Sports Recipes – What does the Athlete Eat for Lunch?

Since childhood we have been taught that lunch is soup and cutlet with buckwheat, for example. So it was at home, at school, a little more refined variations can be found in a cafe. But if you are attuned to a healthy diet and want to cook on your own, read interesting ideas for lunch with you! Prepare in the evening, take it to work, eat and get a charge of vivacity, and not the sleepy state of a full-time hamster.

1. Sports Recipes – Sandwich with Chicken


  • Packing chicken breasts, boiled and sliced
  • 3 stalks of celery
  • A handful of chopped pecans
  • 100 g dried cranberries
  • 2 tbsp. l. grated parmesan cheese
  • Sliced ​​whole-wheat bread

For refueling:

  • Homemade mayonnaise, yogurt or low-fat sour cream
  • 1/4 cup of apple juice
  • 2 tbsp. l. honey
  • 2 tsp. apple cider vinegar
  • 1 tsp. mustard
  • 1 tbsp. l. poppy seed
  • Salt, favorite spices


In a large bowl, mix chicken, nuts, celery, cranberries and parmesan, set aside. In another bowl, mix all the ingredients for the dressing, pour the dressing into the chicken bowl. The resulting mixture spread on bread, croissants or put in pita bread.

sports recipes

2. Spanish salad with mozzarella, spinach, tomatoes and peas

Ingredients (for 4 servings):

  • 1 cup of small pasta (durum wheat)
  • 3 tbsp. l. olive oil
  • 2 tsp. grated lemon peel
  • 1 tbsp. l. fresh lemon juice
  • 1/2 cup chopped fresh herbs (eg dill, tarragon, chives)
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • a handful of cherry tomatoes, cut in half
  • 1 cup of pea pods, cut in two
  • 200 g of mozzarella
  • 200 g spinach


Prepare the pasta according to the instructions on the package. Drain and let cool. Mix the butter, zest, juice, herbs, salt and pepper in a medium-sized cup. Pour the bottom layer into the container. After the dressing layer, lay the ingredients of the salad in layers. When you want to eat, shake the container and put the contents on the plate.

3. Mushrooms with millet


  • 1 tbsp. l. olive oil
  • 1 shallot, chopped
  • 0,4 kg cup mushrooms (to your taste), cut (if frozen, then pre-finished to half-prepared)
  • 1 tbsp. l. soy sauce
  • 2 chopped garlic heads
  • 1 cup of cooked millet
  • 200 g of chopped tofu
  • Onions, herbs of your choice.


Heat over medium heat with a large frying pan. Add the oil. When the oil is warm, add the shallots and cook for about 1 minute. Add mushrooms, mix. Pour the soy sauce, mix and cook until the mushrooms soften, stirring occasionally. It takes 5 to 8 minutes. Add the garlic, mix. Turn down the fire. Mushrooms should already be soft. Add the millet, a little honey, tofu and mix. Remove the frying pan from the heat and add the onion and fresh herbs. Try and, if necessary, add a little more soy sauce.

4. Tomato soup

Ingredients (for 2 servings):

  • 5-6 large tomatoes
  • 2 tbsp. l. olive oil
  • 1 tsp. ground black pepper
  • 4-5 chopped garlic heads
  • 1/2 cup warm water
  • salt and sugar


Scald the tomatoes with water. Cut them, put them in a pan. Add the chopped garlic. Sprinkle with olive oil. Cook in a preheated oven at 180 degrees for 25-30 minutes or until the tomatoes begin to bronze. Remove, let the tomatoes cool to room temperature. Add the tomatoes, garlic and juice from the baking tray to the blender. Add black pepper, salt and sugar to the blender. Add warm water and mix until the consistency of the puree. Pour into the cup. Add mint, or coriander, or cheese, or cream to the soup. Serve hot or cold.