FoodCoach recipes: summer inspiration!
For (elite) athletes, it’s essential to eat healthy and varied meals. This is especially true for cyclists during a grand tour. During the Tour de France, our FoodCoaches are on site again to prepare delicious meals that contribute to peak performance. After all, every meal is an opportunity to improve! Need some inspiration from our chefs for the hot summer days? Read on for two summer, pro-approved recipes!
When temperatures rise, the body craves light, nutritious, and refreshing meals that aid recovery and support performance. Our FoodCoaches combine their knowledge of sports nutrition with culinary creativity to develop dishes that are not only good for the body, but also a treat for the taste buds. Whether you’re an avid cyclist, training for a race, or just looking to stay healthy throughout summer, these recipes will have you eating like a pro. Let our Tour kitchen inspire you and make every meal a chance to improve.
Spicy shicken skewers with rice salad
Ingredients for +/- 2 servings:
- 1 tbsp chili powder
- 300 g free-range chicken breast
- 1 onion
- 130 g yellow rice (e.g. Lassie)
- 1 garlic clove
- 1 cucumber
- 50 g brown beans
- 1 tbsp olive oil
Preparation:
- Light up the barbecue. In the meantime, cook the rice according to the instructions on the package.
- Cut the chicken breast into large cubes and the onion into thick slices suitable for skewering. Press the garlic and mix with the chili powder, olive oil, and pepper. Marinate the chicken in this mixture and let it sit for 5 minutes.
- Alternate threading the chicken and onion onto skewers. Place them on the barbecue or a grill pan. Make sure the grill is hot before cooking. Turn regularly and grill for 8–10 minutes until golden brown all over.
- Slice the cucumber and drain the brown beans. Mix the rice with the cucumber and beans. Season with pepper.
- Serve the rice salad with the chicken and onion skewers.
Pasta salad with feta and cottage cheese
Ingredients for +/- 2 servings:
- 50 g feta cheese
- 10 cherry tomatoes
- 4 pickles
- 2 tbsp fresh parsley
- 1 tbsp extra virgin olive oil
- 200 g penne pasta
- 20 g washed arugula
- 8 tbsp cottage cheese
Preparation:
- Cook the penne according to the instructions on the package. Rinse with cold water in a colander and allow to cool.
- Finely chop the parsley, halve the cherry tomatoes, and cut the pickles into pieces.
- Mix the cottage cheese with olive oil and parsley. Stir into the pasta in a large bowl.
- Crumble the feta and mix it into the pasta with the tomatoes and pickles.
- Finally, toss the arugula with the pasta and serve on a plate.
Need more inspiration?
Need more inspiration?
In The Athlete’s FoodCoach App, you’ll find over 1500 recipes approved by our pros. Discover how nutrition can help you take your performance to the next level. The Athlete’s FoodCoach App helps you stay focused and translate nutritional advice into real meals on your plate.
