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fuel Up FOR FUN!
Satisfying Meals on the Sidelines:
If you don't pack good meals from home, your food choices during competitions
are limited to the food environment around you such as fast-food takeaways,
chip trucks or vending machines. Ugh. Try these sideline meal-ideas for portable
protein lunches that help kids power-up for competition. Protein helps kids feel
full longer.
RUSTIC ITALIAN BEEF & TOMATO SOUP:
Heat 2 tbsp oil over medium-high heat in large
saucepan; cook, 1 onion (diced), 2 carrots (thinly
sliced), 4 cloves garlic (minced), ½ tsp dried
rosemary (crumbled), ¼ tsp each salt and
pepper, stirring occasionally, until softened, about
8 minutes. Add 3 cups tomato juice, 1 cup beef
broth and 1 cup water; bring to boil. Reduce heat
and simmer for 10 minutes. Add 2 cups thinly
sliced cooked roast beef or steak, pork or
chicken and 3 cups large cubes day-old
baguette; stir until bread has ‘melted’ into soup
and soup thickens, about 8 minutes. Stir in ¼ cup
Parmesan cheese and ¼ cup chopped fresh
basil or parsley.
SALAD-ON-THE-GO: In large sealable container,
combine cooked Scoobi Doo or rigatoni pasta
with chunks of grilled vegetables (e.g. sweet
peppers, zucchini or asparagus), blanched snow
peas and green beans and a splash of oil.
Pack separately: halved grape tomatoes,
crumbled feta, sliced green onion and Mason
Jar Vinaigrette (below). Just before serving,
combine veggies and pasta with just as much
dressing as desired; season with salt and pepper
to taste. Serve in cups with skewers of grilled
chicken, beef or pork.
MASON JAR VINAIGRETTE DRESSING: In a jar with lid, combine 1/2 cup canola
or olive oil, 3 tbsp red wine vinegar, 1 tbsp EACH lemon juice and maple syrup or
liquid honey, 1 tsp EACH Worcestershire sauce and Dijon mustard, minced clove
garlic or green onion, salt and pepper and a generous pinch of dried rubbed
oregano leaves. Cover and shake to combine.