Hey – I wanted to post this on Monday, but I didn’t have the official results yet. But one of my goals was to run a 10km in under an hour. And guess what?
I ran the Spring Forward 10km run in 55:39!!!! This has beat my previous 10km run record by over 2 and a half minutes!!!
And now… on to food!
Earlier this month I got back from vacation and didn’t have much food in the house, but really wanted to try and make it last until my market day. I got creative with my meals… and maybe went out for lunch one day haha =) By the end of the week, I had pretty well cleared out the fridge. I wasn’t sure how to throw what was left together to make a meal. AND the following day I had a 10km that I wanted to prepare for (hello carbs!). Apparently I’m more creative than I give myself credit for – because I came up with a masterpiece with minimal ingredients. WOOT
I’ve always loved pasta. I am not afraid of carbs. They are fuel for our bodies and our brains – we need them. When I was young, my favourite night was spaghetti night at our house. It was made the exact same way each and every time. And I. loved. it. Since going vegan, I appreciate variety more. And I remembered this one time my dad had an idea to get a little creative with spaghetti night and make baked pasta. My sister and I could not shovel the food into our mouths quickly enough. It was so good! It was basically cooked noodles, my mom’s homemade marinara sauce and a can of mushrooms with cheese on top baked in the oven. It kind of grosses me out thinking about it now, but why not try and make a lighter, updated version?
Ooey Gooey Cheezy Pasta Bake (serves 4ish)
1 roasted red pepper (line a cookie sheet with parchment paper and put a red pepper in the oven at 400 for 20 minutes, flip and cook another 20 – done!)
1/2 cup of cashews
1/4 cup nutritional yeast
3 sundried tomatoes (if I had more… I would have used more)
1/2 tsp of tomato paste (dear husband, if you use almost the rest of the tomato paste – please buy more ;p)
2 tbsp olive oil
1 tsp of agave (tip from mom – sugar cuts the acidity of the tomatoes)
1 tsp each of oregano & basil
a sprinkle of salt & pepper
Throw your tomatoes, pepper, cashews, nutritional yeast & oil in your blender and mix it up until smooth. Pour the sauce into a pot, add the remaining ingredients and simmer on the stove for about an hour (more or less depending on how much time you have).
As you simmer your sauce. Cook your favourite noodles according to the directions, but cook a little shorter than you normally would (I used tinkyada rice noodles & cooked them 3 minutes less than the instructions indicated). Sautée your fav veggies (we only had zucchini & artichoke left in the fridge, but it turned out nicely). Combine the cooked noodles, the veggies & sauce together and pour in an oven safe dish. Sprinkle some daiya cheese on top and bake at 375 for 20 minutes. After 20 minutes, broil it for 3 minutes so it gets a little crispy on top.
Remove from the oven and try to let it cool a bit before you devour it. Serve it up with a salad.
I attribute this meal to running my 10km in 55:39 – it’s a fuel food!