June 21 2017
Author Matt Fitzgerald shares an oatmeal breakfast recipe from his book The Endurance Athlete that's popular with Scottish elite athletes
Women’s Running magazine Cover Model, Jennie Finch (May/June 2012) shared her favorite protein-packed shellfish salad recipe with us (and we’re spreading the love!). Satisfy your hunger like an Olympian with this low-calorie, easy-to-make meal!
1 Tbsp. Old Bay Seasoning
1 lb. crawfish (or shrimp), shelled
2 Tbsp. lemon juice
2 Tbsp. extra virgin olive oil
2 Tbsp. grape seed oil
1 Tbsp. honey
1/4 tsp. salt
1/4 tsp. black pepper
2 romaine hearts, sliced into 1-inch ribbons
1 cup grape tomatoes, halved
1 avocado, diced
Fill a medium saucepan with water. Squeeze juice from lemon half into the pot, then drop it in the water along with the Old Bay Seasoning. Bring mixture to a boil. Add crawfish to the pot and simmer until just cooked through, about 2 minutes. Using a slotted spoon, transfer crawfish to a plate lined with paper towels. Discard lemon half. Place plate in freezer until crawfish are chilled, about 5 minutes.
Meanwhile, in a large bowl whisk together lemon juice with olive oil, grape seed oil, honey, salt and pepper. Add romaine, tomatoes, avocado and crawfish and toss together. Transfer to plates and serve.
Nutritional info per serving: 298 calories, 18g fat (1g saturated), 17g carbohydrates, 19g protein, 6g fiber, 451mg sodium