Aug | 3
Fuel Up

Runner Recipes: 8 Summer Favorites

If you’re like us, your running recipe list is a fine balance of nutrients and flavor. With barbecues blazing, potlucks on the calendar and great produce on the shelves for you to sink your teeth into, we’re rounding up some summer favorites for you to whip up next time you need fuel. Thanks to our Brooks Blog Ambassadors for these mouth-watering running recipes.

Let us know in the comments: Which recipe are you trying out next?

Lettuceless Salad

Hungry Runner Girl


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  • 1 baked sweet potato
  • 1-2 cups fresh edamame
  • 2 ears of fresh corn cooked
  • 2 cooked and cubed chicken breasts and 1 can black beans.


Mix it all up with some salt and pepper and as much Italian dressing as you like (I also refrigerate it for a little while so it is chilled when I eat it)!


Banana Orange Avocado Smoothie

Carrots ‘N’ Cake


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  • 1 medium banana (frozen or add ice)
  • 1/2 medium avocado
  • 1 cup vanilla yogurt
  • 1 cup orange juice


Combine ingredients in a blender until smooth. Makes 1-2 servings.

Coconut Banana Smoothie Recipe

Crazy Running Girl


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  • 1/2 cup coconut milk
  • 2 medium bananas
  • 2 tbsp. cookie butter
  • 4-5 ice cubes
  • Dash of cinnamon (optional)


Pour coconut milk into blender (I love using my Magic Bullet for this!) and add cookie butter. Cut bananas into smaller chunks and drop into blender. Add ice cubes. Blend until smooth. If you wish, sprinkle cinnamon on top for extra deliciousness. Enjoy!


Zucchini Noodles and Grilled Shrimp with Lemon Basil Dressing

Fit Bottomed Girls


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  • 2 c basil, stems removed (packed)
  • ⅓ c sliced almonds, divided
  • 2 garlic cloves, roughly chopped
  • 1 shallot, roughly chopped
  • ¼ tsp red pepper flakes
  • ½ c olive oil, plus more as needed
  • 1 tbsp red wine vinegar
  • 1 lemon, zested
  • 1 lb shrimp (26 – 30 count, peeled and de-veined)
  • 5 medium-sized zucchinis
  • Kosher salt and freshly cracked black pepper
  • ½ c halved cherry tomatoes


  1. In a high-powered blender combine basil, ¼ cup sliced almonds, garlic, shallot, red pepper flakes, ½ cup olive oil, red wine vinegar and lemon zest. Pulse on medium until evenly combined and smooth. Season with salt and pepper as needed and set aside.
  2. Place the remaining almonds in a small skillet over medium high heat to toast. Shake pan every few seconds, until the almonds turn just golden brown. Remove almonds from heat and set aside.
  3. Heat one tablespoon of olive oil over medium high heat. Add shrimp and season with salt and pepper. Cook shrimp for 6 to 8 minutes until fully cooked and pink, and add two heaping spoonfuls of the lemon basil dressing into shrimp and toss to combine. Transfer seasoned shrimp to a clean bowl and set aside.
  4. Using a mandolin or vegetable spiralizer, cut zucchini into thin spaghetti shaped noodles. Add zucchini noodles to the same pan used for the shrimp and sauté for 1 to 2 minutes over medium heat until just tender. Season the zucchini noodles with salt and pepper and then toss with an additional two heaping spoonfuls of the lemon basil dressing. Turn heat off. Reserve any extra lemon basil dressing for another use.
  5. Toss seasoned shrimp with the zucchini noodles and cherry tomatoes. Taste and adjust seasoning as needed. Top with the toasted sliced almonds. Serve immediately.


