I recently re-read Matt Fitzgerald’s “New Rules of Marathon and Half Marathon Nutrition” book when I was in between finished my last novel (Bad Feminist by Roxanne Gay–>great read!) and it snowing 2 feet therefore hindering my ability to get to the library.
I remember when I first read it, and thought it was really smart. It focuses on different principles encouraging whole foods and making fruits and vegetables the point focal point of each meal. I love how in the book he actually states and athlete can eat only vegetables and get ALL the nutrients they need to train appropriately.
Score one for the vegans!
However, I am a fan of pasta, rice and bread, so although I could fuel only on veggies, I don’t have to nor do I want to, so I don’t.
Today’s recipe is something I made up after browsing the internet and hobbling together the ingredients I had on hand. I usually do this type of thing for dinner now-a-days.
I make a big batch of a grain at the beginning of the week and eat it every night with a different sauce or different toppings. I usually make a single serving of a sauce fresh each night because I hate leftovers and can have something different everyday.
This is one such recipe.
- 1.5T sesame oil
- 1/3 c red onions sliced
- 3T soy sauce
- 1T suga
- 2 t minced garlic
- 1t salt
- 1T ginger powder
- 1.5 cups cooked penne
- 1/2 c sprouts
- Tahini for drizzle
- Bring a sauce pan to medium heat and add oil.
- Saute the onions and garlic until translucent.
- Add in soy sauce, sugar, ginger and salt.
- Stir in sprouts and incorporate them into the sauce.
- Stir in penne until coated.
- Garnish with a drizzle of tahini