Earlier this year, I received the book Finish Line Fueling in the mail. I’ve expressed my love for cookbooks MANY times in this space – so you can already guess that I was excited to receive this fun package. While I love exploring through most cookbooks, I was even more excited to dig into this cookbook because it is written by Jackie Dikos – a Registered Dietitian Nutritionist in Indianapolis who specializes in endurance/running nutrition!
I’ve been reading through this book over the past couple of months in preparation for my next half marathon – the Indianapolis Mini Marathon in May. She really digs deep into the why behind proper nutrition for endurance athletes. There are meal ideas, suggestions for nutrient timing, tips for pre-race and race day strategy, and a TON of delicious recipes.
Recipes are divided into Breakfast, Bread, Salads and Soups, Main Dishes, Performance, Snacks and Sides, and Sweet Treats. I have so many book marks in this cookbook of all the recipes I want to try and tips I want to make note of. If you are an endurance runner/athlete – I highly recommend this book to fuel you to the finish line 😉
Because I had so many recipes on my “must try” list, I had Brian pick the recipe and he picked this Gnocchi Primavera.
Jackie shares that she makes this recipe for her friends and family that she hosts during the Indianapolis Monumental Marathon (which I ran this past November!). It’s rich in carbohydrates (essential for pre-race nutrition), and seriously tastes like a restaurant meal.
I opted to make it with whole wheat gnocchi, but the original recipe uses traditional gnocchi and suggests that you can utilize any pasta in this dish.
Give this recipe a try, and you’ll see why you need to get your hands on a copy of Finish Line Fueling!