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The Fuel Series

The Fuel Series
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We've had the amazing opportunity catch up with a top chef who has worked with athletes in the National Hockey League and the National Football League. Here are a few of our favorite healthy recipes a for long days on the court and course. 

BREAKFAST | TROPICAL SMOOTHIE

1 c rice milk
¼ c mango, chunks
¼ c papaya, chunks
1 banana
1 T passion fruit
1 T toasted coconut flakes

Blend all ingredients in a high powered blender until smooth.

LUNCH | SUMMER SALAD

2-4 oz salmon filets, skinless
¼ c white onion, chunks
4 garlic gloves
1 lemon, peel only
8 peppercorns
2 c water
1 t sea salt
½ c bell peppers, sliced thin
½ c zucchini, sliced thin
3 T extra virgin olive oil
2 T lemon juice
1 T basil, torn
3 c local greens

In a medium sized saucepan over medium-high head, bring onion garlic, lemon peel, peppercorns, water and salt to a simmer for 10 minutes to create a flavorful broth. Turn down head to a very lower simmer and place salmon filets in the liquid. Cover and poach for 6-8 minutes until opaque. Remove from liquid and discard liquid. In a mixing bowl, combine peppers, zucchini, olive oil, lemon basil and season with salt and pepper. Break warm salmon into pieces and toss with hands. Divide greens among two bowls and place marinated vegetables and fish on top.

DINNER | PEA SOUP

3 c fresh peas
¼ c white onion, chopped
2 garlic gloves
½ T coconut oil
2 c water
Mint leaves
2 c millet, soaked, cooked
1 avocado, sliced
2 T Lime Vinaigrette
Salt and pepper to taste

Lime Vinaigrette: Whisk lime juice and olive oi together. Salt and pepper to taste.

Millet: Soak 1 c millet in room temperature water with a few drops of apple cider vinegar for one hour. Drain, rise and add to a saucepan with ¾ c water. Simmer on low, covered for 12-14 minutes.

In a small saucepan over medium head, sweat onion and garlic in coconut oil until just lightly brown. Add peas and water and simmer until peas are soft, about 7 minutes. Pour mixture into a blender with mint and blend until smooth. Season with salt and pepper. Divide into two soup bowls and add millet, pea greens and avocado. Drizzle Lime Vinaigrette on top.

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