Healthy In Candy Land

Caring for our health & our planet one meal at a time

   Jun 24 2011

Carb Loading

Tomorrow is the Seattle Rock-n-Roll Marathon. Several women from my gym are running the half marathon.

Sadly, I am not running anywhere tomorrow. Except for maybe around the backyard while I chase the puppy, trying to get him to drop the live shrew in his mouth that the cat so kindly brought for him to play with.

Again.

I do, however, want to show my support for those that are running the race tomorrow. As you may know, a popular way to prepare for any physically demanding endurance activity is to load up on carb-heavy foods a couple of days before the event. This allows the muscles to build up plenty of glycogen stores for use as fuel during the race.

To show my support, I shall eat bread.

I haven’t eaten bread in so long.

I missed bread.

Since discovering my sensitivity to wheat several months ago, I pretty much gave up on bread after trying a few different gluten-free breads that all tasted like very expensive sawdust. Just terrible, terrible stuff.

But then! Then, yesterday, on a whim, I walked into a Great Harvest Bread before heading to Trader Joe’s next door, just to see if they made any gluten-free breads. To my delight, they did indeed. And not just one, but two different varieties! So, I purchased a buckwheat loaf, not getting too excited so as to not be too disappointed.

But, it was actually really good!

And all is right with the world again.

Today, I made bruschetta.

Strawberry Goat Cheese Bruschetta

Goat Cheese Strawberry Bruschetta

  • sliced bread, toasted in toaster, each slice cut in half
  • goat cheese
  • pesto*
  • fresh strawberries, sliced

Spread each toast with goat cheese, then pesto and place strawberries on top. Place on a baking sheet and under the broiler for a few minutes until toast gets warmed, browned and crispy around the edges.

*Basil Pesto

  • ~2 cups fresh basil leaves
  • 2 cloves garlic
  • 1/2 cup raw walnuts
  • 1/4 cup parmesan cheese
  • 2 T olive oil
  • 2-3 T water

Process walnuts in food processor until finely ground. Add basil and remaining ingredients except water. Add water slowly until desired consistency is reached.

The flavors in this bruschetta reminded me of the pasta salad I recently made and loved so much. So it was no surprise that I loved this just as much. Actually, even more, since it was made with bread instead of pasta! (Bread > pasta!)

Good luck to all of the amazing runners tomorrow! I am running with you in spirit.

And I am very well carb-loaded.

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