What Athletes Eat: Jen Hanks' Anti-Cancer Meal

When she was diagnosed with breast cancer in 2011, professional mountain biker Jen Hanks started trying to eat more whole foods and vegetables. She figured she'd be as healthy as she could so her body wouldn't have anything else to fight. She eats what she calls mostly plant-based meals, and only organic, grass-fed meat.

Hanks improvises many of her recipes -- here's one of her favorites.

Day and time: Friday evening at our home in Park City, Utah.

What I'm eating: One of my favorite meals is cooking up quinoa and/or brown rice with my weekly delivery of Community-Supported Agriculture (CSA) veggies. This dish is quinoa with tomatoes, avocado and salmon.

Whose recipe: Since I joined a local organic CSA, I have become creative with the produce that I receive. I also like to keep it simple. Although I love cooking nutritious food, I prefer to spend my time on the mountain bike. This is my favorite dinner, but leftovers can be eaten for lunch as well.

Why I'm eating it: Super nutritious and super delicious! Quinoa is an excellent source of protein; bone broth is good for the bones, joints, immune system and gut; avocado is a nutritious fat; salmon is a fantastic anti-inflammatory as well as a healthy protein source; and we all know veggies are good for us.

The recipe:

1 cup quinoa (can substitute with brown rice)
2 cups homemade bone broth (prepared ahead of time)
4 tomatoes
4 green onions
3 cloves garlic
1/3 diced onion
1 tablespoon extra virgin olive oil
1/2 avocado
1/4 pound wild salmon 2 cups leafy greens

To prepare the bone broth: I slow-cook organic, grass-fed soup bones for 48 hours. I usually add some celery and carrots the last few hours of cooking. After 48 hours, I drain and save the broth (and throw away the bones and cooked veggies). I immediately cool the broth and separate into 2-cup glass jars to be frozen.

To prepare the quinoa: Combine 1 cup quinoa with 2 cups bone broth. Bring to a boil, cover and cook on medium heat until all liquid is absorbed, approximately 15 minutes.

While quinoa is cooking, I wash, prep, and sauté veggies (green onions, garlic, onion, tomatoes). I then mix cooked quinoa with veggies and add 1 tablespoon of olive oil.