You are currently browsing the tag archive for the ‘high protein’ tag.

I love making chili – especially on a cold evening when I’m craving something healthy, warm and filling. If I can get to Borough Market, I buy ground ostrich meat sourced from Gamston Wood Farm to use instead of turkey or beef.

Never had ostrich before? It’s amazing, both nutritionally and in taste. As stated on Gamston’s website, ostrich is “low in fat and cholesterol and rich in protein and iron. A lean red meat with all the health benefits of white meat and mild in flavor.” The perfect combo, especially for runners, and a great way to transform your everyday chili into something exotic and nutritious! Plus, who knows, maybe eating ostrich will make you faster – the birds are known to run up to 45mph, after all, and I don’t know about you, but I need a new BQ!

Even if my ostrich chili doesn’t result in a 35-minute marathon, it’s still an awesome dish to cook for friends, family or just for yourself! It’s easy to make (you can prep most of the ingredients in advance), tastes great and will feed four to five hungry people. When I make it for myself, I divide the leftover chili and rice into single serving containers and place one or two portions in the fridge and the rest in the freezer. I appreciate these leftovers the most after doing a long run or coming home from work, when I’m tired and want a proper meal packed with lean protein, vegetables and complex carbs, but don’t feel like doing more than chucking something into the microwave. No need to settle for store-bought, overly-processed meals!

Depending on how hungry I am (I’m always hungry), I serve the chili over steamed spinach or brown rice – or a bit of both. If I’m getting ready for a race, I ease off the chili pepper to avoid upsetting my stomach, but if not, I like to give my chili a good kick. As a final touch, a dollop of crème fraiche or greek yogurt nicely balances out the spices.

Use my recipe as a general guide – this is what I often do, but make it your own! As with many of my recipes, I encourage you to throw in your favorite types of produce and get creative (the more color, the better/healthier), adjust the amount of spice to your taste, use quinoa rather than rice etc.

I’ve included some photos below from my recent batch, which don’t quite do it justice, but I promise, the chili was delicious!

Ostrich (or Turkey) Chili


When you hear the words “tuna salad,” do you think of the kind you’d get in a deli or diner, loaded with mayo and scooped onto a few lettuce leaves or slices of bread? In other words, a blob of white? Or do you imagine a fresh, homemade salad loaded with vegetables, high in healthy fats and protein and bursting with color?

When I make tuna salad (or any salad, for that matter), it usually looks something like this:

I love tuna fish – my favorite kind of canned fish is Dave’s Gourmet Albacore, which is based in my hometown in CA but sold all over the place, including Whole Foods. It’s quite pricey, but it is worth it! My favorites are the jalapeño albacore, garlic albacore, jalapeño salmon, and smoked alderwood salmon, but you can’t really go wrong with whatever you get – it’s all delicious!

Sadly, I can’t get any out here and ran out of my precious supply months ago. And so it’s been a long time since I’ve eaten tuna salad, because once you go gourmet, it’s kind of hard to go back!

Tonight, however, I was craving a big healthy salad that was high in protein to balance out my pancake brunch and give my body all the nutrients it needed for post-long run recovery. All I could think was – tuna salad would be perfect, shame I don’t have any Dave’s left…

I decided that I should give normal supermarket tuna a try – surely it would taste great when all dressed up, right?

Yes, indeed!

Want to create a delicious and extremely healthy tuna salad? Then give my Dressed up tuna salad recipe a try! Be sure to get creative with this one – try to incorporate as many different vegetables/colors as possible. I usually grab whatever I have in the fridge, but always like to make sure there’s enough crunch to balance out the tuna texture.

If you’re not a big tuna fan or you’re vegetarian, then substitute tuna for chicken, edamame, quinoa, beans, or whatever else suits your food preferences.

Need more visual inspiration?

The result? A delicious, dressed-up and extremely healthy tuna salad, followed by a refreshing and light bowl of fruit to cleanse your palate.

Dinner is served!

Welcome to FFR

Hi, I'm Claire! I’m a Registered Dietitian Nutritionist (MS, RD, CDN) and a Road Runners Club of America certified coach. This is where I share my latest adventures in running, racing, food & travel! If you'd like to work with me, please visit my professional website, Eat for Endurance.

My PRs

Marathon (Chicago): 3:33:18
Boston Marathon: 3:36:14
Half-Marathon: 1:37:21
10M: 1:14:52
10k: 44:52

My latest photos

Beautiful wedding celebrating my cousin! Perfect weather, yummy food, and quality time with my family. Great way to wrap up my week in California!
#Tbt to the last time I ran, at nearly #23weekspregnant carrying Arielle across the #mini10k finish line earlier this month! During my 1st pregnancy, I was able to keep running until 34/35 weeks and ran over 1,000 miles...this pregnancy, I have kept fairly low mileage and started to feel uncomfortable at around 21/22 weeks, so at the recommendation of my awesome prenantal PT @finishlinept, I have stopped running (for now at least - if things improve I may be able to run/walk later on). I’m much bigger this time (already nearly at my full-term weight with Arielle) and my pelvic floor muscles are very weak, leading to discomfort and leaking (sorry, TMI!). An old hip injury was also starting to flare up. It’s a big bummer to potentially be taking 6 months off running but committed to keeping myself injury free before and after birth. Planning to maintain fitness through strength training, a variety of Peloton classes, and other low impact exercises. Just goes to show that every pregnancy is so different and you have to listen to your body rather than compare yourself to others - or even to your own body at a different point in time! 🤰🏻
Today’s lunch on the deck just as the sun finally came out! Chickpeas over greens and various veggies with candied walnuts, avo and balsamic dressing + ginger kombucha.
Nothing says home like a super burrito in the sunshine from my fav taqueria! Got this for lunch on my way back from the airport yesterday. Gigantic and I finished every bite. So good!
Wow - traveling without a kid when you’re not used to it is very strange and strangely easy! Gonna miss my baby so much but gotta say - seeing everyone else’s screaming children and thinking “not my problem” is pretty amazing! 🤣 Grabbed a whole milk latte and deciding which of my various snacks to eat first - think I’ll go with a spinach oat muffin and my 1/2 PB&J bagel. These were all super easy to grab/prepare (well minus the muffins) - I never leave the house without snacks, especially for a flight! Have a great week everyone!
Happy Father’s Day to all the Dad’s out there, and especially to @trailrunr_! We are enjoying a chilled out weekend after a week of work travel for him and before I take off for a trip home to California early tomorrow to visit family. First time being away from Arielle for an entire week...def lots of mixed feelings about that one! We had a great bagel brunch this morning with eggs and for lunch, cooked up this delicious avo bacon toast on WW with roasted broccoli and 🌈 carrots (not ready yet when I took the pic). Made the bacon in the oven at 425F (same temp as veg) after trimming away some of the fat - still really tasty and crispy, but slightly leaner. 🥓 Yum! Have a wonderful Sunday! #happyfathersday #brunch #eatforendurance

Flying Tweets

Recent Posts

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 61 other followers

Oldies but goodies


%d bloggers like this: