The Athlete’s Plate


Today’s nominee is somebody that I have a lot of respect for. I have exchanged a number of emails with this person prior to the nomination so I was excited when Allison sent me the email. This blogger is fast, and I mean fast. He has qualified for Boston and I believe he can go faster because he works at his craft. He does not take his ability for granted and keeps working at it and I admire that.
This week’s Athlete’s Plate is in honor of Jim Weatherly of 50 after 40.

Breakfast #1 (Pre-Workout) – The Natural Peanut Butter and Rice Cakes

Source: chachaneen.blogspot.com

 

Ingredients: 1 brown rice cake, 1tbs peanut butter, 1/2 medium banana (sliced)
Servings: 1
Directions:

  1. Spread peanut butter on top of rice cake
  2. Slice banana on top
  3. Serve with 4oz of coffee and a glass of orange juice

Breakfast #2 (post-workout) – The Sandlot Scrambled Eggs

Source: Fireflyblog.org

Ingredients: 2 eggs, 1/4c red onion (chopped), 1/4c mushrooms (chopped), 1/4c green bell pepper (chopped), 3oz feta cheese, 1 slice Sesame Ezekiel Bread (toasted)
Servings: 1
Directions:

  1. Heat non-stick pan with cooking spray
  2. Whisk eggs while pan heats
  3. Drop eggs into pan. After they begin to set a bit add in vegetables.
  4. Cook for 2 more minutes and add in feta cheese.
  5. Serve with toast, decaf and water

AM Snack – Moneyball Broccoli Salad

Source: Kitchensimplicity.com

Ingredients: 1c Broccoli Florets (steamed), 1/4c slivered almonds, 1/4c red onion (sliced thin), 1/2 medium orange (segments), Juice from the orange

Servings: 1
Directions:
  1. Steam or Blanch the broccoli to your desired crunchiness (don’t let it get too soft thought)
  2. In a medium bowl combine all the ingredients and lightly toss

Lunch – Field of Dreams Dumplings

Source: BeMyErinMeister on FlickR

Ingredients: 6 wonton wrappers, 1/2c red bell pepper (diced), 1/2c red onion (diced), 1/2c black beans (rinsed and drained)

Servings: 1
Directions:
  1. In heated pan cook vegetables and beans and set aside to cool.
  2. Layout wonton wrappers and place vegetable mix in the center.
  3. Fold wrapper together and with a touch of water seal the wonton.
  4. Place wonton in steamer and steam for 10 minutes.
  5. Heat 1tbs of olive oil in pan and cook wonton to a crispy exterior.

PM Snack – Tommy Boy ‘Tortilla’ Chips and Guacamole

Source: Tammyrecipes.com

Ingredients: 2 whole wheat pitas, 1 avocado, 2 medium tomatillos, 2 chipotle peppers in adobo (seeded), 1/2c red onion (chopped), 1/2c cherry tomatoes (quartered), juice of one lime juice

Servings: 1
Directions:
  1. Pre-heat oven to 400*
  2. Cut pita into triangles (like tortilla chips) and place on baking dish
  3. Spray pita wedges with cooking spray and place into oven to bake for 10-15 minutes.
  4. In a blender add avocado, tomatillos, chipotle blenders and blend
  5. In a medium bowl fold the lime juice, onion and tomato into the avocado mixture
  6. Remove chips from oven and serve with guacamole on the side

Dinner – Be Great Today Tortellini

Source: Saladservers.com.au

Ingredients: 3/4c tortellini, Bunch of Spinach, 1/2c almonds, Olive Oil, 1/2c cherry tomatoes (quartered)

Servings: 1
Directions:
  1. Bring water to a boil and cook tortellini per package instructions
  2. In a blender add spinach and almonds and blend while drizzling in olive oil. Blend until your favorite consistency.
  3. In bowl add tortellini and pesto, then fold in cherry tomatoes.

Jim – I hope you enjoy this vegetarian menu and that it hit on all your favorite items.

About Jason - Cook Train Eat Race

Jason is an aspiring triathlete who wants to give back to the multi-sport community he has gotten so much out of.  He runs the North Dallas team of Marathon Makeover and wants to turn ordinary people into extraordinary people through the power of the marathon.
You can find him on
Twitter or Facebook Jason BahamundiMakeover Marathon North Dallas;and Marathon Makeover.

Comments

  1. I am such a picky eater and am always looking to find new tasty healthy treats. The first and last items on this list for SURE have my attention. First, I never thought to make pesto with spinach (which is infinitely cheaper than basil) and second rice cakes and peanut butter? YUM! I am really excited to make these in the very near future – as soon as i get to grocery shopping I suppose!

    • Ashley –

      On the rice cakes I sometimes add honey or agave nectar and a sprinkle of either cinnamon or pumpkin spice……it is terrific.

      As for pesto with spinach it is just as good as basil pesto and as a matter of fact I am making one tonight with arugula and walnuts.

      Let your imagination run wild and see what you can come up with.