Sports Nutrition

Fresh Corn Salad with Manchego Cheese

If you can't find the deliciously nutty tasting Spanish cheese called Manchego, substitute a jack cheese or Cheddar cheese. Although the sweet taste of fresh corn in season is wonderful in this salad, you can also make this any time of year by using frozen corn kernels or canned no-salt-added corn.

Michel Nischan’s Root Vegetable & Apple Gratin

Michel Nischan is the Executive Chef at New York City’s Heartbeat restaurant in the W Hotel. The restaurant’s menu stresses the pure, natural flavors of food while avoiding such typical restaurant stand-bys as butter and high-fat dairy products. In addition to years of experience in the restaurant world, Chef Nischan has also found inspiration in his personal need to create delicious, low-fat food for his son, Chris, who was diagnosed with juvenile diabetes at the age of five.

Beet, Pear & Endive Salad

Apple juice concentrate and Dijon mustard make a fat-free dressing for this sweet and savory salad.

Green Herb Broth

Cilantro roots pack a lot of cilantro flavor. If you can get cilantro with roots, definitely add them to the stockpot. Wash them well as they frequently have soil clinging to them.

Sautéed Winter Squash

Butternut and hubbard have the greatest amount of beta carotene of the commonly available varieties of winter squash.

Bulgur with Asparagus & Peas

Here’s a take-off on tabbouleh, a Middle Eastern salad made with bulgur, a lemony dressing, and lots of parsley. We’ve used mint instead, and added steamed asparagus and green peas.

Green Pepper Salsa

Use this spicy salsa to accompany grilled poultry, meat, or fish.

Sweet Potato Pancakes Stuffed with Apricot-Ginger Chicken

Just as sweet potatoes can be used in bread dough, so can they be employed in batter for pancakes, which here are rolled to enclose an exceptional filling of chicken in an apricot-ginger sauce.

Spinach, Mushroom & Red Pepper Sauté

This is a good basic recipe for sautéed spinach. You can substitute shredded Swiss chard, collard greens, or kale for the spinach. The sturdier greens may take a little longer to wilt.

Peanut Butter Blondies

Here’s a blondie that does not have a killer amount of fat.
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