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I can’t eat enough carbs. It’s not that training has made me insatiable for carbs — that’s not it at all. In general, I feel like I have a pretty healthy relationship with carbs. That is, I try to get most of my carbs through fruits and veg and multi/whole-grains, although I do heart pasta ever so much, and it usually plays a role in my diet at least once or twice a week.


The problem is this: I have been using the nutrition logger on the Map My Run site, and according to that site, for my height and weight, I do not eat nearly enough carbs for my activity level. I always eat plenty of protein, and fat is not usually an issue, either. But my carbs are always way way low, according to this site, for what I should be eating.

For example, this morning for breakfast I had an english muffin with jam (not just any jam: it was blackberry bay leaf jam artisanally fashioned by Laura Ann’s Jams).


For lunch I had a dinner roll with potato leek soup, and a beet salad with wheat berries. According to the nutrition log on Map My Run, I have only consumed 41% of their recommended carb intake for the day. So even if I double the amount of carbs I have eaten (english muffin, jam, dinner roll, potato leek soup, beets, wheat berries) today, I still wont be at 100%.

Carbs are very important for endurance running because of that stuff in your joints and storing it and getting more energy and lots of technical nerdy things that, well, you’re just going to have to take my word for it.

So, I have been consciously trying to up my carb intake. Which I know, for many people, is as hateful of a statement as “I just can’t seem to gain weight.” Don’t you hate that person? Well trust me, THAT is not my problem. But it’s all like pasta pasta pasta rice rice rice.

I did make this extremely tasty and high-carb roasted carrot and parsnip soup. Want the recipe? It couldn’t be easier. Preheat oven to 300 (or 325 — it’s not fussy). Take a couple of peeled parsnips and a couple of peeled carrots (trust me — a little will go a long way for this soup), throw some olive oil on a baking sheet, cut the veggies into big chunks, put them on the same baking sheet and roast a good long time (like, an hour or so). Move them around in the pan a few times during roasting to make sure they don’t stick. In a soup pan, large sauce pan, or dutch oven sautee about a half of a large white or yellow onion (diced) in your choice of fat — olive oil alone for vegan, butter for decadent, a little bit of both if you are me, or bacon fat if you are Paula Deen. Saute the onions until they are very tender and translucent — about 7 or 8 minutes — and then either add the roasted vegetables and a couple cups of stock (veggie stock if you’re vegetarian, chicken stock if you’re me), or just set them aside until the veggies are done roasting (easy to poke through with a fork), and then add them and the stock, and let them all cook together for a little bit — anywhere from 10 to 30 minutes. Then, put all this stuff in a blender and puree until smooth. You will probably need to add more stock while you are pureeing, or else you will have something the texture and density of baby food. Puree the shit out of that soup.

If you have a super fancy blender like a Vitamix, the soup will have the satiny texture of a bisque. If you have a regular blender, it may be a little grainier, but it will still be delish

Return the soup to the pan that you used to saute onions, etc. Add more stock as needed to bring it to your preferred soupy texture (you may need as many as four cups of stock). Add salt and pepper to taste, and voila!

Variations — to make this a “real” bisque, you can also add a little heavy cream in place of the stock, and a soupcon of sherry. You can also play around with the veg. Celery root is good with parsnip, for example, and fennel is good with carrot. The basic strategy remains the same. Also, fresh herbs or curry powder might make a nice addition.

If you are trying to carboload, serve this with lots and lots of bread.

In other news, at this point I am fairly obsessed with the nutrition logger on Map My Run. Today I logged 1/12 of a piece of quiche to record the bite of Nikki’s that I had at lunch. Since I began, I have charted every food, snack, glass of water, cup of coffee, Hershey’s kiss, beer, etc., that I have consumed. Because what my life was missing was something else to be neurotic about.


About lakathie

Literary lezzie and amateur health and fitness dabbler.

5 responses »

  1. It sounds to me like you’re low on carbs because you’re low on calories. You’re running a lot and your calorie intake after lunch was done was probably around 600 calories? I’m just guessing because you may have had a huge bowl of soup, but that’s my 2 cents. I’ll bet you could improve it by adding a banana to breakfast.

    • Perhaps you are right but I feel like this training is requiring me to eat constantly, and I am not accostomed to that.

      • Hi Kathie,

        Love your blog! I know as a fellow foodie how scary it is to manage my food intake and then realize you might have to eat more–it’s just too good to be true. I suggest you add a bit more fruit, or a great green smoothie as a snack (frozen fruit plus kale or spinach)–you’re body will happily process the fiber and the healthy carbs and I know from personal experience that my body tends not to “hold on” to those calories, so you’ll have the energy your body needs and no extra jiggle.

        And I hope you’re rolling out those IT bands on a foam roller, girl. Come to one of my Pilates classes and I’ll get you stretched, but good!

  2. What the heck is a soupcon?


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