Discuss the ideal diet of an athlete

When the 2019 Olympic Games atmosphere just happened in Brazil still hot enough for sports-loving souls, let’s talk about an ideal diet to help athletes optimize their energy sources. It may be also applied. The principle of healthy eating when exercising, such as splitting up many small meals during the day or drinking lots of water, is almost unchanged even if you play any subject.

The only difference is probably the amount of calories that need to be loaded into the body depending on the intensity of the exercise. Whether your goal is to exercise regularly 5 days for week or a professional athlete, the following principles will help you achieve the best performance.

Please temporarily forget the issue of weight loss is still often interested girls and focus on a diet – exercise for the body as healthy as athletes. Clearly, sports athletes do not practice running for hours and abstain from eating in order to have a body model. Their goal is to achieve the right amount of weight that allows their bodies to show their athletic skills in the most optimal way without feeling heavy.

The nutrition rate in healthy meals for athletes according to experts’ research is: 55% of energy from starch, 25% protein and 20% fat. However, you don’t need to be accurate and obsessive about it. At each meal, you only need half a dish of carb, a quarter of protein and the rest of the foods that are good for health and fiber from green vegetables.

When adding energy to the training process, the time to eat is the most important. Eating properly, at the right time is the factor that helps exercise efficiency to be maximized. For an athlete, they usually have 3 or 4 meals and many snacks in the alternating day between the sessions.

Edmonton’s First Secret Supper

Edmonton’s very first Secret Supper took place on Monday, November 4th, 2013. Hosted by Dishcrawl, the event served up 8 courses of Cajun cuisine, including an icy-tart Intermezzo, at Creole Envie in Edmonton’s Highlands district.

Edmonton’s first Secret Supper has come and gone! On Monday, November 4th, 40 people arrived at Creole Envie to indulge themselves in Dishcrawl’s inaugural Underground Supper Club event. Guests were informed of the restaurant’s location only two days before the event and all dishes were kept secret until arrival.

The Secret Supper was a unique experience and we tried some new and interesting dishes that aren’t on the usual restaurant menu. Everyone got the chance to add another taste or a new flavour to their repertoire, whether it was frog legs, turtle soup, or a gin old fashioned.

Overall, the event was a success. The length of time between courses was a bit longer than I would’ve liked, but it’s understandable when you have a small kitchen trying to get out 40 simultaneous courses. Each dish came out beautifully presented and our empty plates were cleared way extremely promptly–thanks to Gemma and Tracy for all of their hard work!

Guests paid $79 for 8 courses ($109 for a meal with drink pairings, if one so chose) over 2.5 hours. We went over the time frame by about 70 minutes but it was really nice to see the unique items created by Chef Danielle Majeau.

Here’s an overview of each course and my responses to it:

Amuse: Tasso Prawns

Served with pickled okra, crystal salt, and hot sauce, this first course set the bar very high. The hot sauce added a beautiful kick to the prawns, while the pickled okra was crunchy and flavourful. This course was paired with the Hurricancocktail, a very sweet vodka drink that tasted very much like grenadine. Luckily, I like grenadine, so the drink was a win. Verdict: Great.

Appetizer: Crab Stuffed Portabellas

Our next course was a gigantic portabella mushroom topped with a crab and cream mixture and parmesan cheese. I enjoyed this dish, although the crab didn’t have as much of its usual moisture, likely as a result of the sauce it was mixed with. The mushroom had a strong taste that complemented the crab mixture well and the cheese was a nice finishing touch. Verdict: Very good.

Soup: Turtle Soup with Sherry

The soup course afforded me my very first taste of turtle soup…and I rather liked it! Mixed with sherry, hot sauce, and the Creole ‘holy trinity’ (onions, bell peppers, and celery), the soup had a meaty taste that was offset beautifully by the sherry. Only midly spicy, the soup offered a warm intermission after the cooler prawns and portabellas. This course was paired with a Gin Old Fashioned. I’ve never had an Old Fashioned made with gin before; it was strong, but I enjoyed it. (The girl next to me found it much too strong…heh heh.) Verdict: Very Good.

Salad: Bay Scallops with Pancetta

I love scallops. I particularly love scallops when they’re cooked well. The salad course offered two gorgeous scallops amidst a sweeter-than-sweet cherry tomato and cooked pancetta. Beautiful. The mixture of flavours was amazing. Verdict: Great.

Starch: Smothered Grits with Crawfish

For the starch course, Chef Majeau cooked up a true Creole favourite: grits. These were cooked in whipping cream and riddled with crawfish and topped with cheese, green onions, and paprika. I’m usually a huge fan of starches, but I found the grits just a little too rich for my tastes. They had a nice flavour but the whipped cream was a bit too powerful. The crawfish was a nice touch, though. Verdict: Ok.

Intermezzo: Meyer Lemon Ice

An orangey-lemon sorbet to cleanse our palates! Very delicious.

