One fact about me is that I LOVE to cook. I find it enjoyable and also therapeutic. Well, I am even more excited to cook since having my Nutrition Assessment done last week by a Registered Dietitian at the Core Diet. I had been thinking about a nutrition assessment since signing up with QT2 last year, knowing that it could probably really benefit me and my training!
The Core Diet for Athletes was developed 10 years ago by QT2 Systems coach and founder Jesse Kropelnicki. The Core Diet was designed to help athletes live, train, and compete at their optimal level. Through proper nutrition that includes nutrient rich foods consumed at the right time, the Core Diet will have you performing and living at your very best.
Now that I’m doing an Ironman in August, proper nutrition will be even MORE important. I was amazed at the results of the assessment and some of the changes that will need to be made. Turns out I wasn’t fueling properly while riding my bike (not enough carbohydrate and electrolytes). My post workout recovery fuel/food was also ‘off’ from what it should be. No wonder I was always feeling really drained after a tough ride, run or swim! Now is the time to test out what works so I’ll be fully ready and prepared come August!
Along with the Core diet came recommended recipes. Here is one that I tried on Monday and it was delicious! My only regret was not doubling the recipe. I would recommend this if you want plenty of leftovers:)
Kale Soup (by the Core Diet)
- 1 tablespoon canola oil
- 8 large garlic cloves, minced
- 1 medium yellow onion, chopped
- 4 cups chopped kale (I used Tuscan Kale)
- 4 cups low-fat, chicken broth
- 2 (15 ounce) cans white beans, cannelloni or navy, undrained
- 4 plum tomatoes, chopped
- 2 teaspoons dried Italian herb seasoning
- salt and pepper to taste
- 1 cup chopped parsley
In large pot, heat oil.
Add garlic and onion; saute until soft.
Add kale and saute, stirring until wilted.
Add 3 cups of broth, 2 cups of beans, and all of the tomatoes, herbs, salt and pepper.
Simmer 5 minutes.
In blender or food processor, mix remaining beans and broth until smooth.
Stir into soup to thicken.
Simmer 15 minutes.
Ladle into bowls and sprinkle with chopped parsley.
Enjoy!! This soup is great for after a long endurance workout!