It's a new year for new goals!

Who's planning on running their first ever race in 2019?

#AnythingIsPossible

2️⃣0️⃣ more spots are left in this year's Kona Dreamin' Drawing!

Don't forget to sign up for any IRONMAN distance race before January 20th to become eligible for a trip to this year's IRONMAN World Championship. #IMWC

Good food is always welcome before that next training run. Check out this recipe for Southwestern Black Bean Spaghetti on #NationalSpaghettiDay 🍝

Ingredients

1/4 box Explore Cuisine Black Bean Spaghetti
1/2 zucchini spiralized into "noodles"
1/4 Red Bell Pepper
2 handfuls Baby Spinach
1/4 cucumber
1/4 cup corn (canned in water works great- just rinse them)
1/4 avocado mashed with fresh organic lemon juice
1 tbsp vegan cheese (I used Leaf Cuisine Plain Cream Cheese) pumpkin seeds + dill for garnish

Preparation (30 minutes + 10 minutes cooking)

1. Start by boiling a big pot of water for your black bean spaghetti. Once boiled, add the spaghetti and let cook for 6 minutes. Once done, remove from heat, rinse under cool water and set aside.
2. Prep your veggies! Finely dice your cucumber, bell pepper, mash your avocado, spiralize your zucchini. Next, add a spicy adobo chipotle sauce to your noodles and zucchini noodles.
3. Combine the ancho and guajillochiles in a large bowl and add plenty of cold water to cover. Let them soak until soft, about 30 minutes.
4. Place the soaked chiles in a blender along with the ginger, cumin, salt, and pepper.
5. Blend until very smooth. Stop the motor a few times to scrape down the sides with a spatula and give things a stir, just to make sure everything’s getting puréed. Don’t be tempted to add liquid—you want the final sauce to be thick.
6. Scrape the purée into a small bowl if you plan to use it soon, or into a jar with a tight fitting lid if you want to save it for later. It’ll keep in the fridge for up to five days, or in the freezer for three months.
7. Add a few handfuls of baby spinach to a big 'ol bowl. Add some noodles, guac, then add cucumber, red bell pepper, vegan cheese, pumpkin seeds, and freshly chopped dill.