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Eat. Train. Race. Travel.

Welcome to Athlete Food - our continuous adventure to seek out healthy food around the globe and at our own dinner tables. Hope you are inspired to get on a plane or get out the plates and cook a healthy dinner tonight!

Athlete Food Nachos


Nachos for dinner. We have no shame it admitting that this is one of our favorite meals, when done the Athlete Food way. 

We've put our stamp on the traditional idea of nachos by using iron-rich bison, adding leafy greens and using non-gmo, lower sodium chips made from beans. You still get that crunchy pile of melted goodness, but it's topped with fresh ingredients like tomatoes, jalapeños and plenty of cilantro. Enjoy!



Athlete Food Nachos

*Serving size varies. These are the basic ingredients, amounts depend on how many hungry athletes are eating. Even if there's just one hungry athlete eating, we like to cook an entire pound of meat and use the leftovers for tacos (or seconds). 

1 pound ground bison

taco seasoning mix (we'll share our Athlete Food taco seasoning mix with you soon, until then use your own or a store bought mix)

1 red pepper, cut into small pieces

1 bunch fresh spinach, cut into thin strips

shredded white cheddar cheese

slices of fresh jalapeño

grape tomatoes, sliced in half

avocado slices



chips (we use Beanitos Restaurant Style)

lime wedges

pumpkin seeds

Cook the bison with the seasoning mix in a large frying pan. A few minutes into the cooking process, add the spinach and red pepper. Cook until the meat is no longer pink and the spinach is wilted, 5-7 minutes. I like to drain off some of the fat at this point. 

Arrange the chips on a baking pan. Top with the meat mixture and sprinkle with a handful of cheese, jalapeño slices, and scallions. 

Broil this for about 90 seconds keeping an eye on it the entire time. It may take longer or shorter, just pull it out when the cheese starts to bubble. 

Top with the remaining ingredients: tomatoes, avocado slices, cilantro, and pumpkin seeds. Transfer the nachos to a large serving dish (I use a cutting board) and serve with lime wedges. Or just eat right from the tray once it cools off. 


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