Fueling Endurance Performance

This green soup was created on Nov 21st, the day before 5 of my athletes raced at Ironman Arizona. I get pretty nervous when my athlete race and this time was no exception… Seriously, I get anxious the day before they race just as much as they do, if not more, and I can’t seem to concentrate on doing anything other than hit the refresh button on Ironman live on race day.

So the day before their race, I needed to distract myself… and decided to create a few new recipes! I think this one is worth sharing… I had Mari (Adam’s fiancee) try it and she approved too

What you need

• 1/4 tsp coconut oil
• 2 garlic cloves, minced
• 1 yellow onion, chopped
• 2 cups vegetable stock (home made is best… or low sodium)
• 2 zucchinis, medium size, chopped
• 2 cups kale leaves (~3 bunches curly kale)
• Juice of 1/2 lime
• 1/2 cup coconut milk
• 1 cinnamon stick
• Salt & pepper to taste

The process

• Saute the garlic and onion in a pot, with the coconut oil
• Add zucchini and stock
• Throw in the cinnamon stick, add salt & pepper and bring to a boil. You can also add the cinnamon stick a bit later, depending on how much you like cinnamon…
• Once boiled, stir in the kale until the leaves wilt. This will only take ~1 minute
• Remove cinnamon stick from the pot and remove the pot from the heat
• Blend everything together until smooth
• Add coconut milk and lime juice, then stir for ~5 minutes
• Taste, and add more salt and/or pepper, if needed

That’s it… Pretty simple! On a side note, all 5 athletes posted PB’s at IMAZ