in a bowl and stir gently to combine. Add oil, vinegar, basil, salt and pepper and toss.

Thanks so much, Michelle, for letting me share these recipes with your readers! I hope you are all having a fantastic summer, whether you are on vacation or not! 🙂 Please stop by Running Foodie and visit sometime!



4 responses to “Guest Post: Running Foodie

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