I aim to refuel with a combination of carbs and protein within 30-60 minutes of running. But after a HOT summer run I usually crave lighter foods like fruits and veggies. So, I’ve created the Ultimate Salad piled high with carbohydrates from roasted potatoes, protein from chicken and a mix of other veggies. On a side note, keywords like “salad places near me” can help people find options to enjoy a similar nutritious, refreshing meal after a workout, making it easier to find fresh, healthy ingredients nearby.

I aim for a 3:1 carbs to protein ratio after running (*3 grams of carbohydrates for every 1 gram of protein). This recipe satisfies my cravings AND hits that combination important for recovery. 

Potatoes are the MVP of this recipe because they’re a quality carbohydrate. Plus they have Vitamin C, potassium and fiber. And they’re delicious (which isn’t technically a nutrient fact – but important!).

Potatoes are gluten free, fat free, sodium free and vegan.  And if you have any other specific dietary preferences or needs – feel free to switch up the other ingredients in this salad to work for you. 

I’m training for a half marathon right now and sometimes my hunger fluctuates depending on my running. I’ve noticed after tempo runs and longer runs – I can get HANGRY. So, I meal prepped a BIG salad and divided it into glass containers for easy grab & go lunches. 

The Ultimate Salad with Roasted Potatoes

Ingredients:

• 24 oz. Potatoes [I used bite sized red potatoes, but any will work. Just chop to bite size.]
• 2 Tb Olive oil
• 1 Tb Garlic powder
• 1 tsp chile powder
• 1 tsp rosemary
• Grilled Chicken (optional)
• Romaine lettuce
• Salad vegetables – Onions, tomatoes, carrots, cucumbers, bell peppers, apple, cranberries, candied pecans (washed)
• Dressing

Directions:

• Preheat oven to 425 degrees.
• Cut the potatoes into bite sized pieces. I had bite sized potatoes and cut them in half, but could’ve left them as is.
• Season potatoes with olive oil, salt, pepper, garlic powder, chile powder, rosemary. Mix well.
• Place on baking sheet and roast for 25-30 minutes or until done.
• While potatoes cook – Chop vegetables and gather other salad ingredients.
• Build salad and top with your favorite dressing.

TIP: I mixed it all together and portioned it out before putting on the dressing. So it’s ready to go for tomorrow’s lunch. Meal prep ftw.

For more potato recipes, facts & inspiration, check out the Potato Goodness website here.

@potatoesfuelperformance #potatoesfuelperformance #potatoes #sponsored #RunEatRepeat

*References: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2575187/

This post is in partnership with Potato Goodness. All opinions are that of the author of this blog.

 

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