Paddle Healthy | SUP Meals | A Pre-Race Dinner
An ideal meal for the night before the big race
We recently caught up with Maryland’s Capital SUP crew to get the inside scoop on the homemade meals they’re whipping up together to fuel their standup paddle lifestyle. Capital SUP co-owners Brian Meyer, Chris Norman, and Kevin Haigis know that in order to perform well and feel good, you must fuel correctly, so, the trio created a pre-race meal with just that in mind. —Shari Coble
When you have an upcoming competition, or, even a hard training session ahead of you, you’re going to need a full tank. Eating a heavier meal containing more carbohydrates will provide great energy to fuel your performance.
• 2 Large Flatbread or 2 Packs of Whole Grain Pita Bread
• 3 tbsp. Butter
• 2 Garlic Cloves (Minced)
• 2 Chicken Breast (Cubed)
• 1 Cup Goat Cheese
• 3 Cups Spinach
• ½ Cup Red Onion (Chopped)
• 1 Pinch Salt and Pepper
• 1 tsp. Olive Oil
• ½ Cup Barbeque Sauce
• ½ Cup Mozzarella Cheese
Preheat oven to 450 degrees Fahrenheit. Add olive oil to skillet and begin to heat on medium-high. Add diced chicken; cook until chicken is completely white throughout. Season with salt and pepper. When finished, remove chicken from skillet and set aside in a bowl.
Place butter and garlic in a small saucepan over medium heat. Stir occasionally until butter is completely melted. Turn heat to low and let sit for two minutes. Then, use the garlic butter as the sauce for chosen bread. Top with spinach, then, add onion, chicken, and goat cheese. Bake flatbreads for eight to 10 minutes, or, until edges are brown. Pitas should be baked four to six minutes, until browned.
Put a spin on the regular flatbread by making one with BBQ chicken. Instead of using garlic butter, use the BBQ sauce as the sauce/base on chosen bread. Then, add chicken, onions, and top with mozzarella cheese. Bake flatbreads eight to 10 minutes, or, until edges are brown. Bake pitas four to six minutes, or, until edges are brown.