Golfing Healthy - The Power of Protein

Written by Cate Munroe

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Golfing Healthy - The Power of Protein

How do you look as good and play as well as a pro without spending hours at the gym or your life-savings on the range? Eat the right foods! That’s right desk-jockeys and cart-riders, you can increase your metabolism by 30% just by consuming more protein. Protein is a vital component to building the lean muscle mass needed for longer drives off the tee and provides the strongest hunger-reducing effect, keeping you full throughout the round. Grass-fed beef and wild salmon are especially good sources of protein and contain high amounts of vitamins, minerals and omega-3 fatty acid.

Go For Grass-fed Beef!
Go for grass-fed animal products to improve your health and aid weight loss! Why should you eat grass-fed instead of grain-fed beef?

  • Excellent source of complete protein
  • Lower in total fat
  • 60% higher in Omega-3s (better ratio to Omega-6s)
  • 10x higher in beta-carotene
  • 4x higher in vitamin E
  • 5x higher in CLA, cancer fighter
  • Higher in B-vitamins, folic acid, calcium, magnesium & potassium
  • Increase CLA (conjugated linoleic acid) content
  • Decreased risk of Ecoli
  • 40% decrease in greenhouse gases
  • Use 85% less energy
  • Restores soil fertility

Try this recipe for Juicy Broiled Grass-fed Beef Burgers!


Quick & Easy Wild Salmon Recipe
Broiled Wild Salmon is a simple and easy way to enjoy this exceptional “brain food.” Not only is wild salmon an excellent source of protein, but it is also high in omega-3 essential fatty acids, potassium, selenium and vitamin B12. Always go wild when selecting salmon. Wild salmon has 20% more protein, 20% less fat and far more omega-3s than farmed salmon.

Ingredients
1 pound Wild Salmon fillets
1 tablespoon Pastured butter
Salt and pepper


Instructions
Preheat broiler. Pat salmon dry with a paper towel. Sprinkle with salt and pepper. Lay fillets skin-side up on a rimmed baking sheet 4-inches (or top rack) from the broiler. Broil for 4-6 minutes a side (depending on thickness) or until a fork can easily peel away flakes from the flesh. Remove from broiler. Top each fillet evenly with butter. Cover and let rest for 5 minutes before serving.

Serving Suggestions
Lemon drizzled asparagus & red pepper
Spinach & garlic mashed potatoes
Pear, pecan & goat cheese salad with balsamic






Cate's Bio
Cate Munroe is a Primal Nutrition and Kitchen Coach for Cate’s Nutrition Kitchen in Phoenix/Scottsdale, AZ. With a successful career as a top junior and collegiate golfer, Cate knows the importance of nutrition when it comes to having a competitive edge on the course. She is also the Resident Nutritionist at the Staley Performance Institute, part of the Performance Team at the ASU Karsten Golf Course Ping Learning Center and an active Nutrition Coach at The Raven Golf Club Academy in Phoenix. Her work can been seen on ABC15 News, Golf Digest Magazine, Golf Tips Magazine, Golf Infuzion Magazine, GolfPunk Magazine, and The Arizona Republic. Read more at http://www.catesnutrition.com/about-cate/

Keywords: golf, golf course, nutrition, heath




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