I often hear of pasta used by athletes as a source for fuel, but I get bored with the idea of cooking and eating spaghetti every time I need a boost. Plus, as I've gotten older, the heaviness of beef and sauce gives me enough heartburn to burn a hole right through my esophagus.
|Baby sister, Ruby Flores- Boyd|
Recently, I visited my younger sister, who is the picture of perfect health in action. She and her husband own and operate their own chiropractic health center in Brownsville, Texas (Boyd Health and Rehabilitation Centre
), and I've always admired their approach to holistic health and healing. She is always inventing ways to eat healthier with the least amount of preservatives by eating more organic, including less fats, and avoiding the unnecessary use of salt by experimenting with herbs and food that will satisfy the palette and provide just enough comfort to soothe the soul. As an athlete in the martial arts of Brazilian Jiu-jitsu, full-time mom, business owner, and college student, she knows first-hand that the foods you eat can either make or break your energy source.
So whether you're a martial artist, mom-on-the-run, person on the go, or simply looking for a healthier way to eat, here is a healthy and easy-to-make recipe adapted and modified from one of her favorite chefs, Giada, that will give you the energy you need to keep going, leave you satisfied and all without the guilt of heavy fats, salts or calories. I’ve lost 30 lbs in the last year, and I’d like to aim for 30 more, but with the holidays right around the corner, and with people shoving high calorie candy and foods down your mouth-- as if we needed to get ready for a winter hibernation-- I worry about increasing or plateau-ing on my goal to drop another 30 pounds; which is why I asked her to help me feature some of her favorite recipes once a month on my Krav Maga Mama Blog. Hope to see you back again next month, for some low-fat holiday treats.
Sun dried Tomato Penne Pasta
16 oz whole grain Penne pasta (Barilla brand preferred)
1 (8.5- ounce) jar of sun-dried tomatoes packed in olive oil
2 garlic cloves
salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup grated Parmesan
4 chicken breasts grilled and sliced length wise
Cook the pasta in a large pot of boiling salted water (prefer a little sea salt) until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of cooking liquid
Lay your boneless chicken breasts flat and cut half-way, lengthwise so that the breast is about 1/4 in thick or pound with mallet. Lightly season with salt and freshly ground pepper. Grill until fully cooked.
|Asparagus baked in olive oil |
(extra virgin, first cold pressed)
and lightly seasoned with itallian seaoning
and garlicis a healthy vegetable alternative
Meanwhile, blend the sun-dried tomatoes with oil, garlic, salt and pepper (to taste), and basil in a food processor until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
Mix the pasta with the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta to taste with salt and pepper, or if you’re watching your sodium intake, exclude the salt. Place sliced and fully cooked grilled chicken on top of pesto. Garnish with two fresh basil leaves (optional)
*Recipe altered from Giada De Laurentiis original recipe
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