Lets start with a book update! I have been getting a lot of questions about when the book will be published, and for good reason!

This project has been taking a long time to get done! The thing is, I want it to be amazing and unique. A book that will help athletes eat better and perform better, with helpful, easy to understand guidelines and tips, sample meal plans, creative yet simple recipes along side great pictures. Ambitious, right?

Since I started this project 1.5 years ago, I cooked and baked A LOT. Lucky for me, Andrew trains a lot, so he eats a lot too! Then a year ago, I decided to do the food photography myself. I have always been interested in photography, so doing the photography myself seemed like a good way to get a hobby and work on the book at the same time. I bought a DSLR and now have a growing collection of lenses. In the last year, I tried learning as much as possible about photography. Turns out food photography requires a lot of skill, experience and practice! I still have a lot to learn and experience to gain, but the steep learning curve has been worth it if only for the flexibility and convenience of not having to call a professional photographer every time I create a ‘book worth’ dish!

This weekend, I created a table with all my recipes, what category they belong in and if I have pictures or not. I keep thinking of new ideas for recipes, but I needed to put a cap on my list! The next step is to get my ambassadors to try everything. Most recipes have already been tested, but there are many more to go. I recently changed my ambassador program – if you are an athlete who consider themselves a ‘foodie’, and have the willingness to test a whole bunch of recipes over the next month or so, please send me an email.

My recipe list has 90 recipes. Every single recipe has at least 2 variations and/or serving suggestions too, to empower you to get creative, have fun in the kitchen and never get bored. The recipe categories/main book sections are:

  • Breakfast/before training
  • Post training snacks
  • Dinner/small meals
  • Tasty treats (that in a lot of cases double as post training snacks!)

The sport nutrition information will be spread throughout the book, a bit to go with each section and a bit to go with each recipe. If you have suggestions for categories, or the structure of the book, make a comment! After all, YOU will be the ones using the book (hopefully all the time), so I want to make sure it is as easy to read, follow and use as possible.

As for timeline, I can’t answer that at the moment. Now that the recipes are finalized, I need to make some tweaks, get everything edited and then send it to the publishing company. After that part is done, I will be able to post another update so you are in the loop!

If you have any questions and/or comments about the book, get in touch via email or in the comments below. I would love to hear from you!

Breakfast Tostadas

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I love how simple this recipe is and how fast it is to make. The only time consuming part is the salsa, but it can be made in advance and kept in the fridge. Plus, the colors are so pretty! For some reason, food that looks good usually taste good too! Although these are called ‘breakfast tostadas’, they are more like an ‘any time’ recipe, especially after training!

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Breakfast Tostadas

Yield: 1 serving

Ingredients

    Kiwifruit Salsa
  • 3 kiwifruit, peeled
  • 1/2 red onion
  • 20 grape tomatoes
  • 1/2-1 jalapeno pepper (based on personal preference)
  • Handful cilantro
  • Juice of 1/2 lime
  • Tostidas
  • 2 corn tortillas
  • 2 tsp olive oil
  • 1 cup (packed) thinly chopped curly kale
  • 2 eggs
  • 1/2 avocado
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp cayenne pepper
  • Juice of 1/2 lime
  • Salt and pepper to taste

Instructions

    Kiwifruit Salsa
  1. Finely chop all the ingredients and combine in a bowl
  2. Drizzle with lime juice
  3. Tostadas
  4. Preheat oven to 385 degrees
  5. In a bowl, mix 1.5 tsp olive oil with cayenne, coriander and cumin. Add kale and mix well, so all leaves are coated with oil and spice
  6. Mash avocado
  7. Brush tortillas with the remaining 0.5 tsp olive oil and bake at 385 for 5 minutes or until the edges are slightly browned
  8. While the tortillas are in the oven, heat a pan over medium heat and add the kale. Saute until wilted, 2-3 minutes. Remove from heat and set aside
  9. Fry eggs in the same pan, adding a bit more olive oil if needed
  10. Spread mashed avocado on each tortilla, top with kale and egg. Add salsa, drizzle with lime juice and salt and pepper to taste
http://fuelingenduranceperformance.com/book-update-breakfast-tostadas/

Note – you can make the salsa using a food processor, but for some reason, I personally prefer chopping everything. Also, use any fruit that is in season… In the summer – peach, nectarine, pineapple & mango are fantastic!

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