Snacks: Chocolate, Dates & Peanut Butter
Although each of Jorgensen’s meals is hearty, she still snacks in between, usually between three and four times a day. Her go-to treats are one to two pieces of dark chocolate, or a handful of dates paired with a scoop of peanut butter.
Dinner: Grilled Chicken Salad & Baked Sweet Potato
While the recipe below is easy to whip up at home, Jorgensen and her husband, Patrick, have become experts at making healthy meals on the road thanks to her busy racing schedule. The couple travels with a rice cooker, a cutting board and a knife to ensure they’ll be able to make meals they are comfortable with when away from home. Arrivederci, local Italian joint!
Ingredients:
1 sweet potato
One 6- to 8-ounce chicken breast
4 cups baby spinach
1 celery stalk, chopped
1 cucumber, sliced
1 tomato, sliced
1 red onion, chopped
1/4 cup feta cheese
3-4 pepperoncini (whole)
1 avocado, sliced
1/4 cup Kalamata olives
Preparation:
Prick the sweet potato a few times with a fork, place it directly on the oven rack and bake at 350 degrees for 2 hours.
Rinse and dry the spinach, then add celery, cucumber, tomato, red onion, feta, pepperoncini, avocado and Kalamata olives. Add 1-2 tablespoons of Greek or balsamic dressing.
Grill the chicken breast for protein and serve on the side or as part of the salad, seasoning with salt and pepper to taste.
Dessert: Banana Smoothie
Milk, yogurt, butter—Jorgensen doesn’t cut out ingredients commonly thought of as high in fat. This simple smoothie serves as the perfect healthy treat to cap off a full day of training.
Ingredients:
2 frozen bananas
2 1/2-3 cups whole milk
1-2 teaspoons cinnamon
Dash of salt
Preparation:
Add bananas, milk, cinnamon and salt to blender. Blend until smooth.
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