Brought to you by Barilla.
Ladies the time has finally arrived!
Around 35,000 women will be participating in this year’s Women’s Mini Marathon on Sunday, 3 June.
Some of us will be strolling, walking, jogging, and some will be running the 10km.
If you’re among the latter, it’s important to ensure those muscles have plenty of energy to keep going, so you can give it your all. So here’s what you should consider doing with your diet now that it’s one day before we give it socks.
1. Carbs, Carbs, Carbs
OK, we’re not running a full marathon, it’s not even a half marathon, but it still does demand our attention and energy resources. Before the marathon, 70 percent of your energy should come from carbs so as you can fuel your muscles. These include pasta and rice, plus beans, vegetables, and fruits.
Here’s a little recipe below from Barilla that we’d highly recommend (as it’s simply delish!). Barilla will also have their Barilla Pasta Lab waiting for all participants when they cross the finish line (Merrion Square South). They’ll have tasty bites you’ll all want to get your hands on so don’t miss it!
Linguine With Pesto Genovese, Prawns and Green Beans (serves 4)
Ingredients:
- 350g Barilla Linguine
- 16 prawns, peeled and veined
- 1 shallot
- Salt and pepper
- 180g Barilla Pesto Genovese
- 150g green beans, roughly chopped
- 2 tbsp extra virgin olive oil
Method:
- Bring plenty of water to the boil in a pot. Add some salt and cook the linguine as per instructions on the pack.
- Thinly slice the shallot and pop into a large pan with a little olive oil.
- Once golden and tender, add the prawns, plus some salt and pepper to taste, and cook gently for a few minutes. Then set it aside.
- Four to five minutes before removing the pasta from the pot, add the green beans, allowing them to cook with the pasta.
- Drain the pasta ‘al dente,’ together with the beans, keeping a little pasta water.
- Grab the pan with the prawns, and pop it back onto the heat. Add the pasta and the pasta water, and sauté gently.
- Once excess liquid is absorbed, remove from heat and add the Pesto Genovese. Mix well so to coat the pasta evenly. Serve immediately with a drizzle of olive oil. Enjoy!
2. Stay Hydrated
With all our body’s cells being made up of water and needing all the H2O they can get to stay healthy and replenish, it’s essential to make sure that we take sips of water regularly throughout the day. You don’t need to overdo it, just do what feels good and try to get in one and a half to two litres of water a day.
3. Don’t Over Exert Yourself
We might think running further than usual is great practise for Sunday, but in fact, it will tire out our muscles and put them into repair mode, rather than push mode. By all means, stay active – go for walks, go for short jogs, but try not to do a practise 10km. Your body will be ready for it on Sunday if you just take it slow.
4. Plan Sunday’s Breakfast
So at 2pm on Sunday, you’ll be kitted out and crossing the start line. But before that, be sure to get a breakfast with enough carbs (you still need these on the day). Choose carbs that take a little longer to digest, like bread, bagels, cereals and fruits or veg, for a steady source of energy. Maybe something like porridge filled with blueberries and raspberries, with a drop of honey. Or a bagel with peanut butter and sliced banana. Continue drinking water for up to 30 mins before race start.
5. Organise Your Gear
Arrange what you’ll be wearing so you can dash out on time in the morning and remember to pack some plasters, just incase you get some dreaded blisters during the event. Some suncream and product to prevent chafing is a good idea too.
6. R&R
Get to bed early before the event. There’s no need to stress over it either, it’s bound to be a superb day filled with good vibes and so many women coming together to do their best and achieve something great while giving back.
Sounds pretty superb to us!
Brought to you by Barilla. Masters of Pasta.
Barilla are bringing their Pasta Lab to the Women’s Mini Marathon. The iconic blue box will be serving authentic Italian recipes from renowned chef, Robert Cenci. A favourite in Italy for 140 years, Barilla only use the best italian ingredients to create their range of pastas and sauces. See more on Barilla’s website here.
