Today I’d like to introduce Emily Harrison, who is sharing a great healthy recipe with us here at 4dancers, as well as talking a bit about nutrition. Part of our health/wellness focus for the month of February. I haven’t had a chance to make the recipe yet, but it sounds delicious and I can’t wait to try it!
I am thrilled to be guest blogging with 4dancers.org. As a former professional dancer I learned early on in my career how important nutrition was to my performance. Now as the dancers dietitian, I work with dancers to help them be at their best with fewer injuries.
Nutrition is a complicated science, but if I had to only give one piece of advice it would have to be: “eat breakfast”. I know you all have heard this before, but you can’t minimize the importance of literally breaking the fasting state with a good source of complex carbohydrates.
Carbs have gotten a bad rap in recent years. But in fact carbs are the body’s preferred source of fuel for athletic activity. Complex carbs in whole grains, vegetables, and fruits give the muscles a prolonged source of energy that is critical in the type of start-stop activity we do as dancers. Whole grains are important sources of fiber, B-vitamins, iron, and folate. The American College of Sports Medicine recommends that athletes get 55-60% of their total calories from carbohydrates. Carbs can be found in whole grain pasta, bread, rice, quinoa, barley, all vegetables and all fruits. How can something like that be unhealthy? Sure we want to avoid simple sugars in sweets, juices, soda, refined grains, and baked goods. Those kind of carbs won’t give you enough energy to get through tendus in class. But have three of my oatcakes for breakfast and dance strong all the way through grande allegro.
This recipe has become a favorite of the dancers that I do food demos for. In fact the dancers from Atlanta Ballet’s summer program loved them so much that they set off the fire alarms in the dorms making them the next day: [Read more…]
