The 2013 Bank of America Chicago Marathon is RIGHT around the corner and I am so excited that it is finally here. The last four months have seriously been the most incredible journey. I’ve learned a lot about proper running economy, training technique, nutrition, and most importantly have enjoyed eating CARBS. Oh yes – my inner Italian has been rejoicing like whoa. I wish I could say that prior to ramping up my mileage I researched nutrition and the carbohydrate loading process…but honestly, I really just used running the marathon as justification to eat pasta once a week and not feel bad about it. So…I’m not really qualified to go into much more detail, but this article does a pretty good job explaining what exactly the loading process is, why you need it, and the right way to go about it! After we hit the halfway point in our training plan I used the recipe below to fuel up on Friday nights before our long Saturday morning runs. The chicken sausage added a great protein source and I would use anything from whole wheat linguine to quinoa for the base.
1 chicken sausage link
2 handfuls of cherry tomatoes
1 TBS extra virgin olive oil
1 Clove garlic, minced
Dash of oregano
Pinch of salt
Pinch of pepper
Desired serving of carb of choice
Preheat oven to 425 degrees. Coat tomatoes in olive oil and place on a foiled lined cookie sheet in a single layer, sprinkle oregano, salt and pepper on top. Roast until tomatoes are soft, about 20 minutes.
While tomatoes are roasting cooking the pasta/quinoa/couscous/etc according to package directions, drain accordingly and set aside.
Heat a large skillet over medium-high heat for five minutes. Coat with EVOO and cook the chicken sausages until browned, about 6-8 minutes per side. Allow to slightly cool, and cut into coins about a half an inch thick.
Combine all tomatoes, carb source and chicken sausage coins and coat one more time with a splash of EVOO. As you stir together the tomatoes should burst letting the juice out to create a nice light and natural sauce. Sprinkle additional oregano and pepper to taste.