PUMPKIN MARINARA PASTA WITH SALMON

Ingredients:

Instructions:

Cook the pasta according to the package, drain, and return to the pot.
While the pasta is cooking, cook the salmon. Start by patting the fillet dry with a paper towel, then season with garlic powder, dried basil, and sea salt. Cook in the air fryer, oven, or stovetop (see method below – note that exact cook time will depend on the size and thickness of the salmon fillet)

Air fryer method: cook at 385°F for about 10-12 minutes, or until fully cooked.
Oven: Cook at 400°F for about 12-15 minutes, or until fully cooked.
Pan seared: Heat olive oil in a skillet, then place salmon in the heated skillet. Cook on both sides for a few minutes, until crisp and fully cooked.

Stir some marinara sauce, pumpkin purée, fresh or dried basil, and a pinch of sea salt into the pot of pasta (I recommend using equal amounts of marinara & pumpkin, so for ¼ cup sauce, use ¼ cup pumpkin). Then mix in the cooked spinach (or serve on the side).
Add the pasta to a bowl, top with the cooked salmon, and garnish with more basil.

*Fueling Tip - add a slice of bread on the side for some extra carbs!

GREEN GODDESS CHICKEN AND FLUFFY COCONUT RICE

Ingredients:

Instructions:

Cook the rice: to make the rice nice and fluffy, you’ll want to use a bit more than a 2:1 ratio of water to rice (so if you’re cooking ½ cup dry rice, use a little bit more than 1 cup of water). Add the water to a pot and bring to a boil over high heat. Add the rice, reduce heat to low, and cook until fluffy (about 10-15 minutes).
Cook the peas and zucchini: use whatever method you’d like, but I recommend steaming/cooking in the microwave for a quick and flavorful method. Just add to a bowl and cook until soft.
Cook the chicken: season the chicken with a generous amount of the green goddess seasoning. For air fryer method, cook at 400°F for about 15 minutes, or until internal temp is 165°F. For oven method, cook at 400°F for 20-30 mins, or until internal temp is 165°F.
To assemble: mix the peas and zucchini into the cooked rice, along with a spoonful of coconut oil, some sea salt and fresh cilantro. Top with the chicken and more fresh cilantro.

ANTI-INFLAMMATORY NOURISH PLATE

Ingredients:

Instructions:

Cook the chicken: cut into chunks, toss with a little bit of extra virgin olive oil, as well as some ground turmeric, black pepper, garlic powder, and sea salt (all to taste preference). If using an air fryer, cook at 385°F for about 10 minutes, or until internal temp is 165°F (exact cook time will depend on size of the chunks and amount). If using the stove method, add chicken to a nonstick skillet and cook until internal temp reaches 165°F.
Cook the sweet potato: chop into chunks. (optional: peel off the skin to reduce extra fiber). Toss with a little bit of olive oil and sea salt, then place into the air fryer. Cook at 400°F for about 10-20 minutes, or until soft (time depends on amount and size of pieces).
Cook the rice: to make the rice nice and fluffy, you’ll want to use a bit more than a 2:1 ratio of water to rice (so if you’re cooking ½ cup dry rice, use a little bit more than 1 cup of water). Add the water to a pot and bring to a boil over high heat. Add the rice, reduce heat to low, and cook until fluffy (about 10-15 minutes).
Cook the zucchini: heat olive oil in a skillet, add the sliced zucchini, and cook over medium heat until cooked and softened. Season with garlic powder and sea salt.

Assemble the plate: add the rice, sweet potatoes, chicken, and zucchini to the plate, and top with your favorite salsa (or other sauce).

Fall Recipes I’d Make During Marathon Training Peak Weeks/Carb Load

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