They Will Simmer While You Sweat: 5 Recipes You Can Make While You Workout

Don’t let lack of time be the reason why you skip workouts. These five recipes from Dr. Will Clower are perfect for cooking while you finish a quick workout!

Garlic Soup

1/2 cup garlic, peeled and minced
1 tablespoon onion, chopped
2 tablespoons olive oil
2/3 cup tomatoes
1 quart stock
Pepper
Croutons

1. Combine garlic and onion in a bowl.
2. Heat oil in a large pot, add garlic and onion, sauté till soft. Do not brown.
3. Add chopped tomatoes and stir in well. After a few minutes, stir in stock and pepper. Simmer for 15 minutes and salt as needed.
4. Serve topped with croutons.

French Onion Soup

1 medium sweet onion, thinly sliced
3 tablespoons unsalted butter
2 tablespoons flour
2 quarts chicken stock
2 tablespoons Swiss cheese per person
1 baguette toast round per person

1. Sauté onion in butter over a gentle medium flame until it softens (a good 15 minutes). Sprinkle in 2 tablespoons of flour and stir for another 2 minutes.
2. Add in chicken stock. Bring to a boil, and then simmer with the lid on. Allow this mixture a chummy sort of bubbling for another 40 minutes.
3. As the soup comes along, grate the cheese, and then toast the bread.
4. Simply ladle the broth into oven-safe bowls, top with the toast, and sprinkle with enough cheese to just cover the bread. Broil until the cheese wants to be golden and the soup bubbles up the side of the dish.

Play With Your Food!
There’s a lot you can do with this soup. Throw in some sliced mushrooms, or even the chicken meat, just after the flour addition. The smokiness of the mushroom and the heartiness of the chicken are truly delicious and make this soup its own meal.

The Last Lasagna

For the Sauce:
1 pound spicy Italian sausage
1 onion, chopped
4 garlic cloves, minced
1 large can whole tomatoes (approximately 28 ounces)
1 medium can tomato sauce (approximately 15 ounces)
Salt and pepper to taste
1 to 2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
1 pinch cayenne
1/2 cup red wine

For the Ricotta Cheese Mix:
16 ounces of ricotta cheese
1 large egg
1/4 cup Parmesan cheese, grated
Salt and pepper to taste
1 teaspoon dried oregano
12 lasagna noodles
1 pound whole milk Mozzarella cheese, grated

1. Preheat the oven to 350F
2. In a large frying pan, cook the Italian sausage over medium heat with the chopped onions and minced garlic. After it’s browned, add the whole tomatoes and tomato sauce right into the frying pan. Cut up the whole tomatoes into bite sized pieces. Add the bay leaves, oregano, basil, and cayenne. Throw in a half-cup of red wine. Simmer for at least 10 minutes. Taste and adjust seasonings. Let it sit and simmer on low heat for a while, because it only gets better as it cooks.
3. In a large bowl, mix the ricotta, egg, Parmesan, salt, pepper, and oregano.
4. Boil 12 lasagna noodles in a pot of salty water and a splash of olive oil. Drain when done.
5. In a standard lasagna pan, place a layer of pasta on bottom of baking dish. Spread a third of the ricotta mix onto the pasta. Spread a third of the sauce on the ricotta mix. Sprinkle a third of the mozzarella onto the sauce. Repeat the process for the remaining ingredients.
6. Bake for 45 minutes – you’ll smell it when it is getting close. When it’s crisping a bit on the top and bubbling up on the sides pull it out. Allow another 30 minutes for it to cool and set.

Split Pea Soup

1 cup split peas
1 pieces of cubed ham
1 carrot, grated
2 medium onions, minced
1 potato, grated
4 cups diced celery
4 cups green pepper, finely chopped
Salt and pepper to taste

1. Place split peas in a large pot. Cover split peas with 6 cups of boiling water, let soak for 1 hour.
2. Add ham, carrot, onions, potato, celery, and green pepper. Season with salt and pepper.
3. Simmer until peas are tender stirring occasionally. Add water if needed, simmer for 5 to 10 minutes longer.

Swiss Chard Zucchini Frittata

2 tablespoons olive oil
1 small yellow onion finely chopped
1 clove garlic crushed
2 large Swiss chard leaves including stems, coarsely chopped
1 medium zucchini, chopped
6 eggs
1/8 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 cup grated Parmesan cheese

1. In a frying pan, heat the oil over medium heat. Add onion, garlic, chard, and zucchini, cook, stirring occasionally, until vegetables are soft (about 5 minutes).
2. Remove from heat and let cool slightly. Beat eggs lightly with, salt pepper, basil, and oregano. Stir in cheese and vegetables. Pour into a greased 9-inch pie pan.
3. Bake at 350 F degrees for 25-30 minutes or until puffed and brown.
4. Serve hot or at room temperature.