{"id":65492,"date":"2018-02-05T11:15:04","date_gmt":"2018-02-05T16:15:04","guid":{"rendered":"http:\/\/dailyburn.com\/life\/?p=65492"},"modified":"2018-02-16T12:01:05","modified_gmt":"2018-02-16T17:01:05","slug":"winter-olympics-healthy-recipes-athletes","status":"publish","type":"post","link":"https:\/\/dailyburn.com\/life\/recipes\/winter-olympics-healthy-recipes-athletes\/","title":{"rendered":"What It Takes to Feed 100 U.S. Olympians in PyeongChang"},"content":{"rendered":"
\"What
Photos: Courtesy of Blue Diamond Almonds<\/i><\/figcaption><\/figure>\n

Cooking for yourself is tough. And if you have friends or family over, it can be even trickier \u2014 tweaking recipes for food allergies<\/a> and serving sizes. Now imagine what it would be like to prepare healthy meals for 100 Olympic athletes. That\u2019s what Chef Allen Tran<\/a>, MS, CSSD, RD, and Chef Megan Chacosky<\/a>, MS, RD, do every day as the high-performance dietitian and chef for the U.S. Ski & Snowboard Association.<\/p>\n

\u201cWe work with about 200 athletes total, and on any given day there can be 100 athletes here,\u201d says Chef Tran, referring to the USSA Center of Excellence training facility<\/a> in Park City, UT. He and Chef Chacosky work in Park City full-time until they head to PyeongChang for the 2018 Olympic Games. \u201cIt\u2019s like cooking multiple Thanksgivings every day,\u201d Chef Tran says. NBD, right? We snuck behind the counter and <\/em>opened the fridge to see exactly what Olympic athletes eat.<\/p>\n

RELATED: <\/strong>The Olympic-Inspired Bodyweight Workout<\/a><\/p>\n

A Gold-Winning Meal Plan<\/h3>\n

Whether it\u2019s a protein smoothie<\/a> or a hearty salad bowl, Chef Tran and Chacosky not only have to take into account the nutritional requirements of these Olympians, but they also need to be aware of certain food allergies and the different stages of their training plans<\/a>. \u201cThere are some big training blocks when athletes are in the strength and power phase of training and they\u2019re eating more,\u201d explains Chef Tran.<\/p>\n

But because the athletes all have different workout routines, it’s impossible to cater every meal towards one team or one athlete’s training session. Instead, Chacosky and Tran focus on educating the athletes about how to make smart food choices to fuel their workouts. “I aim to serve all of our meals buffet-style, with separate sections for proteins<\/a>, starches and vegetables, so athletes can build their own plate to match their training needs that day,” Chef Chacosky says.<\/p>\n

RELATED: <\/strong>20 Questions With Olympic Skier Gus Kenworthy<\/a><\/p>\n

To keep the facility stocked with nutritious foods, Chacosky grocery shops one to two times a week and gets a food delivery once a week through a local food purveyor and Costco. So just how much food is in the training facility? “There are two double-door commercial refrigerators, one regular refrigerator and one reach-in deep freezer to store food for up to one week,” she says. Chacosky also hosts\u00a0meal prep<\/a> classes for athletes, so they learn how to make simple, nutritious meals at home.<\/p>\n

When they’re traveling with specific teams, Chacosky and Tran will plan according to the team’s needs \u2014 and their environment. “At a high-altitude, high-volume training camp, we will add more calories, like sides of butter, avocado, salad dressing and mixed nuts,” Chef Chacosky says. There’s also more emphasis on hydration<\/a> for athletes who train at higher elevation.<\/p>\n

Team USA’s 2018 Winter Olympics Menu<\/h3>\n

Partnerships like the one the U.S. ski and snowboard teams have with Blue Diamond Almonds<\/a> and Almond Breeze<\/a> help make key ingredients and snacks readily available to both the chefs and athletes. “Having the option of a dairy-free milk allows us to support every athlete’s individual needs,” Chacosky says, including athletes who are lactose-intolerant or avoid dairy during certain types of training.<\/p>\n

