Thursday, October 25, 2012

Day 918 : Pre-marathon week carbo loading

Newsflash -- in case you don't know and haven't had the pleasure of hearing me talk about it occasionally for the past few months and pretty often for the past few weeks, I'm running the Marine Corps Marathon this Sunday. No folks, I'm not joining the Marines, I'm running what's known as the People's Marathon. Why you might be wondering? Because it is open to all runners above the age of 14 and is the largest marathon without prize money.

In case you're somewhat new to my musings - I've done a few of these marathon things before so it isn't my first rodeo but with any luck, it might be my first marathon in a hurricane if the weather forecasters are correct and Hurricane Sandy hits Washington DC in time for the 30,000 some odd runners of the marathon on Sunday morning. Lets click our heels together and make a wish that doesn't happen and that the rain holds out, even just till 11am would be great!

In the week leading up to the race, I've been making simple flavorful meals at home chocked full of veggies, proteins, and gluten free carbs. Last night for dinner, I made a roasted cauliflower quinoa with grilled tofu, homemade tomato sauce and goat cheese. Full of everything good for you leading into a marathon!

How to prepare the meal:

Roasted Cauliflower:

Pre-heat oven to 350. In an oven safe pan toss your cauliflower florets with some EVOO, a diced up garlic clove, crushed red pepper, sea salt and parsley. After about twenty minutes, pull out and top with some freshly grated Parmesan. Place back in the oven for another eight to ten minutes or until the cauliflower is golden brown.

Tomato Sauce :

There's something fabulously satisfying about the smell of tomatoes cooking, it makes your home feel more homey. I keep it really simple and toss a cup full of diced cherry tomatoes in a pan with 1/4 of a red onion, a diced up garlic clove, EVOO, basil and some spices. The key to your stove top tomato sauce is cooking it low and slow my friends. I like to cook it for anywhere between forty to fifty minutes and while it's cooking, you can prepare the remainder of your components.

Quinoa :

Cook like rice -- bring salted water to boil and toss quinoa in, lower heat, cook until all the water is absorbed.

Grilled Tofu :

I like to marinate the tofu in a melange of herbes de provence, EVOO, sea salt, black pepper and some scallions then toss on a stove grill for approximately three to five minutes per side or until golden brown. Once the tofu is down, take off and cut into small pieces.

Combine all of your components in a big bowl and top with crumbled local Lynnhaven Chevre infused with EVOO, garlic, herbs, and Sundried tomatoes and enjoy!

No pasta necessary folks - quinoa is a great alternative before running!

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