I won't lie, I was totally dragging this morning, which is abnormal for my usual Friday perky self. However, I had lunch with an old friend whom I haven't seen since high school which totally made my day (Hi, Sue!) And, lookie here: The sun just came out! It's amazing how my energy level seems to double when the sun's shining.
So, what's up for the weekend? I have a 7-miler planned for tomorrow morning. I'm hoping to incorporate some speedwork intervals in there, gearing up for the King of Prussia 10-Miler in a few weeks. I'd also like to focus on my hip flexor stretches (thanks Erin & Brian!)
Speaking of prepping for races - I'm always looking for good Carb:Protein pre-race meals that don't involve your typical red pasta sauce. The acidy can destroy my stomach, and tummy ailments are my biggest fear while racing. Thankfully, my sister recently sent me a recipe for a lighter version of Fettuccine Alfredo, originally inspired by Rocco Dispirito - which eliminates the heavy cream and substitutes it with greek yogurt (gasp!!!)
Lets back up for a second and chat about my sister. Mazie is 18 months older than me and we have always been best friends. (Well, except for maybe a brief stint circa Jr. High when I had a nasty habit of stealing her clothes - my bad.) She is also a runner, marathoner, and self-proclaimed foodie. But even more impressive, she is a super-mommy to my perfect 9-month old nephew, Mark. She is always an inspiration to me, as she continues to incorporate a healthy lifestyle while being the world's best mommy and sister. Stay tuned for her upcoming guest post on dealing with running, nutrition, and fitness during her pregnancy and post-pregnancy. Love her.
Ok! Back to that fettuccine!
Lightened Fettuccine Alfredo
(Originally inspired by Rocco Dispirito)
"This dish is a favorite in our household. The creamy texture of the Greek yogurt is a great substitute. I actually prefer this recipe to any other that uses heavy cream. Also check out local farmers markets for healthy fettuccine options. I just bought garlic and parsley whole wheat fettuccine this past week and it was excellent!" ~ Mazie
- 8 ounces whole-wheat fettuccine (YOU have to try Al Delte Whole Wheat Fettuccine with Flax. Trust.)
- 1 tbsp Earth Balance
- 4 garlic cloves, chopped (the more, the merrier)
- 2 tsp cornstarch
- Pinch of ground nutmeg
- 3/4 cup organic low-sodium chicken broth
- 1 cup grated reduced fat parmesan cheese
- 3/4 cup 2% Fage greek yogurt (secret weapon)
- Salt and Pepper to taste
- Pinch of parsley
- Melt Earth Balance in a pan over medium heat. Add chopped garlic and saute for 2 minutes.
- In small bowl, combine constarch and nutmeg. Add in chicken broth and mix well.
- Add mixture to saute pan, and bring to a simmer, mixing occasionally.
- Add half the parmesan cheese, until it's melted. Remove from heat.
- Mix in the greek yogurt until your sauce is smooth.
- Meanwhile, cook your fettuccine. (The recommended Al Dente brand pasta only takes like 5 minutes to cook, just a heads up.)
- Add your sauce to the fettuccine, and season with S+P to taste.
- Top with your remaining parmesan cheese and parsley, and voila! Easy!
Cheesy, creamy, goodness. (But, healthy!)
I would probably add grilled chicken or shrimp to mine, if this was a pre-race meal, for the added protein.
Enjoy! And, thanks, Mazie - you're a doll. xo. Have a great weekend!