Rowmark Academy Graduate and member of the USSA Alpine A team Breezy Johnson, 21, is a pro at preparing herself mentally and physically for the high-speed world of Alpine downhill and super-G competition. Johnson was recently announced as a member of the 2018 U.S. Olympic alpine skiing team. In addition to her regimented training, part of her physical preparation includes a balanced diet. Luckily for the speed skier, she enjoys cooking and loves good food. Johnson, who lives in Victor, ID and trains in the Teton Mountains, gave us some tips on how to stay in top shape for the season, whether training for the Olympics or just training for your own well being.
“Diet plays into training,” she said. And while the athletes are encouraged to eat healthily, they focus more on “trying to keep our bodies fueled.” With long days on the slopes and at the gym, that can mean up to 3,000 calories a day for Johnson.
We asked the skier to give us a run-down of her go-to meals and here is what she had to say:
Breakfast: Johnson said she typically starts with a big breakfast, such as eggs, veggies, hash browns, granola and/or toast. She also loves the pancake mix, Kodiak cakes, which are full of protein. Kodiak Cakes are a local company, and can be purchased at Whole Foods.
Lunch: Since a lot of times lunch is on the road or on the slopes, it is often less planned out and more of a convenience for Johnson. She will sometimes opt for a second breakfast if she has gotten up really early to train or have a smaller meal like a salad.
On mountain ski snacks: This is where sugar comes into play. She keeps her backpack full of the candy she is currently craving (Swedish Fish, Twix) or will stop for a hot chocolate. “I don’t like coffee but sugar gives me that burst of energy.” A peanut butter sandwich also hits the spot.
Dinner: “This is when I really like to cook,” she said. She lives with her family in Victor, Idaho and loves to make dinner for the whole family. Her favorite meals include many Asian and Mexican options or homemade pizza.
Johnson shared one of her favorite dinner recipes here with us, too. Make it next time you want to train like a pro…
- 2 red Fresno peppers, diced
- 1/2 cup lime juice
- 2 tablespoons rice wine vinegar
- 1/3 cup fish sauce
- 2 cloves garlic, chopped
- Optional: 1 Thai red chili, diced for spice
- Mix all ingredients to combine well.
- Marinate steak in a mixture of fish sauce, chopped garlic and lemongrass, thinly sliced.
- Thinly slice one red onion.
- Cook the onion and steak until seared in a wok.
- In a separate bowl, add:
- 1 head Romaine lettuce, chopped
- 1 cucumber, shredded
- 2 carrots, shredded
- 1/2 cup fresh mint and basil
- Cooked and chilled rice vermicelli
- Top the salad with the cooked onions and steak.
- Toss with dressing.