Getting to The Next Level requires many things, one of which is a commitment to a sound nutritional program. Scientists who study the chemistry of human nutrition have been refining their information and we now know more than ever regarding this topic. Imagine if the New York Yankees had been able to have Babe Ruth get advice from their team nutritionist. Bonds would still be chasing! We often see athletes making huge strides as they leave high school sports and enter college. They begin to eat better and follow the advice of nutritionists who design diets for the players. Soon, through maturation, strength training programs and proper nutrition, the athletes begin to add more size and strength.
I have been working this summer on nutrition with some of my "email" clients. They are trying to improve their athletic performance while reducing bodyfat percentage. One of these clients is Jenny Whitson, who works with an agency that conducts business with The Office of Homeland Security in Washington, D.C.. She is recently graduated with a Master's Degree from Georgetown University, where she studied National Security Policy. Her undergraduate studies were at Boston College where she also was a Varsity Swimmer with the BC Eagles. Jenny has been doing a great job with her diet and I have really been impressed with several of her food choices. In fact, I have requested one of her recipes for a Steak and Vegetable Soup that is definitely a crowd pleaser and a Super Bowl! Jenny has informed us that the recipe is her mom's, Kathy Whitson of Dublin, Ohio. Give this soup recipe a try and feel free to post comments....I'm sure they'll all be positive.
Kathy Whitson's Steak and Vegetable Soup
approximate prep time: 2 hours
2 large cans of beef broth (can be reduced fat/sodium, which is what I use)
1 small can of vegetable broth
2 lb cubed sirloin
2 tsp Basil
Healthy Pinch of Rosemary
2 tsp black pepper
2 tsp salt
2 Bay leaves
2 celery stalks cut in half
2-3 large carrots peeled and cut in half
Brown sirloin in a pan on the stove (use a bit of olive oil or cooking
spray to keep it from sticking). In a large pot add all of the
ingredients listed above including beef (but make sure to drain it
first) and cook on medium heat for one hour (you made need to add more
beef broth because it tends to cook down so start with 1.5 of the
large cans and add more if you need it). After an hour remove the
celery and carrots. Dice as many carrots as you want in your soup and
return the rounds to the pot.
Peel and cube 1-2 potatoes and cook them in hot water until tender
Add to the broth and cook until tender:
1/2 - 1 box of frozen
corn, Lima beans, peas, and green beans
Add cooked potatoes last .
A big Thanks to Jenny and Kathy....
Get to The Next Level