Sports Nutrition

Food DiaryWe all know how important it is to eat well so that we can train to our optimum, stay well and recover properly. Michelle is a qualified Advanced Sports and Exercise Nutritional Advisor (Professional Diploma) and can provide you with Sports Nutritional guidance for every day, pre-competition, during competition or post-competition, through food diaries and diet analysis. Armed with this information we can suggest ideas to improve your diet, thereby improving your sports performance. We can prepare diet plans to lose or gain weight for a competition or for health or we can point you in the direction of a registered and qualified dietician.
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Here we will be providing some tasty ideas, through weekly recipes, to add to your regular diet, or just for something different. The recipes are our own that we cook regularly, from a book we love #trainingfood, by Renee McGregor and favourites from our athletes. We hope it provides you with new ideas to boost your training…

File 20-04-2016, 13 46 51This recipe is inspired by the recovery egg recipes on p192-193 of #trainingfood.

We tend to eat this after long bikes or long runs. 2 eggs scrambled with milk, salt and pepper. Wholemeal bagel with butter and Marmite (if liked). Served with 1/2 sliced avocado, 2 medium cooked beetroot sliced and some cherry tomatoes.

Wash it down with big mug of tea. Perfect recovery food!

File 07-04-2016, 10 04 11

This recipe is inspired by the 3 lentil Dhal in #training food p213. Lentils provide a great source of fibre and keep you nice a full, a great substitute for meat. We vary this by adding different vegetables (depending what we have in the fridge!), this week green peppers, cauliflower, carrots and spinach. We add turmeric and use yoghurt instead of the coconut cream for own twist.

 

 

 

 

Moroccan Chicken 1tsp Cumin seeds
1tsp Coriander seeds
1tsp Ground ginger
1tsp Ground turmeric
1tsp Ground cinnamon
1/2 tsp chilli flakes
1 Chopped Onion
Sliced ginger 1 inch piece
4 Cloves garlic
Green pepper sliced
300g Chicken breast sliced
1 Chopped Onion
1 Tin chopped tomatoes
200ml Chicken stock or water
Handful apricots
Salt to taste
Spinach

To serve:
Wholegrain couscous
Tin chick peas
Salt
Pepper
Chopped coriander

Warm the spices in a frying pan (no oil), then use a mortar pestle to grind up. Rub the spices into the chicken.

Heat a small amount of cooking oil in the pan, add the chopped onion, garlic and ginger. Cook for 2 mins. Add the chicken and brown for 2-3 mins, followed by the pepper. Add all the remaining ingredients and simmer for 25 minutes. Serve with vegetables of your choice, couscous with chickpeas and coriander and a dollop of natural yoghurt.

Serves 4 (or 3 hungry athletes!)