One of my absolute favorite concepts in nutrition is that of “bio-individuality”. It’s the idea that because we are all so very different from our genetic makeup to our lifestyles and physiology that there’s no one – size fits all eating plan. Some dancers will do better eating some animal food, others are better with minimal amounts and others should avoid it altogether.
The only way to know where you fit in is to try various eating plans and see how you feel. Keep in mind that you might initially feel great eating a particular way but 6 – months later that might change. Stay open to adjusting your eating as you see fit and be inspired to know that different dancers follow different eating styles and still attain their personal best bodies.
Here’s a carnivorous lunch or dinner recipe from Pennsylvania Ballet Dancer Adrianna de Svastich! It is whole foods based and uses full fat ingredients – a recipe that is sure to satisfy after a long day of dancing!
Garlic and Herb Chicken with Asparagus
- 4 boneless skinless chicken breasts
- salt and pepper
- 1 pound asparagus, ends trimmed
- 3 tablespoons butter
- 1 tablespoon minced garlic
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- Fresh basil or Thyme for garnish
- Season chicken with salt and pepper. Melt 2 tablespoons butter in a large pan or skillet over medium-high heat. Add garlic and herbs and cook for about a minute
- Reduce heat to medium, add chicken to pan making sure to smother with garlic and herb mixture. Cook for about 6 minutes on each side
- Once chicken if fully cooked move over to the side of the pan and add remaining butter and asparagus. Season with salt and pepper, then cook for about 5 minutes or until asparagus is slightly tender. Add garnish and serve!
Photo of Adrianna by Arian Molina Soca