Gluten Free Blueberry Pie

Meals and Miles


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  • 1 1/2 c Vanilla Chex Cereal crumbs
  • 1/2 c melted butter
  • 1/8 c water


  • 3 c fresh blueberries
  • 7 Tbsp cornstarch
  • 3 Tbsp water
  • 4 Tbsp lemon juice
  • 1/4 tsp allspice
  • 2/3 c sugar


  • Pre-heat oven to 375.
  • Combine Vanilla Chex Cereal crumbs, butter and water. Press into pie plate and refrigerate for 1 hour
  • Rinse blueberries.
  • Combine the 2/3 cup sugar, 7 tablespoons of corn starch, ¼ teaspoon of allspice, 4 tablespoons of lemon juice, and 2 tablespoons of water  in a bowl and mix well
  • Pour blueberries into pie crust.
  • Pour the mixture of sugar, juice, etc. into the pie all over the blueberries.
  • Bake 375F for 1 hour or until golden brown and filling is bubbly.

Chickpea and California Avocad-Oh-So-Good Spread



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  • 1 15 oz. can of chickpeas (also called garbanzo beans), drained and rinsed
  • 1-2 California avocados (I use 2), peeled and seeds removed
  • 1 tablespoon of fresh lime juice and the zest of 1 lime (add more to taste as needed)
  • 1 tablespoon of cilantro, finely chopped
  • 1 green onion (green and white part) finely chopped
  • Salt and pepper to taste


  • In a medium-sized bowl, mash the chickpeas with a fork or potato masher.
  • Add the avocado and mash it into the chickpea mixture.
  • Add the remaining ingredients and stir together with a spoon until thoroughly combined
  • Serve as a sandwich on whole wheat toast, use as a dip with pita wedges, whole grain tortilla scoops or toast points or eat it on its own as a salad. You can also give it your own personality by adding chopped tomatoes, garlic powder or anything the creative chef inside you desires. Enjoy!

Fluffy Summer Vegetable Pancakes

Daily Garnish


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  • 2 cups flour (I used all-purpose, but feel free to sub)
  • 2 tablespoons organic cane sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs
  • 1.5 cups unsweetened original almond milk (or other milk)
  • 2 tablespoons unsweetened applesauce
  • 1/4 cup sunflower seed oil (or sub other oil)
  • 1 teaspoon vanilla extract
  • 1 large zucchini, grated
  • 1 cup shredded carrot
  • 1/3 cup raisins


  • In a large bowl, combine all dry ingredients. In a smaller bowl, combine all wet ingredients and whisk together. You know the drill.
  • Using a box grater, grate a large zucchini into strands.
  • Put zucchini in a shallow bowl and press with paper towels to try to remove as much excess water as possible. Even though you’d be adding it to wet ingredients, you don’t want extra water cooking out when heated.
  • I used the bagged shredded carrot for this recipe, since it’s a bit heartier and it tends to have less water than freshly grated carrot. If you grate your own, you might want to use a bit less since it will be a bit finer. Once batter is mixed, add the veggies and raisins and fold in until well distributed.
  • Then let the batter sit for at least ten minutes before cooking. This helps the baking powder take action and makes the final product much fluffier.
  • Heat a large non-stick pan or skillet over medium high heat, and wait to start until pan is nice and hot. Drop batter into individual pancakes, sized depending on how big you want yours to be! The batter will be thick, but it will spread and cook through as it heats. Once you see bubbles forming on the top surface, it’s time to flip!
  • Flip and cook another minute or so until all batter is cooked through and both sides are evenly browned.
  • Serve immediately or freeze for later!


5 Minute No Bake Peanut Butter Granola Bars

Fannetastic Food– Visit her site for the granola bar recipe.


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About Derek
I’m a runner, a writer, and a shoe lover who enjoys morning coffee, travel, singing in the car, and getting legitimately lost on trail runs. Three things I can’t live without: bubble tea, Fridays, and my Brooks PureFlow’s.
    • brooksblog

      @breathedeeplyandsmile:disqus That pie is a great dish to bring to a BBQ or a group dinner! Or maybe just to snack on after a long run? 😉

  1. Lindsay Rose Boer

    Made the pancakes last night, substituted cranberries for the raisins to keep my 4 year old runner happy and they were ahhmazing.

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