Some people find this weird. "You're not even fast." "You're a middle of the packer." "You're constantly injured." "You're going to need a hip or knee replacement." "What benefit does running give you?"
The truth is: (1) No, I am not fast. I am comfortably paced. (2) Indeed I am a middle of the packer, sometimes even a back of the packer. (3) I am constantly injured, but I can manage my injuries. (4) No comment. (5) I cannot think of anything that running doesn't do for me. And really, #5 is the only one that matters.
Running is my therapy. It gives me, a slow middle of the packer with relentless injuries, a sense of purpose. There are so many people out there in this world that can't run; that can't be active for one reason or another, so every single time I am out there, I am reminded of this. I run because I can run. But more importantly, I run because I smile when I run. Well, most days.
Running endurance events has become increasingly popular over the past decade. When I signed up for my first marathon back in 2006, I had absolutely no idea about the running community that existed out there. Hundreds of thousands of people run half-marathons and full marathons each year. Millions more are accomplishing shorter 5k and 10k races. And, I find it pretty damn awesome that some of those folks are famous chefs. Did you know that Gordon Ramsay is an avid marathoner and has finished the south Africa 54-mile Comrades ultramarathon 3 times? That, is impressive.
Runners obsess over carbs during their training regime and before the big event. It's fitting because running burns nearly 100 calories (this is an approximate number for the average person, your specific number will vary for age, sex & size) for each mile. If you're out there for 26.2 miles, that's nearly 2,600 some calories burned, at a minimum, just for the race alone. You better be eating right, and you better be refueling/rehydrating right, or you're not going to be going anywhere.
The Athlete's Palate Cookbook. But, the recipe I ultimately came up with was kind of my own measurements and ingredients.
The pasta was purchased at the farmers market this past weekend. Holy buckets, it's amazing. I highly recommend checking out your specialty section of the grocery store to find some kind of fresh, unique pasta. Please, PLEASE, PLEASE do not use boxed pasta for this meal.
adapted from a number of places
- 8-10 oz. cooked chicken, chopped into bite sized pieces
- 2/3 cup sun-dried tomato halves
- 1 cup hot water
- 8 oz. fresh pasta (We use the Sunrise Creative Gourmet Tomato Basil Fettuccine)
- 1/4 cup chicken broth
- 3 T olive oil
- 1 clove garlic, minced
- 1 t dried basil
- 1 t minced onion
- 1/4 t freshly ground black pepper
- 1/8 t red pepper flakes
- 1/4 c grated parmesan cheese
- 2 T pine nuts
- Cook chicken (I used a boil method, but you can prep however you wish). Chop and set aside.
- Place sun dried tomato halves in bowl and pour hot water over tomatoes. Cover and let sit for about an hour, or until tomatoes are soft.
- In the last few minutes of the chicken, cook pasta according to package directions, to al dente.
- While pasta is cooking, whisk chicken broth, olive oil, garlic, and seasonings in a large bowl.
- Drain tomato halves and mix in bowl broth/oil blend.
- Stir chicken in broth/oil blend.
- Once pasta is cooked, drain and transfer to bowl with tomatoes, chicken and broth/oil.
- Immediately stir in 1/4 c grated cheese, stirring to coat all ingredients.
- Serve in bowls and sprinkle with pine nuts.