Runner-friendly recipes: Roasted veggie lasagna, pumpkin-chocolate bread

Let me be honest here: I know there’s no need for me to carbo-load.

For those running 26.2 miles, loading up on carbohydrates leading up to race day is a necessary step to ensure they’ve got enough glycogen stored for the long haul. For half-marathoners, we’re not really on the road for long enough to merit that kind of pre-race gluttony, at least in the name of glycogen-storing.

So I try to bridge the gap between the carby foods my body craves and the wholesome stuff that lets me remain a healthy runner (and a healthy human). I give you my two favorite pre-race meals.

Pumpkin bread doesn't stay intact for long in my kitchen.

Pumpkin chocolate-chip bread

One 15-oz. can pure pumpkin (or the roasted, pureed flesh of half of a small sugar pumpkin)

1 1/2 cups whole-wheat flour

Two eggs (or 1/2 cup egg substitute)

1/2 cup sugar

1 tsp. baking powder

1 tsp. baking soda

1 tsp. ea.cinnamon, nutmeg

1/2 tsp. salt

1/2 c. dark chocolate chips

Preheat oven to 350 degrees. Combine dry ingredients in one bowl, wet in another. Add wet ingredients to dry and stir until just blended. Spoon batter into a loaf pan. Bake for about 50 minutes, until the top of the loaf is firm to the touch.

I can’t really claim this next one as my own, but the good people at Weight Watchers (seriously) found a winner with this roasted vegetable lasagna. Works with a wide variety of veggies!

3 medium raw eggplant, cut into 1/2-inch pieces

3 medium sweet red pepper(s), chopped

4 small tomatoes, plum, seeded and chopped

4 medium garlic cloves, peeled and chopped

2 tsp olive oil

1 tsp table salt, or more to taste

1/4 tsp black pepper, or more to taste

9 lasagna noodles, cooked and drained

1/4 cup(s) grated Parmesan cheese

3/4 cup(s) part-skim mozzarella cheese, shredded

Preheat oven to 425°F. Roast vegetables and garlic with olive oil until tender — about 20 to 25 minutes. Puree half of vegetables, salt and pepper in food processor until smooth. Spoon 1/2 cup of vegetable purée into bottom of a 9 X 13-inch baking dish. Place three noodles over purée. Top with 1/2 cup of purée, 1/2 of remaining vegetables, 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat layers and then top with remaining 3 noodles, purée and cheese. Bake until bubbly, about 40 to 45 minutes. Slice into 6 pieces and serve.

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5 Comments

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5 responses to “Runner-friendly recipes: Roasted veggie lasagna, pumpkin-chocolate bread

  1. nic

    in honor of your carbo loading, i will consume chicken parm and lots of linguine.

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  5. Oh I love vegge lasagne. I add red kidney beans cooked up with diced tomato and maybe mushrooms as a layer in there, and sometimes a layer of silverbeet. Yum!

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