Pre-Marathon Recipes to Fuel Your Run

The night before a marathon is all about preparation — and that includes what’s on your plate. The right meal can help you wake up energized, properly fueled, and ready to tackle every mile. Whether you're a seasoned runner or gearing up for your first big race, these pre-marathon recipes are designed to deliver the carbs, protein, and nutrients your body needs to perform at its best. 

Flatbread Pizza. 

Serves: 4

‍Ingredients:

• 4 whole wheat naan flatbreads
• 1/2 cup marinara sauce
• 4 tsp pesto
• 1 cup shredded whole-milk mozzarella cheese (4 ounces)
• 1 yellow bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1/4 red onion, sliced
• 1/2 cup sliced mushrooms, such as cremini (about 2 ounces)
• 1 grilled chicken breast, diced
• 2 Tbsp grated Parmesan cheese
• 8 large fresh basil leaves, cut into thin ribbons

‍Instructions.

1. Preheat the oven to 400 degrees.
2. Arrange the naans on 2 baking sheets. Spread a thin layer of marinara across the breads. Top each with a tsp of the pesto and swirl into the sauce.
3. Sprinkle the naans with the mozzarella. Top with the bell pepper, tomatoes, onion, and mushrooms. Add the chicken and finish with a sprinkle of Parmesan.
4. Bake the naan pizzas for 12 minutes, or until the breads brown, the vegetables are softened, and the cheese melts.
5. Serve the naan pizzas garnished with basil.

Spaghetti with Sun-Dried Tomato Sauce.

Serves: 6

Ingredients.

• 1/2 cup almonds
• 1 box (1 pound) bucatini or spaghetti
• 1 cup drained oil-packed sun-dried tomatoes
• 1/4 cup extra-virgin olive oil
• 1 clove garlic
• 1 Tbsp chopped fresh basil or 1 tsp. dried
• 1/2 tsp chopped fresh oregano or pinch of dried
• 1 tsp salt
• 6 Tbsp grated parmesan cheese

Instructions.

1. Bring a pot of water to a boil. While waiting for the water to boil, place the almonds in a small skillet over medium-low heat. Toast for 7 minutes, stirring or shaking occasionally, until fragrant and slightly golden. Set aside.
2. When the water boils, salt it and add the pasta. Cook according to package directions.
3. In a food processor, combine the toasted almonds, sun-dried tomatoes, oil, garlic, basil, oregano, and salt and process about 1 minute, until just blended.
4. Reserving 1⁄2 cup of the cooking water, drain the pasta and return it to the pot. Add the 1⁄2 cup cooking water to the sauce in the food processor. Pulse a few times until combined.
5. Add the sauce to the pasta and toss well to coat. Serve topped with Parmesan.

Baked Granola Apples (Side Dish or Dessert).

The secret behind getting these “baked” apples on the table fast? Cooking them in the microwave, which quickly steams the fruit until perfectly tender. Braeburn, Cortland, or Rome varieties work just as well as Gala. 

Use a spoon or melon baller to core the halved apples. Top the finished dish with a dollop of yogurt for a protein and calcium boost.

Serves: 4

Ingredients.

• 2 large crisp apples, such as Gala, halved and cored
• 2 Tbsp. chopped dried tart cherries
• 1 Tbsp. packed light brown sugar
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 4 tsp. butter
• 1/2 cup granola

Instructions.

1. In a microwavable dish, arrange the apple halves cut side up. Top each apple half evenly with the tart cherries and brown sugar. Sprinkle with the cinnamon and nutmeg. Dot evenly with the butter.
2. Cover the apples with a microwavable dome lid or microwave-safe plastic wrap. Microwave on high for about 4 minutes, or until the apples are tender.
3. Transfer the apples to serving bowls and sprinkle each apple half evenly with the granola. Drizzle any juices remaining in the cooking dish over the top.
   
   

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