Prep Work

May 29, 2015
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Rudolf II of Habsburg as Vertumnus. Giuseppe Arcimboldo, 1590.



I love food. When I look at my fridge, I want to see pleasure, not obligation. Not antithetically, training also demands that I eat thoughtfully. I need to eat not only for taste, but for performance.

I follow a plan that ensures that I have energy when I need it, in balanced proportion (more or less 40% carb-30% protein-30% fat) without the sluggishness that follows a heavy meal (I eat about 1800 calories per day). But I’m often traveling between gyms during the day, which means I don’t have time to get home to prepare a sit-down lunch for myself. And my days are usually so packed that when I come home hangry, I won’t be forced to make a desperate choice, because what I need and want to eat will already be there waiting for me. I need good food, fast.

Local farmers’ markets take place on Wednesdays and Saturdays. Shopping at the Santa Monica farmers’ market is one of my greatest pleasures—a sensual and aesthetic abundance and a chance to talk with the farmers who grow my food and to meet up with friends who shop there, too. But for now, I use a service, Good Eggs, to shop for me, since I don’t have the time to do it myself. They drop off a cooler packed full of locally grown vegetables, fruit, and meat.

Thursdays and Sundays are my rest days, and a perfect time to think about my meals and prep them. This is what’s in my fridge for the next four days:

Thursday

Dinner:

  • Roasted Squab with morels, roasted broccoli and kabocha squash puree
  • Mara De Bois strawberries

Friday

Breakfast:

  • Halibut with braised collards and kale
  • Oatmeal with roasted plum jam

Pre-Training:

  • Bone broth
  • Carrots with sesame and cilantro

Post-training:

  • Roasted sweet potatoes and golden potatoes with Herbs de Provence
  • Braised beef short ribs with peach salsa

Dinner :

  • Opah with tarragon, roasted asparagus and sautéed English peas with lemon
  • Papaya

Saturday

Breakfast:

  • 4 eggs
  • Chicken patties with beet top pesto
  • Sautéed red cabbage with caraway seed, mustard seed, and champagne
  • Apple-cinnamon oatmeal

Pre-training:

  • Bone broth
  • Roasted Celery root with orange, cumin, and coriander

Post-training:

  • Baked sweet potato
  • Blackened Chicken breast
  • Nectarine

Dinner:

  • Duck breast with cara-cara orange glaze
  • Roasted purple cauliflower with balsamic and basil
  • Kiwi

 

Sunday

Breakfast:

  • Pork sausage, asparagus, zucchini, and broccoli saute
  • Oatmeal with almond paste and stewed blueberries

Lunch:

  • Bone broth
  • Roasted rutabaga with lemon zest
  • Chicken breast with chili sauce, cilantro, chives, lime, and basil with tomato
  • Roasted sweet potatoes with herb scented salt

Then I prep. Chopping, zesting, dicing, sautéing, and cooking everything I can: a working meditation. By mid-afternoon, I have a pleasingly stocked refrigerator, organized into labeled containers. In the following days, when I get home, mind and body fatigued past the ability to make decisions, dinner is ready. Voila.

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