Protein: Frog Legs Sauce Piquant

I’ve had frog legs before, so this course wasn’t that unusual to me, although it seemed as if many in the room had never tried them before. They’re not bad, right? Frog legs taste very much like a firmer, drier chicken wing. These ones were tossed in a not-so-spicy sauce made from tomatoes and the holy trinity. They were nice, although the amount of meat on them was pretty minimal (to be expected, I suppose). This course was served with the New Orleans Fizz cocktail. Now, I’m pretty good with drinks. I’ll drink just about anything. When it comes to creamy, milky drinks, though, I usually pass. The New Orleans Fizz was made from gin (which I usually love!), cream, lemon juice, and lime juice. In my opinion, gin and cream are not a good mix, and this drink didn’t do much to change my mind. Verdict: Good (except for the drink).

Dessert: Peaches with Bourbon Cream and Pecans

Whipped cream made from bourbon? Pecans? Peaches? I’m sold. This final course was paired with a shot of straight bourbon, which I did, in fact, shoot. After delighting in the bourbon’s burning sensation, the peaches and cream dessert was a great end to my meal. I heard from others (non-drinkers) that the cream tasted too much like bourbon. After my shot, it tasted like heaven. Verdict: Great.

Overall, I enjoyed this event and would definitely attend another Secret Supper. It was a bit difficult to fit in over 3.5 hours for a meal when we had other things to do that evening, so the time frame was a little bit of an issue. As this was the first event, though, I know that things will be ironed out in the future. I truly did enjoy indulging myself so thoroughly! Time for another Gin Old Fashioned, methinks!

Dishcrawl Edmonton

Creole Envie
6509 112 Avenue NW
Edmonton, AB
T5W 0P1
(780) 477-2422

4/5

New Location: Cactus Club Downtown

Last night, I was lucky enough to have attended the new Jasper Avenue Cactus Club Cafe’s media reception launch party. The 25th Cactus Club location in 25 years will open on Jasper Ave and 111 Street sometime next week, with a few new menu items, brilliantly ambient art pieces, and a brand new, shiny interior.

Several of Cactus Club’s big names were in attendance, including Richard Jaffray, founder of the Cactus Club restaurants, Executive Chef Rob Feenie, Canada’s first Iron Chef America champion, and Chef Matt Stowe, product development chef at the Cactus Club Cafe and Season 3 winner of Top Chef Canada.

The Cactus Club Cafe chain is well-known for its stylish interiors, excellently curated wine lists, and their innovative take on classic dishes.

“We really strive to innovate and push the envelope in the casual fine dining scene,” says Jaffray during his welcome speech.

With items such as the Cohiba, a cocktail made from muddled fresh blackberries, lemon, spearmint, vodka, and soda, and tuna sushi cones wrapped in soy paper, it’s easy to see the innovation. And it’s even easier to taste it.

I can’t wait until this location opens so that I don’t have to trek myself over to WEM for a fantastic peppercorn steak. I’ve been a fan of Cactus Club ever since I had an amazing Valentine’s Day meal there (you can read about it here!) and left with my hands gripping a brand new, complementary Rob Feenie’s Casual Classics cookbook.

To whet your appetite for this new location, here are a few sneak peek pictures from last night’s event, including shots of food, people, and the delicious Cohiba cocktail! Enjoy!

Cactus Club Cafe (Downtown)
11130 Jasper Avenue
Edmonton, AB T5K 2V2
(587) 523-8030
Hours: Coming Soon

BATTLEDISH 2013

On October 5th, pans were ready, ingredients prepared, and chefs pumped up to take home the crown. Hosted by Dishcrawl, Battledish pitted 5 chefs against one another in a culinary competition to name one chef as King of Battledish. The winner of the Most Delicious category and the crowned King of Battledish was Chef Paul Shufelt of Lux Steakhouse and Bar for his Ultimate Slider.

I thoroughly enjoyed my time at this event, not least because of all the great food I got to try! My favourite dish was Hundred Bar and Kitchen’s Pork Belly Sandwich, which was served with kimchi and a beautiful mayonnaise sauce. I thought this item was the most innovative because of its unorthodox use of kimchi. And it worked!

My favourite cocktail was by far the Pimm’s No. 1 Cup at The Burg. While they didn’t invent this cocktail (just like Lux didn’t invent the Old Fashioned), it was still delicious and a great choice for the day. A close second was Hundred Bar and Kitchen’s Dude Fizz Vodka Cocktail.

A huge thanks to Gemma Huber, Edmonton’s Dishcrawl Community Manager, for organizing the event! I’m looking forward to Cocktail Wars, Dishcrawl’s next big competition. I wonder if former bartenders can enter…I do make a mean gin cocktail! 😉

To find out more about the winners and the other categories, visit the Dishcrawl blog here.

To read my fellow bloggers and judges’ reviews of the event, check out the Only Here for the Food andLittle Miss Andrea blogs!