3 Spring Recipes

You know what they say…fueling? for spring? Groundbreaking! But really, April dinners do bring May race-winners! Okay enough with the aphorisms (promise!) let’s talk about the food. These recipes include fresh seasonal ingredients that add a little spring pep to your step. Want more bowl-building inspo? You can check out our guide here! AND, for more recipes + fueling guidance for off-season, RED-S recovery, long runs and more, grab a copy of our ebook: Miles & Meals with Meteor.

Spring Roll Bowl

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Spring Roll Bowl |

Sauce: 

• 3 cloves garlic

• 2 tablespoons rice vinegar

• 1/4 cup maple

• 1/4 cup fish sauce

• 1/3 cup lime juice

• 1/3 cup oil of choice ( I did olive) 

For the Bowls:

• Rice or rice noodles ( for athletes recommend at least 1 cooked cup/serving) 

• 1/4 cup each of basil, mint, and cilantro (plz use all three - they're so good together!)

• 2 carrots

• 1 red bell pepper

• 1 cucumber

• 1 lb. of shrimp, tofu, or chicken (I did tofu)

• Optional: something crunchy such as nuts, fried onions (tempura moment), or Trader Joe’s crispy Shallots

• Optional: sliced avocado 

INSTRUCTIONS

1. SAUCE PREP: Pulse the sauce ingredients together in a blender or food processor.

2. CARB PREP: Cook rice or rice noodles according to package 

3. VEG PREP: Mince the herbs, cut veggies in thin matchsticks 

4. PROTEIN PREP: Cook your shrimp, tofu, or chicken if you’re adding that in. 

5. BOWL PREP: Toss carbs with source and add other ingredients! 

Creamy Spring Chicken Pasta (with Greek Yogurt)

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Creamy Spring Chicken Pasta (with Greek Yogurt) |

Ingredients:

• 8 oz pasta (any shape)

• 1 large chicken breast, diced

• 1 shallot, finely chopped

• 1 cup peas (fresh or frozen)

• 1–2 cups arugula

• 1 cup cherry tomatoes, halved

• ½ cup plain Greek yogurt

• ¼–⅓ cup pasta water (save before draining!)

• 1–2 tbsp olive oil

• 2 cloves garlic, minced

• Salt + pepper

• Optional: lemon zest or squeeze of lemon, parmesan

Instructions:

1. Cook pasta according to package directions.
   → Save ~½ cup pasta water before draining.

2. Cook chicken:
   Heat 1 tbsp olive oil in a pan.
   Add diced chicken, season with salt + pepper, cook until golden and cooked through.
   Remove and set aside.

3. Sauté aromatics:
   In the same pan, add a little more oil if needed.
   Cook shallot + garlic for 1–2 minutes until fragrant.

4. Add veggies:
   Toss in peas + tomatoes. Cook ~2–3 minutes until softened.

5. Make it creamy (key step):
   Lower heat. Stir in Greek yogurt + a splash of pasta water.
   Mix until smooth and creamy (don’t let it boil).

6. Combine everything:
   Add pasta + chicken back in.
   Toss, adding more pasta water as needed for a silky sauce.

7. Finish:
   Fold in arugula (it will wilt).
   Add lemon zest/juice if using + optional parmesan.

Notes:

• Add extra pasta water for a thinner, silkier sauce

• Keep heat low when adding yogurt so it doesn’t curdle

• Great for high-protein, balanced meals for runners

Salmon & Corn Tacos

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Salmon & Corn Tacos >>>

Salmon Tacos:

• 1 lb. salmon 

• 2-3 teaspoons Trader Joe’s Salmon seasoning or Taco seasoning 

Mango Corn Salsa:

• 1 large mango, diced ( I bought pre-diced) 

• 1 cucumber, diced

• 1 cup corn 

• 1/4 cup finely chopped red onion

• 1/2 cup finely chopped cilantro

• 1 tablespoon honey

• zest and juice of 1 lime

• 1/2 teaspoon salt

Extras:

• one 14-ounce can refried beans, or regular black beans, or 2 avocados ( I layered my tacos with refried beans for extra carbs!) 

• 8 corn tortillas

• Avocado spray 

• Soft cheese such as feta or goat 

INSTRUCTIONS

1. Season the salmon.

2. Cook the Salmon: I personally just air fried for 8 minutes at 425 degrees but you can also bake oven! I like to make my salmon like nuggets once it comes out

3. Make the Salsa: While the salmon is baking, chop up your salsa ingredients and toss together in a bowl. Season to taste.

4. Soften the Tortillas: To soften the corn tortillas, I usually heat spray skillet with avocado oil spray and briefly heat each side of tortilla until its soft

5. Assemble the Tacos: Mash avocado or spread refried beans on the bottom of the tortilla. Add a couple pieces of salmon; press to gently smash them. Top with a big scoop of the salsa. I often finish these with lime squeezes and a drizzle of honey and sprinkle cheese

Want more recipes like these? Download our ebook: Miles & Meals with Meteor

You’ll get recipes for:

• Long Run/High Volume/Workout Meals

• Everyday Fueling 

• Off-Season 

• REDs Recovery 

• Fueling to Boost Ferritin 

• Injury Recovery 

• Taper Nutrition 

• Immediate Recovery Nutrition