Two-time Olympic silver medalist and 2017 world champion Meghan Duggan knows a thing or two about peak performance. "You can't really count calories in hockey. But I've learned a lot about my body in school, and I love to read about things like how foods are digested. So I go by books and how I feel."
The 2018 U.S. Olympic team captain is currently in Pyeongchang for her third consecutive Games -- and hoping to lead the U.S. team to its first gold medal in 20 years on Thursday. She says, "In general, I eat every two to three hours, five or six small meals. The size depends on how heavy the training load."
At home Duggan typically trains five hours a day -- two on the ice, and three in the gym. When it's over, one of her favorite dinners is a lentil taco wrap. It has no gluten, no grains, no soy, and no meat. But that's all a coincidence.
"I'm not a vegan or vegetarian," Duggan says. "I just love Angela Liddon's recipes. I have two of her 'Oh She Glows' cookbooks." She shared the recipe:
Day and time: Dinner, any night of the week
Place: At home in Brighton, Massachusetts
What I'm eating: Lentil taco wrap
Whose recipe: Angela Liddon's. She calls it "Ultimate Green Taco Wraps" on OhSheGlows.com.
Why I'm eating it: It's delicious and everything in it is good for you. It's also solid post-training day fuel.
The recipe, from Angela Liddon: (makes eight tacos)
Ingredients for lentil-walnut taco meat (makes 2 1/2 cups):
1 cup uncooked French green lentils (Or, to save time, use one 15-ounce can of lentils (drained and rinsed) instead of cooking the lentils from scratch. Regular green and brown lentils will work, too, just don't use red. They're too mushy.)
1 cup walnut pieces, toasted (nut-free alternative: substitute 1/2 to 3/4 cup toasted pepita seeds (shelled pumpkin seeds)
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1/2 teaspoon fine grain sea salt, or to taste
1 1/2 tablespoons extra-virgin olive oil
2 tablespoons water
Ingredients for toppings and wraps:
1 to 2 large bell peppers, thinly sliced
1/2 to 1 large onion, thinly sliced
Cashew sour cream (nut-free alternative: substitute vegan mayo, such as Veganaise)
Diced tomatoes or salsa
Fresh lime juice
Lettuce wraps (large leaves from romaine, iceberg, or butter lettuce)
Other topping options: avocado, hot sauce, cilantro...
Cook lentils: Rinse lentils in a fine mesh sieve. Add to a medium pot along with a few cups of water. Bring to a boil, reduce heat to medium, and simmer for 20 to 25 minutes until tender (cook time will vary depending on the type of lentils you use -- see package). Drain excess water.
Toast walnuts: Preheat oven to 300 degrees Fahrenheit. Add walnuts onto a rimmed baking sheet and toast for 10 to 13 minutes, watching closely, until lightly golden and fragrant. Set aside to cool for a few minutes.
Sauté pepper and onion filling: Add 1/2 to 1 tablespoon of oil into a large skillet or wok. Cook onion and peppers over medium heat for about 15 to 20 minutes, reducing heat if necessary and stirring frequently, until translucent.
Prepare taco meat: Put cooked lentils and toasted walnuts into a food processor and pulse until chopped (make sure to leave texture). Stir or pulse in the oregano, cumin, chili powder, and salt. Stir in oil and water until combined.
Prepare the rest of your vegetable toppings, wash and dry the lettuce wraps.
Assemble: Onto a large lettuce leaf, place the taco meat, sautéed peppers, onion, and the rest of your toppings.