Bottom left: Celery juice; Bottom right: Morning smoothie with celery[/caption] If you'd like to try some different takes on celery juice, check out Annabelle's blog.
Image courtesy of the Baeumler family Image by: Image courtesy of the Baeumler family
Photography by Jeff Coulson Image by: Photography by Jeff Coulson
From breakfast to pre-workout snacks, we reveal what Canadian Olympic athletes eat
You've likely heard about the insanely high-calorie diets of Olympians. American swimmer Michael Phelps consumed 12,000 calories a day during his Olympic training, while Jamaican runner Usain Bolt chowed down on his favourite food—Chicken McNuggets—before every race at the Beijing Olympics.
But the Games aren't a food free-for-all—they're actually about dietary discipline. Bobsledder Kaillie Humphries can attest to this. "The first couple months of training, I eat no carbs and no sugar," she says. Instead, she focuses on high-fat foods such as meat and full-fat dairy, which help her stay lean while still providing energy.
Breakfast is important to all athletes. Skeleton racer Jon Montgomery starts his day with something he calls "bulletproof coffee"—a cup of joe combined with a medium-chain triglyceride like coconut oil, butter or heavy cream, which his body can readily use as fuel. Montgomery also has a smoothie made of kale, beets, carrots, spinach, low-sugar fruits such as blueberries and blackberries, an amino acid protein powder and a whey protein isolate.
Hockey player Sidney Crosby is all about a healthful breakfast, too. "He cooks things like egg-white omelettes, turkey bacon, steel-cut oats and some greens, like spinach or asparagus," says Crosby's trainer, Andy O'Brien.
Snowboarder Maëlle Ricker makes sure to have healthful snacks throughout the day. "Wherever I am in the world, I try to make sure I get my hands on a banana. It's such a quick, easy thing to eat while I'm out on the slopes," she says. Other healthful snacks she loves include yogurt, dried fruit and nuts.
Para-alpine skier Kimberly Joines says that the timing of her meals is really important. "The bulk of my protein and carbs are consumed within close proximity to my hardest training hours, and I generally taper my calories toward evening, with a focus on a variety of nutrient-rich vegetables," she says.
Sledge hockey player Greg Westlake has a similar approach. "I have to eat a good meal within 30 minutes of a workout," he says. He eats a slow-burning carb like quinoa or whole wheat pasta with a bit of protein an hour and a half before a workout. Westlake is also big on staying hydrated. "The first thing I do when I wake up is drink two big glasses of water, and I continue to drink water throughout the day. Water is like liquid gold."
None of this is to say that athletes are averse to treats. O'Brien says Crosby has a serious sweet tooth. While he acknowledges that athletes need a little more sugar to replace glycogen stores, he says Crosby has to really make an effort not to eat too much candy.
Figure skater Tessa Virtue says she has to allow herself treats, especially post-competition: "You're a person, too, not just an athlete."
— With files from Jill Buchner and Day Helesic
Check out how you can workout like an Olympian.
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The Ultimate Chocolate Chip Cookies Image by: James Tse Source: Canadian Living Magazine: September 2015
From ultra classic to new flavour combinations, we're sharing our very favourite chocolate chip cookie recipes.
Our best-in-class take on this classic treat has a buttery flavour, a chewy centre and a subtly crisp exterior. Oh, and you can tweak the recipe to make them crisp or soft, too.
Two buttery chocolate chip cookie doughs—one with an extra hit of chocolate—are baked together to make these scrumptious cookies.
Sneaking this wholesome ancient grain into a beloved oatmeal cookie is easier than you think. With just a hint of flavour and a light crunch, it blends in with the oatmeal and adds extra nutrition to a sweet snack. The cookies will turn out little softer and cakier than usual.
Canadian Living has published many chocolate chip recipes, but founding food editor Carol Ferguson's recipe, with a punchy hit of vanilla, is the standout.
Kids of all ages will love topping these chocolate chip–studded dark chocolate cookies with even more chocolate. It's a delicious, messy good time. Drizzle the chocolate using a resealable plastic bag with one corner snipped off, or just dip a fork in the chocolate and wiggle it over the cookies for a simple and fun alternative.
A chewy, buttery centre and crisp edge make this the ultimate oatmeal cookie. Quick-cooking rolled oats are the key to the well-loved, homey texture, so be sure to avoid instant oats, which will cause the cookies to spread too much.
The buttery-rich flavour of the macadamia nuts adds to the sweetness of these easy and classic drop cookies. The dough can be portioned and frozen to thaw and bake another day, making freshly baked cookies a possibility at any time.
These blueberry-studded cookies are a staff favourite at Canadian Living headquarters. Finely ground almonds replace some of the flour in the dough, adding extra nutty flavour.
These cookies may look intricate, but they couldn't be simpler to make. To create the green centres, place a log of the mint dough over top of the chocolate dough, and roll up. So easy!
Sweet chocolate chips and crunchy toffee bits give these buttery cookies a festive touch.
Rich dark chocolate and fragrant orange zest make these cookies ultra-sophisticated. Cardamom adds an aromatic note, but if you don't have any on hand, you can simply leave it out.
This straightforward recipe for the classic cookie has been in Canadian Living's recipe archive for decades. For a larger cookie, simply double the amount of dough per cookie and increase the baking time by a couple of minutes.
You will need to make this three times in order to have enough to make the fireplace. Bake and work with one sheet at a time, while it's still warm, cutting out the pieces for the fireplace. Once cooled, these cookie sheets are too brittle to cut smoothly.