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Amy Cure Blog: My favourite recipes

As a professional athlete your diet plays a huge role in training. It’s important to be putting the right food in your body so that you can get out of your body what you need. When your body does not get the nutrients it needs, your immune system can become weak and your risk of illness will increase. When you’re putting the right food and nutrients in your body you will find yourself having more energy, gaining more muscles and recover even faster after exercise. So here are a few of my super easy favourite training foods.

Breakfast:
Soaked Oats with Dried Fruits and Yoghurt + Banana Protein Shake

Oats
1 cup Oats
150ml Coconut Milk
25g Dried Fruit
100g Greek Yoghurt
1 pinch of Cinnamon

Protein Shake
1 Banana
1 cup Coconut Milk
1 serving of Protein Powder
1 pinch of Cinnamon
1 teaspoon Honey

Method: (serves 1)

Soak your oats with coconut milk overnight in the fridge with the desired amout of dried fruits.
Before serving add some yoghurt and a little bit of cinnamon on top.
Banana Protein Shake – Add a banana, coconut milk, cinnamon and protein in a blender and blend for 30 seconds.

Lunch:
Poached Eggs on Toast with Avocado

2 Eggs
5 Mushrooms
handful of Spinach
3/4 Avocado
100g Ham
2 slices of Multi Grain Bread
Salt & Pepper
1 tablespoon White Wine Vinegar
2 tablespoons Coconut Oil

Method: (serves 1)

Boil a pot of hot water and add a tablespoon of white wine vinegar and poach your eggs.
While your eggs are poaching, in a frypan you can cook some mushrooms using a little bit of coconut oil and salt and pepper.
When the mushrooms are cooked you can add in a big handful of spinach mixing it into the mushrooms and turning the heat off straight away.
Toast two slices of bread then smash the avocado in a bowl adding some salt and pepper.
When everything is cooked you can put it together on a plate by spreading your avocado on your toast, topping it with some ham and poached eggs. I always like to put my mushrooms and spinach on the side.

Dinner:
Honey Glazed Salmon with Roast Vegetables and Steamed Broccolini

2 Salmon fillets
2 potatoes cut into pieces
2 pieces of Pumpkin
1 Onion cut into 1/4
1 Carrot cut into pieces
Broccolini
Rosemary
Thyme
Olive Oil
3 tablespoons Honey

Method: (serves 2)

Preheat oven to 200 degrees Celsius. In a roasting tray arrange your vegetables in a single layer. Drizzle over a little bit of olive oil and add some rosemary, thyme, salt and pepper and toss to coat. Cook for 45-60 minutes depending on the size of your vegetables.
Start to prepare your salmon by marinating your salmon in the honey and letting it sit to become room temperature.
Just before your vegetables are cocked you can steam some broccolini for around 10 minutes just before serving.
In a hot pan with a bit of olive oil you can add your salmon. It’s important to have your pan on a high heat to create a nice crispy skin salmon fillet. Cook for around 4 minutes until the lighter coloured flesh has moved to about 3/4 of the way up the fillet. Flip the fillet and cook for a further 1-2 minutes.
Serve on a plate with roasted vegetables and steamed broccolini.

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