Spicy Veggie Platter Soup with Chicken

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Recipe is courtesy of Lovin’ the Oven LLC.

This recipe is the perfect healthy post-party meal. You can use all of the leftover vegetables from the veggie platter someone brought along with some leftover chicken! You could add rice to this soup, skip the chicken and easily substitute other vegetables.

  • Ingredients1 tbsp. olive oil
  • ½ cup celery, chopped
  • 2 cups baby carrots
  • 1 cup broccoli florets, cut into bite-sized pieces
  • 1 cup cauliflower florets, cut into bite-sized pieces
  • 4 cups low-sodium chicken broth
  • ½ tbsp. paprika
  • ½ tbsp. cumin
  • 1 tsp. chili powder
  • ½ tsp. garlic powder
  • ¼ cup Parmesan cheese (optional)
  • ½ cup grape tomatoes, halved
  • 1 tsp. Tabasco, or more to taste
  • 2 cups cooked chicken thighs or breasts, chopped
  • Salt and pepper to taste


In a large saucepan, over medium heat, warm the oil for 30 seconds. Add all of the vegetables, except the tomatoes, and cook, stirring frequently, for 5-7 minutes or until the vegetables are cooked but still crispy.

Add the paprika, cumin, chili powder, garlic, and a pinch of salt to the vegetables and cook, stirring frequently, for 1 minute. Next, add the chicken broth. Scrape any browned bits from the bottom, if needed, and bring to a boil. Reduce heat to simmer. Simmer until the vegetables are cooked through, 5-7 minutes.

Add Parmesan, tomatoes, chicken, and Tabasco to the pan and simmer an additional 2-3 minutes or until the tomatoes are cooked and the chicken heated through.

Season with salt and pepper to taste and enjoy!

Quick and Easy Pasta

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  • 1 cup white flour pasta, dry
  • 1/2 cup marinara sauce
  • 2 cups broccoli, frozen
  • 1/4 cup walnuts


  1. Bring a pot of water to a boil.
  2. Add the pasta to the boiling water. Stir occasionally.
  3. Place the broccoli in a microwave-safe bowl and thaw in microwave just until defrosted.
  4. Add marinara sauce to broccoli, cover the bowl with wax paper, and set aside.
  5. As pasta is nearing readiness, microwave the broccoli and sauce until desired temperature.
  6. While the broccoli and sauce are warming, remove the pasta from the heat and drain it.
  7. Immediately add the pasta to the broccoli and sauce mixture.
  8. Garnish with walnuts.

When consumed the day of or the day before a race, meals lower in fiber tend to be better tolerated; hence, the white flour pasta. Broccoli may similarly cause gastrointestinal distress for some runners, so feel free to switch in your favorite vegetable(s).

Regardless of the meal you intend on eating the night before your race, be sure to try it the night before a practice run in order to make sure you tolerate it well and feel your best.