From Baptist Health South Florida
Life
2 min. read
With the ING Miami Marathon and Half Marathon coming up at the end of the month, and Baptist Health South Florida’s continued partnership as the medical team, I thought a good meal to help ease you into your carbo-loading for the race would help. Start storing up the energy you’ll need to get through your race.
A good rule of thumb is to increase your carbohydrate intake to about 70 percent of your daily calories three to four days before the event. Cut back on foods higher in fat to compensate for the extra carbohydrate-rich foods. Also, scale back your training to avoid using the energy you’re trying to store up. Rest completely the day before your big event.
Miami Marathon Lasagna
(nine servings)
Ingredients
Preparation
Nutrional information:calories: 216; fat: 7.7g; saturated fat: 4.2g; monounsaturated fat: 2g; polyunsaturated fat: 0.4g; protein: 12.7g; carbohydrate: 25.7g; fiber: 4.2g; cholesterol: 21mg; sodium: 393mg
About Chef Richard
Chef Richard Plasencia, executive chef at West Kendall Baptist Hospital, joined Baptist Health South Florida in 2011. He is an award-winning chef who is passionate about creating and sharing fresh local and seasonal recipes seasoned with flavor and good health. In addition to an interest in nutrition, Chef Richard has an extensive history in the hospitality industry.
He served as Chef at Town Kitchen & Bar, Jake’s, the Hyatt Regency Coral Gables, the Shore Club, Por Fin, and the Conrad Hotel. He also was also part of several teams that received the Mobile 4 and 5 star awards, as well as Cioppino being named to America’s Top 50 restaurants by Esquire Magazine 2005, during his time at the Ritz-Carlton Key Biscayne. Chef Richard Plasencia graduated from Johnson & Wales University with a Bachelor of Science in culinary arts.