SG goes Olympic: Athlete Q&As, recipes, links, and more

For the past week, I’ve been excited about putting together a kind of “what I learned on my summer vacation” round-up of the best health and food tips I picked up at the Olympics. I thought an awful lot about it and managed to do very little (I think I built it up too much). Today, I finally got my act together.

First up is Q&A from two members of the snowboarding team who really impressed me with their insightful approach to their careers, as well as their skill: Gretchen Bleiler (whom you might recognize from this AT&T commercial, and who somehow finds the time to design activewear) and Elena Hight (who’s been setting records since she was 13 years old). I’m following that up with one of the most popular recipes from the Oakley Safe House, an interesting spot I’ve covered in a little more depth over at Aol.com’s fitness site. And with this, I’ll just jump in.

SG: What kinds of foods/eating habits do you try to stick to when you’re training/competing?

EH: Being on the road all the time makes it hard predict what’s going to be available, so I have to both prioritize and be flexible. Over time—and trial and error—I’ve made my top priority a nourishing breakfast. The days I do that, I find myself lasting so much longer. And really, no matter where you are, you can scrounge up a decent mix of protein (for energy) and complex carbs (for stamina). Eggs, and something that’s whole grain—sometimes it’s totally fun and random—make for a meal that’s both power-packed and pretty easy to come by.

GB: Right now I eat a lot of dried mango, or walnuts mixed with goji berries. They’re all portable, and really high in nutrients [goji berries are an especially strong source of polyphenol antioxidants, and walnuts contain a lot of omega-3]. In terms of fresh fruits, oranges and apples make great snacks—they’re filling and their high moisture content is great for re-hydrating post-workout.

SG:  What do you eat before a competition?

EH: I usually go for fruit. A fresh fruit smoothie, along with some sliced fruit on the side is really clean-tasting and energizing. In terms of flavor [for the side fruit] apples, pineapple, and grapefruit are both filling and have a good tart kick.

GB: I look for something lean that still delivers lasting energy to keep me going. Lately, it’s been a turkey sandwich, or a green salad with chicken.

SG: Favorite good-for-you food?

EH: Pineapple…It is my favorite food of all time.

GB: Broccoli.

SG: Most delectable food indulgence(s) (healthy or not)?

EH: I love lava cake. Melted chocolate in chocolate cake with vanilla ice cream. Unbeatable.

GB: I have to go with the classics: Chocolate chip cookies. Plain and simple, I’m never, ever disappointed.

SG: Do you take vitamins or supplements–or are there any nutrients you try to incorporate in your diet?

EH: Ideally, I want to get as much as I can naturally; there’s so much we don’t know about how nutrients work together, I figured it’s smartest to look to foods that have, I guess, stood the test of time. So my focus is really on balancing my meals so I’m getting what feels like a good ratio. I’m extra vigilant about protein, iron, B vitamins, vitamin C, and antioxidants.

GB: Especially when I’m training, I try to listen to my body—if there’s something I’m really craving, I figure there must be a reason, at least if I’ve done my job and really synched up my mind, body, and motivation.

…I’ve also got Elena and Gretchen’s current iPod playlists here. (One of the most fascinating things I learned last week was that the ski/board athletes not only compete to music, but also get to pick which songs, which somehow–to me–made these lists feel even more relevant.)

And now, on to the Safe House. Because Oakley sponsors so many athletes, the place was always packed, and I had some really fun conversations with Greg Welch, its director and himself a former athlete, about how he plans menus with foods that provide healthy fuel and also taste good.

Greg’s big thing is balancing carbs, protein, and nutrients evenly. A meal consisting of  a protein served with this couscous, which is an especially fiber-rich complex carb–not to mention a great source of magnesium (which I’ve been on the hunt for since Camille’s last post on it)–is a good example. What I love about this salad is that I can see it with just about any protein (though I’d probably opt for fish or chicken) and because there’s so much going on flavor-wise right here, you could keep that part of the meal preparation pretty simple. More recipes here (including “aromatic” tomato soup, curried cauliflower soup with almond relish, and a rice salad with tuna).

Oakley Safe House’s Couscous Salad (thank you, Greg!)

Ingredients:
2 cups steamed couscous
1 red peppers, chopped
1 garlic cloves, finely chopped
4 green onions, thinly sliced
1 small cucumber, chopped
3 small tomatoes, chopped
2 tbsp capers
1/8 cup raisins
1/8 cup black olives chopped
1/2 tsp each paprika, coriander, saffron, cumin
Extra virgin olive oil to taste (about 1 Tbsp)
Red wine vinegar to taste (about 1 Tbsp)
Salt to taste
1/8 cup, equal parts chopped parsley and cilantro

Procedure:
Steam couscous with spices, raisins and capers. When cooled, mix in a bowl with all remaining ingredients.