Georgia Gould goes gourmet

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Olympic cyclist Georgia Gould chats about her second passion -- cooking.

When you burn as many calories as a pro athlete in a race, you can eat pretty much whatever you want. But Georgia Gould, the mountain biking bronze medalist at the 2012 London Olympics, doesn't even have to leave home to find the answer to most of her cravings.

Along with her husband, Dusty, Gould shares her backyard with five chickens, three apple trees and one beehive.

"My garden is doing fantastic," said Gould, a member of the LUNA pro team. "So far, I've harvested some delicious heirloom lettuces, radishes, carrots, arugula, spinach, beets, garlic scapes and sugar snap peas. My strawberries and raspberries are just starting, too."

Berry-picking will have to wait. Gould will be gone for the next month-plus, attempting to defend her national championship on Saturday in Pennsylvania and then heading to South Africa for the world championships -- where she won a bronze medal a year ago -- on Aug. 31.

She's already looking forward to apple-picking season upon her return.

"It's been great to have so much fresh produce to work with," says Gould, a professionally trained chef. "Planting and maintaining a garden is really important to me. Working outside, pulling weeds and checking on how everything is doing is very Zen-like. I go out in the morning while it's still cool and just enjoy the quiet time by myself. It's a great way for me to unwind even if it's only for a few minutes at a time."

Given her busy training and traveling schedule, Gould has mastered how to whip up a delicious dish fast, like this recipe below.

"I know the ingredient list looks daunting, but it comes together really quickly -- and it's worth it!" Gould says. Her best tip: Freeze the extra curry paste so you can make this dish even faster next time.

Quick Yellow Curry with Shrimp
Yield: 4-5 servings

1 onion
Zest of 1 lemon
Zest and juice of 1 lime
2-inch piece of ginger, peeled
1 jalapeno (or you can sub crushed red chili flakes to add spice)
1 can coconut milk
1 TSP fish sauce (or you can just use salt)
1 pound shrimp, peeled (could substitute chicken or tofu)
2-3 C chopped veggies (broccoli, zucchini, carrots, bell peppers, whatever you have on hand)
Handful fresh basil, chopped (optional)

Curry Paste:
Combine the following in food processor: 1 onion
Zest of lemon
Zest of lime
2-inch piece of ginger, peeled
1 jalapeno
1 TSP ground turmeric


1. Heat 1 TBSP oil in a wok or saute pan. Add curry paste and cook for 2 minutes.
2. Add coconut milk and bring to a simmer.
3. Add shrimp and veggies, cover and simmer until shrimp is cooked.
4. Stir in lime juice and fish sauce (or salt) to taste.
5. Stir in chopped basil.
6. Serve over steamed rice or quinoa.

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