Check out my story in Runner’s World’s November issue, Super Fast: Easy, 15-minute meals that will satisfy any pre- or postrun appetite. The Coconut-Almond Bars are addicting, more delicious than a healthy, butter-free snack should be. Note to holiday bakers: These sturdy treats make great gifts. Whip up a batch yourself or order a box from the source of the recipe, The Bakery, in New Paltz, New York. (They call them energy bars.)

We had to cut one recipe for space, the smoked turkey and goat cheese sandwich. Contrary to what I’d always believed, the two nutritionists I interviewed for the piece told me that it’s actually good to eat some salt before a run, since it helps retain fluids. While the latter isn’t ideal if you have to don a cocktail dress, it’s essential to avoiding dehydration.

To give proper credit, Andrew created this salty, smoky, creamy combination from the ingredients at our favorite local cheese shop, Say Cheese. It’s our hiking staple and dinner fare on our laziest nights.

Smoked Turkey and Goat Cheese Sandwich

Ingredients:
1 toasted white hamburger bun; post-run, toasted whole wheat bread
2 tablespoons soft goat cheese (Chevre) or 2 slices jack cheese
Post-run only: 2 teaspoons prepared pesto
2 to 3 slices smoked turkey, chicken, or ham
6 arugula or baby spinach leaves
3 oil-packed sun-dried tomatoes, rinsed, dried, and chopped
1 grind black pepper

Instructions:
Spread goat cheese on top and bottom sides of toasted bun. If eating post-run, spread pesto over goat cheese, also on both sides. On bottom half of bun, layer turkey, arugula, and sun dried tomatoes. Sprinkle with pepper. Serves 1.