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Kicking it in the kitchen

Ontario athletes come together to learn about healthy eating.

As an athlete, more and more focus is being shifted to the foods we eat to fuel our bodies. Athletes are being taught at a younger age the important role nutrition plays in the overall success of their performance on “game day”.

OptiMYz Magazine got behind the scenes access at a recent workshop that focused on “Food and Finances” for more than a dozen high-end athletes in Ontario.

Here is a 3-course meal prepared by Registered Nutritional Consultant, Trionne Moore for the Canadian Sports Centre Ontario athletes.

Print this one off and try it for yourself!

TABOULEH/QUINOA SALAD
8 servings

INGREDIENTS
4 cups parsley (curly), minced
1 English cucumber, diced
1 red (Spanish) onion, minced
4 celery ribs, diced
1 cup cherry or grape tomatoes
1⁄2 cup extra virgin olive oil
1⁄2 cup juice from real lemons or limes
2 tsp. unrefined sea salt
2 tsp. black pepper 1⁄2 cup quinoa*
1 cup water*

*can increase amounts in these ratios according to your preferences)

PREPARATION
1. Cook quinoa (with water). Be sure to rinse the quinoa thoroughly before cooking.
2. While quinoa is cooking, combine all vegetables.
3. Dressing: Whisk together EVOO, lemon/lime juice, salt and pepper.
4. Combine all ingredients together once quinoa has cooled.
5. Place in fridge until ready to serve.



SAVORY SNOW PEAS
8 servings

INGREDIENTS
4 cups snow peas
8 shallots (peeled and sliced in half or to desired size)
4 cloves garlic (peeled and chopped or crushed)
1 tbsp. organic butter Squeeze of lemon at the end

PREPARATION
1. Sautee shallot and garlic in butter.
2. Add snow peas. Cover for 1 to 3 minutes (until bright green).
3. Plate and squeeze lemon upon serving.



SPAGHETTI SQUASH WITH OLIVE OIL
8 servings

INGREDIENTS
Spaghetti squash (2)
Extra virgin olive oil
Unrefined sea salt
Black pepper

PREPARATION
1. Cut in half, and bake flesh side down in an inch of water.
2. After raking squash, place on plate and drizzle extra virgin olive oil.
Add pinch of sea salt and black pepper.



ROSEMARY BEEF TENDERLOIN
Serving size: Your choice (at least 4 ounces recommended per person)

INGREDIENTS
Marinade for beef: For 4 servings
2 tbsp fresh rosemary, chopped
1⁄2 cup freshly squeezed lemon juice
2 cloves garlic, minced
2 tablespoon extra virgin olive oil
2 tablespoon dijon mustard
1/2 teaspoon red chili pepper flakes

PREPARATION
1. Place all the marinade ingredients in a bowl or baggie just large enough to hold the beef. Marinate until ready to grill (ideally up to 4 hours).
2. Proceed to grill tenderloin.



HEALTHY OATMEAL COOKIES
Serving Size: 20-24

INGREDIENTS
2 ripe bananas
1 washed organic apple
2 cups large flaked oats
1 Tbsp ground cinnamon
3 Tbsp unpasteurized honey

PREPARATION
1. Preheat oven to 400F
2. Mash bananas in a big bowl, using a fork.
3. Grate apple (peel on) and add it to the bananas.
4. Stir large flake oats.
5. Add ground cinnamon and unpasteurized honey and mix completely.
6. Place cookie-shaped patties (about 2” diameter) on a butter-greased baking sheet and pat down with fork (these do not plump up and settle the way most cookies do).
7. Bake for 20 minutes or until soft and chewy.


Special thanks for Trionne Moore and the Canadian Sports Centre Ontario for giving OptiMYz Magazine access to these delicious recipes. For more information on the CSCO, please visit cscontario.ca

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