I Eat, Sleep, and Exercise Like Michael Phelps Does in Retirement

I tried to add more vegetables to my diet, which turned out to be easier than I expected.

Some of the vegetables I used during the week.

Frank Olito / Insider

“For lunch and dinner, I think a lot about vegetables,” Phelps told GQ. “For whatever reason, I seem to hear my mother’s voice especially when I prepare food for my children, asking me if I eat my vegetables.”

For me, vegetables weren’t a big part of my growing diet, so I always struggled to incorporate more of them into my diet. But I decided to really focus on complementing my meals – especially dinner – with vegetable sides. I buy Brussels sprouts, broccoli, asparagus, carrots, sweet potatoes and spinach.

All week, I found recipes that turned these vegetables into delicious sides. In particular I loved the roasted Parmesan broccoli with garlic that I cooked in my air fryer and a New York Times recipe for roasted garlic Brussels sprouts. (The secret to making something taste good is to add lots of garlic.)

Since Phelps didn’t go into great detail about the rest of his dinners, I kept it simple. I cooked grilled chicken, salmon and coconut shrimp during the week to make sure the vegetables were the star of the dish.

With a well-balanced dish, I find myself eating less and feeling fuller after dinner.

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