Ask any runner: you better carb up to race right.
Carbohydrates are a key part of any runner’s diet and Chef Brad Scott, head of Scott Community College’s Culinary Arts and Hospitality Management Center, says you can grill your carbs into a great meal.
He made three delicious, carb-conscious meals on the grill, and says it’s easy for you to make them, too.
Bluefin Tuna with Apricot Glaze
- Cut tuna steak into 3 ounce slices per person to be served
- Season lightly with pepper, garlic, and salt
- Add cajun seasoning if you want to kick up the spice a bit
- In a bowl, mix 3 tbsp apricot jam for our baste
- Add 1/2 squeeze of lime
- Add 3 tbsp of Chef's butter (a 50/50 mix of butter and margarine)
- Place tuna steak on a hot grill, searing it for two to three minutes per side
- Repeatedly baste the fish with your apricot mixture
- Serve over pasta (1 cup per person) mixed with fresh vegetables and pine nuts
Grilled Shrimp Skewers
- Prepare your wooden skewers by soaking them in water an hour before using
- Remove shrimp (16 to 20 count is best) shells
- In a bowl, make lime aioli with 3 tbsp of Dijon mustard
- Add 2 tbsp Dorothy Lynch low-fat salad dressing
- 1 tbsp olive oil
- Squeeze in juice from 1/2 lime
- Put shrimp on the grill 1 to 2 minutes per side
- Baste repeatedly during grilling and before serving
Grilled Peach with Bourbon Honey
- Slice peach in half, remove the pit (serving 1/2 peach per person)
- Coat with chef's butter
- In a small bowl, add 3 tbsp honey
- 1/2 tbsp cinnamon
- 2 tbsp bourbon
- 2 tbsp Chef's butter
- Mix together
- Place peach in bowl to coat it with the mixture
- Place peach, cut side down, on the grill for two to three minutes
- Flip
- Baste generously with honey bourbon mixture
Chef Scott says this is a light protein meal with plenty of carbohydrates for Bix runners or anyone on the run.
Enjoy!