Next Level Tumbling offers a safe, structured, and educational environment for young gymnasts to exercise. Health and fitness, though, isn’t simply about working out. To be the best athlete you can be, you need tomonitor your nutrition. Young athletes need a well-rounded diet full of nutrients to perform at the highest levels. Think of the food you eat as the fuel that powers your routines. Without the best fuel, you cannot fire on all cylinders. Here are some nutrition tips that all athletes can benefit from.
Carbohydrates Are Your Main Energy Source
Carbs should be the mainmacronutrient supplying the energy for your workouts. Most nutritionists recommend that you get about 60 percent of your calories from carbohydrates. Your carb intake should come largely fromwhole grains, fruits, and vegetables. Carbs take time to digest, so try to eat themmore than an hour before your workout.
Protein Builds Muscle
Hydration Is Key
Being an elite gymnast requires you to develop leanmuscles that can respond to the technical movements required in the sport. Protein is key in not only building these muscles, but also repairing them after intense workouts. Roughly 20 percent of your calories should come from lean proteins like poultry, fish, beans, lentils, and tofu. Avoid fried and breadedmeats and cuts that are overly fatty.
Getting dehydrated during a routine can lead to a lack of coordination, stamina, and reaction time. The best way to hydrate regularly is, of course, by drinking lots of water. While you’re on the mat, natural juice or a sports drink can help replenish the nutrients that are depleted during exercise. Avoid sodas and “fruit” drinks at all costs, as they are empty calories you don’t need in your body.
Psalm103:13 As a father has compassion on his children, so the LORD has compassion on those who fear him.
Ingredients
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2 teaspoons coconut oil
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Handful of baby spinach leaves 6–8 grape tomatoes, sliced (roasted, if preferred)
6 large portobellomushroom caps, cleaned and gills removed
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1 small onion, diced
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Salt and pepper, to taste
½ pound ground turkey
Directions
1. In a large skillet over medium-high heat, melt coconut oil. Place the mushrooms into the skillet and let cook about 5–7 minutes until softened. Flip halfway through, then set aside. 2. In the same skillet, sauté onion until softened, about 3 minutes. Add ground turkey to the pan and break into small pieces. Sprinkle with salt and pepper and cook until done. 3. Remove turkey from heat and add baby spinach leaves. Let the turkey’s heat wilt the spinach. 4. To assemble, use a small spoon and scoop the turkey and spinach filling into the caps of the mushrooms. Top with roasted or regular grape tomatoes and serve warm! Recipe courtesy of TableForTwoBlog.com.
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