What athletes eat: Goalkeeper Erin McLeod's gluten-free lunch

Courtesy of Erin McLeod

Veteran soccer player Erin McLeod has represented the Canadian women's national team in three World Cups and two Olympics before sitting out the 2016 Rio Games with an ACL injury in her right knee.

But the 35-year-old is back and more focused than ever. She shared a recent lunch she made, right down to a fresh mango for dessert.

"I always try to have cut up fruit or veggies in the fridge," McLeod said. "Most snack food isn't that healthy for you, so I try to make sure if I'm craving something bad that I at least try all the healthy stuff first!"

Leslie Plaza Johnson/Icon Sportswire

Day and time: Lunch

Place: Home

What I'm eating: Chicken with roasted sweet potatoes, asparagus and onion, plus mango for dessert.

Why I'm eating it: I try to eat at home as often as possible and as simply as possible. I switched to gluten-free eating a while ago to eat less processed food -- potatoes instead of bread, for example. But now you can get everything gluten-free and a lot of it is even more processed than non-gluten-free! So this meal is a good example of keeping things healthy, tasty and enough for leftovers for the days I have double sessions and am too tired to cook.

Whose recipe: Mine.

The recipe:

Chicken breast
Two sweet potatoes
White onion
Taco seasoning
Sea salt
Olive oil

Give the sweet potatoes a good scrub, then poke holes in them with a fork and wrap them in tin foil. Roast in the oven at 425 degrees for about 45 minutes.

Wash and trim tough ends from asparagus, slice onion and spread on a foil-lined baking sheet. Drizzle with olive oil and sprinkle with sea salt and pepper. Add to the oven with about 15 to 20 minutes left on the sweet potatoes.

Sprinkle chicken with taco mix, sea salt and pepper and cook on the stovetop at medium-high heat for about 10 to 15 minutes or until it's no longer pink (my stove is a little slow).

For dessert I chopped up a yummy mango.

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