This past Sunday, I voluntarily ran 14.33 miles. It was the longest distance run of my life… and it surprisingly felt pretty good considering I was running 14.33 miles AND the temperature was dropping. In fact, a mini ice storm was rolling in as I was chugging along. (You can see an image of the crazy mist rolling off the lake on my Instagram feed. We’re friends, right?)
Marathon training is slowly taking over my life, and I can hardly believe that in less than two months, I’ll be lining up to start my 26.2 mile journey. It’s still terrifying, but it’s becoming a lot more real as the date draws nearer.
And the farther I get into my marathon training, the more I realize the food I fuel myself with is crazy important. (I mean, duh, right?) And the more I realize this, the more I know that I no longer have the stomach of steel I once did as a younger person.
Preparing meals before long runs is kind of like roulette these days. I think I know what’s going to work, but then I’ll whip up a pasta dish, the old standby for runners, and wake up the next morning feeling like death because apparently, my body’s not into pasta anymore. Which means I’m currently on the hunt for carb-y and delicious food to eat a ton of… and I think I’ve found a winner in this recipe, which I’ve adapted from Food & Wine’s December 2013 issue.
Sweet potatoes are amazing, and not only do they taste delicious, but they make me feel pretty darn good before and during a run.
Bonus points? This recipe can be made for breakfast or dinner… and I’ve eaten it for both and can attest to its deliciousness both ways.
Here’s how you can make your own:
- 4 poblano peppers
- 3 tablespoons extra virgin olive oil
- 1 large red onion, thinly sliced
- 2 tablespoons unsalted butter
- 2 large sweet potatoes, peeled and cut into 1/4-inch dice
- 5 garlic cloves, finely minced
- 2 rosemary sprigs
- Kosher salt and freshly ground black pepper for seasoning
- Egg(s) for frying
- Roast the poblanos under a preheated broiler, turning occasionally until charred all over. Transfer the peppers to a bowl, then cover tightly with plastic wrap and let cool.
- Once cooled, peel, seed and stem the peppers, then thinly slice and set aside for later use.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the onion to the pan and cook until golden. This will take around 5 minutes, depending on your stovetop.
- Add the butter to the pan, and let melt. Once the butter is melted, add the sweet potatoes, garlic and rosemary. Cook over moderate heat, stirring occasionally, until the potatoes are tender and lightly browned.
- Stir in the poblanos, then season with salt and pepper. Discard the rosemary sprig and serve with a fried egg on top.
Are you a sweet potato fan?
What foods make you feel good before you work out?