So tomorrow I am running the Race to Wrigley 5K. I registered for this race back in the beginning of January when I was running several days a week. Since then, things have become even more crazy busy and my workout schedule has been…sporadic. Here is a tasty recipe that offers some carbs and lean protein alongside some veggies.
I have a long. sordid history with low carb diets and I have started to learn (the hard way) how important carbs are to our functioning. I once tried to do an endurance race with Joey the Arabian/Saddlebred extraordinaire during the hottest summer Illinois had seen in several years on a day that had a heat index of 105 while on the induction phase of Adkins.
Let me tell you, this was a very, very, very bad idea. I thought I was going to die, I felt paralyzed, and instead of caring for my horse who had trotted/cantered my butt and all my tack around for several hours in the blazing heat I was having wet towels thrown at me by the race vet and my father in law. I believe we placed an impressive 4th and 5th in that race which says a lot about Joey who had ironically eaten a bucket of grain, several flakes of hay and apple flavored horse electrolytes that morning and the night before.
Long story short, pass the pasta please!
I started with sauteing some chopped veggies. I used red pepper, broccoli, zucchini. Then I added a little white wine (South American Chardonnay) to the pan.
The shrimp had been marinating in lemon juice, garlic, black pepper for a few minutes while the veggies cooked, then I added them to the pan.
Add juice from a lemon, grated parmesan cheese, and some Earth Balance which makes a nice little sauce.
Toss in the pasta. I used multigrain penne.
Yum! Enjoy a big bowl of this! Tomorrow, I plan to eat a banana and a Clif bar before the race, and plenty of fluids tonight!
Wish me luck! 🙂