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.
More: 9 Tenets of Clean Eating and How to Adjust to This Lifestyle
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
Ingredients
1 spaghetti squash, cut in half
2 teaspoons olive oil
Sea salt and black pepper, to taste
2 avocados
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.
