Pro triathletes don’t just focus on their training regimens; they also carefully plan their post-training or race nutrition to maximize their ability to recover and boost their immune systems.
Try out the recipe listed below, why? Omega-3-rich foods, for example, have been linked to decreased inflammation, muscle soreness, colds and upper respiratory infections. Salmon, halibut, flaxseeds, walnuts and edamame are popular sources of omega-3s. Tumeric, found in most curry powders, and ginger are natural anti-inflammatories and add great flavor to this recipe. Honey, also known as an anti-inflammatory, contributes muscle-repairing carbohydrates. Kale is a super-green with a grocery list of health benefits: It’s packed with fiber, which helps the body lower cholesterol and detoxify, and is full of vitamins, as well as antioxidant, anti-allergen, anti-inflammatory nutrients called flavonoids. Most significantly, kale contains glucosinolates, which have been linked to cancer prevention.
- 1 tablespoon honey
- 1 tablespoon fresh crushed ginger
- 2 teaspoons curry powder
- ½ teaspoon salt
- 20 ounces of salmon with the skin
- 5–6 cups of kale
- 1 lemon
- 1 fennel bulb
- 1 large Gala or Braeburn Apple
- ½ cup grated carrot
- 2 tablespoons sunflower seeds
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon agave
- 1 teaspoon salt
- ½ teaspoon pepper
- In a small bowl, whisk together honey, fresh crushed ginger, curry powder and sea salt.
- Rub this mixture over salmon with the skin on, then wrap in foil and let rest for 20 minutes.
- Skin side facing down, grill on medium-high heat or bake at 400 degrees for 20–25 minutes until the salmon is just underdone.
- In a large steamer pot (create your own by placing a colander in a large pot and cover with a lid), bring 2 cups of water to a boil. Cut kale and stems into ½-inch pieces, and toss with the lemon juice. Steam for 5 minutes and remove from the pot into a large bowl.
- Clean the fennel bulb, removing the fronds and core, and slice half of the bulb thinly.
- Chop the apple. Add the fennel and apple, along with ½ cup grated carrot and 2 tablespoons sunflower seeds to the kale.
- In a small bowl whisk together 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon agave, 1 teaspoon salt and ½ teaspoon pepper.
- Toss the dressing with the kale salad.