M.V.Eats #2: Purple Pizza Eater


This blog is all about PIZZA and SWEET POTATOES. Just two of the best foods on the planet.

Sweet potatoes have always been my fave at Thanksgiving (with plenty of marshmallows), but now I’ve found use for them as an absolute staple in my diet. They’re full of good carbs/nutrients, are easy to make, and go great with just about anything!!

I’m also a pizza lover (who isn’t?!), but pizza sometimes gets a bad rap for being unhealthy. It doesn’t have to be! There was for sure a time in my life that I ate frozen pizza several times a week, and let’s just say it wasn’t the optimal choice. Years later, I’m armed with all this fueling knowledge to make delicious and GOOD-for-you pizza. Since DVB is also a fan, this is a major win for our weekly dinners!

Props to Canadian Olympian (and my best bud) Erin Teschuk for teaching me how to make pizza in the first place! She taught me this easy recipe for crust:

2/3 cup white flour

2/3 cup whole wheat flour

2/3 warm water

1 packet yeast

I usually experiment with recipes because I’m typically unprepared when I start cooking, and I always have a lot of random ingredients in my house that COULD make good combinations. I first tweaked ET’s pizza crust by subbing half the flour for oats because I was out of whole wheat flour, which gave the crust a heartier texture. I stuck with this until one day, I decided to forget the flour and try a sweet potato! When you use sweet potato, you don’t need water or yeast, so it’s a great way to keep it simple. Now that I started making pizza like this, I don’t know if I’ll ever go back!

Daryl and I have been making sweet potato pizza seriously twice a week. I usually bake the sweet potato in the morning while I’m running (350 degrees for 30-45 min depending on size), and then I just throw it in the fridge. That makes the prep in the evening a LOT quicker/easier, which is super important at our house since I have very little time at home.

Note on the crust: I don’t get too fancy. I basically use an equal amount of sweet potato/oats (eyeball it). Blend the sweet potato, stir in the oats, and add a little water if it seems dry. Boom! Perfect crust.

Here are a few of my favorite sweet potato pizzas I’ve made in the last couple weeks.

Purple Sweet Potato Pizza



  • 1 Large Purple Sweet Potato
  • 2 Cups oats
  • A little water if it seems dry


  • Avocado (spread on crust before the sauce)
  • Red sauce
  • Mozzarella
  • LOADS of Peppers
  • Chicken Sausage (brown before putting on the pizza)

Spread out the crust, stack all that good stuff on top, and throw it in the oven at 425 degrees for however long you can wait until you get to eat this thang! We usually only leave it in the oven for around 15 min, which means the crust is still soft and you eat it with a fork. If you have more patience than me (not difficult to beat), then 20-25min will get you a firmer crust.

Peanutty Eggy Goodness (this is the best description, I swear)



  • Peanut Sauce (if you have Run Fast. Eat Slow. that peanut sauce is perfect! Otherwise any peanut satay sauce works great).
  • Spinach
  • Goat Cheese
  • Red Peppers
  • Eggs

Fennel Sausage (my personal favorite)



  • Red sauce
  • Gouda
  • Sausage
  • Fennel
  • Kale

Spicy Cashew



  • Teriyaki
  • Sriracha
  • White Cheddar
  • Peppers
  • Cashews

When I’m looking for new pizza ideas (or any dinner recipes) I focus on using real ingredients, lots of veggies, and make sure that my meal includes carbs, protein, and healthy fats to keep my body fueled and running strong!

I’d love to see your pizza combos! If you try sweet potato pizza, send me your recipe and a photo of your pizza to my contact page!

Happy pizza eating!


Food for Thought #1: Fueling for a Big Work Day: Gingersnap Oatmeal + Wild Rice Frittata + Raspberry Mint Rice Cakes

Of course, running is the #1 most important aspect of being a runner, but fueling properly is right up there! If you read my first post, you already know that my high-school diet consisted of mostly Red Bull and Skittles. When I started cooking (around my sophomore year of college) I was shocked at how much better I felt. I had more energy not only while running, but throughout the day. As I’ve gained experienced,  I’ve continued to become more interested in how food affects the body, plus I just really enjoy cooking and baking new things! I’m no chef or scientist, but I am a runner who loves food! SO. Every other weekend I plan to post something that I typically eat in my day-to-day diet, or I’ll try a new recipe and share how it went!

On Friday I had a big workout in the evening (6x1mile) so I tried to treat the day like race day in preparation. I never want to go into a workout (especially a long one) under-fueled, but I also have had a notoriously sketchy stomach (for real… I’ve thrown up during more hard workouts than not). I’ve kind of learned what works well for me, so I treat a big work day with respect in terms of what I use to fuel my body. That being said, eating doesn’t have to be boring. This is what I ate to fuel for my Friday workout!

