What Athletes Eat: Val Voboril's Post-CrossFit Meal
Val Voboril, 36, is one of the toughest women on the CrossFit circuit, placing in the top 5 four times at the CrossFit Games. But maybe most impressive of all, Voboril does it without the luxury of spending her days focused exclusively on working out and recovery:
She's a full-time elementary school teacher and has her own 4-year-old daughter, Vin. That means limiting her training to an hour a day, either at home in her backyard or at a box just a five-minute walk away.
This year, the perennial contender had a very disappointing competition at regionals and didn't qualify to the Games, but she has vowed that she'll be back training again with an eye on next year.
Though she doesn't have much time for food prep during her hectic days, she still tries to eat a healthy, home-cooked meal after workouts. This one, inspired by the Internet (and tweaked to fit what was in the fridge), took just 20 minutes start to finish and has become a new family favorite.
Day and time: 6 p.m. on a Friday
Place: My home in Southern California
What I'm eating: Apricot pork and roasted broccolette
Whose recipe: We cook at home about 90 percent of the time, and this is a recipe I adapted from allrecipes.com to use the ingredients we had in the house.
Why I'm eating it: This meal is healthy, tasty, clean and so simple to make. I make enough to have leftovers because it's almost better the second day. Apricots are packed with vitamin A, C and potassium, and I love pork -- the other white meat.
Broccolette is also great for vitamin A, C, calcium, iron and antioxidants, which help my immune system.
4 pork chops
9-12 fresh apricots, quartered
½ onion, chopped
broccolette (a cross of Chinese kale and broccoli)
Cooked quinoa and brown rice
Preheat oven to 375 degrees and brown the pork chops for about three minutes on each side. Once you flip, add quartered apricots and onion. Cover and simmer for 10 minutes.
At the same time, place broccolette on a baking tray with some olive oil and salt. Cook for about 20 minutes or until edges are lightly browned. Serve over quinoa and rice.