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Title : Eating champion Novak Djokovic
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Eating champion Novak Djokovic

Novak Djokovic believes that food is the information, and treats each meal as a communication with your body. This is what is saying that in the morning, afternoon and evening. He won 11 Grand Slam tournaments with money winnings race prize of $ 98.2 million. With such consistent dominance on the court, it is interesting to know "what's eating this guy 'Here is the middle of the great champion daily menu:

BREAKFAST

Djokovic begins the day with honey , fruit, and a mixture of cereals based on oats. Your body needs sugar, especially fructose, the sugar found in fruits, some vegetables, and especially honey.

Power bowl Muesli

1 cup gluten-free oatmeal
½ cup dried cranberries
½ cup golden raisins
½ cup pumpkin seeds or sunflower seeds
½ cup sliced ​​almonds

1) Combine all ingredients in a bowl medium or, in case of traveling a resealable plastic bag
2) Serve with rice or almond milk .; bananas, berries, or sliced ​​apples; and favorite natural sweetener, if desired.

LUNCHEON

Djokovic focuses on carbohydrates and maximize your nutrient intake based on vegetable at lunch. "During the day, I want my body is so full of energy as possible, when as carbohydrates with very little protein, I'm telling my body - they need energy." "Said the champion

gluten Pasta Primavera

2 extra virgin tablespoons olive oil
2 cloves garlic, finely chopped
1 yellow summer squash, halved lengthwise and thinly sliced ​​into half moons
1 zucchini, halved lengthwise and thinly sliced ​​into half moons
½ pound asparagus, trimmed and cut bias
4 cups rice pasta
¼ cup thinly sliced ​​sundried tomatoes, a little more for garnish, if desired
¼ teaspoon sea salt
2 tablespoons cheese vegan grated, at the beginning of
chopped fresh herbs, such as parsley or basil

in a large saucepan, combine the olive oil and nder and cook over medium heat, until fragrant, about 5 minutes. Add the squash, zucchini and sliced ​​asparagus and cook until tender, stirring occasionally for about 8 minutes. Meanwhile, cook the pasta in a large pot, strain and return to the pot. When the vegetables are tender, add the pasta and toss well to combine. Combine sun-dried tomatoes and sea salt. If desired, top with the tofu to taste and serve with fresh herbs.

Mixed greens salad with avocado

4 cups wild rocket
2 cups mixed vegetables
1 cup canned beans
1 cucumber medium, peeled, thinly sliced ​​into half moons
1 large, ripe avocado, halved and thinly sliced ​​
¼ cup sunflower seeds

Seasoning:
2 tablespoons vinegar balsamic
1 tablespoon Dijon mustard
1 teaspoon honey
2 tablespoons extra virgin olive oil
12 slices of smoked salmon

in a large salad bowl, combine the arugula , greens, beans and cucumber slices. Toss salad with half the vinaigrette. If desired, top the salad with sunflower seeds, avocado slices and salmon.

DINNER

For Djokovic, dinner is a rich protein, low carbohydrate meal of fish chicken , or lean meat grass-fed beef. "At night, I need energy," says Djokovic. "So at dinner, I'll tell my body, 'I need you to fix this mess I made. Please take this protein and do what needs to be done.'"

seabass with mango salsa and papaya

to marinate the fish:

¼ cup fresh lemon juice
4 tablespoons plus 1 teaspoon olive oil extra virgin
2 tablespoons fresh oregano, finely chopped
½ teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon sea salt
1 ½ pound sea bass, red snapper, or rockfish fillets
2 limes, cut into wedges

for the mango sauce:

1 large, semi-mature handle , peeled, cored and cut into chunks ½ inch
1 large, ripe, peeled and cut papaya into ½ inch
red ½ onion, finely chopped
2 tablespoons finely chopped fresh cilantro
½ peeled cup finely chopped roasted red peppers
½ cup freshly squeezed lemon juice
sea salt, to taste

marinate the fish: Whisk lemon juice, 3 tablespoons plus 2 teaspoons olive oil, the oregano, cumin, chili powder and salt in medium bowl. Add the fish fillets and turn to coat. Cover the bowl with plastic wrap and refrigerate at least 1 hour or up to 3 hours. To make the sauce: Mix mango, papaya, and red onion in a bowl, cilantro, roasted red peppers, and lemon juice. Season with salt and refrigerate. Heat a skillet over high heat. Carefully grease the pan with the remaining 2 teaspoons olive oil. Remove fish from marinade and place on grill. Cook for 4-5 minutes, until firm and no longer opaque. Top bass with sauce and a wedge of fresh lemon

carrot ginger soup

1 yellow onion, finely chopped
2 pounds of organic carrots
4 cloves garlic, minced
1 bay leaf
2 tablespoons fresh ginger, grated
7 to 8 cups vegetable broth
¼ teaspoon nutmeg
¼ teaspoon salt sea, to taste

in a large saucepan, cook onion until soft and fragrant, about 8 minutes over medium heat. Add chopped carrots, chopped garlic, bay leaf, fresh grated ginger and cook for another 20 minutes. Add the vegetable broth and turn the stove heat to medium. Cook carrots and onion until soft, through about 20 more minutes. Remove and discard bay leaf. Carefully add the soup to a food processor. Set it to adjust the pulse and mix until well combined. Season the mixture with nutmeg and sea salt.

SNACK

Cranberry Almond Butter Smoothie

2 cups frozen blueberries
1 frozen banana
2 tablespoons almond butter
1 cup fresh spinach
sugar 2 cups almond milk

in a blender, combine blueberries, banana butter almonds, spinach and almond milk until thoroughly combined. Pour into four glasses and serve immediately.

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