Fast Food: Halloween Stuffed Peppers

Halloween may be all about the candy, but here is an equally festive way to enjoy the holiday while sneaking some veggies in. These jack-o-lantern inspired stuffed bell peppers are half the mess of a traditional pumpkin, and simple enough for your kids to be involved in the preparation.

Our filling is an easy no prep involved burrito style. We know how busy Halloween on a Monday night will be. However, you can be as fancy as you want with your creation. Cooked ground meat with taco seasoning would be a great addition to up the protein. Salsa, sour cream, and avocado would also make delicious toppings.

peppers

Here is what you will need to make your own Jack-o-lantern stuffed peppers.

Ingredients:

3-4 orange bell peppers

1 small can black beans

1 small can enchilada sauce

1 package pre-cooked Spanish rice

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Preheat oven to 350 degrees Fahrenheit. Cut tops off of peppers and remove seeds. Carve peppers with desired jack-o-lantern style faces. Layer spoonfuls of rice, enchilada sauce, black beans, and cheese in the peppers. There will likely be room for two layers. Finish with cheese as the top layer. Replace tops of peppers. Place in an aluminum foil lined tray, and bake for 20-30 minutes, or until peppers have softened and cheese has melted.

Fast Food: Sage and Sandi’s Veggie Burgers

HOKA athlete Sage Canaday and his girlfriend Sandi have been searching for a veggie burger option that doesn’t suck. Their solution? Make your own. As a vegetarian ultra runner, Sage Canaday has done the experimenting for you. This recipe is Sage and Sandi’s favorite. Find a friend to make them with and you will hardly realize they took longer than grabbing the store bought version from the freezer. Or better yet, make a large batch so you can freeze some for later.

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“Super Healthy Lentil- Bean Burgers”

Ingredients:

1, 15 ounce can of lentils (drained)

1, 15 ounce can of black beans or kidney beans (you can also use lentils again) (also drain)

 1/2 of an onion cut into chunks

1 tsp garlic powder

2 tsp dijon mustard

2 tsp tomato paste

2 tsp soy sauce (or tamari sauce)

1/2 tsp paprika

 1.5 cup quick cooking oats

Heat oven to 400, line a baking sheet with parchment paper. Blend all ingredients except the oats in a food processor except for the oats. Transfer lentil-bean mixture to a large mixing bowl and then add oats. Stir until well mixed. Form into 8-10 patties and bake in oven for 15min. Then flip them and bake for another 10min.

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Still hungry for a healthy vegan dessert? Sandi whipped up these Banana muffins with apples, oats and dates.

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How Vegetarian Sage Canaday Fuels for Miles

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HOKA ONE ONE runner Sage Canaday, 30, is no stranger to winning ultramarathons: He’s claimed victories at the Tarawera, in New Zealand, and The North Face Endurance Challenge, among other prestigious races. Now the Boulder, CO resident has his sights on this weekend’s Western States Endurance Run in northern California. “Western States is considered the most competitive 100-mile ultra-distance race in the U.S.,” Canaday says. “I want to compete against the best ultra-runners out there.”

While Canaday is known for speed and his ability to charge on climbs, he’s also a vegetarian, much like seven-time Western States winner (and running legend) Scott Jurek.

We caught up with Canaday to talk about his diet and fueling strategy, and how it helps him fly across the miles (and keep his skin clear!).

HOKA: How long have you been vegetarian? And why the move toward veganism?

Canaday: I really made a concerted effort to go mostly plant-based vegan after being ovo-lacto vegetarian [able to eat dairy and eggs] for the past 29 years. My girlfriend Sandi along with some scientific studies helped sway me. I’ve been about 98% vegan for the past eight months or so. A few times when we travel or go out to eat, I might try something with cheese or eggs in it, but when eating at home we don’t purchase those products anymore.

HOKA: Have you noticed any changes with your body since going mostly vegan?

Canaday: I don’t really notice a huge difference from being a vegetarian. I’m able to easily stay at the same weight I was in high school though, and I can eat as much as I want. I’ve always been a pretty lean guy, but it’s easier to keep a low body fat percentage. The biggest overnight change was that when I eliminated dairy, my acne cleared up!

HOKA: Have you noticed any changes with your running and training?

Canaday: I seem to be able to recover from high mileage—like running over 100 miles a week—and intense long runs, faster. I’ve also never had an overuse injury from running.

HOKA: How do you maintain your diet while traveling for races or other reasons?

Canaday: Traveling presents some challenges at times, depending on the location. We usually bring a lot of snacks. Fruit and veggies can usually be found at local stores and markets, so we try to stock up on those as well. Beans and rice are also staples in our diet, and they can be found in most places. A lot of times we’ll have to search for the top plant-based restaurant if we go out to eat though!

HOKA: Generally speaking, what are some key snacks you keep handy to maintain high energy?

Canaday: Fruit is always key. It hydrates, provides carbs (think quick, natural sugars), and is chock full of antioxidants and vitamins.

HOKA: What will be your pre-race breakfast at the Western States?

Canaday: I usually keep things simple in the morning: a banana on some pieces of sourdough, or whole-grain bread with a generous amount of almond butter. I drink quite a bit of plain coffee and water as well.

HOKA: Speaking of the race: Which shoes will you wear?

Canaday: I’m going to start of with the HOKA Speedgoats for the high alpine running and rocky trails, and then switch into the Claytons for the second half of the race. [Author’s note: The Western States course transitions from technical mountain terrain early in the race to more runnable, smooth trails in its latter stages.]