What athletes eat: Long-distance hiker Heather Anderson's veggie curry with red quinoa

For some adventurers, a major hike such as the Appalachian Trail, Continental Divide Trail or Pacific Coast Trail is a bucket list item. Heather Anderson aimed -- and recently conquered -- all three. In one year.

Beginning in March and crossing the finish line on Nov. 8, Anderson hiked 7,000 miles, becoming the first female to achieve this "triple crown" of hikes in one calendar year. Moreover, she became the first female to complete a "triple triple crown," meaning she has done all three trails three times in total. (She isn't slow, either: Anderson owns the female Fastest Known Time on the Appalachian Trail.)

So what does one eat after 251 days, 20 hours and 10 minutes of hiking? "I've been focusing on a lot of healthy fats, veggies and protein while I recover from this year's hike," Anderson said.

Anderson shared one of her favorite healthy meals for recovery (and using up whatever's in the fridge!)

Day and time: 6 p.m. PT, Tuesday, Nov. 27

Place: Home in Seattle

What I'm eating: Veggie curry with red quinoa

Why I'm eating it: I love curry for its simplicity, healthy fats and lots of veggies. It's a great recovery meal. This recipe is my favorite for using up all the odds and ends. You can mix fresh and frozen vegetables.

Whose recipe: Mine

The recipe:

Ingredients:
1 can of coconut milk
Curry paste to taste, any flavor (I use 1/4 cup red curry paste, but that's pretty spicy)
About 2 cups of veggies (fresh or frozen)
1/4 to 1/2 cup water
Optional: 10-12 ounces cooked protein of choice (tofu, chicken, shrimp, etc.)

First, chop all the veggies, and put them in a pot with about 1/4 cup of water. Put a lid on, and steam for about five to 10 minutes, depending how soft you want the veggies. Add more water if necessary.

Next, add the curry paste (and more water if needed), stirring until it dissolves. There should be enough curry water to cover the bottom of the pan.

If you're making quinoa, start that now, and cook according to package directions.

Lastly, add coconut milk to the curry. If you're adding tofu or other protein, add that. Cover, and simmer for 10 minutes.