The clean eating lifestyle is ideal for athletes who are serious about performance—it provides the body with close-to-nature fuel that delivers the right combination of whole-grain carbs, high-quality protein and heart-healthy fats that runners, triathletes, cyclists and fitness buffs need to power their training.
The quintessential pre-race or pre-long run or ride meal often includes pasta. While you can buy well-made fresh and dry pasta with clean ingredient labels, it's not hard to master making your own pasta. You can make a large batch of pasta dough and store it, wrapped tightly in plastic wrap, in the refrigerator for two days or the freezer for up to three months. If you want a lighter meal or have dietary restrictions, use vegetables to mimic the noodles used in a traditional pasta recipe.
Clean Eating Pasta Recipes
If you're allergic, sensitive or opposed to wheat, gluten or dairy, try the following "pasta" made from spaghetti squash and topped with a creamy, herbaceous sauce filled with fiber, protein and healthy fats. Sub zucchini, carrot or parsnip ribbons for the spaghetti squash if you want a fettuccine-type "noodle" instead of an angel hair one.
Low-Carb, Vegan "Pasta" With Avocado Sauce Recipe
1 spaghetti squash, cut in half
2 teaspoons olive oil
Sea salt and black pepper, to taste
1 1/2 cups cooked beans of your choice (butter beans, cannellini beans or fava beans work well)
1/2 cup water
2 tablespoons olive oil
2 to 3 garlic cloves
juice of 1 lemon
1/2 cup fresh chopped basil
1/4 cup fresh chopped cilantro
1/4 cup fresh onion, chopped
Crushed red pepper, to taste
Preheat oven to 375 degrees F. Place squash halves on a microwave-safe plate, and cook for 5 minutes to soften slightly. When squash is cool enough to handle, transfer to a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and roast for 45 to 60 minutes. Remove from oven and set aside.