Today’s post comes to us from Rock ‘n’ Blog member Pia, author of San Diego is Awesome. Pia is a San Diego local who is in love with her city and all things Rock ‘n’ Roll!
Running and eating is the best combo. One negates the other, right?! To get in the mood for a Rock ‘n’ Roll race weekend, we created 4 fun recipes inspired by San Diego.
- 1 apple
- 1 cucumber
- 2 handfuls kale
- 2 carrots
Directions: Combine all ingredients in juicer. Enjoy!
Simple Peanut Butter Energy Bar
- 1 cup peanut butter
- 1 cup honey
- 3 cups oats
Directions: Heat peanut butter and honey in saucepan on low heat until mixed. Slowly add oats and mix ingredients together. Pour into an 8 x 8 inch pan and press into bottom. Cover and let set at least 4 hours. Enjoy!
Carb Loading Gluten-Free Pasta
- 1 pound brown rice pasta
- 2 cans (15 ounces) tomato sauce
- 2 tablespoon extra-virgin olive oil
- 4 cloves garlic, minced
- 1 small onion, chopped
- 1 teaspoon basil
- 1 teaspoon oregano
- Optional: spinach and Parmesan cheese
Directions: Heat oil in saucepan over medium heat. Once it heats up, add garlic and onion. Sauté for a few minutes (or until onions are translucent). Add tomato sauce, basil and garlic. Heat for 2 minutes on medium heat, then low heat until thoroughly heated, about 8 minutes. Prepare brown rice pasta according to package. Once pasta is cooked and rinsed, add enough tomato sauce to pan to coat pasta with sauce (keep reserve for pouring over dished pasta). Mix in optional spinach. Serve and enjoy with Parmesan!
Rock ‘n’ Roll Bean Tacos
- 1 package corn taco shells
- 2 cans refried beans
- 1 small cabbage, shredded
- 1 can favorite salsa
- 1 package guacamole
- 1 package sour cream
Directions: Heat refried beans over low heat until warmed. Make assembly line of ingredients. For each taco, layer beans, guacamole, cabbage and salsa. Add a dollop of sour cream on top. Enjoy!