We are less than five days away from the American Family Fitness Half-Marathon in Richmond. The countdown is real and so are my nerves! I know I have trained well and am prepared, so I am focusing on my food in-take for the next four days as my final preparation.
I really needed to use some beets that have been in my kitchen for over two weeks, and a ripe spaghetti squash. I found an easy Roasted Beet and Garlic Pasta recipe and decided to adapted it to what I had at home. I made the beet pesto by boiling the beets on the stove for about 45 minutes. Then ground them in the food processor with the walnuts, garlic, sun dried tomatoes and EVOO. I was skeptical of the taste but it turned out really nice. I would add more than the recommended 2 tablespoons of sun dried tomatoes for a bit more balance of flavor.
Then instead of serving it over pasta, I roasted the spaghetti squash, scooped it out of the shell and mixed in the pesto. Spaghetti squash was a great substitute. We sprinkled some freshly grated parmesan cheese over the top too, it was delicious! We rounded out the meal with a fresh baguette we got a Trader Joe’s. I warmed up in the oven with a bit of butter and minced garlic. I love a good, fresh baguette!
I have my last set of intervals in the morning, 3x800m at 3:33 pace. The BF has been sick for the last several days so I may be on my own in the morning. Wish me luck!
More recipes to come this week – we are cooking lasagna for our friends with a new baby and I will be carbo-loading a couple days this week for the race too. Have a great week!