Sports Nutrition in the Real World with The Bay of Plenty Steamers

Lets start with the generally accepted definition of sports nutrition, this time taken from that font of all knowledge, Wikipedia.

Sports nutrition is the study and practice of nutrition and diet as it relates to athletic performance. It is concerned with the type and quantity of fluid and food taken by an athlete, and deals with nutrients such as vitamins, minerals, supplements and organic substances such as carbohydrates, proteins and fats. Although an important part of many sports training regimens, it is most commonly considered in strength sports (such as weight lifting and bodybuilding) and endurance sports (for example cycling, running, swimming).

Now before we all fall asleep lets move this book out of the science and into the real world, because lets face it when was the last time you popped to the supermarket and bought 500g of protein?

The idea behind this blog is quite simply that although there is a plethora of scientific tomes published on sports nutrition there is a sad lack of an easy to use handbook on how to feed elite sports people.

We will demystify the science and look at the real food that the Bay of Plenty Steamers and their sporting friends use and enjoy while fulfilling their training and event needs.

Fish “En Papillote” with Tapenade

Serves 2

2 fish fillets, e.g. blue nose, swordfish

½ onion

½ leek

2 cloves garlic

1 tbsp tapenade

2 tomatoes, sliced

Handful flat leaf parsley, chopped roughly

Lemon juice & zest

1 cup white wine

Method

Put fish with onions, leeks, garlic, tomatoes and flavourings in two parcels of tin foil.  Place on a hot baking sheet and bake at 230˚C for 10-12 minutes.

Papardelle with Char-Grilled Chicken & Green Beans

Serves 2

1 x 200g chicken breast, thinly sliced

1 tablespoon extra virgin olive oil

1½ garlic cloves, finely sliced

Sea salt & freshly ground black pepper

1 batch tagliatelle (see ‘speedy pasta’ recipe above)

1 tablespoon olive oil

100g baby green beans, topped (not tailed) and sliced from end to end on the diagonal

65ml (¼ cup) chicken stock

Good quality parmesan cheese, grated

25g basil leaves

Method

Place the chicken, EVO oil and garlic in a bowl and stir to combine.  Season with salt & pepper.  Cook pasta in a large pot of rapidly boiling salted water until ‘al dente’ and drain well.  Meanwhile, 5 minutes before pasta is cooked, place a large frying pan over a high heat until hot.  Add olive oil and heat for 5 seconds.  Add chicken with marinade and sear quickly for 30 seconds.  Add beans and reduce heat to medium.  Cook for another 2 minutes, stirring occasionally.  Return heat to high, add the stock and simmer for 30 seconds.  Add pasta and toss to combine.

Divide pasta evenly between two bowls and top with freshly grated parmesan cheese, basil and freshly ground black pepper.

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