Food Clubs and Pasta in Red and White Sauce

by Joanne on September 28, 2010

First the $10.00 PETSMART gift card (or e-certificate) AND the $269.00 DRAWING.  ENTER HERE.  Good luck.

Next, the workout…drum roll…TAPER WEEK!   Began with a total upper body and ab workout: back, chest, shoulders, and abs.  Arms were worked yesterday with legs, which are pretty sore today.  Guess I didn’t go as light on my legs as I thought.  Shane and I went for a 3 mile easy run to shake those legs out.  It was 62 degrees and wasn’t raining. Perfect running weather.

During tapering, the goal is to recover from any physical demands your hard training has put on the body without losing fitness.   This week, the 5 days prior to my race, I’m cutting the miles way down to about 19 or 20, depending on how I feel.   The weight workouts will be light, even though some sources say to cut out weights completely.  If too much running and training is cut out, there’s the possibility of feeling sluggish the day of the race.  With all the excitement and anticipation, I can’t imagine feeling sluggish. 

Do you have any experience with tapering?  Do you enjoy the taper or get too antsy during tapering?


Finally! My Sunergia Tofu arrived!  It’s flavored.  Simply grill, bake or fry and serve.

DSC01930 DSC01931

It’s impossible to get this brand of tofu from anywhere but a food buying club. Amazing!  So I joined a food buying club.


The club is the United Natural Foods Eastern Division.  The commitment of the organization is impressive with a proactive concern for the environment, reverence for the land and sustainable agriculture. 

I placed my order with the club organizer and was notified that the truck was in at 10 am last Thursday. 


Everyone’s order comes in on a pallet and you  pay in advance so it’s a simple pick up.

My two boxes of tofu were minimal in comparison to what the others ordered.


This short notice pick-up deal is certainly not my thing especially when I have to break away from work just to pick up.  But once a month or less, and for Sunergia Tofu, it’s worth it.  Sunergia also makes Soy Feta but I’m too passionate about my feta cheese to appreciate the soy version.

Red and White Sauce

Fromage Blanc:  Did you know Emeril offers a homemade recipe for this creamy cheese on FoodNetwork?  Check it out. It looks pretty easy.

Here is a description of Fromage Blanc from “Cheesemaking

Fromage Blanc is a wonderfully creamy cheese that may be used in place of cream cheese in any recipe. I love to use this in both Couer a la Creme and Cheesecake. It has a smooth consistency and only takes a few minutes of work to make it. I like to make this cheese at night and drain it first thing in the morning. This way it is ready to use for my guests when they arrive for lunch or dinner. (You may use from 1 to 4 quarts of milk depending on how much cheese you wish to make each quart of milk will produce about 10 ounces of cheese.)

I used the Fromage Blanc in my homemade tomato sauce.  It rounded out the acidity of the sauce and muted the heavy garlic taste. 

Pasta in Red-White Sauce:


  • 1 TBS olive oil
  • 1 medium eggplant, peeled and chopped into 1” cubes
  • 1 yellow squash, chopped
  • 1 green pepper, chopped
  • 2 1/2 cups pasta sauce – your favorite recipe or use this one. Make sure you have made your sauce before beginning this recipe.
  • 1 lb pasta – such as penne rigatoni
  • 8 oz Fromage Blanc – or you can use any other soft, creamy cheese (goat cheese is my usual favorite).

Cook the pasta according to the package directions, al dente.

Heat your pasta sauce.

When the pasta is cooked, drain and put a little of the warm pasta sauce in the bottom of the pot you boiled the pasta in (about 3 TBS of sauce just to line bottom of pan).  Add the drained pasta back to the warm pot with the sauce on the bottom, just to keep warm. *This should be done about 5 minutes before your veggies (eggplant, etc) are cooked.

Heat oil over medium heat. When hot, add the eggplant, squash, and green pepper. Stir constantly until cooked, about 10 to 15 minutes.  The squash should begin to brown.

Toss the cooked vegetables into the pasta. 


When ready to serve, add the Fromage Blanc (or other soft cheese) into the sauce and stir.


Serve with pasta and vegetables.


Once the marathon is over, I’ll switch back to focusing on proteins and reducing the carbohydrates to a nice balance: 45 carbs-35 proteins-20 fats.   This week however, I’ll enjoy my pasta.

What’s your healthy balance of carbohydrates, proteins, and fats?


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  • At 2010.09.28 07:35, Heather said:

    Taper time makes me a little antsy, too. But I enjoy the extra time I have on my hands!

    I don’t measure my carbs/protein/fat ratio. I definitely need to make an effort to get more protein in my diet, though…………..

    • At 2010.09.28 13:47, Joanne said:

      I’m enjoying the little bit of normal that seems to be back into my life this week. I’m not having to plan out my next long run. In fact, I know when it’s coming but the course is already mapped out with all those other runners. Fun, fun, fun.

      • At 2010.09.28 11:11, Amanda @ Bakingwithoutabox said:

        I’ve not yet done enough distance to need to taper. I’m hoping to have to figure out that hurdle next February. Figured I would scroll through my fave bloggers’ methods which means I’ll be tabbing your next week’s methods. Lol.
        Mmm, good looking pasta dish. I overloaded on carbs yesterday and went into carb coma last night. Or it could’ve just been the 100+ degree heat. I definitely need to pay more attention to boosting my protein levels. Thx for the reminder!

        • At 2010.09.28 13:46, Joanne said:

          I’ll try to keep really good notes for you 🙂

          • At 2010.09.28 12:25, Anne@ Food Loving Polar Bear said:

            I want to join a food buying club too, I REALLY must start investigating this because I keep seeing a lot of this action in the blogs and I keep wondering do we have stuff like that in Finland.. hmm..

            • At 2010.09.28 13:46, Joanne said:

              Not sure if they have it in Finland. Let us know. 🙂

              • At 2010.09.28 12:49, Monet said:

                I am going to investigate these food buying clubs! What a really great idea. I imagine you will get introduced to all kinds of food items. I don’t work out hard enough to need to taper, but I imagine that if it would get hard for me if I did! Thanks for sharing such a delicious pasta sauce recipe. I’m always looking for new pasta ideas. Thank you for sharing!

                • At 2010.09.28 13:45, Joanne said:

                  It’s a great idea but you have to be prepared to order a lot or at least order with a friend so you can split the product.

                  • At 2010.09.28 13:08, Tina said:

                    I’ve never done taper week with running, but followed a similar concept before my fitness competition. I loved that week! I think resting your body to prepare for an event is crucial to performance.

                    • At 2010.09.28 13:41, Joanne said:

                      I completely agree.

                      • At 2010.09.28 17:28, said:

                        its so hard to find that pre-race running schedule weeks prior.. i find it so difficult finding a balance between enough to keep my body prepared and used to the distance and not too much that im completely drained or risking injury. enough rest but not too much.

                        mmm more than tofu! masala tofu would be really yums 😀
                        this is a wonderful pasta dish! i cant help but think of how good it would be too as leftovers <3


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