The last two weekends I have taken part in half marathons. It’s very important that you give your body the nutrition that it needs to keep your energy levels up on race day.
My meal of choice for carbo-loading the night before a race is always pasta bake. This is a basic recipe that anyone can follow. Feel free to play around with the measures, I always cook more than I need as I can have it post race for lunch!
Wholewheat pasta (your choice on type, I like the usual penne)
Two tins of passata
Two tablespoons of tomato purée
Vegetables (again your choice I like corgettes, onions, peppers, mushrooms and fennel)
Cheese (choice of cheddar, Parmesan or mozzarella)
Turn the oven on the gas mark 5/fan oven 190
Cook the pasta al dente and then drain
Put some oil in a pan and cook the vegetables until golden
Add in the passata and tomato purée until it starts to thicken
Then mix in the pasta with the sauce and vegetables (you can also at this point mix in some cheese)
Transfer to an over proof dish that’s slightly oiled. Grate some cheese on top and then put in the over for 25 mins.
Then hey presto a great pre-race meal to get you through the day 🙂
love & thanks #preparedtocook