The long runs are getting longer, it’s time to practice carbo loading for the D-Day. I need to figure out how much I need to carbo-load for the long runs. I don’t want to load up and not be able to burn the what I ate. Aside from making me gain weight, I end up sluggish if I carbo-load too much.
For now, I’m trying out eating one-cup rice for lunch and dinner on days before a run and on run days I only eat half a cup of rice. Yes friends contrary to popular belief … our running is not exactly a free pass to eat whatever we like. Moderation is still the key.
To prepare for my 24K two Sundays ago, I had pasta for Friday dinner, Saturday lunch and dinner. It worked for me. I didn’t fade away after the run and didn’t gain weight also. I’m replicating that this week and will hopefully get the same effect.
Small problem, I’m not really a big fan of pasta. Plus I only know how to make birthday spaghetti and it includes a tetra pack of all-purpose cream. Not exactly very healthy …
So I had a quest last Friday, I trawled the net to look for an easy recipe. And I found this one … Lemon Zest Pasta. It’s easy enough to prepare. Cook the pasta and toss in olive oil, lemon juice and garlic. I tried to imagine how it would look like and it felt a little sad.
Shopped for the ingredients last Friday and tested on Saturday. Not so bad. It didn’t look very appetizing … kaya no picture … because it was just pasta white with black pepper and chili flecks. (Oh I added chili to give it a bit of zing.) But it tasted really good. I paired it with chicken and it was a surprisingly simple and refreshing pasta dish. I was very generous with the lemon juice.
Next week I will attempt to make Pasta Pomodoro. Now this one looks a bit cheerful.