We’re all busy these days trying to adapt to our new normal. Maybe you’ve become a stay-at-home teacher for your kids, taking Zoom conference calls from 9-5, or learning to balance staying at home with loved ones. Regardless of your situation one thing is true for everyone, we’re cooking, A LOT, at home. These days we’re spending just as much time running, as our kitchens so, we teamed up with our Saucony athletes to bring you some pre/post run goodies. These are sure to fuel you up before your next (solo) run, so try them out and let us know what you think.

Make us hungry! Show off your @Saucony #foodphotography and don’t forget to tag us.

Gluten-free Almond & Pear Cake by Lindsey Corbin



  • 2 1/2 c. almond flour
  • 1/4 c. oat flour
  • 1 tsp. baking powder
  • 1/2 tsp. sea salt
  • Dash of cinnamon, nutmeg, ginger (optional)
  • 1/2 c. maple syrup (use the real deal!)
  • 1/4 c. melted coconut oil
  • 2 eggs (room temp., preferred)
  • 1 Tbsp. vanilla extract
  • 1/4 tsp. almond extract
  • 2 medium pears – peeled (optional), quartered & cut into 1/2” slices
  • 1/4 C. sliced or chopped almonds



  1. Pre-heat the oven to 350 F
  2. Line your pan of choice (9” square or 9” round) with parchment paper
  3. Lightly toast chopped or sliced almonds over medium heat for 5’ or so. Save for the end
  4. Combine all the dry ingredients and mix together
  5. Combine all of the wet ingredients in a separate bowl and whisk well
  6. Combine mixed wet ingredients into mixed dry ingredients and stir with a rubber spatula until just combined
  7. Pour batter into prepared pan & spread out evenly
  8. Top with sliced pears & toasted almonds
  9. Bake for 35-40 minutes until the cake is golden on top & a toothpick inserted into the center comes out clean
  10. Remove from the oven and let cool in the pan for 10’ before serving


  • Serves 8
  • When combining the wet ingredients: I usually melt the coconut oil first, next add the maple syrup, next add the extract; make sure the oil + syrup are relatively cool & add the eggs in last. Just know that if the eggs are cold; they will re-solidify the coconut oil.
  • Get creative with this one! Any type of nut can be used (or omitted), and you can experiment with different fruits for toppings – next on the list for me is blueberries.
  • This will keep on the counter or in the pantry for 2-3 days, or in the fridge for a week.


Beet Burger by Lindsey Corbin



  • 1 c. grated beets – raw
  • 1/2 c. cooked quinoa
  • 1 15oz can of black beans – rinsed & drained
  • 1 Tbsp. olive oil
  • 1/2 yellow onion – chopped small
  • 4-5x button mushrooms – chopped small
  • 1 Tbsp. olive oil
  • 1/2 c. oats OR almond meal OR bread crumbs
  • salt & pepper
  • 1 tsp. cumin
  • 1/2 tsp. chile powder or chile flakes
  • 1/2 tsp. smoked paprika (optional)

Cheese – choose your favorite; I’d recommend goat or feta
Greens – lettuce, spinach, arugula
Veggies – sliced tomatoes, avocado




  1. Heat skillet over medium heat. Add olive oil and cook onion about 5 minutes
  2. Add mushrooms to the pan and season with salt & pepper. Cooking onions & mushrooms another 5 minutes or so
  3. In a large bowl mash rinsed & drained black beans with a fork. Add the onion & mushroom mixture and combine the ingredients
  4. Add quinoa, grated beets & seasonings to the mixing bowl with the beans, onions & mushrooms. Mix everything together well
  5. Lastly add oats a little at a time (I use oats, but you can use any sort of almond meal, bread crumb – something to bind the ingredients together.) Use your hands to form the mixture into 1” patties. If the mixture seems too wet, add a bit more oats
  6. Transfer patties to the fridge and let sit for a few hours, or even overnight
  7. Pre-heat oven to 375
  8. Put patties on a greased baking sheet or parchment paper & bring them to room temperature
  9. Bake for 15-20 minutes. Flip over. Bake another 15-20 minutes
  10. Optional, you can “crisp” up your burger in a skillet on the stove to finish them off


  • Makes 4 larger burgers, or 5-6 smaller one
  • You definitely want to let the burgers sit in the fridge for a few hour or overnight to help them hold their form & not turn out overly dry
  • You can actually freeze these if you don’t want to eat them all at one. Follow steps all the way through baking, and freeze once back to room temperature. Remove from freezer and heat in oven + finish on stove
  • If you’ve never worked with raw beets – I recommend wearing gloves so that you don’t stain your hands in beet juice. If you don’t have gloves, don’t worry – beet juice comes off hands after a few washings. I just peel the skin off the beets with a paring knife and grate the beets on a box grater
  • Don’t worry about exact measurements on this recipe. True to my cooking form, a little of this, and a little of that and you’ll somehow end up with a great tasting beet burger
  • Beets are great for athletes: a source of nitrates, fiber, vitamin C. These burgers are also protein-packed with quinoa and black beans
  • Feel free to add a variety of seasonings to the mix – you can make these “Greek-Style” by topping with hummus, cucumbers + Tzatziki. I served the above version with goat cheese, lettuce, tomato + avocado. You can also serve these over greens and skip the bun


Great Aunt Alice’s Granola by Sarah Piampiano


Group #1:

  • 6 cups Regular (not instant) oats, uncooked
  • ¾ cup wheat germ (or ½ cup pumpkin seeds for Gkuten-free)
  • ½ c flaked coconut (I like coconut, so I double this for mine)
  • 1/3 c Sesame seeds
  • ½ c shelled sunflower seeds
  • ½ c peanuts (raw is best—but toasted is ok) (I also double up on this and do 1 cup)
  • ¾ c WHOLE blanched almonds

Group #2

  • ½ c firmly packed brown sugar (I often use coconut sugar)
  • ½ cup coconut oil or grapeseed oil
  • ½ cup honey or maple syrup (extra maple syrup if you want—it is less sweet than honey)
  • 1 tsp vanilla


  1. Combine ingredients in Group #1 in a large bowl and mix to blend.
  2. Combine ingredients from Group #1 in a saucepan.  Place over medium heat.  Stir until sugar is dissolved and mixture is thoroughly heated.
  3. Put wet mixture over oat mixture.  Mix well.  Spread mixture over lightly greased pan (sheet pan is ideal—or 15# X 10” X 1 “ roasting pan
  4. Bake 30-45 minutes at 325 degrees, stirring every 15 minutes.  (I like mine slightly crisper than some people, so, for me, 45 minutes is more likely)
  5. Cool completely.  Store in air tight container.


Sprinkle Vanilla Pudding Cookies by Helen Schlachtenhaufen


  • 3/4 cup butter
  • 1 cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 5 oz. package vanilla pudding mix
  • 2 cups flour
  • 1/2 cup sprinkles


  1. Preheat oven to 350
  2. Combine butter and sugar
  3. Add egg and egg yolk, vanilla, baking soda, and salt and stir until smooth
  4. Stir in the pudding mix
  5. Mix in the flour until combined
  6. Add sprinkles
  7. Bake 7-8 minutes (key is to slightly under bake them)

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