Colorado University Athletics
Women Golfers Learn New Ways To Cook
February 19, 2016 | Women's Golf
BOULDER – The University of Colorado women golfers teamed up with the athletic department's dietitians earlier this week, spending an evening in the kitchen to learn quick and easy ways to prepare healthy meals.
The "Thyme and Sage" course, hosted by CU sport dietician Laura Anderson and assistant sport dietician Dana Bielinski allowed the Buffaloes an opportunity to get hands on experience in cooking a balanced dinner and practice their culinary skills. The team made garlic, cilantro lime chicken along with a black bean and mango quinoa salad.
One of the goals for the evening was to show the student-athletes the different ways foods can be prepared and also demonstrate how to chop and cut the ingredients. For some of the golfers, it was their first time cutting and preparing bell peppers and mangos.
"I find the athletes have good intentions when they go to the story and purchase 'healthy foods,' but don't always know what to do with them and they get thrown out,” said Anderson. “We were hoping to show them a meal that could be cheap, quick and easy to help them recover from a long day of class and training.”
The Buffs also learned some food safety tips when it comes to handling certain types, such as raw chicken and how eating at home can help save money compared to ordering take out.
“In total the meal cost about $5.50 and they would get two servings out of the chicken and four to five out of the quinoa salad,” Anderson added. “They wouldn't be able to get one meal eating out for this cost. Overall, I hope they had fun, learning new cooking skills and enjoyed the food.”
If you're interested in making the same dishes, see below for the recipes.
Black Bean and Mango Quinoa Salad
Ingredients
1 Mango, peeled and diced
1 Red Pepper, seeded and diced
1 Cup Scallions, chopped
1 Cup Fresh Cilantro, chopped
2 Tablespoons Red Wine Vinegar
2 Tablespoons Grapeseed Oil
1/4 Teaspoon Salt
2 Cups Cooked Quinoa, cooled
1 1/2 Cups Black Beans, drained and rinsed (a 15-ounce can)
Directions
1. Combine the mango, red pepper, scallions and cilantro in a mixing bowl.
2. Add the red wine vinegar, grapeseed oil and salt and stir to combine.
3. Add the quinoa and stir until everything is well incorporated.
4. Fold in the black beans.
5. Serve immediately or let it sit for a bit to let the flavors meld
Garlic, Cilantro Lime Chicken
Ingredients
3 Tablespoons Olive Oil
4 Cloves Garlic, minced
4 Tablespoons Cilnatro, finely chopped
2 Tablespoons Lime Juice
1/2 Teaspoon Salt
2 lbs Chicken Breast
1 Teaspoon Red Pepper Flakes (optional)
Directions
1. Preheat the oven to 375F.
2. In a medium bowl, whisk together the olive oil, garlic, cilantro, lime juice and salt.
3. Add the chicken to the bowl, toss to coat. (Allow chicken to sit for 15 minutes or overnight for enhanced flavor).
4. Remove chicken breasts from the marinade, wrap each breast individually in aluminum foil, and place on a baking sheet. Place baking sheet into the oven and bake for roughly 30 minutes.
