5 ATHLETE-WORTHY RECIPES TO MAKE THIS WEEK

Have the #winterolympics got you super pumped to become your strongest self?  Check out these protein-packed recipes to help fuel your workout and build that lean muscle mass!

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(1) EASY VEGGIE QUESADILLAS

This recipe has it all - fiber, whole grains, a mix of vegetables, AND 19 grams of protein per serving! It’s simple to make and perfect for all of you Mexican food lovers.  Serve your quesadilla with some spicy salsa and reduced-fat sour cream!  Check out the recipe from Hurry The Food Up here. 

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(2) SUN DRIED TOMATO, SPINACH, & CHEESE STUFFED CHICKEN

This recipe has a kind of a Mediterranean feel to it and does not take that long to prepare.  A serving size is less than 400 calories and offers 30 grams of protein, making it a great dinner to have post-afternoon/early evening workout! Full recipe from Primavera Kitchen here. 

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(3) TURKEY & BROCCOLI STUFFED SWEET POTATOES

Sweet potatoes are naturally good sources of vitamin A, vitamin C, potassium, and fiber.  Pair this superfood with ground turkey and you’ve got a delicious and super nutritious meal on your hands!  The hoisin sauce gives this dish an additional burst of an Asian-food flavor.  Try this meal from Cookin Canuck at home and get 21 grams of protein per serving! 

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(4) VEGAN TOFU SPINACH SCRAMBLE

Vegan or not, you should definitely try this breakfast scramble - a perfect compliment to a morning workout with 21 grams of protein per serving! This recipe from Food Network offers a wide variety of flavors with its combination of ingredients and only takes about 15 minutes to prep and cook.  #winning

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(5) PROTEIN BITES 

Feeling a little like you’re on empty?  Fuel up with this 4-ingredient, no bake, 8 grams of protein snack from Greatist!  But wait, there’s more ;) -- it’s got dark chocolate in it - making it an even better snack choice if you were craving a little sweetness in your life!  Get the full instructions here. 

ENJOY!

​--Maggie

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Maggie is a dietetic intern with the Solmaz Institute dietetic internship program through Lenoir Rhyne University based out of Hickory, North Carolina.  She graduated in August of 2017 from Middle Tennessee State University with a Bachelor’s degree in Nutrition and Food Science, and before this, she completed a Bachelor’s degree in English from the University of Memphis.  After eleven years of experience in the foodservice industry, Maggie enjoys blending her knowledge of hospitality and nutrition so that readers may acquire a unique understanding of healthy food topics and learn how to choose better meal options for themselves and their families.