The search for the perfect pre-race fuel never ends for a competitive runner. The starting point is easy, sure. You know you want carbs, and plenty of ‘em. But in what form, and with what accompaniments?
Many of the runners here at the RW offices have enjoyed their share of pre-race pasta feeds, but sometimes the plain old pasta thing gets a little stale. That’s why we were tempted to try the tasty Spaghetti Bolognese recipe that we found over on the Oiselle blog. Carrots in pasta? Count us in. The dish looks… scrumptious.
Take this recipe for a spin and tell us how it turns out for you!
Run Training, Running Sport
Enchiladas. Mole. Flautas. We’ll chow down on some good Mexican food whenever we get the chance, but sometimes we want something just a little lighter. One of our faves? Tacos. Here’s a fresh vegetarian take on the tried and true classic. Bonus: this dish only takes about 10 minutes to prepare, so if you’re famished after a workout it’s just the ticket.
- Several whole leaves of bibb lettuce, washed
- 1 can black beans
- 1 can vegetarian refried beans
- ½ medium yellow onion, roughly chopped
- 1 fresh jalapeño pepper, seeded and diced
- 1 cup cherry tomatoes, sliced
- 1 ripe avocado, thinly sliced
- ¼ cup cotija cheese, crumbled (substitute feta if cotija is not available near you)
- ¼ cup plain Greek yogurt
- 1 whole carrot, shredded
- 2 tablespoons extra virgin olive oil
How to Make ‘Em
- Heat olive oil in medium skillet. Sautee onions.
- Add refried beans, black beans and jalapeño pepper. Heat thoroughly.
- Spoon bean mixture into lettuce leaves and top with cherry tomatoes, avocado, Greek yogurt, cotija cheese and carrot to garnish.
Do you have a favorite post-workout recipe?
The delightful, not-too-sweet spice of gingerbread is one of our favorite treats during the holidays. These days the gingerbread flavor comes in so many forms, too…cookies, cakes, lattes, houses…so we mixed up a batch of muffins (with cream cheese frosting!) to see if we could capture the taste that gingerbread lovers crave and the healthfulness that runners demand. Try it for yourself and see what you think.
Here’s What Ya Need for the Muffins:
- Large mixing bowl
- Mixing spoon
- Measuring cup
- Muffin tin (the recipe will yield about 36 muffins)
- Paper muffin tin liners
- 3 ½ cups all purpose flour
- 1 tablespoon baking soda
- 1 tablespoon ground cloves
- 1 tablespoon ground ginger
- 1 cup brown sugar, loosely packed
- 1 cup molasses
- ¾ cup canned pumpkin
- ½ cup nonfat Greek yogurt
- ½ cup applesauce
- 1 cup hot water
…And for the Frosting:
- Small mixing bowl
- Mixing spoon
- Measuring cup
- Measuring spoons
- 1 ¼ cup extra firm silken tofu
- ¾ cups cream cheese (or light cream cheese)
- 1 teaspoon pure vanilla extract
- Agave sweetener to taste
Here’s What Ya Do:
- Preheat oven to 350 degrees Fahrenheit.
- Line muffin tins with paper liners.
- Combine all dry ingredients in large mixing bowl.
- Gently fold in molasses, canned pumpkin, nonfat Greek yogurt and applesauce.
- Divide batter evenly into muffin tins.
- Bake on middle rack for 20-25 minutes, or until a toothpick inserted into center of the muffin comes out clean.
- Remove muffins from oven and allow to cool completely.
- While muffins are cooling, prepare the cream cheese frosting. Combine all frosting ingredients in a small mixing bowl and mix thoroughly. Cover and chill in refrigerator for one hour.
- When muffins are completely cool, spread with frosting and serve. Refrigerate any leftovers, as frosting is perishable.