4 Tips for Health­ier Post Round

Golf Today Northwest - - Contents - By Cate Ritter Cate Ritter runs THE LEAN 18 Nutrition pro­gram at MTT Per­for­mance, A Golf Chan­nel Academy lo­cated in Peb­ble Beach, CA.

1. Plan Ahead

Cre­ate a weekly menu and gro­cery list at the be­gin­ning of each week so that eat­ing healthy be­comes an easy part of your rou­tine. Be sure to in­clude days you’ll need a packed lunch and meals you’ll be din­ing out. With a weekly menu in place, it’s much eas­ier to eat healthy, pre­vent food waste and even save money.

2. Stock Up

Half the battle of eat­ing healthy is to have nu­tri­tious foods on hand. Pre­pare your­self by stock­ing your fridge, freezer and pantry with healthy in­gre­di­ents so you can whip up some­thing de­li­cious in min­utes. If you have it on hand, you’re more likely to eat it. Lastly, while you’re shop­ping, pick up a ro­tis­serie chicken or two so you have some­thing for din­ner and left­overs for the next day.

3. Pack a Snack

Healthy snacks pro­vide energy and nu­tri­ents needed to keep your brain and body fu­eled to play your best. Snacks are also help­ful for pre­vent­ing post-round overeat­ing. Great snacks for the course in­clude: fresh fruit, nuts, jerky, hum­mus and veg­gies, yogurt and even dark choco­late. For a quick snack to pack, grab a hand­ful of wal­nuts and an ap­ple or an al­mond but­ter squeeze pack and a ba­nana.

4. Use a Slow Cooker

Cook­ing doesn’t need to be com­pli­cated or in­tim­i­dat­ing. For busy busi­ness pro­fes­sion­als and golfers on-the-go, slow cook­ing, oth­er­wise known as “crock­pot­ting” is a great way to make healthy meals with lit­tle clean up and plenty of left­overs. Sim­ply add meat, starchy veg­gies and liq­uid to a slow cooker be­fore you head to the course and you’ve got a de­li­cious home-cooked meal await­ing af­ter your round. Com­plete the meal by stir­ring in ten­der veg­eta­bles such as kale or spinach dur­ing the last 10 min­utes of cook­ing. Top with fresh herbs be­fore serv­ing.

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