We’ve touched on it before, but we see athletes not fueling sufficiently for their expenditure. Here at the Stroke Master, we’re not only providing you with a technology that revolutionary in the world of Crew, but also to remind you that food is fuel.
The Stroke Master optimizes your dryland training as rowers experience haptic and kinesthetic feedback using the bank of linked simulators. Simply put this allows rowers to feel their connection to the team, team rowing. Every rower’s effort affects the timing and resistance felt in the handle of the simulator, on every stroke, just as it would on the water.
Because of the technology and ability to take dryland training to the next level, fueling probably is just as critical as it would be when you’re on the water.
Here is a recipe by https://wholefully.com that we have enjoyed.
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 pinch crushed red pepper flakes
- 8 ounces button mushrooms, sliced
- 2 medium tomatoes (about 1/2 lb.) chopped
- Salt and pepper, to taste
- 4 cups fresh spinach
- 1/2 cup marinara sauce
- 12 ounces whole wheat penne, cooked
- 1/3 cup plain Greek yogurt
- 1/4 cup grated parmesan cheese
- In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
- Add in mushrooms, tomatoes, salt and pepper. Cook for 5 minutes, or until mushrooms begin to release their water.
- Add in spinach and cover skillet. Let spinach wilt for 2 minutes. Remove lid, and stir in the pasta sauce. Remove the skillet from the heat, and let rest for 5 minutes.
- Stir in the Greek yogurt, and then add the penne. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.
Add cooked chicken or shrimp to the final dish for an added boost of protein!
You might be tempted to skip the resting step before adding the Greek yogurt—don’t! At high temperatures Greek yogurt breaks down and curdles. Give the dish a few minutes off the heat before stirring in the yogurt to avoid chunk sauce.
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