But those rare times I go running in the afternoon or at night, even though there is no such line separating the two in winter, my diet and habits can change accordingly.
After workout I need to eat. Taken this for granted, I have to deal with rule #0 dictated by nutritional sciences which says "no carbs at night" especially when the next meeting of the day is the one with the bed.
What then? How can I go to sleep right after shower? Jamais!
I would fail to fall asleep, being nervous and feeling that there would be something missing. Not to mention that it would be extremely hard to follow the regular morning schedule of the day after without proper fuel. That would result in a clamorous knock out in the morning.
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| Rice with green peas and persil |
Of course, I've been experimenting a bit on myself and I found out that the meal I am going to describe here is working pretty well as a lightweight dinner that keeps fat to a minimum and allows me to meet Morpheus with no regrets.
It's a recipe based on green peas.
Green peas, which for the record are botanically a fruit, are very common in southern Italy, where I come from. The wild pea is restricted to the Mediterranean basin and the Near East.
This fruit is loaded with vitamins A, B-1, B-6 and C. Only one cup of boiled green peas has about 50% of the RDA of vitamin K-1, which is extremely important for maintaining bone health and helping blood to clot to prevent bleeding.
That last feature is not really necessary for a runner. But hey, what do you want for nothing?
Peas also have a high amount of fibre and very low of fat. Moreover, no cholesterol is in there and good vegetable proteins are also included in the package.
If I have been convincing enough on the nutritional facts, here is how I prefer to cook them.
Ingredients (for 1 portion):
1 cup of peas
1/2 cup of rice
1/2 onion
1/2 tea spoon of black pepper
persil
1/2 tea spoon olive oil
Preparation:
Put the peas in a pot and fill with as much water to sink them, cut the onion and add it together with rice and persil. Start cooking with a lid. This will keep the steam and flavour inside.
When rice is ready, peas will be too.
Add pepper and oil and mix everything.
Serve with one or two slices of toasted bread.
