Ever wonder what Olympians eat to fuel their amazing feats? I recently worked out (there’s an overstatement on my part) with Lashinda Demus at a boot camp on the beach. Yeesh. I may never compete in the Olympics (you never know, they could add competitive writing or marathon interviewing), but the whole experience has motivated me to pay attention to food as fuel and has got me committed to daily workouts! Who knows, maybe I’ll even see the second coming of my waistline!
This recipe from Chobani’s Kitchen was served at the “Refueling Station” after our beach boot camp and was hands down the EncinoMom crew favorite. I think my 10 year old had four helpings. It’s cool and clean tasting and leaves you feeling full, yet light and fit. A big thank you to Chobani for sharing this with us! You can visit their site for more recipes, we’ll be featuring our favorites here. Enjoy!
Watch for our interview with Lashinda coming to EncinoMom.tv!
Creamy Jicama Slaw Serves 4
1/3 C 0% Plain Chobani
2 tsp fresh lime juice
1 1/2 tsp apple cider vinegar
1 tsp sugar
2 Tbsp chopped fresh cilantro
1/2 tsp ground cumin
1/2 tsp kosher salt
Freshly ground black pepper
1 small jicama, peeled and sliced into thin matchsticks
5 scallions, trimmed and sliced on a bias
1/2 medium red bell pepper, seeded and sliced into thin strips
Whisk together Chobani, lime juice, vinegar, sugar, cilantro, cumin, salt and black pepper. Refrigerate for 30 min. In a serving bowl toss together jicama, scallions and pepper strips. Add dressing and toss to combine.
Nutrition Information: Calories 70, Total Fat 0g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 270mg, Carbohydrate 13g, Dietary Fiber 5g, Sugar 5g, Protein 5g