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Pre-Half Marathon Veggie Ragu.

October 2, 2010 by Carolina

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!

Carolina

Carolina is a marketing professional living in Orlando, Florida. Originally from Colombia, Carolina loves experimenting with different spices in the kitchen. When she's not cooking she loves to run, practice yoga and spend time with her dog Rocco. Carolina is passionate about travel and always has her suitcase packed and ready to go!

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