“Pink Refresh” (Strawberry-Banana-Kiwi Soy Milk), serves 1-2
Ingredients:
Strawberries |
1 cup |
| Banana |
1 |
| Kiwi fruit |
1 |
| Soy milk |
1 cup
|
Preparation:
Wash the strawberries and remove leaves. Peel both the banana and kiwi fruit. Put them into a blender with the soy milk. Blend well and serve.
“The Starting Block” (Wholegrain Chicken Sandwich), serves 3-4
Ingredients:
Baby spinach |
100 g or as appropriate |
| Peaches (sliced) |
3-4 |
| Wholegrain bread |
6-8 slices |
| (thick cut for toasting) |
| Chicken breast |
250 g |
Seasonings:
Salt |
2 teaspoons |
| Pepper |
3/4 teaspoons |
| Brandy |
3 teaspoons |
| Olive oil |
8 teaspoons |
| Garlic (chopped) |
3 teaspoons |
| Honey |
1 teaspoon |
Preparation:
1. Mix chicken breast with salt, pepper, brandy, olive oil, finely chopped garlic and honey. Marinate for 30 minutes.
2. Preheat grooved frying pan. Sear the sliced peaches for 2-3 minutes until grill marks appear. Remove and keep warm in aluminium foil.
3. Grill chicken breast in grooved frying pan. Grill each side for 2-3 minutes. Remove when cooked.
4. Toast the thick cut wholegrain bread. Place grilled chicken breast, peaches and baby spinach between slices of bread and serve.
** Baby Spinach can be added into Salad dressing based on personal preference.
“The Final Stretch” (Spaghetti with Shrimps and Tomatoes), serves 6-8
Ingredients:
Fresh shrimps |
500-800 g |
| (Shelled and washed. Marinate for 5 minutes with salt, pepper and a little bit of brandy.) |
| Dried shallots (chopped) |
50 g |
| Parsley (chopped) |
40 g |
| Olive oil |
3 tablespoons |
| Spaghetti |
400 g |
| Garlic (crushed) |
6-8 cloves |
| Italian tomatoes (canned) |
2 cans |
| Stock |
300 ml |
| Brandy |
2 tablespoons |
Preparation:
1. Preheat frying pan. Add 3 tablespoons of olive oil. Fry the dried shallots for 1 minute until fragrant. Add garlic and stir fry for 1 minute. Add the fresh shrimps.
2. Remove shrimps after 2 minutes when they turn pink. Add 2 tablespoons of brandy into the frying pan and stir. Add Italian tomatoes and stock. Cook for 2 minutes until thickened.
3. Cook the spaghetti according to the instructions on its packaging. Add cooked spaghetti into the tomato and stock sauce and stir for 1 minute. Add cooked shrimps and chopped parsley and it is ready to serve.
Photo 1:
Chef Walter Kei (left) and sports nutritionist Susan Chung (center), create high-energy “recipes for success” together with the Greatest Race on Earth (GROE) runner Fan Sui Ping (right) as part of the awareness campaign to advise runners on the best diet in preparation for the upcoming Standard Chartered Hong Kong Marathon 2009.
Photo 2:
The Greatest Race on Earth (GROE) runner Fan Sui Ping (left), who just competed in the Singapore Marathon, tries out the “Pink Refresh”, created by chef Walter Kei (right), to boost her energy levels.
Photo 3:
“Pink Refresh” — refreshing strawberry-banana-kiwi soy milk.
Photo 4:
“The Starting Block” — a grilled chicken sandwich on wholegrain bread.
Photo 5:
“The Final Stretch” — tomato pasta with seafood and vegetables.
Photo 6:
The Standard Chartered Hong Kong Marathon “recipes for success” — delicious meals that can also help fuel a runner’s performance at the Marathon as well as their general daily fitness training.
