June 21 2017
Author Matt Fitzgerald shares an oatmeal breakfast recipe from his book The Endurance Athlete that's popular with Scottish elite athletes
Our April 2016 cover runner Nadia Aboulhosn believes that eating clean is key to staying healthy and preventing illness. Check out her pizza recipe using squash as the crust.
Nadia’s Zucchini Pizza
2 large zucchini, halved lengthwise
1 clove garlic, minced
2 Tbsp. olive oil
1 Tbsp. oregano
1 cup marinara sauce (preferably organic)
1 cup shredded mozzarella cheese
Fresh parsley leaves
¼ cup sliced portobello mushrooms
3 chopped grape tomatoes
Preheat oven to 400 degrees. Lay zucchini cut-side up on a baking sheet. In a bowl, stir garlic, olive oil and oregano. Brush mixture over zucchini halves. Spoon marinara on top. Sprinkle with cheese. Layer on parsley, mushrooms and tomatoes (or whatever you like). Bake for 15 minutes, then shove in your face.