More Runners World Cookbook recipe reviews

I've been making some more recipes out of my beloved Runners World cook book.  Here are my reviews:

Hearty Whole Grain Muffins:

I have had these muffins on my list to make for a long time but I had to wait until I had some oat flour.  which was kinda hard to find. I finally got some the other day so I was in business (ended up getting a small bag of Bobs red mill brand).  These muffins were easy to whip together and were pretty yummy and im sure much better for us than the blueberry box mix I would normally make.  I will definitely make these again.

Recipe:

1 C Whole wheat flour

1/2 C Oat Flour

1/4 C Oat bran

1/4 C ground flaxseed

1 t salt

1/3 C packed brown sugar

2 t baking powder

1/2 t baking soda

2 Eggs

1 C low fat milk, soy milk, or kefir (I actually used almond milk)

1/3 C unsweetened applesauce

1/2 C chopped nuts (I left this out and doubled the fruit)

1/2 C dried fruit or fresh fruit.  (I used raisins, dried cranberries, and dried cherries)

Combine dry ingredients in a large mixing bowl.  In a small bowl combine wet ingredients and add to the dry ingredients.  then gently stir in nuts and fruit.  Pour into 12 muffins cups and bake 425 for 18-22 mins.

Caprese Salad

I have been waiting for my tomatoes to ripen to make this.  Im getting a good handful a day now of my sweet 100's and my basil is still coming in so this was the perfect time to make it.  I have had the traditional Caprese where you just layer basil, tomato, and mozzarella and drizzle balsamic vinegar over.  I like it so I was excited to try this twist on it.  I did have to buy Farro which I had never had before this but it wasn't to hard to find it at trader joes and as easy as rice to make.  Will and I both enjoyed this as a side warm with our dinner and we have also found its just as good if not better left over cold.  According to the info on the recipe Farro is rich in protein, fiber, and vitamins and can be substituted for any whole grain.

Caprese Salad with Stuffed chicken breasts (which is another good recipe I should share....)

 Recipe:
10 Ounces Farro
4 Cups water (I used chicken stock)
1 t salt
8 Ounces cherry tomatoes halved
8 Ounces fresh mozzarella cubed (I got mine at Aldi!)
1/2 Cup fresh basil, chiffonade (thin strips made by laying the leaves together, rolling like a cigar and slicing crosswise)...or by cutting using my handy dandy herb scissors.
1/4 C extra-virgin Olive Oil
2 1/2 T balsamic Vinegar
1 t agave nector or honey (I used honey)
Ground black pepper

Combine the Farro with the water in a medium saucepan and add salt  (then basically follow the directions on farro packaging to cook it).  Add the tomatoes, mozzarella, and basil. Toss to combine.

In a small bowl, whisk together the oil, vinegar, honey, and pepper.  Drizzle over the farro mixture and toss to coat.  Serve immediately or let cool and serve at room temperature. Makes 4 servings.

Guess it was good

FINAL REVIEW:  2 BIG THUMBS UP FOR BOTH OF THESE RECIPES!

Ive got several more recipes Im hoping to try soon and of course I will be photographing and bringing you the reviews.