Healthy Recipes Cookbook
Gluten-free if you want it to be!
It wasn’t until after I finished swimming in college that I became interested in cooking. Up until that point, I think I was too hungry all the time to really care what I ate as long as there was a lot of it and it was fast. When I realized I wasn’t that hungry anymore and I could slow down and taste what I was eating I started to experiment with different recipes.
I subscribed to a cooking magazine and set to work. The highlight of the month was the new issue coming in the mail. I poured over it, picking out new recipes to try. Maybe I shouldn’t admit this but I used sticky notes to make little tabs to label the recipes that looked the best. By the time I was done the whole side of the magazine was lined with these tiny tabs. This signaled my husband Pete a frenzy of cooking to come and that he would probably be sent to the grocery store for some hard-to-find ingredients. More...
As I started training for triathlons I returned to my normal state of being hungry all the time. This time around, I started planning ahead so that I could still cook and have something to eat right away when I finished a workout. When the intensity in my training and racing increased, I didn’t feel that well. It seemed like I always had a stomachache, headache or felt really tired. I adjusted my diet as I learned to time my meals around my workouts, giving myself enough time to digest before a workout and eating promptly after workouts to aid in recovery. I started to feel better during workouts and had fewer headaches. However, stomachaches were still a problem. I tried avoiding different foods but just kept finding more food that didn’t agree with me. Finally I committed to not eating gluten. This made a huge difference. I found that I could eat a lot of the foods that used to upset my stomach. I could workout without getting sick and I didn’t have as many headaches.
This was a hard diet to adjust to at first. It’s very convenient to pack a sandwich but without bread it takes a little more planning. My cooking magazines weren’t as fun as they used to be because there were so many recipes that I couldn’t eat. I started finding substitutions and bought some Gluten Free Cookbooks. Now I have a variety of recipes that I can make. When my husband and I eat together we both eat Gluten Free meals and he doesn’t notice a difference. I created this cookbook to share some of these recipes with other athletes and to make others aware that being Gluten Free doesn’t have to be that limiting. I hope you enjoy these recipes.
31 healthy, gluten-free recipes created by Annie Warner, Professional Triathlete
Only $17.00 (plus shipping & handling)
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To order a cookbook contact Annie Warner at (509) 863-7952 or anniew321-[at]-yahoo.com
Chicken with Mango Salsa
1 c. mango cut into 1/4" cubes
1/2 tsp. sugar
2 T. chopped red onion
1 small jalapeno, seeded, chopped
1-1/2 tsp. cumin, divided
1 T. lime juice
2 T. chopped cilantro
2 boneless chicken breasts
1/2 T. olive oil
salt and pepper to taste
For salsa-Place chopped mango in medium bowl and sprinkle with sugar. Add onions and jalapeno. In a separate bowl, mix 1/2 tsp. cumin and lime juice, drizzle over mango mixture. Sprinkle with cilantro. Refrigerate for an hour.
Grill chicken and sprinkle with 1 tsp. cumin, salt and pepper to taste. Serve chicken with salsa on top.