A weekly menu for athletes is not a rigid grid. It is a system that accompanies the training load and leaves room to adapt quantities, schedules and recipes without losing coherence.
Start with the sports calendar
Mark the game, intense training, recovery sessions, travel and rest. Then place the main meals and snacks. This way the kitchen responds to the actual week instead of repeating the same dish regardless of the load.
Build a flexible matrix
Prepare two or three carbohydrate bases, various proteins, cooked vegetables, light sauces and modular breakfasts. With rice, potatoes, pasta, chicken, fish, eggs and seasonal vegetables, different combinations can be created without cooking from scratch every day.
The taste is also planned
Adhesion drops when everything tastes the same. Changing technique, cut, mild spices or presentation allows you to maintain the pattern without monotony. The nutritionist defines the need and Cocina Funcional turns it into an experience that the athlete wants to repeat.
PRACTICAL KEYS
To bring it to the kitchen
- Plan the loads first and then the recipes.
- Kitchen neutral bases that can be finished in various ways.
- Book a weekly review to adjust appetite, schedules and tolerances.
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.
