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The Game of Eating Smart: Nourishing Recipes for Peak Performance Inspired by MLB Superstars: A Cookbook - Hardcover

Loria, Julie

 
9781635652703: The Game of Eating Smart: Nourishing Recipes for Peak Performance Inspired by MLB Superstars: A Cookbook
Hardcover
ISBN 10: 1635652707 ISBN 13: 9781635652703
Verlag: Rodale Books, 2019

Inhaltsangabe

An inside look at the food that fuels today’s top Major League Baseball stars
 
In Major League Baseball, the transition to eating healthy food has become more than a movement; it’s a revolution. Jose Altuve, Chris Archer, Clayton Kershaw, Noah Syndergaard, Mike Trout, and the 16 other star ballplayers featured in The Game of Eating Smart are proof of the positive effect of proper nutrition on athletic performance and overall health. 
 
Eating smart isn’t about calorie-counting and fad diets. It simply means consuming more nourishing food—including leafy greens, lean protein, and fresh fruit—that eventually decreases the desire to make unhealthy choices. The Game of Eating Smart includes insights from today’s top players on their approach to healthy living and performance nutrition, plus more than 80 easy-to-prepare and nutrient-dense recipes inspired by their food philosophies and favorite meals.
 
 
José Altuve     
José Bautista 
Chris Archer   
Nolan Arenado           
Jake Arrieta    
Kris Bryant     
Carlos Correa 
Freddie Freeman       
Paul Goldschmidt      
Didi Gregorius
Bryce Harper  
Adam Jones   
Matt Kemp     
Clayton Kershaw        
Ian Kinsler      
Corey Kluber   
Hunter Pence 
David Price     
Giancarlo Stanton      
Noah Syndergaard     
Mike Trout

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Über die Autorin bzw. den Autor

JULIE LORIA is the author of Diamond Dishes: From the Kitchens of Baseball's Biggest Stars (Lyons Press, 2011), an official Major League Baseball publication in which she showcased stories and recipes from twenty top players, including Derek Jeter, Albert Pujols, and Alex Rodriguez. Born and raised a baseball fan with a passion for food and cooking, her former career as a marketing and advertising executive in Boston gave way to watching baseball games and immersing herself in cooking courses in her spare time. While living in Europe she honed her culinary interests at the French cooking school La Cuisine de Marie-Blanche.

ALLEN CAMPBELL started embracing health and wellness and adopted a primarily plant-based diet in 2009 after working as a chef in high-end hotels for years, which soon redirected his professional trajectory. In 2013, he took a position as personal chef for New England Patriots' star quarterback Tom Brady and his wife Gisele Bundchen. Campbell now holds a certificate in plant-based nutrition from Cornell's Center for Nutrition Studies and undertook a study of the ancient food philosophies embraced by Chinese medicine and Ayurveda, and shares his message about health and wellness in speaking engagements, workshops, and other programs. He lives in Boston.

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Chapter 1

José Altuve

Second Baseman — Houston Astros

José Altuve

5' 6" // 165 lbs.

Full Name: José Carlos Altuve

Nickname: Tuve

Born: May 6, 1990, in Puerto Cabello, Venezuela

Position: Second baseman

Signed: As an undrafted free agent on March 6, 2007

Awards and Recognition: 2017 World Series Champion; 6x AL All-Star; 4x AL Silver Slugger; 3x AL Batting Title; 2017 AL MVP, Hank Aaron Award

My motivation for eating smart comes from my family. We are a healthy family that likes to eat right. Also, my dad noticed some of the big league players eating well and playing well, so he recommended that I improve my diet. Since I changed my diet a few years ago, I’ve noticed a big difference in my performance.

I’ve noticed a connection between my eating habits and performance because when I eat right, I not only go out there and play well, I also feel well. I feel better on and off the field, and my recovery is much faster. Once I started eating better, I noticed a 100 percent change. Now I can play all season and I still feel great after it’s over. After the season, I want to still go out there and play baseball. I feel faster, and after a game I sleep better. I feel very healthy.

My breakfast routine starts at about 7:00 a.m. with an omelet of spinach, onions, and tomatoes, and two pieces of wheat bread. I eat some fruit, too, usually pineapple. I also eat bananas and watermelon, and occasionally an apple. I like a mixed fruit salad with strawberries.

In my refrigerator you’ll always find fruit and yogurt. For a midmorning snack, I will eat yogurt and granola. Then later in the day I eat a protein bar or a smoothie for energy—especially on really active days when I need to keep my calories high. My favorite smoothie has a mix of vegetables and fruit. I like spinach with banana and unflavored protein powder. I just add water, mix, and drink.

My biggest meal is lunch and it’s usually two pieces of grilled chicken breast, a cup or half a cup of brown rice, and vegetables. I also eat big salads with lettuce, tomatoes, and all kinds of vegetables. And then for dinner, I usually have more protein and vegetables, but fewer carbohydrates than at breakfast or lunch. I find that eating this way works best for my body and helps my performance on the field. I feel strong and energized. But I also know that I need to maintain a certain level of body fat and not get too lean because it can affect my power. I know when I’m hitting well and I know when I’m not, and sometimes it is as simple as needing to balance my intake of carbohydrates.

