Best Post-Run Meal Ever

I haven't talked about running much lately. That's because I haven't run much lately. My life's been consumed with yoga, cookies and sewing my wedding dress (an update on that later!)

For those of you that miss my running posts, unfortunately, this post isn't about running. So, I'm sorry. Hopefully you won't mind much though, because if I know anything about runners, I know they love to eat....and this post is about food!

During training for the Cleveland Marathon, Brandon and I would make it a habit to go to the farmer's market on Saturday before or after our long runs and get a heap of Ohio City Pasta. Then, we'd take it home, cook it up, add some sauteed veggies and olive oil, throw it in a bowl and go to town.

We did that every. Single. Week.

Even though we're no longer doing 20-mile training runs, we still go to town on a bowl of Ohio City Pasta. Worth it!!

You can definitely play with the veggies that you add to the pasta with this dish. The best part is, it's quick and easy so you can quickly replenish those carbs after your run. This particular version is loaded with good stuff; kale, mushrooms, olive oil...it's a super macrobiotic meal that's' got everything you need if you're a runner. Carbs. Fat. Deliciousness.

Macrobiotic Post-Run Pasta
serves 4

ingredients:

• 1 package pasta (or four bundles of Ohio City Pasta)
• 1 bunch kale
• 1 cup blue oyster mushrooms
• parmesan cheese (optional)
• salt, pepper and a splash of shoyu (to taste)
• 2 tbsp herb infused olive oil

directions:

1. cook pasta according to package directions, drain.
2. saute mushrooms and kale in a skillet over medium heat, right before you remove it from the heat add a pinch or two of salt and pepper and a splash of shoyu.
3. mix the veggies with the pasta an olive oil, top with parmesan cheese if you want to and serve immediately.

Pasta with Kale and Goat Cheese Pesto

This is the second time I've made this pasta dish a la Heidi Swanson's 101 Cookbooks. The woman never dissapoints!! I have probably said this before, but I own her cookbook and I've already pre-ordered her next one. 


I made a few changes this time around; namely with the addition of avocado to the kale and goat cheese pesto. Good choice! It added to the texture a bit, adding some nice avocado-y creaminess. I was lukewarm about the flavor at first, but I just ended up adding a bit more goat cheese and that was the ticket! A nice balance of the buttery avo and the tart goat cheese.


Watch out for the hot peppers though! I brought the leftovers to work for lunch and had generously peppered my tupperware-full of pasta with home ground hot pepper flakes. When I reheated it, I just flipped the entire thing into a bowl, without stirring. When I got to the bottom of the bowl, I started sweating from the heat...not realizing I was getting more hot peppers than pasta. So, just a word of warning.

 

Pasta with Kale, Avocado and Goat Cheese Pesto Serves 4-6
Recipe adapted from (my favorite) 101 Cookbooks
My version of Heidi's delicious dish involves gluten-free pasta and the addition of avocados to the sauce. You can definitely substitute any type of pasta and you'll probably do well with just about any leafy green vegetable instead of kale. I've made this both with avocado and without, the avocado adds a nice creaminess to the sauce and a little depth of flavor. It also balances out the tartness of the goat cheese.

4 cloves of garlic, peeled

1/2 large onion, peeled and quartered

1 small bunch of kale, stalks removed, washed well

1/3 cup extra virgin olive oil

1/2 fresh avocado

1/3 cup goat cheese, plus more for topping

2 tablespoons + hot pasta water

fine grain sea salt & freshly ground black pepper

fresh lemon juice (optional)

1 package brown rice pasta

hot pepper flakes (optional)

grated parmesan cheese (optional)

Bring a large pot of water to a boil. Salt the boiling water generously, and add the garlic and onion. Boil for 2-3 minutes, stir in the kale and cook for another ten seconds. Don't overcook. Working quickly, use a slotted spoon or strainer to fish the greens, garlic, and onions from the water. Use a food processor to puree the ingredients along with the avocado, olive oil and goat cheese. Add a couple tablespoons of hot pasta water if needed to thin things out if needed. Then season with a touch of salt and plenty of black pepper to taste. If you need a little more flavor in the sauce, add fresh lemon juice a bit at a time until you're happy with it. Set aside.

Reheat the pot of water and boil the pasta per package instructions. Drain and toss immediately with the green sauce. Serve topped with a few pinches red pepper flakes, parmesan cheese and more crumbled goat cheese.




Do you have a favorite recipe from another food blogger or a specific chef?


Peace, Love & Bagels,