Here are six recipes that Chefs Chacosky and Tran have cooked up for Olympic hopefuls as they prepare for the Winter Olympics<\/a>.<\/p>\n

\"Winter
Photo: Courtesy of Blue Diamond Almonds<\/i><\/figcaption><\/figure>\n

Creamy Lemon-Garlic Pasta Recipe<\/h3>\n

Makes 3-4 servings<\/em><\/p>\n

Ingredients<\/h3>\n

1 large bunch asparagus
\n2 lemons, zest and juice
\n1 1\/2 tablespoons olive oil
\n2 teaspoons each: salt, pepper and garlic powder
\n2 cups Almond Breeze Unsweetened Original Almondmilk (or for extra creaminess use Almond Breeze Unsweetened Original Almond Cashew Blend)
\n1 pound dry pasta, any shape (or gluten-free pasta)
\n1 (15 oz.) can garbanzo beans, drained
\nOptional: 1\/4 cup shaved parmesan cheese or 2-3 tablespoons nutritional yeast<\/p>\n

Instructions<\/h3>\n
    \n
  1. Preheat oven to 450\u00b0<\/strong> Line a baking sheet with foil and set it aside. Bring a medium pot of water to a boil. Trim the asparagus and cut them into one-inch pieces. Be sure to save the tough ends.<\/li>\n
  2. Spread the asparagus pieces and drained garbanzo beans on the lined baking sheet. Coat the with 1\/2 tablespoon of olive oil and one teaspoon each of salt, pepper and garlic powder. Place the baking sheet in oven to roast until the asparagus is tender, and the garbanzo beans are browned and slightly toasted, about 20 minutes.<\/li>\n
  3. While the asparagus and beans are roasting, add the saved asparagus tough ends to the boiling water until pieces are tender. Spoon out asparagus with a strainer and place them into a food processor or blender.<\/li>\n
  4. With the water still boiling, add pasta and cook to al dente. Once cooked, drain the noodles and set them aside in a large serving bowl.<\/li>\n
  5. Make the creamy pasta sauce: Combine boiled asparagus stalks, zest and juice of two lemons, almond milk, one tablespoon of olive oil, and the remaining teaspoon each of salt, pepper and garlic powder in a food processor or blender. Blend until the mixture is completely combined.<\/li>\n
  6. Pour the sauce over the cooked pasta and stir in the roasted asparagus and garbanzo beans.<\/li>\n<\/ol>\n

    The Skinny<\/h3>\n

    <\/p>\n

    Next Up: Almond Couscous Salad<\/a><\/strong>
    \n<\/h3>\n
    \"Winter
    Photo: Courtesy of Blue Diamond Almonds<\/i><\/figcaption><\/figure>\n

    Mediterranean Couscous Salad Recipe<\/h3>\n

    Makes 8 servings<\/em><\/p>\n

    Ingredients<\/h3>\n

    1 cup Almond Breeze Unsweetened Original Almondmilk (or for extra creaminess use Almond Breeze Unsweetened Original Almond Cashew Blend)
    \n1\/2 teaspoon each: salt and pepper
    \n3\/4 cup uncooked couscous
    \n3 medium tomatoes, diced
    \n1 medium cucumber, diced
    \n1\/2 red onion, finely diced
    \n2 cups fresh spinach, roughly chopped
    \n1\/2 cup chopped Blue Diamond Roasted Salted Almonds, Whole Natural or Lightly Salted
    \n1\/2 cup golden raisins
    \n1\/4 cup fresh parsley, finely chopped<\/p>\n

    Dressing:<\/strong><\/p>\n

    3 tablespoons tahini
    \n1\/3 cup Almond Breeze Unsweetened Original Almondmilk (or for extra creaminess use Almond Breeze Unsweetened Original Almond Cashew Blend)
    \n1 lemon, zest and juice
    \n1\/2 teaspoon each: salt, pepper, dried thyme and garlic powder to taste.<\/p>\n

