Fueling Up presented by Harvard Pilgrim Health Care

    "Our Achiote chicken is by far the most popular item on our very extensive made-to-order menu we serve our players at the practice facility. Every time we take it off the menu to make room for new items there is an uproar. Therefore, it is a staple and always available as an entrée, burrito, quesadilla or taco. The Achiote paste that we use gives the characteristic red hue, made from a flavorful combination of vinegar, salt, garlic and crushed seeds from the Annatto tree. When combined with freshly toasted and ground spices and beautifully charred and pickled toppings, the result is a powerful source of antioxidant and anti-inflammatory agents aiding in optimal recovery."

    Nick Arcuri, Boston Celtics Director of Team Nutrition, Chef and RD

    Steve Bekerian, Boston Celtics Performance Sous Chef

    Achiote Chicken

    • 6 ½ Chicken Thighs, boneless
    • ¼ cup Achiote Paste
    • 2 Tbsp Guajillo Paste
    • ½ ea Yellow Onions, quartered
    • 2 tsp Chipotle Peppers in Adobo Sauce, blended
    • 2 Tbsp Garlic, pureed
    • 3 Tbsp Better than Bouillon Chicken Base
    • 1 ea Bay Leaves
    • ¼ ea Cinnamon Sticks
    • 2 tsp Mexican Oregano
    • ½ tsp Toasted Cumin, ground
    • 2 ¼ tsp Toasted Coriander Seed, ground
    • ½ tsp Ground Allspice
    • 1 cup Kitchen Basics Chicken Stock
    • 1 1/3 cups San Marzano Tomatoes
    Fueling Up presented by Harvard Pilgrim Health Care

    "Veganism and vegetarianism are becoming more and more popular in society, as well as professional sports and for good reason. A diet based on low saturated fat, high fiber, vitamin, mineral, phytonutrient and antioxidant rich produce will only aid in an athletes’ performance and recovery. The problem is poorly planned approaches to the lifestyle. Common deficiencies include but are not limited to B12, Iron, Calcium, and adequate protein intake. We decided to play with wheat gluten, which is simply a granule of wheat with all the starch washed away leaving an isolated source of protein with significant iron content and turn it into BBQ “Brisket”. The hand-kneaded, braised, grilled and broiled mixture provides an incredibly high source of protein and iron to any vegans daily intake and when paired with some broccoli slaw and a nutritional yeast seasoned vegan mac and cheese, you can check B12 and Calcium off the deficiency list as well!"

    Nick Arcuri, Boston Celtics Director of Team Nutrition, Chef and RD

    Steve Bekerian, Boston Celtics Performance Sous Chef

    Seitan 'Brisket'

    • 2 ¼ cups Wheat Gluten
    • ¾ cup Chickpea Flour
    • ½ cup BBQ seasoning
    • 1 Tbsp Salt (diamond kosher)
    • 2 cup Red Wine (we like Cabernet Sauvignon)
    • ½ cup Soy Sauce (low sodium)
    • ½ cup Organic Maple Syrup
    • 4 Tbsp Siracha
    • 3.5 cups Vegetable Stock
    • ½ can Tomato Paste (~3 oz)
    • 2.5 Tbsp Extra Virgin Olive Oil
    Fueling Up presented by Harvard Pilgrim Health Care

    "Our ponzu salmon is a favorite pre-game meal amongst the players consisting of properly portioned and carefully selected macronutrients. The large serving of easily digested starchy Udon noodles and low fiber vegetables serve as the athlete’s primary fuel source, topping off their energy (glycogen) tanks preparing their muscles for short bursts of energy. The relatively small 6 oz portion of salmon is just enough protein and fat to provide satiety considering the 4-6 hours these guys spend at the arena on game nights, but not too much as to avoid bloating or discomfort during intense play."

    Nick Arcuri, Boston Celtics Director of Team Nutrition, Chef and RD

    Steve Bekerian, Boston Celtics Performance Sous Chef

    Salmon

    • 2 Salmon filets (~6 oz each)
    • 1 Tbsp Granulated Garlic
    • .5 Tbsp Onion Salt
    • 1 Tbsp Ginger Powder
    • Diamond crystal kosher salt; to taste
    • Ginger oil (recipe below)
    • Udon noodles (2 packs about 14 oz each)
    • 1 tsp Sesame oil
    • 2 Tbsp Soy sauce (low-sodium)
    • ~ 1 Quart Chicken or Vegetable Stock
    • 2 cups sliced, Cremini Mushrooms (sliced)
    • 1 cup sliced, Bell peppers (red, orange, yellow), julienne slice
    • .5 cup sliced, Carrots, julienne slice
    • 1 pint, baby Spinach
    • Cilantro (1 bunch chopped)
    • Sesame seeds, toasted
    • Maldon sea salt

    Ponzu Sauce

    • 1 cup Orange Juice
    • ½ c Mirin (Japanese cooking wine, may substitute with rice wine vinegar or Sake)
    • ¼ c sugar
    • 2 Tbsp white vinegar
    • 2 Tbsp Lime juice
    • 2 Tbsp Lemon juice
    • 1 cup low sodium soy sauce
    • 1 tsp grated ginger
    • 1 Tbsp minced garlic
    • ½ tsp sesame oil
    • 1 Tbsp olive oil
    • 1 Tbsp honey
    • 1.5 Tbsp cilantro chopped
    • 2 Tbsp arrowroot or cornstarch
    • 1 cup cold water

    Ginger Oil

    • 1 cup peeled and chopped ginger (large chunks)
    • 1 quart neutral oil with high smoke point such as Canola
    Fueling Up presented by Harvard Pilgrim Health Care

    "This is a recovery meal that checks all the boxes. Iron rich skirt steak supplies ample protein to aid in muscle repair, while fibrous grilled chipotle street corn and cilantro lime rice help replenish diminished glycogen tanks. Chili-Lime seasoned English cucumbers add a low-calorie, electrolyte-rich, hydrating snack to accompany this complete meal. The citrus mojo marinade and Chimichurri add a flavorful punch to this dish as well as aiding in absorption of trace amounts of plant (non-heme) iron, so if substituting a vegan protein for skirt steak, be sure to load up."

    Nick Arcuri, Boston Celtics Director of Team Nutrition, Chef and RD

    Steve Bekerian, Boston Celtics Performance Sous Chef

    Cilantro Lime Rice

    • 2 cups cooked Basmati Rice
    • 1 Lime, juiced
    • ½ Bunch Cilantro
    • 1 small garlic clove
    • Salt to taste

    Mojo Steak Marinade

    • 2 cups Orange Juice
    • ½ cups Lemon juice
    • 1 cup Lime juice
    • 1/4 cup Garlic
    • 1 Tbsp  Mexican Oregano
    • 1 Tbsp Olive oil
    • 1.5 tsp Coriander seed toasted and ground
    • 1 tsp Cumin seed toasted and ground
    • Pinch Kosher salt
    • Pinch Black Pepper
    • ½ bunch Cilantro
    • 1 tsp Smoked Paprika
    • 1 ea Bay Leaf

    Chimichurri Sauce

    • 2 garlic cloves
    • 1 Lime, juiced
    • ½ cup Red wine vinegar
    • Black pepper and salt to taste
    • Pinch Red Pepper Flakes
    • ½ bunch Cilantro
    • 1 bunch Flat-leaf Parsley
    • 1 tsp crushed Mexican Oregano
    • ½-¾ cup Extra-virgin Olive Oil

    Chili Lime Cucumbers

    • Chili-lime seasoning
    • Salt
    • English cucumbers cut into spears
NEXT UP:

  • Facebook
  • Twitter