In recent months, I’ve been getting lots of practice cooking dinner for two to three people. As athletes, we’re mindful of what we eat and regular dinners are no occasions to indulge. As a result, I am exploring complete menus with strong focus on healthy eating, not just a standalone dish. Pinterest has been a great tool for brainstorming and organization. I can see at a glance how all the dishes fit together as a whole. I’m starting to fill my profile with numerous mini boards for every meal that I planned. Like most pinners, I keep a to-cook board with links to interesting recipes I come across everyday. When I plan my dinner, it is often the first place I look and build a whole menu around the selected dish. An example is my Healthy Dinner for Athletes menu.
Healthy Dinner For Athletes
The menu began with Amanda Hesser’s Crispy Lentils with Ground Lamb recipe on food52. I used flavourful Lentils du Puy cooked with a bay leaf. With addition of sautéed onions, toasted pinenuts, and plenty of cilantro mint, this pan of brown crumble was exactly my type of comfort food. A bit of exotic spicing, deeply flavourful, and a lean mix of proteins. Although I would be happy to eat it by the spoonful, I served it on top of warm barbari bread and a huge dollop of labneh (yogurt cheese). The dices of fermented spicy carrots from Alchemy Pickle Company added a tart and crunchy counterpoint.
A strong main course needed to be complemented by side dishes that do not steal the spotlight. Mark Bittman’s Rosemary Meyer Lemon Cannellini Bean Dip was up for the job. Unlike garlicky hummus, this smooth bean dip blended harmoniously with stronger tastes without losing its own character. The hint of Meyer lemon and rosemary was refreshing. Once again, lean protein ruled the day. I had enough leftovers to snack on for the next few days too!
When you think about “healthy” and “athletes”, kale naturally comes to mind. We love our kale so so much. My favourite is the lucinato variety, also known as dinosaur kale. Less fibrous and darker colour than its curly leaf cousin, lucinato kale is delicious both cooked and raw. This recipe from Martha Stewart had me stuff cider vinegar marinated portobello mushrooms with sautéed kale and shallots. What a brilliantly vegan way to enjoy all my favourite vegetables in one dish! I made extra roasted mushrooms for antipasto brochette too.
The dessert course was also potently nutritional yet refreshing. I made tall glasses of Chia Coconut Water with Mango. Coconut water and chia seeds are both poster child of healthy eating at the moment. Without any added sugar, this hydrating dessert still managed to taste indulging with all the fun texture in every sip.
Healthy dinner doesn’t need to be boring nor should it be. By simply using nutrient-dense ingredients and giving them appropriate culinary attention, an amazing meal can be absolutely guilt-free even for the most dedicated athlete!
