When it comes to the marathon distance, most people start taking in more carbs a couple of days before the event. Me, however, I'm just focusing on doing it the night before my long runs. Tomorrow, Aug. 20, we're running 12, which is almost a half marathon distance (one mile short). Oy.
On the bright side, though ... I'm eating PASTA tonight. I've found several great recipes on Runner's World that were designed by chefs who are also distance runners. Here are a couple I plan to try:
Bobby Flay and Deena Kastor's Marathon Fettuccine
8 plum tomatoes
4 tablespoons olive oil, divided
Salt and pepper
1 medium Spanish onion, peeled, halved and finely chopped
2 cloves garlic, thinly sliced
1/2 teaspoon red chile flakes
Salt and freshly ground black pepper to taste
3 tablespoons fresh basil, coarsely chopped
3/4 pound fresh fettuccine, cooked al dente
Fresh basil sprigs, for garnish
20 large shrimp, shelled and de-veined
Preheat broiler or grill pan over high heat. Brush all tomatoes with 2 tablespoons oil and season with salt and pepper. For broiler: Place on a sheet pan and place under the broiler until charred on all sides, turning several times with tongs. For grill pan: Place tomatoes on very hot pan and char on all sides, turning with tongs. Remove, let cool slightly and coarsely chop.
Heat one tablespoons oil in a large, high-sided saut?an over high heat. Add the onion and cook until soft (about three minutes). Add the garlic and chile flakes; cook for 30 seconds. Add the charred tomatoes and salt and pepper and cook until the tomatoes are soft and break down completely (about 25 minutes). Stir in basil. Add the cooked pasta and using tongs, stir to coat the pasta evenly. Set aside, but keep warm.
Heat the remaining one tablespoons of oil in a large nonstick saut?an over high heat until shimmering. Season shrimp with salt and pepper and saut?ntil lightly golden brown on both sides and just cooked through (one to two minutes per side).
Divide the pasta into large shallow bowls and top with five shrimp. Garnish with a sprigs. Serves four.
Calories 430 Fat: 17g (34%) Protein: 19g (17%) Carbs: 54g (49%)
8 plum tomatoes
4 tablespoons olive oil, divided
Salt and pepper
1 medium Spanish onion, peeled, halved and finely chopped
2 cloves garlic, thinly sliced
1/2 teaspoon red chile flakes
Salt and freshly ground black pepper to taste
3 tablespoons fresh basil, coarsely chopped
3/4 pound fresh fettuccine, cooked al dente
Fresh basil sprigs, for garnish
20 large shrimp, shelled and de-veined
Preheat broiler or grill pan over high heat. Brush all tomatoes with 2 tablespoons oil and season with salt and pepper. For broiler: Place on a sheet pan and place under the broiler until charred on all sides, turning several times with tongs. For grill pan: Place tomatoes on very hot pan and char on all sides, turning with tongs. Remove, let cool slightly and coarsely chop.
Heat one tablespoons oil in a large, high-sided saut?an over high heat. Add the onion and cook until soft (about three minutes). Add the garlic and chile flakes; cook for 30 seconds. Add the charred tomatoes and salt and pepper and cook until the tomatoes are soft and break down completely (about 25 minutes). Stir in basil. Add the cooked pasta and using tongs, stir to coat the pasta evenly. Set aside, but keep warm.
Heat the remaining one tablespoons of oil in a large nonstick saut?an over high heat until shimmering. Season shrimp with salt and pepper and saut?ntil lightly golden brown on both sides and just cooked through (one to two minutes per side).
Divide the pasta into large shallow bowls and top with five shrimp. Garnish with a sprigs. Serves four.
Calories 430 Fat: 17g (34%) Protein: 19g (17%) Carbs: 54g (49%)
Beef and Sun-dried Tomato Flatbread Pizza
1 1/2 cups warm water
1/2 teaspoon dry yeast
4 cups all purpose flour
1/2 teaspoon salt
2 tablespoons oil
Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour mixture and to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered for at least an hour. Put sponge in the bowl of a mixer. Using the dough hook, add the salt and oil, then flour 1/2 cup at a time to form dough. Remove from bowl and knead until smooth and elastic. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour and roll out.
1 8-ounce beef tenderloin
1/2 cup olive oil
1 head garlic, skin removed and smashed
1 cup cooked white beans
2 cloves garlic, smashed
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon fresh thyme
Salt and freshly ground pepper
6 sundried tomatoes, in oil, drained and julienned
4 roasted shallots, sliced thin
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
Marinate the beef in the olive oil and garlic four hours or overnight. Grill on both sides for three to four minutes for medium-rare. Let rest, then slice thinly. Puree beans, olive oil, garlic, lemon juice, and thyme in a food processor until smooth. Season with salt and pepper to taste. Mix together the tomatoes, shallots, olive oil, vinegar, and honey, and season with salt and pepper to taste. Divide pizza dough into quarters and roll into balls. Flatten each ball and gently press into a six-inch round, then place on the grill. Grill each side until golden (about two minutes). Spread each flatbread with a thin layer of white-bean puree, sliced beef, and tomato chutney. Serve immediately. Serves eight.
Calories: 450 Fat: 20 g (40%) Protein: 14 g (12%) Carbs: 54 g (48%)
Percentages are of total calories
1 1/2 cups warm water
1/2 teaspoon dry yeast
4 cups all purpose flour
1/2 teaspoon salt
2 tablespoons oil
Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour mixture and to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered for at least an hour. Put sponge in the bowl of a mixer. Using the dough hook, add the salt and oil, then flour 1/2 cup at a time to form dough. Remove from bowl and knead until smooth and elastic. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour and roll out.
1 8-ounce beef tenderloin
1/2 cup olive oil
1 head garlic, skin removed and smashed
1 cup cooked white beans
2 cloves garlic, smashed
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon fresh thyme
Salt and freshly ground pepper
6 sundried tomatoes, in oil, drained and julienned
4 roasted shallots, sliced thin
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
Marinate the beef in the olive oil and garlic four hours or overnight. Grill on both sides for three to four minutes for medium-rare. Let rest, then slice thinly. Puree beans, olive oil, garlic, lemon juice, and thyme in a food processor until smooth. Season with salt and pepper to taste. Mix together the tomatoes, shallots, olive oil, vinegar, and honey, and season with salt and pepper to taste. Divide pizza dough into quarters and roll into balls. Flatten each ball and gently press into a six-inch round, then place on the grill. Grill each side until golden (about two minutes). Spread each flatbread with a thin layer of white-bean puree, sliced beef, and tomato chutney. Serve immediately. Serves eight.
Calories: 450 Fat: 20 g (40%) Protein: 14 g (12%) Carbs: 54 g (48%)
Percentages are of total calories
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