3 winning recipes fit for an Olympic champion

They say you are what you eat, but could what our Olympic athletes eat make the difference between a gold or a silver medal? This summer, it's up to U.S. Olympic Committee executive chef Jacque Hamilton to plan every meal for the entire 600-athlete American delegation, a group that depends on tasty, healthy food devoid of butter, trans fats or high sodium. Hamilton shares her delicious, nutritious recipes — fit for a Beijing champion — and the favorite dishes of weightlifter Carissa Gump and judo fighter Myles Porter:

Roasted brussels sprouts

Ingredients

    • 1 slice of bread (1 oz)
    • 1/2 cup finely chopped bacon
    • 3 pounds of brussels sprouts, trimmed and halved
    • 2 tsp. fresh lemon juice
    • 1 tsp. olive oil
    • 1/2 tsp. kosher salt
    • 3 garlic cloves, thinly sliced
    • 2 tsp. shaved fresh Parmesan cheese
    • Cooking spray

Preparation

Baking Directions:

Chicken stir-fry
Servings:

8 servings

Ingredients

    • 1 lb Tyson chicken breast (sliced thin)
    • 1/2 cup onion (cut in half and sliced thin)
    • 1 tsp garlic (minced)
    • 1/2 cup red pepper (julienne)
    • 1/2 cup carrots (shredded)
    • 3/4 cup broccoli florets
    • 1/2 cup mushrooms (quartered)
    • 1/4 cup water chestnuts (sliced)
    • 1/4 cup Chinese pea pods
    • 1 1/2 oz olive oil (divided)
    • 1/2 oz sesame oil
    • 3 oz teriyaki sauce
    • 1 oz light soy sauce
    • 1/2 tsp crushed red pepper
    • 1 cup fresh bean sprouts
    • 2 Tbs roasted cashew halves
    • 1 tsp sesame seed oil

Preparation

Baking Directions:

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