I run. I eat. I travel.

It’s crucial to fuel up well before a race – eat something that you like and that you’ve tried before. You want butterflies in your stomach at the starting line because of race excitement and not because of something you ate before.

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Ingredients

(serves 2)

1/2 fennel bulb

1 garlic clove

1 tsp honey mustard

1 tbs greek yoghurt

1 tbs fresh orange juice

100g smoked salmon

pepper, salt to taste

1 handful pasta per person

 

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Prepare the pasta – I love mine al dente, but choose whatever you like best. Also: please note that if you choose to make this on the evening before a race, you may want to opt for ‘normal’ white pasta since the wholegrain version may (!) contain a little too much fiber an upset your stomach. Give it a try on another evening before a run and you won’t face evil surprises on race morning (I mean, who wants to stay in a porta potty longer that they absolutely have to? Yeah, right. I figured, I’ll warn you!).

 

Chop up the fennel and remove the outer layer if necessary, peel and grate the garlic. Heat a tablespoon olive oil and roast both until they color a bit. Add a quarter cup of water and stir in the mustard until it dissolves well. Reduce the heat and add the orange juice, the salmon and the greek yoghurt, season to taste, give everything a good stir and leave on the stove for another 2 or 3 minutes. Make sure the sauce doesn’t boil anymore and most of the water has evaporated when you stir in the yoghurt, so it won’t flake.

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Enjoy and kick ass in that race!

 

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Comments on: "Pre-race pasta: Fennel, honey mustard and salmon" (2)

  1. This looks delicious. Definitely going to have to try it out!

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