Upgrade your eating with these two recipes from the premier authority on rock climbing nutrition, Peak Nutrition: Smart Fuel for Outdoor Adventure. From the science of sports nutrition to the practical advice for building good habits, Maria Hines and Mercedes Pollmeier bring you the information you need to take your rock climbing to the next level. Big thanks to Maria and Mercedes for sharing these two great recipes to kick start our nutrition journey.

Peak Nutrition for Climbers Book

Fish Tacos: Makes 8 Tacos. Serving 4

fish tacos from Peak Nutrition Book

  • 1 cup diced tomato
  • 1/4 cup diced red onion
  • 1 tablespoon chopped cilantro, plus 1/2 cup cilantro leaves for garnish
  • 1 teaspoon minced garlic
  • 1 teaspoon minced jalapeño
  • 1 teaspoon fresh lime juice
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 pound wild-caught halibut, cut into 2-ounce portions, about 8 pieces total
  • 1 tablespoon olive oil
  • 8 fresh corn tortillas or lettuce leaves
  • 2 avocados, sliced
  • 4 lime wedges
  1. To make the salsa, in a small bowl stir together the tomato, red onion, 1 tablespoon cilantro, garlic, jalapeño, lime juice, salt, and pepper and set aside.
  2. Heat the grill to medium-high.
  3. Place the halibut in a small bowl, drizzle with the olive oil, and sprinkle with salt and pepper to taste. Stir to combine until all pieces are coated with the olive oil.
  4. Place the halibut directly over the medium-high grill heat and let it sit to char for 3 to 4 minutes on each side, 6 to 8 minutes total. Set aside.
  5. If using corn tortillas, place them on the grill to char, about 1 to 2 minutes.
  6. To assemble the tacos, place a piece of fish in a tortilla or lettuce leaf, and spoon some salsa over the top. Garnish with avocado slices, cilantro leaves, and a squeeze of lime, and serve.

Thai Coconut Curry Vegetable Stew: Serving 4

Coconut Curry from Peak Nutrition Book

Even a meat lover will enjoy this hearty, satisfying vegetarian stew. The coconut milk provides a silky, rich, and sweet quality. The variety of vegetables adds compelling texture and increases the micronutrients.

Tip: To bulk up the stew or feed a crowd, serve it with rice. Makes 4 servings.

  • 2 tablespoons coconut oil
  • 1 cup finely chopped onion
  • 1 teaspoon minced garlic
  • 3 cups sliced mushrooms
  • 1 cup frozen peas
  • 1 cup broccoli florets, cut into small pieces
  • 1 cup chopped kale
  • 1 can (15 ounces) coconut milk
  • 2 tablespoons curry paste (Massaman curry or Thai red curry)
  • Juice of 1 lime
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  1. In a medium saucepan, add the coconut oil and set over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until soft, 5 to 7 minutes.
  2. Add the mushrooms to the pot and cook until they start to release their liquid and are soft, about 5 minutes.
  3. Add the peas, broccoli, and kale to the pot and stir a few times, cooking another 1 to 2 minutes more.
  4. Add the coconut milk, curry paste, and lime juice to the pot and bring the stew to a low boil. Cover, reduce to a simmer, and cook for 30 to 40 minutes, until the vegetables are very soft and the stew is slightly thickened. Add salt and pepper to taste, and serve.

Nutrition facts (per serving): Calories: 425, Calories from fat: 221, Total fat: 26 g, Saturated fat: 23 g, Cholesterol: 0 mg, Sodium: 30 mg, Potassium: 790 mg, Total carbohydrates: 45 g, Fiber: 11 g, Sugar: 19 g, Protein: 9 g

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