Food Fit for an Olympian

It's hard not to feel at least a little inspired by the 2016 Olympic Games in Rio. As I watch Simone Biles soar to the most unbelievable heights, Katie Ledecky finish a full body length ahead of a pool of stellar swimmers, and Michael Phelps get adorned with his 20th gold medal, I can't help but marvel at what the human body is capable of. And while I don't see myself beginning any rigorious athletic training anytime in the near future, I can at least eat like an Olympian - nutritious, real foods, whole grains, fruits and veggies - that's my goal.

Or as Bill Murry tweeted this week, "Every Olympic event should include one average person competing for reference," (I can't stop laughing) I could volunteer for that position.

Have a great week in your kitchen and cheering on team USA!
xo - Inken

This Week's Recipes


Curry-Spiced Nut Mix with Maple and Black Pepper

Curry-Spiced Nut Mix with Maple and Black Pepper I am always looking for new ways to incorporate anti-inflammatory ingredients into my snacks. With nuts, seeds, coconut oil, turmeric (in the curry powder), and black pepper, this spicy and slightly sweet mix is the perfect solution. I keep it at my desk and watch people sneak in to eat it.
  • tick Vegetarian
  • tick Gluten Free
  • tick Dairy Free


1 cup [130 g] raw cashew pieces 1/2 cup [70 g] raw macadamia nuts, roughly chopped
1/2 cup [70 g] raw pumpkin seeds 1 tbsp fresh-pressed coconut oil
2 tsp maple syrup 2 tsp curry powder
1/2 tsp kosher salt 1/4 tsp freshly ground pepper
pinch of cayenne


Preheat the oven to 300°F [150°C]. Line a baking sheet with parchment paper.

Combine the cashews, macadamias, and pumpkin seeds in a large bowl.

In a medium saucepan over low heat, melt the coconut oil with the maple syrup, about 1 minute. Remove from the heat and pour over the nut mixture. Add the curry powder, salt, black pepper, and cayenne pepper and stir well to coat. Spread the mixture on the prepared baking sheet. Bake, stirring once, until the nuts are light brown, 30 to 35 minutes. Let cool on the baking sheet.

Store in an airtight container at room temperature for up to 3 days.


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