The holiday season is full of laughter, cheer and loved ones. And those are often associated with parties and a never ending train of fattening foods and treats, which for most of us, means pounds on the waistline.

But it doesn’t have to be that way!

In between the visit to your in-laws and the New Years Eve party at your neighbors, balance out your holiday diet by trying some of these healthier meals and snacks that these nine professional athletes always stick to. There’s even a dessert recipe in the mix that you could take to your next festive gathering.

Yura Min
• Professional Ice Dancer, South Korea
• Favorite Product: Celavive® Line

Banana Pancake
• 1 egg
• 1 serving of Vanillia Nutrimeal™
• 1 ripe banana, smashed

INSTRUCTIONS: Mix together and cook as usual in a pan.

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Alex Kopacz
• Gold medalist bobsledder, Canada
• Favorite Product: HealthPak™

Banana Berry Smoothie
• 1 scoop USANA MySmart™ Protein
• 1 cup water
• 1 cup milk of your choice
• 1 TBSP USANA MySmart™ Fibergy® Plus Booster
• 1 Banana
• ½ cup frozen mixed berries
• ½ cup oats

INSTRUCTIONS: Throw everything in a blender and serve!

 

Ginny Fuchs
• Member of Team USA Boxing, United States
• Favorite Product: HealthPak™

Fruit Bowl and Eggs
• 2 cups mixed melons and grapes
• 2 hard boiled eggs

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Sara McMann
• Professional UFC Fighter, United States
• Favorite Product: Celavive® Line

Peanut Butter Toast
• 1 Sliced banana
• 2 TBSP peanut butter
• Honey drizzled on top
• Fresh fruits or veggies on the side

 

Alex Ferreira
• Silver medalist freeskier, United States
• Favorite Product: Booster C600

Quinoa Stir Fry
• 1 cup cooked quinoa
• 1 red pepper, thinly sliced
• ½ cup broccoli, chopped
• ½ zucchini, sliced
• Olive oil
• ½ TBSP garlic
• ½ tsp ginger
• ½ tsp cayenne powder

INSTRUCTIONS: Cook quinoa according to package. Sauté veggies with olive oil and spiced until tender. Throw on top of quinoa and eat.

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Darwin Price, Jr.
• Professional boxer, United States
• Favorite Product: HealthPak™

Baked Salmon & Asparagus
• 1lb fresh salmon
• Rosemary
• ½ TBSP garlic
• 3 pats of butter
• 2 slices of lemon
• ¼ lb asparagus
• Olive Oil
• Salt and pepper to taste

INSTRUCTIONS: Preheat oven to 375 degrees. Season fish with rosemary, garlic and butter and cook for 18-22 minutes. For asparagus, cut butts off and drizzle with olive oil, salt and pepper, Cook at 400 degrees for 15-20 minutes.

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Ryan Wachendorfer
• Professional snowboarder, United States
• Favorite Product: HealthPak™

Shrimp Pasta
• ½ cup spaghetti noodles
• 1 cup shrimp
• ½ lemon
• 1 tsp garlic
• Salt and pepper to taste
• 1 cup broccoli

INSTRUCTIONS: Boil water and cook noodles until soft. Sauté shrimp in lemon juice, garlic, salt and pepper until pink. Steam broccoli in separate pot and add to pasta when finished. Stir together and enjoy!

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Sarah Hildebrandt
• Member of USA Wrestling, United States
• Favorite Product: HealthPak™

Veggies with Goat Cheese
• 1 cup Brussels sprouts, halved
• ½ butternut squash, cubed
• 1 TBSP goat cheese
• 1 TBSP pomegranates
• ½ green apple, diced
• ¼ cup olive oil
• Salt and Pepper to taste
• Cinnamon
• Rosemary
• Oregano
• Pecans

INSTRUCTIONS: Preheat oven to 375 degrees and cover Brussels sprouts, squash, apple and pecans in olive oil and spices to preferred taste. Cook for 30 minutes and top with goat cheese and pomegranates.

 

Samuel Pedlow
• Professional beach volleyball player, Canada
• Favorite Product: USANA CellSentials™

No Sugar Chocolate Peanut Butter Cheesecake bites
For the base:
• 1 cup cream cheese
• 1/3 cup melted butter
• 1 tsp vanilla extract
• ¼ cup refined coconut oil
• ¼ cup all natural peanut butter
For the top:
• ½ cup refined coconut oil
• 1 tsp cocoa powder

INSTRUCTIONS:
1. In a medium-sized mixing bowl, add the butter and cream cheese and mix with an electric mixer until combined.
2. Add vanilla and coconut oil. Mix again until combined.
3. Grab your silicone mini cupcake tray and portion the base layer out into 12 sections (it should fill 3/4 of the hole).
4. Smooth the top flat with a small teaspoon. Place in the freezer for 20 mins until firm.
5. Mix the top coconut oil with the cocoa powder in a bowl. Pour the mixture over the base layer and freeze for 4 hours.

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