There are some criteria for best foods to eat the night before a long run. You want foods that are high in carbohydrates, moderate in protein and low in fat. This is because your body needs a source for easy energy, which carbohydrates provide. High protein and high fat foods are more difficult to digest, require more steps to turn them into energy, and, consequently sit heavily in your stomach. The night before a run it's okay to have some high quality refined carbs, to enhance digestion, although you don't want to overdue simple sugars, so that energy doesn't spike and then sink too rapidly. You want to stick with "safe" foods that you are eat regularly enough to know that they do not cause you any distress. Many runners suggest going light on dairy products, and sticking with lower fiber fruits and vegetables, so that your body can concentrate on running, rather than digesting.
It was with these thoughts in mind the night before we ran that I whipped up a vegetarian lasagna, using parmesan, low fat mozzarella and cottage rather than ricotta cheese. Instead of meat sauce I drained a can each of diced tomatoes, spinach, chopped mushrooms, and okra, mixed with some garlic salt and parsley. I layered the lasagna noodles, then the vegetable mix, then the parmesan/mozzarella/cottage cheese mixture, repeat. The preparation time took about 15 minutes. The cooking time at 350 degrees was 45 minutes. The yummy memories are still lingering! I'm not the best at recording recipes, particularly the quantities necessary for each ingredient, but I see that I'm not the first person to come up with a great veggie lasagna. Check out some of the recipes on this site, and let me know which are your favorites.No running stats for me today; Alison and I took the day off for the first time in 2 months to recover and recuperate from each having run in excess of 165 miles since June. Back on the track tomorrow, however!
Até amanhã...
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