Guess what’s this weekend? The Wine & Dine Half Marathon, which yours truly is running. Now, let me come clean about something: I haven’t really trained as well as I should have. For my first half marathon, I stuck to a schedule & felt ready to run when race day came. This time around it’s a completely different story: I’ve had almost no time to run consistently. I just started running less than a year ago, I can’t really afford not to train for long distances when I have a race. Needless to say I’m currently unprepared, slow & a bit scared — but I’m not a woman to shy away from a challenge. Especially when one of my best friends is coming from NYC to run it (her first one). We decided to take it really slow, have a good time & enjoy the run.
That being said, I might not of done a good job with training but I can do a good job with nutrition. Two days before a big race you should really pay attention to what you eat — your body needs fuel to burn. Which is why my fave pre-race breakfast greeted me today:
Toasts with almond butter & a banana, perfect. I had a salad for lunch in preparation for the pasta dinner tonight (hello carb loading!). I’ve said it before & I’ll say it again: I’m not a big fan of pre-made pasta sauce. I think it’s a bit thick, I prefer to make my own. This homemade veggie ragu hit the spot: delicious but not too heavy.
Ingredients (Serves 4)
1 Large Zucchini, thinly sliced
1 Large Yellow Squash, thinly sliced
1 Large Red Bell Pepper, finely chopped
1 Clove of Garlic, finely chopped
2 Cans Whole Tomatoes w/ Juice
2 TBS Olive Oil
2 TBS Italian Seasoning (You can find it at most stores. If you don’t have it handy mix 1 TBS Dried Oregano w/ 1 TBS Dried Thyme)
1 TBS Onion Powder
Fresh Parsley, to taste, finely chopped
Your Favorite Pasta
Follow pasta packaging instructions to cook your favorite. While the pasta is cooking, grab a large skillet & heat the olive oil & garlic over medium heat. Add the zucchini, squash, red pepper, italian season & onion power, stir.
Cook for 5 minutes until vegetables are tender. Add the cans of whole tomatoes, mix & cook for 10 minutes, stirrin occasionally to break down the tomatoes. If you like your ragu on the thick side, feel free to add a couple TBS of tomato paste. Salt & pepper to taste & remove from heat.
Top the pasta with veggie ragu. Top with parsley & you’re set. You can top it with cheese if you like — buen provecho!