Hundred-meter hurdler Jasmin Stowers was a five-time SEC champion and seven-time All-American for the LSU Lady Tigers. And off the track during her time at Louisiana State, Stowers earned her B.S. in nutrition and food science.
Now competing professionally, the 2015 indoor national champion -- who wasn't big on fruits and veggies before college -- puts into practice what she learned from her nutrition degree to fuel her training.
"I am passionate about finding ways to make my favorite foods into healthier versions," she says. "I know a lot about healthy eating! I even started my own wellness blog to write about healthy ways to eat and exercise."
Here's one of Stowers' favorite ways to pack in produce: a smoothie bowl.
Day and time: As breakfast, before a workout on a Friday morning. It can also be eaten as a snack after training.
Place: At my home in Baton Rouge, Louisiana
What I'm eating: Smoothie bowl
Why I'm eating it: I eat smoothie bowls because I can pack them with vegetables, fruit and protein. This fruit smoothie bowl is packed with antioxidants, vitamins, minerals, protein and fiber that helps keep me fueled for training and helps me recover faster.
Whose recipe: This recipe was created by me! I wanted to try something new. Smoothie bowls are extremely popular and I wanted to create my own version of one.
1 cup frozen mixed berries (blackberries, strawberries, blueberries and raspberries)
1 small frozen banana, sliced
1/4 cup almond milk
1 scoop vanilla protein powder
2-3 medium strawberries, sliced
1/4 cup blueberries
1-2 tablespoons walnuts 1-2 teaspoon shredded coconut
Add the frozen mixed berries and banana to a blender and blend on low until you see small chunks.
Add vanilla protein powder and almond milk. Blend on low until smoothie has a soft consistency.
Pour/scoop the smoothie into a bowl and top with strawberries, blueberries, raspberries, walnuts and shredded coconut. It's ready to eat! Leftover smoothies can last in the freezer for 2 to 3 weeks.