The hardest part is boiling the water.
That’s what UND executive chef Greg Gefroh said as he demonstrated how to make pasta with vegetable marinara and chicken to a crowd of student athletes at a recent Chef’s Table cooking class for student athletes.
More than 40 hungry athletes watched as Gefroh – with helpers from the audience – deftly made guacamole, hummus, pasta, energy bites and more. The food demo and nutrition talk focused on quick, healthy meals, then let athletes sample the results.
Bowls of fresh hummus and guacamole with corn chips were waiting for taste tests, along with recipes for quick and healthy dishes to fuel performance.
The student-athletes enjoyed power fruit smoothies, hummus, salsa, guacamole, penne with spring vegetables and sautéed chicken breast, teriyaki glazed salmon, black bean and sweet potato burritos, quinoa pilaf, grilled asparagus, Nutella energy bites, cranberry almond energy bites and peanut butter energy bites.
Gefroh swiftly made the dishes as he shared the secrets of cooking healthy, easy meals.
“We make two to three gallons of hummus every day,” Gefroh said as a student-athlete put garbanzo beans and other ingredients into the food processor. “It’s full of fresh herbs and garlic, and it’s very popular. We don’t use a lot of salt, but I’m jalapeno crazy. I like them in every dish.”
Gefroh, who runs marathons and is an avid gardener, is a fan of healthy eating.
“The first seven years I was here, I gained five pounds a year, a total of 35 pounds,” Gefroh said. “Then I had an epiphany. I didn’t go on a diet, but I changed my lifestyle. I cut out bread, pasta and rice. Over the last seven years, I’ve lost five pounds a year, and am back to my original weight when I started here 14 years ago.”
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