Beat the summer heat with an acai bowl!  This tasty treat only takes about 5 minutes to make and is a well balanced post run snack.  Mix the recipe up by using different toppings such as banana, pineapple, walnuts, sunflower seeds, or dried fruit of your choice.

  • 1 packet of unsweetened, frozen acai (I like Sambazon brand)
  • 1 c frozen blueberries
  • 1 c fresh spinach
  • 1 tbsp coconut oil, melted
  • 1 tsp chia seeds
  • 1 tbsp Moxie Nosh cashew butter (made in Missoula!)
  • 4-6 strawberries, sliced
  • 1 small apricot, sliced
  • ¼ c hemp granola
  • 1 serving of chocolate or vanilla protein powder
  • ¼ c water


Blend water and spinach until smooth.  Add in blueberries, acai, protein and cashew butter.  Pour mixture into a bowl and top with melted coconut oil.  Let sit for about 60 seconds and add sliced strawberries, chia seeds, apricots and granola.  Grab your spoon and dig in!


Simple. Easy. Delish.  This recipe is a great addition to any BBQ or summer menu.  Plan for about 10 minutes of prep +/- depending on quantity being served.


  • 20 red & 20 orange cherry tomatoes
  • 10 mozzarella balls
  • 10 fresh basil leaves
  • 2 tbsp pesto
  • 10 (4″) wood skewers


Combine tomatoes, mozzarella and pesto in a bowl, stir until pesto is coated evenly.  Skewer a red tomato followed by mozzarella, a fresh piece of basil and an orange tomato.  Repeat until all ingredients have been skewered.  Adjust quantity of the recipe pending on the size of crowd being served.


Bridget Baxter

For those of you who participated in our 1st annual Bitterroot Runoff Trail Runs last weekend (or for those who love Carol Brooker’s cooking), we are posting the recipe for the Mexican Bean Salad. We had a number of people request the recipe so we will be linking it below.

If you’ve ever been to a Runners Edge event, you’ve probably had some of Carol’s cooking. And if you’ve had some of her cooking, you know she has a talent in the kitchen. Thanks Carol for making us hungry runners happier!

Recipe for Mexican Bean Salad

Quinoa, a pseudo grain, (it’s actually a seed) is a nutrient rich food that can be transformed into many different recipes.  One of the most beneficial components of quinoa is its adequate amino acid profile, making it a complete protein source.  The high protein and fiber content of quinoa also makes it a low glycemic food that will actually help stabilize your blood sugar.  Of course the best quality of quinoa is the ability to transform the flavor depending on what your taste buds desire!

Below are 3 creative ways to incorporate quinoa + it’s many benefits into your daily diet.

  • Add ½ c of cooked quinoa to a bed of arugula, cherry tomatoes, sliced bell pepper & eggs (pictured)
  • Replace your morning cereal or oatmeal with ½ -1 c of quinoa and top with walnuts, cinnamon & dried or fresh fruit
  • Saute any combination of vegetables and add in ½ -1 c of cooked quinoa for a complete protein source & top with goat cheese

Quinoa is most cost effective when purchased from the bulk section of your local grocery store or at Costco.  Whether you are on a budget or not, the nutrient density vs. cost of quinoa is hard to beat, proving that eating healthy is very affordable!

Bridget Baxter