- low fat
- high carbohyddrate
- fairly easy
- super tasty
This dish was inspired by the classic Greek combination of feta cheese and olives. It is a tomato based pasta sauce with the added mediterranean flavour of fennel. Fennel is one of my favourite vegetables, I love to eat it raw, and I cook with it to. Olives added to a pasta dish is a great way to add some flare and colour to a pasta.
(Serves 2 hungry athletes)
- 250g dried pasta
- 1/2 an onion, diced
- 1/2 fennel, finely sliced
- 1 clove or 1 tsp crushed garlic
- fresh red chilli, 1/4 – whole depending on desired spice level
- 500g tomato passata (sugo)
- 10-15 pitted olives, halved
- 50g fetta, 2cm cubes
- 3 sprigs of fresh parsley
- pepper to taste
This meal is a really high carbohydrate meal that would be ideal before an event or game. It has buckets of flavour with the inclusion of naturally salty foods of olives and feta. There are lots of changes you can make to this dish to make it more simple (use dried parsley and dried chilli), or more tasty (include fennel seeds at the onset of cooking), or a bit naughty and higher in fat (add 2 tsps of cream to make a softer rosa style sauce).
- Cook the pasta in a pot of boiling water till al-dente
- Cook the onions and garlic in a splash of oil in a large frypan until transluscent
- Add the fennel and chilli, cook for a further 3-4 minutes
- When the fennel is slightly soft, add the pasatta and olives
- When heated through and the liquid has reduced a little add the cubes of feta, pepper and parsley
- You can add the feta a little earlier and cook it for two minutes if you want the cheese to melt and make a creamy cheese consistency
- Toss the sance through the cooked pasta and serve.
- high carbohydrate
- moderate fat
- good source of omega -3
This pasta meal is one I actually made up myself. Coriander is one of my favourite herbs (along with basil). I use it a lot when cooking Asian stir-fry dishes, but it also goes really well in this salmon dish. The dish is so quick to prepare it will only take 1/2 an hour, and it doesn’t require any tricky preparation techniques. It is a high carbohydrate meal as it is based on pasta, and is moderate fat due to the cream it contains (a tip below to reduce this). There is a range for the amount of cream in the recipe because you can reduce or increase the amount depending on how ‘creamy’ you like your pasta. This will also effect the fat content. The recipe asks for tinned salmon, but if you’re not on a budget you could also use fresh salmon.
- 250g fettucini
- 3/4 cup sliced green beans
- 1/2 – 1 cup light thick cream
- 1 tsps brown sugar
- 1 small lime; 1/4 cup juice and 1 Tbs grated rind
- 1 bunch of coriander, chopped
- 1 tsp crushed garlic
- 1/2 red onion, diced
- 400g tin salmon
This meal is a great one for athletes with its high carbohydrate content. If you are wanting a lower energy meal, you can make the recipe to serve 3 and include a side salad to increase the fibre and nutrient density. To reduce the fat contect for athletes who are wanting to reduce skinfold levels, or keep them low, replace the cream with low-fat evaporated milk, which has a much lower fat percentage and still has a creamy texture. The green beans can be replaced with another geen vegetable like snow peas or even brocolli!
- Cook the pasta, adding the beans in the last few minutes so they are bright green
- Meanwhile heat a splash of olive oil in a large frying pan and fry the onions and garlic for a few minutes
- Add cream, lime rind, lime juice, sugar, coriander and salmon, heat till warm
- Drain the beans and pasta, add to the pan and toss well
- Serve with cracked pepper and grated parmesan cheese.