It feels weird, to be writing recipes with a big race looming over me. I am obsessing about food in the days of the lead up to the race. I’ve found that easing off meat protein does help my stomach a little bit so I’ve started moving towards a more plant-based diet and move away from meat. Without my gallbladder I struggle to digest fatty proteins and certain sauces so it’s important for me to be careful with my meals so that I don’t end up in a bad way on a race day. This is one of my easy dinners because it’s so simple to make with minimal mess. Pasta and rice are my favourite carbohydrates the day before a race anyway so it fits the bill!
Saturday will mark my second half marathon this year and I’m hoping that I can at least better my first-ever time of 3:15:48. Even if I shave 48 seconds off that time I’ll come in under the cut-off time for the Dublin City Marathon. I’ve been training very hard the past couple of weeks, despite being laid low with a bad ear infection so I’m praying it all pays off on the day.
I’ll keep you posted!
The sweetness of the cherry tomatoes makes a delicious sauce and as an extra bonus, there’s no chopping in this simple vegan dish.
- 300g cherry tomatoes
- 5 cloves of garlic, peeled
- 3 tablespoons olive oil
- 300g spaghetti
Preheat your fan oven to 150 degrees Celsius. Take a heavy roasting dish and fill with the whole cherry tomatoes, cloves of garlic, and olive oil. Season well with salt and pepper, then stir. Roast in the oven for 20 mins, then turn the heat off but leave the dish in the oven while you cook the pasta according to the instructions on the packet.
Once the pasta is cooked, drain and add to the roasting dish with the tomatoes and garlic. Stir well so that the pasta is coated in the oil and roasted tomatoes. Serve immediately with fresh thyme or basil.
If you prefer a meat based protein with this dish you could top with fresh mozzarella or grilled chicken. For a vegan option roast the chickpeas with the tomatoes (this is my personal favourite).