July 20 2018
Whether you travel to your destination race by car or plane, here’s how to keep your pre-race nutrition on track.
WR blogger Michele Gonzalez (womensrunning.com and nycrunningmama.com) says this is one of her favorite recipes. “There’s nothing fancy about it, but it’s a meal that my little guys LOVE—and it’s light and easy enough on my stomach to eat the night before long runs.” She uses it with whole-wheat pasta, black bean pasta, broccoli, chicken or salmon.
Made From Scratch Tomato Sauce
Makes about 2 pints
2–3 Tbsp. extra-virgin olive oil
½ medium onion, diced
2 cloves garlic, diced
5–6 medium tomatoes, chopped
Spices (salt, pepper, basil, oregano, garlic powder, red pepper flakes)
Warm olive oil in 1-quart saucepan. Add onion and simmer on low for about 5 minutes or until onions are soft. Add garlic and simmer for 2 minutes. Add chopped tomatoes. Cover and cook over medium heat. Stir the tomatoes every few minutes. After 10 minutes, add spices and reduce flame to low. The spices are what give the sauce its ﬂavor, so feel free to get creative with what you add (and how much). (Michele adds a pinch or two of the above spices.) Continue to cook on low for 10 to 15 minutes.
Related: Pesto Shrimp Tortellini