1-24oz package frozen gnocchi
1/2 c. basil pesto, homemade (see recipe below) or store bought
6 oz roasted red peppers, diced
2 medium roma tomatoes, diced
1/4c. shredded mozzarella (or feta) cheese
1 onion, diced
Bring a medium pot of water to a boil then add your gnocchi. Boil 6-7 minutes. You will know the gnocchi is cooked when they start to float to the top of the water! Drain and set aside.
Warm ~1 tsp oil in a saucepan over medium-high heat, then add the diced onion, garlic and saute 1-2 minutes. Add your roasted red peppers and tomatoes and saute an additional 3-4 minutes. Add in the pesto sauce and simmer approximately 1 min.
Combine your veggies, gnocchi and basil pesto. Note that a little bit of pesto goes a long ways! Sprinkle cheese on top and serve!
Homemade Basil Pesto Sauce
If you've never tried making your own homemade pesto, please do! It's quick, easy, and you can adjust flavors to your heart's desire. Here's the combination I use:
2 c. fresh basil
1/2 c. parmesan cheese
1/2 c. extra-virgin olive oil
1/3 c. pine nuts
3 medium garlic cloves
salt and pepper to taste
Combine all ingredients in a food processor and mix until smooth.
Plenty o' carbs in this one...
Perfect the night before a long run or other extended training session...
Or maybe to fuel a marathon like that one I have coming up ;)
Marathon #5 Here I Come!
Kristen Chang is Registered Dietitian Nutritionist (RDN), Certified Specialist in Sports Dietetics (CSSD) and triathlete residing in southwest Virginia with her husband and dogs. Follow along as she shares favorite fueling recipes, general wellness and sport nutrition tips and stories from her athletic endeavors.
Another year has flown by, which means it's time to sit back and reflect on the past season. It has been a season of challenge in many regards, and most definitely not the season I had hoped or planned for. Thinking back to my coaching meeting in January, coach Jim and I had discussed taking things to the next level and I set some pretty high goals for myself. That remained the plan through June, until I through a complete 180 by dropping Chattanooga and deciding to focus on my health. I can vividly remember that day, sitting next to the pool after a short workout when coach asked if Chattanooga was still in the cards. I don't remember whether or not I actually responded, but I do remember the emptiness and defeat I felt in that moment knowing in my heart that the answer was no. I consider myself a "fighter"... being Italian makes me stubborn to the core and I am very loyal to the commitments that I make. However, in that moment God was calling me to let go of my own personal plans and trust in Him instead. As humbling and difficult as it was to walk away from Ironman training this past season, I'm incredibly glad that I did.Hearty Miso Soup
My Motto for 2018
2017 End of Season Wrap Up
Training Updates: 3rd Quarter 2017
Asian-Inspired Fish & Veggie Platter (The Recipe Redux)
Peace is always beautiful
Tart Cherry & Orange Sports Drink
Crew Report: Tahoe Rim 100
Dark Chocolate Peanut Butter Ice Cream
Stress Buster Trail Mix
Proud Athlete Of
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