    Instructions<\/h3>\n
      \n
    1. Dice and chop all vegetables listed. Combine the veggies in a large serving bowl with almonds, raisins and fresh parsley.<\/li>\n
    2. In a small pot, bring one cup of almond milk with 1\/2 teaspoon salt and pepper to a boil. Once boiling, add the dry couscous, remove from the heat, cover, and let it sit for at least 5 minutes. Fluff the couscous with a fork and add cooked couscous to vegetables.<\/li>\n
    3. In a small bowl, whisk together salad dressing: tahini, almond milk, lemon zest and juice and seasonings to taste.<\/li>\n
    4. Pour the dressing over the couscous while still warm and stir to coat all the ingredients evenly.<\/li>\n<\/ol>\n

      The Skinny<\/h3>\n

      <\/p>\n

      Next Up: Black Bean Dip<\/a><\/h3>\n

      <\/p>\n

      \"Winter
      Photo: Courtesy of Blue Diamond Almonds<\/i><\/figcaption><\/figure>\n

      Black Bean Dip Recipe
      \n<\/strong><\/h3>\n

      Makes 3 cups
      \n<\/em><\/p>\n

      Ingredients<\/h3>\n

      3 cups black beans, cooked, drained
      \n1\/3 cup Almond Breeze Unsweetened Original Almondmilk (or Almond Breeze Almond Cashew Blend Original)
      \n1 teaspoon each: salt, cumin, chili powder<\/p>\n

      Instructions<\/h3>\n
        \n
      1. Combine all the ingredients in a food processor or blender. Blend until you have the desired consistency. Serve with raw veggies, tortilla chips or warmed tortillas.<\/li>\n<\/ol>\n

        The Skinny<\/h3>\n

        <\/p>\n

        Next Up: Vanilla Chai Energy Bites<\/a><\/h3>\n

        <\/p>\n

        \"Winter
        Photo: Courtesy of Blue Diamond Almonds<\/i><\/figcaption><\/figure>\n

        Vanilla Chai No-Bake Energy Bites Recipe<\/h3>\n

        Makes 3 dozen, 1-inch bites<\/em><\/p>\n

        Ingredients<\/h3>\n

        1 1\/2 cup Blue Diamond Honey Roasted Vanilla Almonds
        \n1 1\/2 cups pitted dates
        \n1\/4 cup chia seeds
        \n1\/2 cup quick-cooking oats
        \n1\/2 cup creamy almond butter
        \n1\/2 cup unsweetened coconut flakes
        \n2 tablespoons chai spice blend (2 teaspoons ground ginger, 1 1\/2 teaspoon ground cinnamon, 1\/2 teaspoon ground cloves, 1\/2 teaspoon ground cardamom)
        \nPinch of salt
        \n1\/4 cup water or Blue Diamond Almondmilk, as needed<\/p>\n

        Instructions<\/h3>\n
          \n
        1. Pulse one cup of almonds in a food processor until they\u2019re a fine consistency; remove the ground almonds from processor and set it aside. Pulse the dates in the food processor until it becomes a smooth consistency.<\/li>\n
        2. Add all remaining ingredients to the dates and pulse until a loose dough forms. With the motor running, spoon in water or almond milk, one tablespoon at a time to make the dough more cohesive.<\/li>\n
        3. Divide mixture into one-tablespoon portions and roll them into balls. Roll the bites in the ground almonds and store them in an airtight container in the fridge for up to one week.<\/li>\n<\/ol>\n

          The Skinny<\/h3>\n

          <\/p>\n

          Next Up: Sriracha Almond Dressing<\/a><\/h3>\n

          <\/p>\n

          \"Winter
          Photo: Courtesy of Blue Diamond Almonds<\/i><\/figcaption><\/figure>\n

