Best Pre-Marathon Meal!

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Tonight, it will be no surprise as Italian restaurants sport long, winding lines and impossible wait times. Marathoners will be feasting on bottomless bowls of pasta. But, is this the best bet? “Carb-loading” isn’t always the best idea in terms of endurance events. Eating healthy carbs with each meal, several days to weeks in advance can help stabilize the body and give it the best performance possible instead of loading up the night before. While pasta isn’t bad by any means, it is lacking in the proper fiber and protein to fuel your muscles the next day. Loading up on oats, quinoa and sweet potatoes can regulate the blood sugar and prepare the body for a much better performance than endless cups of pasta the night before. Try this tasty recipe, which will provide you with plenty of protein, complex carbs, fiber and healthy fats. Post-race? Drink a big glass of chocolate milk immediately after the run and replenish with a proper meal within an hour. Happy running!  

Chicken with Quinoa Salad
Ingredients: 
3 cups cooked quinoa
1/2 cup cucumber, diced with skin on
1/4 cup red bell pepper, diced
2 tbs. fresh flat-leaf parsley, chopped
2 tsp. fresh mint, chopped
2 tbs. olive oil
1 tbs. freshly squeezed lemon juice
2 tbs. red onion, minced
1 1/2 tbs. red wine vinegar
4 boneless, skinless chicken breast halves, grilled and thinly sliced
Parsley Vinaigrette

Ingredients:
2 tbs. freshly squeezed lemon juice
1 1/2 tbs. water
1 tbs. olive oil
2 1/2 tbs. fresh flat-leaf parsley, finely chopped
Combine quinoa, cucumber, bell pepper, parsley, mint, olive oil, lemon juice, red onion, and vinegar in a large bowl and toss to mix. For the vinaigrette, whisk together lemon juice and water in a small bowl. Add olive oil and fold in parsley. Divide the quinoa onto plates (and store the rest) and arrange chicken on top. Drizzle with vinaigrette. 

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