I recently discovered that I like fish, and will usually choose salmon and sea bass. Yesterday I had red snapper. I put it in the oven with just a little olive oil. But once a week I just eat whatever I feel like eating. A once-a-week treat is good for my mind and my body.

I got some great wellness advice from my teammate Carlos Correa. He showed up to training camp one year in really good physical shape. At the time, I was trying to get to the same place because I wanted to become a better player. So Carlos gave me some great advice: “You have to eat well. If you eat well, you’re going to look good and feel good, and you’re going to go out there and play well.” Even though it seems like obvious advice, I always remembered it.

Simple Scrambled Eggs

with Veggies

Serves: 1 // Prep: 15 minutes // Cook: 5 minutes

This is a no-fuss alternative to José Altuve’s everyday omelet that is reminiscent of his Venezuelan roots. The added vegetables give these eggs a delicious and healthy boost.

2 large eggs

11/2 teaspoons coconut oil

1 tablespoon finely diced onion

1/2 teaspoon minced garlic

1/2 cup chopped tomatoes

2 cups chopped baby spinach

Salt and freshly ground pepper

1.In a small bowl, whisk the eggs. In a small skillet, heat the oil over medium-high heat and cook the onion and garlic, stirring frequently, until softened, about 2 minutes. Add the tomatoes and cook, stirring frequently, for about 30 seconds.

2.Pour in the eggs and continue to stir the mixture with a rubber spatula until the eggs begin to scramble, about 1 minute. Turn off the heat and add the spinach. Cover to allow the spinach to wilt, about 30 seconds. Fold in the spinach and season with salt and pepper to taste.

Snapper

with Baked Acorn Squash and Escarole

Serves: 2 // Prep: 20 minutes // Cook: 1 hour 10 minutes

José Altuve knows a thing or two about big hits on the field—now here is one off the field! The roasted spiced acorn squash is what makes this entire recipe sing. Sometimes snapper is hard to find; striped bass works really well too.

2 snapper or striped bass fillets (4 ounces each), with skin

1 small (about 11/4 pounds) acorn squash, halved and seeds removed

3 teaspoons coconut oil, melted

4 small garlic cloves, smashed

1/4 teaspoon ground cumin

1/4 teaspoon cayenne

Salt and freshly ground pepper

4 small shallots, peeled and quartered

4 cups chopped escarole or watercress

1.Preheat the oven to 400°F.

2.Holding a sharp knife at a 45-degree angle, score just the skin of the snapper, making a crosshatch pattern to prevent curling while cooking. Set aside.

3.Rub the flesh side of the acorn squash with 1 teaspoon of the oil and place it on a large baking sheet, cut-side up. Bake for 30 minutes. Place 2 of the garlic cloves in each squash half and season with the cumin, cayenne, and salt and pepper to taste. Continue baking for 30 to 40 minutes, until the squash and the garlic are fork tender and can be easily mashed.

4.While the squash is still baking, toss the shallots in a small bowl with salt and pepper and 1/2 teaspoon of the coconut oil. Lay the shallots cut-side down on the baking sheet and bake for about 20 minutes, until carmelized. Reserve the shallots.

5.Scoop the flesh from the squash into a large bowl, discarding the skin, and mash it with the garlic until almost smooth. Season with salt and pepper to taste and cover to keep warm.

6.In a nonstick medium skillet, heat the remaining 11/2 teaspoons oil over medium-high heat, until hot but not smoking. Place the fish in the pan skin-side down. Using an offset spatula to hold the fish flat for a few minutes to further prevent curling, cook for 3 to 4 minutes, until the skin is golden brown. Flip the fish and continue to cook about 2 minutes more, until the fish is just cooked through.

7.Transfer the fish to a plate and cover to keep warm. Add the escarole to the same skillet with a couple drops of water and cook, stirring, for about 30 seconds, until just wilted. Remove from the heat and stir in the reserved shallots. Season with salt and pepper to taste. Serve the fish with the squash and escarole alongside.

Coconut Mango Protein Bars

Serves: 12 // Prep: 10 minutes

The chewy goodness of all-natural sweetness in every bite is why you won’t be able to eat just one bar. Make a big batch and refrigerate in an airtight container for up to three months so you can enjoy them to your heart’s content.

1 cup raw cashews

1/2 cup raw whole almonds

1 cup pitted dates

1 cup chopped dried apricots

1/2 cup chopped dried mango

1/2 cup unsweetened shredded coconut

1.In a food processor, blend all ingredients for 2 to 3 minutes, until well combined and sticky. On a baking sheet, shape the mixture into a rectangle 81/2 x 4 x 3/4 inches and refrigerate, covered, for at least 1 hour.

2.Cut into 12 bars. The bars will keep in the refrigerator, wrapped in wax paper in...

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Verlag
Rodale Books
Erscheinungsdatum
2019
Sprache
Englisch
ISBN 10 
1635652707
ISBN 13 
9781635652703
Einband
Gebundene Ausgabe
Anzahl der Seiten
240
Kontakt zum Hersteller
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Tallinn
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