Sunday, August 11, 2013
Katie has cooked up a delicious recipe for us all! I am going to be trying this asap. If you have any healthy recipe's you would like to share, I would love to see them.
Recipe for a (long) Run.
I'm not a big fan of pasta. I mean, it’s good stuff, but I've somehow convinced myself that my body can't handle these carbohydrates. Big bowls of white pasta smothered in creamy sauces scare me, and so I tend to stick with fish, salads, and the occasional pizza when it comes to Italian dining.
But no food should be the enemy, so last year when I had my "last supper" before running a half marathon, I figured some carbs would do me good. I went with gluten-free brown rice pasta because the slower processing carbs would give me longer lasting energy and not spike my blood sugar like processed white pastas can. Here’s what I made:
What you'll need…..
1 cup uncooked brown rice or whole wheat pasta (whatever one serving is, more if you plan to share)
Any fresh veggies you have on hand: broccoli, cauliflower, Kale, zucchini, onion, squash, cherry tomatoes, snap peas, brussel sprouts etc… Feel free to add in some chopped apple for sweetness or yam for more heartiness.
Rosemary or Oregano
Parmesan, Goat, or Ricotta cheese
Preheat oven to 450 degrees. Chop all veggies to desired size and put in the same bowl. Pour in soy sauce, balsamic, and olive oil. I'd say about 3 tablespoons of each. Add spices to taste, but be careful with the salt as soy sauce is salty on its own. Toss to coat. Spread onto a baking sheet and place in oven for 25-30 minutes or until fork tender. Move veggies around sheet occasionally for more even cooking and to prevent burning.
When you've got 5-10 minutes left on the veggies, cook your pasta according to package instructions.
Put pasta into your bowl and add as many of the roasted veggies as you'd like. Top with cheese (optional, but it's good) and enjoy!