Here is a fantastic pre-race recipe from www.boredofdiets.wordpress.com @boredofdiets1
Published with full permission, I’ve eaten this and similar variants before many of my races. Tasty, nutritious and has served me well. Give it a try!
1 sirloin steak sliced with fat trimmed off (or steak of your choice – ribeye is good too)
1 tablespoon of olive oil
1 garlic clove – crushed, chopped or sliced
1 tablespoon of oregano
1 tin of chopped tomatoes
1 red chili – finely chopped
1 red pepper – sliced
10 cherry tomatoes
a couple of handfuls of spinach
140g /200g of tagliatelle (200g is only if you are having it as a pre-race dinner)
40g of cheddar or cheese of your choice (mozzarella would work well too)
Pre-heat the oven to 180 degrees. First put the cherry tomatoes and sliced red pepper in an oven proof dish and drizzle over the olive oil. Put this in the oven and let them roast for around half an hour.
In the mean time heat a teaspoon of olive oil in a pan on a medium heat and fry the sliced steak for a few minutes until the meat is browned. Remove the steak from the pan and put on a plate to one side.
Next put the garlic and chili in the pan, add the tinned tomatoes and oregano and let it simmer on a low heat, stirring occasionally.
About 10 minutes before the roasted vegetables are ready, bring a pan of water to the boil and cook the tagliatelle according to the instructions, normally for around 5 minutes.
Whilst the tagliatelle is cooking add the spinach to the pan with the simmering tinned tomatoes, stir in for a few minutes until it wilts. Then add the steak back in to the pan, mix it all together for a couple of minutes, making sure the steak is heated through and then turn off the heat.
When the roasted vegetables are done take them out and add the steak and tomato mixture to the dish and mix. Next add the tagliatelle and mix thoroughly, then sprinkle the cheese on top.
Return the dish to the oven for a couple of minutes to let the cheese melt, then serve