Fuel to get you through a run
Posted on October 14, 2011 at 6:59 PM
It’s hard to believe the Louisville Sports Commission Half Marathon is right around the corner! I’ve had a few hard weeks where I steered away from the training schedule because my body just felt exhausted. Since I have been running for quite sometime, I have learned that eating the right foods is key to getting through your runs. If you don’t have the energy, you could end up hurting yourself. I wanted to share with you one of my favorite recipes I use to fuel myself for runs. If you are a fan of macaroni and cheese like I am, you will like this healthy version I got from Runner’s World magazine. It’s called “Creamy Cauliflower Mac.” Instead of using high-fat butter and cream, Mark Bittman makes this healthier mac and cheese with pureed cauliflower, chicken stock, and a moderate amount of cheese.
2 ½ cups vegetable or chicken stock
2 bay leaves
1 cauliflower, cored and cut into large pieces
8 ounces whole-wheat elbow macaroni
½ cup grated cheese (such as sharp cheddar, Gruyere, or Emmental, or a combination)
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/8 teaspoon nutmeg
Salt and black pepper
¼ cup grated Parmesan cheese
½ cup whole-grain bread crumbs
Heat oven to 400 degrees. Boil a pot of salted water. In a saucepan, warm stock and bay leaves on medium-low heat for five minutes; turn off heat. Cook cauliflower in boiling water for 25 minutes. Put cauliflower in a food processor. Cook pasta in boiling water for five minutes. Drain and rinse to cool, put pasta in a greased, nine-inch square baking dish. Process cauliflower with stock (discard bay leaves), cheese, oil, mustard, nutmeg, salt, and pepper, working in batches. Pour sauce over pasta, toss, and spread evenly in dish. Top with Parmesan and bread crumbs. Bake 20 minutes. Serves four.
Calories per serving: 420 Carbs: 57g Protein: 20g Fat: 15g