Carb Loading

standard January 5, 2013 Leave a response

Happy New Year! After all the holiday indulgences and travels, its been nice to be home, running, drinking all the veggies in my csa delivery, and getting back in to a normal routine. At least for a couple weeks until travel season kicks back in.


I love new years. Fresh starts. Clean slates. Looking back on last year’s goals, I’m proud of all I accomplished and am looking forward to my one big goal of 2013: running my second marathon. After putting off the first two of four scheduled runs, this weekend I finally tacked 20 miles. Needless to say, I was starving afterwards. Time for a carb and protein heavy recovery meal!


Spaghetti with Chickpea Bolognese

Serves 4.

Print-Friendly Recipe


  • 1 T olive oil
  • 2 cloves garlic, minced
  • 1/2 c white onion, diced
  • 1 c mushrooms
  • 1 c kale
  • 1 1/2 c chickpeas
  • 1/4 tsp red pepper flake
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 2 c marinara sauce
  • 1 box whole wheat spaghetti
  • nutritional yeast, for garnish


  1. Heat oil in a large skillet over medium heat. Saute garlic for 30 seconds, until fragrant. Add diced onion and let cook until translucent.
  2. Meanwhile, boil water in a stockpot and cook spaghetti, 8 minutes or until al dente.
  3. Finely dice mushrooms, kale, and chickpeas. Add to skillet along with herbs and pepper flake and stir to combine. Let simmer 10 minutes so veggies cook down and flavors meld.
  4. Add marinara sauce and continue to simmer until bubbling.
  5. Serve over pasta and top with nutritional yeast.


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