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Monday, August 26, 2013

Fuel Up

Hi all,

Katie has come across a pretty inspiring story and wanted to share it with you all.  Read on and enjoy. :)


Fuel up!
In sticking with my food for fuel theme, I wanted to share this article with you all. Learning what other athletes eat, what music they listen to while working out, and even what athletic gear they prefer is always so interesting to me.
Obviously, all of our bodies are different and will react differently to the same diets, exercises, and motivations, but it's fun to know how extreme athletes keep it up.
The girl featured in this article is the first to attempt RUNNING the entire route of the Tour de France. I can't even imagine biking it. To complete this task in her goal time frame, she has to run at least a marathon everyday! Pretty nuts right? Along the way she stayed with host families, so had to make do with what they were preparing for dinner that night in order to properly fuel her body.
Learn what she eats along the way to sustain herself and what inspires her to keep going, and if she completed her goal here: http://www.shape.com/healthy-eating/diet-tips/day-my-diet-endurance-athlete-zo%C3%AB-romano
Best,
Katie

Sunday, August 11, 2013

Marathon Pasta



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.

Carpe Diem,

Jesse

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.

Salt
Pepper
Rosemary or Oregano
Soy sauce
Balsamic vinegar
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!

Best,
Katie