What athletes eat: WNBA guard Renee Montgomery's gluten-free turkey meal
Atlanta Dream point guard Renee Montgomery has spent more than a decade at the highest levels of her sport, and has won two WNBA titles with the Minnesota Lynx.
But she's still constantly looking for new ways to optimize her performance. In her first year with the Dream, she's hired a chef, Vedam Clementi, to stock her freezer with healthy food that's ready for her to put in the oven.
"I can't cook at all," Montgomery admits. "And the season is very demanding. A lot of times when I'm too busy, I choose bad alternatives for food. With Chef V preparing my meals, it helps me eat healthy and quickly, which is exactly what I need with my lifestyle."
Day and time: After an afternoon nap. I typically eat four times a day: Before workouts, after workouts, after my nap, then dinner. So this was my after-nap meal.
What I'm eating: Turkey, dressing and carrots
Why I'm eating it: I have a chef who cooks everything gluten-free for me (Hi Chef Vedam!) I basically give him a run-down of my likes and dislikes, and he comes up with these awesome menus. It's basically meal prep on steroids. (I probably shouldn't say steroids, considering I'm an athlete, but you get the point!)
Whose recipe: Chef Vedam Clementi
Gluten-free sausage cornbread dressing
8 ounces gluten-free breakfast sausage
1 stick butter
1/2 large sweet onion
2 stalks celery
1 heaping tablespoon minced garlic
1/2 cup sliced cremini (baby bello) mushrooms
1/4 teaspoon salt (to sauté onions, celery and mushrooms)
1 heaping tablespoon chopped fresh sage
1 heaping tablespoon chopped fresh thyme
4 cups gluten-free cornbread (preferably stale; if fresh, crumble and bake at 275 degrees until crunchy)
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Vedam's Seasoning Blend
1 1/2-2 cups chicken stock
Gluten-free turkey breast
4 pounds turkey breast or turkey tenderloin
1 tablespoon olive oil
1 1/2 teaspoon salt
1 1/2 teaspoon pepper
1 1/2 teaspoon Vedam's Seasoning Blend
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon paprkika
1/2 teaspoon rosemary
Gluten-free braised carrots
1 pound carrots
2 to 4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1 heaping tablespoon brown sugar or coconut palm sugar
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/2 cup chicken or vegetable stock
Fresh parsley for garnish
Brown sausage in a skillet. As sausage is cooking, break it into small bits. When cooked, remove from skillet and drain on a paper towel.
Using the same skillet, melt butter. Saute onions, celery, mushrooms and garlic with a dash of salt for about 10 minutes.
In a large mixing bowl, mix sautéed veggies with crumbled cornbread, sage, thyme, egg, salt, pepper, seasoning blend and chicken stock. Stir together.
Remove turkey from packaging, rinse and pat dry with a paper towel.
Mix turkey spices together in a small bowl.
Brush turkey on all sides with olive oil and sprinkle with seasoning blend.
Spray a large baking dish with non-stick spray and spread dressing into dish. Top with seasoned turkey breast and bake at 350 degrees for 45 to 60 minutes or until internal temperature of turkey and dressing is 165 degrees.
While turkey and dressing are cooking, wash, peel and slice carrots.
Melt butter on medium heat in a non-stick sauce pan. Add carrots and season with all spices except fresh parsley, stirring or shaking pan to distribute evenly.
Add stock to have 3/4 to 1 inch of liquid in pan, then cover and reduce heat to low. Simmer for 10 minutes, then stir and taste for seasoning and tenderness. Add more spice if needed.
When almost tender, remove lid and simmer uncovered for 5 to 10 minutes to reduce liquid by half. Sprinkle with fresh parsley and serve.