Getting ready for a long training run requires some dietary preparation. Two to three days before LRs like this (or races), I’ll start to increase the carbs and focus on some key nutrients. Visiting my parents for the weekend allows for some entree exploration!
Friday night: A Cooking Light recipe was on the menu, with a few adjustments.
Warm Pasta Salad with Shrimp & Beans
Recipe doubled, serves 6-7
1.5 lbs Medium Shrimp, peeled
2 cups Cannellini Beans, drained & rinsed
1 bag Raw Spinach Leaves
1 tbsp Garlic, minced
1/2 cup Purple onion, chopped
1 tbsp Olive Oil
5 cups Farfalle Pasta
1/4 c Fresh Lemon Juice
1/4 cup Light Italian Dressing
Cook pasta as directed. In a frying pan, heat 1 tbsp Olive oil over medium and add shrimp, garlic, onions, salt and pepper. When the shrimp is cooked and pasta is done, combine (over low heat) and add remaining ingredients (Beans, Spinach, Dressing, Lemon juice). Toss until spinach is cooked and the mixture is heated through.
Carbs: Pasta, beans
Protein: Shrimp, beans
Fat: Olive Oil, dressing
Nutrient-loaded for 20 miles? Check!
Next up: The hilliest 20-miler that was.