          Sriracha Almond Salad Dressing Recipe<\/h3>\n

          Makes 1 cup<\/em><\/p>\n

          Ingredients<\/h3>\n

          1\/2 cup Blue Diamond Sriracha Almonds
          \n1\/4 cup full fat, plain yogurt
          \n1\/4 cup rice wine vinegar
          \n1\/4 cup Almond Breeze Unsweetened Original Almondmilk
          \n1-2 tablespoons soy sauce
          \n1\/2 tablespoon brown sugar
          \nJuice and zest of 1 lime
          \n1-2 teaspoons Sriracha<\/p>\n

          Instructions<\/h3>\n
            \n
          1. Pulse the almonds, lime zest and lime juice in a food processor until it becomes an almond butter consistency. Scrape down the sides of the food processor bowl frequently. Add all of the remaining ingredients and pulse until it becomes a smooth consistency.<\/li>\n
          2. Serve the dressing with raw veggies, Asian salad or rice noodles.<\/li>\n<\/ol>\n

            The Skinny<\/h3>\n

            <\/p>\n

            Next Up: Chocolate Salted Caramel Almond Butter<\/a><\/h3>\n

            <\/p>\n

            \"Winter
            Photo: Courtesy of Blue Diamond Almonds<\/i><\/figcaption><\/figure>\n

            Chocolate Salted Caramel Almond Butter Recipe<\/h3>\n

            Makes 1 cup <\/em><\/p>\n

            Instructions<\/h3>\n

            1 1\/2 cups Blue Diamond Oven Roasted Dark Chocolate Almonds
            \n1 1\/2 cups Blue Diamond Oven Roasted Salted Caramel Almonds<\/p>\n

            Instructions<\/h3>\n
              \n
            1. Pulse the almonds in a food processor and blend until they become smooth and creamy. Store the almond butter in an airtight container in the refrigerator.<\/li>\n
            2. Serve the almond butter with graham crackers, fresh fruit or pretzels.<\/li>\n<\/ol>\n

              The Skinny<\/h3>\n

              <\/p>\n

              The 2018 Winter Olympics Opening Ceremonies will air on Friday, February 9 on\u00a0<\/em>NBC<\/em>.\u00a0Tune in to follow the U.S. ski and snowboarding teams\u2019 Olympic journey.<\/em><\/p>\n

              Read More
              \n<\/strong>30-Minute Meals for Quick, Healthy Dinner Ideas<\/a>
              \n              50 Resources That Make Meal Prep a Snap<\/a>
              \n              The 7 Best Post-Workout Smoothies for Every Exercise<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

              Proper nutrition is key on the journey to gold at the 2018 Winter Olympics. Chefs to the U.S. Ski and Snowboard team share six healthy recipes they’re cooking up for our Olympic athletes.<\/p>\n","protected":false},"author":11,"featured_media":65507,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[425,27,424,9,427],"tags":[209,155,59,151,181,87,141,341,388,186],"class_list":["post-65492","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","category-healthy","category-lunch","category-recipes","category-snacks","tag-athlete","tag-dinner","tag-healthy-substitutions","tag-lunch","tag-olympics","tag-snacks","tag-sports","tag-tax1living-well","tag-tax2nutrition","tag-winter"],"acf":[],"_links":{"self":[{"href":"https:\/\/dailyburn.com\/life\/wp-json\/wp\/v2\/posts\/65492","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dailyburn.com\/life\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dailyburn.com\/life\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dailyburn.com\/life\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/dailyburn.com\/life\/wp-json\/wp\/v2\/comments?post=65492"}],"version-history":[{"count":0,"href":"https:\/\/dailyburn.com\/life\/wp-json\/wp\/v2\/posts\/65492\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dailyburn.com\/life\/wp-json\/wp\/v2\/media\/65507"}],"wp:attachment":[{"href":"https:\/\/dailyburn.com\/life\/wp-json\/wp\/v2\/media?parent=65492"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dailyburn.com\/life\/wp-json\/wp\/v2\/categories?post=65492"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dailyburn.com\/life\/wp-json\/wp\/v2\/tags?post=65492"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}