Vegetarian meals for athletes...

When I signed up for my first ironman distance race some people told me I'd have to start eating meat to get what I needed during my training... Oh how wrong they were!!  I've been a vegetarian for over 16 years.  I had no problem getting all the protein and other nutrients I needed while training for ironman and other distances.  There are many professional athletes that subscribe to a vegetarian or vegan diet such as: Prince Fielder (baseball), Tony Gonzalez (football), Mac Danzig (MMA fighter), Pat Neshek (baseball), Scott Jurek (ultra marathoner), Brendan Brazier (pro ironman triathlete), Ruth Heidrich (six time ironwoman and USA track and field master's champion), and the list just goes on and on and on.

Here's an article from active.com with 3 vegetarian power meals.  Enjoy!!!

3 Plant-Based Power Meals for Athletes

Here are some of my favorite recipes.

Baked oatmeal

Ingredients

• 2 cups old fashioned oatmeal
• 1/2 cup packed brown sugar
• 1/3 cup raisins 
• 1 tablespoon chopped walnuts
• 1 teaspoon baking powder
• 1 1/2 cups fat-free milk 
• 1/2 cup applesauce
• 2 tablespoons butter, melted
• 1 large egg, beaten
• Cooking spray
• 
  
• Preparation
• Preheat oven to 375°.
• Combine the first 5 ingredients in a medium bowl. Combine the milk, applesauce, butter, and egg. Add milk mixture to oat mixture; stir well. Pour oat mixture into an 8-inch square baking dish coated with cooking spray. Bake at 375° for 20-25 minutes. Serve warm.

Olympic Bean Pot with Polenta

Fake sausage (or you can add extra beans)

Cut into ½-inch slices

3 oz

OLIVE OIL

1.5 tsp

CHOPPED ONIONS

2/3 cups

¼ GREEN PEPPER

chopped

JALAPENO CHILI PEPPER

Finely chopped

1/4 pepper

CUMIN SEEDS

1/2 tsp

TOMATO

Canned, undrained, coarsely chopped

3/4 lbs

RED KIDNEY BEANS

Canned, rinsed, drained

3 oz

PINTO BEANS

Canned, rinsed, drained

3 oz

BABY LIMA BEANS

Canned, rinsed, drained

3 oz

DRIED OREGANO LEAVES

1/4 tsp

WATER

1 1/3 cup

CORNMEAL

2/3 cups

Directions:

1. Cook sausage in oil in large Dutch oven until browned, 3-4 minutes. Add onions, green pepper, jalapeno chili, and cumin seeds; cook over medium heat until onions are tender, 5-8 minutes. Add tomatoes, red kidney beans, pinto beans, baby lima beans, and oregano leaves; heat to boiling.

2. Reduce heat and simmer, uncovered, 20-30 minutes. Season to taste with salt and pepper.

3. Meanwhile, to make creamy polenta, heat 2 cups water to boiling in large saucepan; gradually whisk in 2/3 cup cornmeal. Reduce heat and simmer, whisking, constantly, until thickened, about 10 minutes. Season to taste with pepper.

4. Spoon polenta into bowls; spoon bean mixture over.

You can make this recipe (without the polenta) up to 2 days in advance; refrigerate, covered. Make polenta just before serving, or use purchased prepared instead.

Makes 4 servings

1 serving = 201 calories, 32g carbs, 10g protein, 5g fat, 571mg sodium

Spinach Lasagna

SPINACH, FROZEN

chopped or leaf

1 small pkg – 10 oz.

MOZZARELLA CHEESE, PART SKIM

shredded

8 oz.

COTTAGE CHEESE, NONFAT

1 1/2 cups

EGG WHITES

3 large

SPAGHETTI SAUCE

''100% Natural'' traditional, jar

32 oz

LASAGNA PASTA

dry

9 oz

BLACK PEPPER, GROUND

1/8 tsp

OREGANO, DRIED

3/4 tsp

Directions:

1. Cook lasagna noodles according to package.
2. In a large bowl mix thawed and drained spinach, cottage cheese, 1/2 cup mozzarella, egg whites and seasonings.
3. Preheat oven to 350 degrees.
4. Spray Pam on a lasagna tray or 13x9x2 baking dish. Layer 1/2 cup sauce, 3 noodles and ½ of the cheese mixture. Repeat layer. Top with remaining noodles then sauce and sprinkle with 1/2 cup of mozzarella. You can also sprinkle grated parmesan cheese on top. This will prevent the cheese from sticking to the foil. Cover with foil and bake for 1 hour- 1 hour 15 minutes, or until lasagna is bubbly. Let stand for 15 minutes before serving.

Makes 6 servings.

1 serving= 470 cals, 27g protein, 62g carbs, 13g fat, 1034mg sodium