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Posted: 5:20 p.m. Thursday, April 10, 2014

'Racing Weight Cookbook' helps endurance athletes in the kitchen 

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"Racing Weight Cookbook" helps endurance athletes in the kitchen photo
Peter Bagi, Courtesy VeloPress
Beef and butternut squash hash is one of more than 100 recipes in the "Racing Weight Cookbook."

By Pam LeBlanc

Ever talk to an endurance athlete about diet?

They’re a finicky bunch, trust me. It’s all about food with the right mix of carbohydrates, fat and protein. And yes, we know. Leaner athletes are faster athletes.

Matt Fitzgerald, a certified sports nutritionist, has written a series of books that focus on weight management for athletes. Now he's teamed with Georgie Fear, an endurance athlete, personal trainer and registered dietitian, on a cookbook.

"Racing Weight Cookbook: Lean, Light Recipes for Athletes,” by Matt Fitzgerald and Georgie Fear (VeloPress, $24.95), features more than 100 recipes geared to the lets-go-for-a-100-mile-bike-ride or run-30-miles-for-fun crowd. Besides dishes heavy on whole grains, fiber and lean protein, there are recipes for energy bars and smoothies.

BEEF AND BUTTERNUT SQUASH HASH

½ cup water

2 cups frozen butternut squash cubes

8 ounces London broil (top round beef), cubed

2 medium (5 oz. each) zucchini, chopped

2 cups frozen cut leaf spinach thawed, moisture squeezed out

½ teaspoon each salt, cayenne pepper, and cinnamon

  • In a large frying pan bring water to a boil over high heat. Add butternut squash when the water starts to boil. Cook for 5 minutes without stirring. Tilt pan over sink to drain any remaining water.
  • Return pan to heat and add beef, zucchini, spinach, salt, cayenne, and cinnamon. Cook, stirring, until beef is cooked through.
  • Tip: Prepare the beef and zucchini chunks to be approximately the same size as the butternut squash cubes so the hash will cook evenly.
  • Per serving: 293 calories, 9 g fat, 20 g total carbohydrate, 5 g dietary fiber, 29 g protein

(Republished with permission of VeloPress from Racing Weight Cookbook. Try more recipes at www.racingweightcookbook.com.)>

    Pam LeBlanc

    About Pam LeBlanc

    Pam LeBlanc writes about fitness and travel for the Austin American-Statesman. She has worked for the Statesman since 1998 and written her weekly fitness column, Fit City, since 2004.

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