Psst...so I have this magic formula…it’s the formula for the perfect performance – all you need is protein, carbs + vitamin C.
If I am giving credit where credit is due, it is actually my husband’s sport nutrition method. He has been preaching this theory of his for years but I always fluffed it off, mostly because I was never that worried about optimizing performance. I have always exercised for health and played sports for recreation, so there was no serious drive to enhance my execution with pre-game nutrition rituals. I felt like I generally ate pretty well and that my norm would be enough to generate the performance I desired.
That was my thinking at least, until one fateful summer weekend. We had signed up for a recreation baseball tournament with a group of our friends and we were prepping for our first game. There was Jamie bopping around the kitchen preparing his eggs and toast, slicing up his oranges, and drinking his Gatorade. And there I was sitting at the table, slowly sipping my giant cup of coffee, and trying to muster up some energy for our day. Needless to say, I was not exactly an all-star contributor in Game 1. There were no big hits, no show-stopping plays…wah-wah…I was average as hell.
So in between games I went off and got myself an egg and cheese sandwich on a whole-grain bagel and washed it down with a large bottle of orange juice and Voila! Sport Nutrition Magic! I was making plays, hitting the ball well into the outfield, and running the bases like a Champ. Who knew?! And ever since I have been a “Protein, Carbs, + Vitamin C” convert.
So this next recipe fits the bill. Serve it with a side of citrus and you’ll be ready to rock!
Nutrition Note: Each serving is only 181 calories and is a good source of Vitamin A + B12, Riboflavin, and Folate
4 tsp olive oil
1 onion, diced
1 potato, peeled and diced
1 jalapeno (optional), diced
1 cup corn kernel
1/3 cup of cilantro and chives
4 egg whites
¼ cup water
1 tsp salt
2 tomatoes, seeded + chopped
½ cup crumbled feta
1. Preheat oven 350 F
2. Cook onion, potato, and jalapeno on medium-high heat in 2 tsp of olive oil in a non-stick skillet. Cook for 10-15 minutes, or until potato is just cooked.
3. Add corn, cilantro, and chives to the skillet and cook mixture for 1 minute
4. In a large bowl, whisk together eggs, egg whites, water, and salt
5. Pour completed egg mixture over vegetable mixture in the skillet. Continue to cook allowing the bottom to set.
6. Transfer skillet to a preheated oven for 15-20 minutes. The frittata is ready when the bottom is lightly browned and the eggs are set.
7. Gently flip the completed frittata on to a large serving platter and sprinkle with tomatoes, remaining herbs, and feta cheese.
Slice in wedges and you are ready to serve! I hope you guys enjoy!
Happy Winning Nutrition Wednesday!
Love your Favourite Darwinian Fail,