Breakfast: (before work)

Gingersnap Oatmeal + 1 Cup Pour Over Heart Coffee from Young Blood ❤


1 Cup Oats

1 Tablespoon Blackstrap Molasses

1 Tablespoon Maple Syrup

1 Tablespoon Chia Seeds

1/4 Teaspoon Ginger

1/4 Teaspoon Cinnamon


I always start my day with some good carbs before I run or go to work! Runners need carbs for fuel, and I know that oatmeal sits well in my stomach for any type of workout. I like to switch up what I put in my oats (always try to add some additional nutrients in there), and I just came up with this recipe a few weeks ago! I love gingersnap oatmeal cookies, and this is even better because it’s basically like eating the cookie batter. BONUS: Blackstrap Molasses is supa high in iron, an essential mineral ESPECIALLY for female runners. Whatever you choose to eat, EAT BREAKFAST, PLZ. You don’t want to start your day off by zapping yourself of energy.

Speaking of energy, I NEVER go a morning without coffee, but I’ve tried to cut back on my caffeine intake within reason (I’m semi-obsessed and was WAY overdoing it, especially after I bought an espresso machine). Buying different varieties of coffee and making a french press or pour over has helped limit me to enjoying just ONE quality cup in the morning.

Lunch: 3 hours before workout start

Wild Rice Frittata


I’m not that fancy… Frittata basically means scrambled eggs with a bunch of stuff in it. My mama gave me a huge bag of wild rice (hand harvested from White Earth Reservation where she works!) that I’ve been using in all kinds of meals lately, so I decided to mix it in with my eggs. SO GOOD. The texture was awesome, and it added carbs that I would’ve otherwise gotten with more oatmeal or toast. I topped mine with avocado (the one I had was not ripe enough to smash but I REALLY wanted avocado, so I threw it in a food processor with sea salt and pepper. Good enough for me!)


2 eggs, beaten

Sea salt and black pepper, whatever you’re feeling

1 cup steamed wild rice

1 smashed avocado


If I’m working out in the morning, I ALWAYS stick to just toast or oatmeal with simple add-ins. Since I had more time today and wasn’t working out until late, I wanted to get some good protein and a real meal in so I didn’t get to the track feeling empty.

Snack: 1.5 hours before workout

Dave’s Killer Bread with Almond butter

4 shots espresso (from Counter Culture Coffee in Seattle… the last I had left! #sadday)



Simple carbs with a little protein/fat to keep me feeling full. ESPRESSO IS A MUST FOR ME. I always have 4 shots of espresso before a big workout or race to get psyched up. Figuring out timing is important… you don’t want to down too much caffeine too early before your workout/race, but you also don’t want to drink a bunch of liquid acid right before starting and end up feeling sick. Test these things out in workouts so you know what you should do for race day when it matters most!

Post-workout snack: Within 15 minutes of cool-down.

Raspberry Mint Rice Cakes

I stole this recipe from Skratch Labs Portables. I adjusted some ingredients because I’m not a strict recipe follower and I tend to throw together whatever I have on-hand, but they turned out awesome! P.S. I used Jasmine rice because I didn’t have sticky rice, so I wasn’t sure it would work. I just made sure to use a little extra water and let mine sit covered for 10 minutes after steaming, and it was plenty sticky enough to hold the bars together.



2 Cups Jasmine Rice (steam with 3 cups water)

Mint (I didn’t have fresh on hand, so I just used 1 tablespoon dried)

1/3 Cup Raw Cane Sugar

1 Teaspoon Peppermint Extract (I wanted mine extra minty)

1/2 Teaspoon Ginger

1/4 Cup dried shredded coconut (added more texture and flavor)

1 Pint Raspberries

Basically you mix everything together except the raspberries. Press half of it into a pan, throw the raspberries on top, squish the rest of the stuff on top of that (so it’s like a raspberry rice sandwich), and give it a few minutes to set. I cut mine into 9 squares and individually wrapped them so they’re an easy grab-n-go snack!


I was pumped to try these portable rice bars, and the verdict is: THEY RULE. Can’t wait to try more of them out. Keep in mind, the TIMING of a recovery snack is crucial. Get a snack within 30 minutes of your workout to speed up recovery.

[You might’ve noticed my day was pretty carb-heavy… I keep things fairly simple before running so I don’t have to deal with an upset stomach, but in the evening I load up on my veggies and protein! A giant steak and charred Brussels sprouts is one of my fave post-race dinners.]

I was pumped about all three of these recipes, and I DIDN’T PUKE IN MY WORKOUT. Always a plus. If you test any of them out, message me if you have questions (Contact Me), or I’d love to see your final result!

Happy fueling, happy running!