Hey Guys! Happy Tuesday to you all! I hope you all enjoyed yesterday’s post, something a little different to spice things up around here. Did you know that Body Hack named me as 21 Inspiration Health and Fitness Accounts to follow on Pinterest?! How awesome is that?! I’m pretty excited! I post a lot of fitness, running and motivational things on Pinterest and lots of Lululemon Love so if you don’t already follow me, check it out! And a big thanks to Body Hack for naming me!
Let’s back track to my weekend shall we? Saturday I had an 18 mile run. I was a little apprehensive about this run because my training hasn’t exactly gone according to plan and well, 18 miles will certainly tell if you are ready for a marathon or not. The verdict? I’m ready! I rocked that 18 mile run! From my pace, to my mental toughness, to my fuel and hydration it was awesome. I was exhausted after and spent most of the afternoon laying on the couch watching movies and proceeded to pass out at 8pm and sleep until 8am the next morning but it was worth it! Here’s a look at last week’s workouts. I feel pretty awesome about them all!
Friday night I was determined to eat a meal that would fuel me and carry me through 18 miles. Obviously it involved pasta but I wanted it to be light and healthy too with some vegetables and protein. I took a gander on foodtv.com and found this recipe from Ellie Krieger. After a cooking fail about a year and half ago I always check the comments on their recipes and see what people have to say. A lot of times the comments can alert you to issues with the recipe or substitutions that can take it to a whole new level. I noticed people were adding spinach and chicken to the original recipe to bulk it up and add more flavor. I was sold. Now it’s a rare day when I share a recipe since this is NOT a food blog and never will be anything close to that but as runner’s we need to fuel our bodies well and this recipe needed to be shared!
Penne with Roasted Tomatoes, Garlic, Spinach, Lemon Chicken and Cannelini Beans
Total time: 45 minutes
- 1 packet of roma cherry tomatoes, sliced in half
- 4 cloves garlic, unpeeled
- 3 tablespoons olive oil
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1(15 ounce) can cannellini beans
- 1/2 pound penne pasta
- 1/3 cup fresh baby spinach, torn
- 1/4 cup tablespoons freshly grated Parmesan
- 1/2 pound of chicken tenderloins
- 1/2 lemon
Preheat the oven to 450 degrees F.
Slice each tomato in half. Put the tomato halves and garlic (unpeeled!) into a 9 by 13-inch roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven, uncovered, for 25 minutes. Toss every 10 minutes.
Season the chicken in a bowl with salt, pepper, and the juice from half of a lemon. Grill the chicken until cooked through.
Drain the beans into a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans. Return drained pasta and beans to the pasta pot.
When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork. Slice the chicken into bite size pieces. Pour the roasted tomatoes into the pasta pot, add the garlic, the remaining 2 tablespoon of olive oil, the spinach, the chicken, half of the Parmesan cheese and additional salt and pepper, to taste. Toss to combine. Serve topped with the remaining Parmesan.
Quick tip: Roast up 6 cloves of garlic. Add 4 to the recipe and save the remaining two gloves to mash and spread on Italian bread!!
I recommend serving this with a side salad and garlic bread. I’d highly recommend this for anyone looking for a quick and healthy meal! It is delicious, flavorful and filling!
*Excuse the not so beautiful photo and paper plate! When I took the picture I never thought I’d be posting the recipe and the dishwasher was full of dirty dishes so paper it was!