Fighting for Nutrition
July 25, 2012
As a registered dietitian and professional trainer, Amanda Brown, ’04, knows about cooking nutritionally.
When she found her fiancé, Anthony Frank, trying to drop 20 pounds before an important mixed martial arts fight, she wanted to help him eat properly.
“He had to lose weight, but he had to stay healthy so he could perform,” said Brown, who lives in Irvine, Calif.
She started creating healthy, flavorful, low-carb, low-salt recipes that were packed with fruit and vegetables—and would work for a professional fighter. “I would always take pictures of my meal and post them on Facebook.”
The comments and recipe requests inspired Brown, who majored in psychology and minored in biology, to start working with Frank on a cookbook for professional fighters.
Brown shared the recipe for her Vegetarian Tomato & Red Pepper Tortilla Soup, so Greyhounds can enjoy a bowl from their own kitchens.
Vegetarian Tomato & Red Pepper Tortilla Soup
2 lbs fresh Roma tomatoes, quartered
1 red bell pepper, diced
½ onion, chopped
3 cloves garlic, minced
1 whole jalapeño pepper, chopped
2 cups low sodium vegetable broth
1 green bell pepper, diced
1 cup white hominy
1 cup frozen whole corn kernels
1 (15 ounce) can low sodium black beans, rinsed and drained
1 cup cilantro, chopped
1 ½ cup cashews, raw & unsalted
1 avocado, diced
1 tsp black pepper
Himalayan sea salt to taste
Tortilla strips (low sodium) or crushed tortilla chips
Shredded Monterey jack cheese
3 green limes, halved
1. Blend together the tomatoes, half of the red bell pepper, onion, garlic, jalapeño pepper, and vegetable broth (may have to be done in batches). Pour blended contents into a large pot.
2. Add green bell pepper, hominy, corn, black beans, salt, and pepper to the pot. Cover and simmer 20 minutes. Stir occasionally.
3. After 20 minutes of cook time, stir cilantro and cashews into pot.
4. Ladle soup into individual serving bowls and top with avocado, cheese, and tortilla chips. Squeeze lime juice over soup.
Approximate nutrition information, per serving:
Total fat: 14g
Total carbs: 42g