Sports batch cooking does not consist of eating the same container five times. It consists of advancing the preparations that consume the most time and finishing each dish differently.
The six bases of the week
Prepare rice or quinoa, potato or sweet potato, two trays of vegetables, chicken or turkey, boiled eggs and a legume. Add two light sauces—for example, roasted tomato and herbed yogurt—to multiply the combinations.
Work order
Turn on the oven, wash and cut vegetables, cook cereals while the trays roast, and finish proteins at the end. Cool quickly, portion, date and preserve while respecting good food safety practices. Freeze what you are not going to consume in the first few days.
How to avoid monotony
The same chicken can be finished with lemon and rosemary, tomato and basil or a mild curry cream. The rice can be transformed into a bowl, garnish or stir-fry. The variety appears in the finishing, not in cooking fifteen complete recipes on Sunday.
PRACTICAL KEYS
To bring it to the kitchen
- Purchase with the training calendar in front.
- Separates bases and sauces to better preserve the texture.
- Leave two flexible spaces for last minute changes.
This content is educational and does not replace an individual assessment. The athlete's needs must be defined by a qualified nutrition or health professional.
