Karin Lambrechtse, ex prof. danseres, sport- dansdiëtist, kok, spreker, auteur

Karin Lambrechtse • Dance/Sports Dietitian • Performance Chef • Author • Dancer

Als voormalig performance atleet (er)kent Karin het belang van de juiste voeding voor optimale prestaties in goede gezondheid. Ze adviseert, coacht en kookt met kennis en liefde voor dansers en (top)sporters. Sportspecifiek maatwerk, duurzaamheid en "whole food plant based" adviezen staan hierbij voorop. Karin is Performance Chef en FoodCoach Coördinator bij Team Jumbo-Visma en auteur van het sportkookboek "SPORTables". Ze richtte in '17 Dansdiëtetiek NL op: een evidence based online platform over voeding voor dansers. >> Fuel your moves, fuel your passion, fuel your being! <<

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SPORTables

Hét kookboek vol on-the-go recepten voor (top)sporters en mensen met een druk & actief leven!

Koop SPORTables!

Z U C C H I N I • B R O W N I E 🍫🌱🤎 😋
So many green monsters aka zucchini’s coming from our garden. 🤯 What else to make & bake besides zucchini soup, -pancakes, -bread, -spaghetti…? 🧐 Maybe something sweet? Yessss! Why not. 😇 A zuccjhini brownie might not be the first thing that comes to mind, but the result is worth sharing (and eating 😋), so here it is! >>>

INGREDIENTS:
• 200g dates
• 100ml (oat) milk
• 75g cacao powder
• 1 apple
• 1 vanilla bean
• 20g baking powder
• pinch of salt
• 600g grated zucchini (squeeze out the excess fluid)
• 200g flour of choice (I used spelt & rye)

• 30g soy butter
• 40g oatly cream
• 40g dark chocolate
• 50g soft dates
• 20g grated almond

PREPARATION
Preheat the oven at 170 degrees C. Blend dates, milk and cacao until soft. Scrape the vanilla bean and blend the seeds with the apple. Mix both together in a large bowl and add the zucchini, flour, salt, cacao nibs, baking powder. Blend until everything is mixed well. Place a piece of parchment paper in a large baking tray. Add the brownie mixture. Bake 60 minutes. It’s still kinda soft when it comes out of the oven. Leave to cool.

For the creamy choco top layer: melt the dark chocolate and butter au bain marie. Mix the dates and oatly cream until a silken paste. Add it to the melted chocolate, stir gently until incorporated. Spread the choco over the chilled brownie. Roast the almonds. Sprinkle on top. Done! 😋 ENJOY!

Let’s G(r)O(w)! 🌱🍀 . . . . . •• Grow o

Let’s G(r)O(w)! 🌱🍀
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•• Grow old together ~ hopefully healthy & happy 🙏✨•• Grow veggies & fruits 🥬🍓(yummmm, in our new vegetable garden ~ can’t wait!) •• Go places in & outside ourselves 🧠🫀 •• Go continue that journey •• Grow closer ~ even when far apart •• Go forwards without fear & with faith •• Let’s g(r)o(w)! 💫🌱🍀 #grow #growth #together

🟡 L E • T O U R • 2 1 ⚫️ The chefs ~ th

🟡 L E • T O U R • 2 1 ⚫️ The chefs ~ the falling ~ the rising ~ the trucks ~ the buffets ~ the feet ~ the foods ~ the views ~ but mostly the PEOPLE 💯 • Thanks riders & team for yet another spectacular rollercoaster Tour. Proud of everyone! 🙌🙏 I am a lucky lady to call this work and to have spend 4 weeks-24/7 with @me.yk.e with ease & joy 😍✌️🤝 •• Warriors are not the ones that always win, but the ones that keep faith and keep fighting 💪 #samenwinnen @jumbovisma_road #performancechefs #jumbofoodcoach #tourdefrance2021 #fuelyourpassion #fuelyourride #happychefs

W H A T ‘s C O O K I N G ?? The art of bending

W H A T ‘s C O O K I N G ?? The art of bending without breaking & to try to bounce back into place. Maybe even better or new places!?! •• Today I will bounce back into the cycling kitchen. 😍 Into this renewed (such a luxury) kitchen truck >> ready to cook & serve our riders during the Criterium du Dauphine. Slowly but steady working towards The Tour! 💛 🤟💪•• While the world and it’s residents are ever changing and life is like a box of chocolates it’s a luxury to still have chocolates and being able to do the work! 🙏 Work which doesn’t feel like work. (Only the moment my alarm goes off at 6am 😉) •• Stay flexible & keep bouncing everyone!🌀
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📷 @bramberkien
#performancechef #bendingwithoutbreaking #keepflexible #keepbouncing #bounceback #jumbofoodcoach #artoflife #dothework #cyclingchef #performancenutrition #madetomeasure #luckyhuman #loveandlight #peaceandplants #dancingchef #sportsnutrition #fuelyourmoves #fuelyourmind

W I N T E R • B E E T R O O T • B R E A D♦️This red earthy bread is an easy one! Using the “no knead” method >> very little effort and quite a fabulous result!♦️I love the colour of this nutritious vegetable. They also give this loaf an unexpected sweetness and depth in taste. Do try this at home!♦️Ps: winter beets are bigger and “darker-sweet”, harvested in okt/nov.

YOU NEED
• 370 grams flour (I mixed spelt, oat, whole grain wheat)
• 1 tsp (lo)salt
• 1 tsp caraway seeds
• 250 mls warm water
• 1 tsp active dried yeast
• 1 winter beetroot (160 to 200 grams), trimmed & grated
• Extra flour for shaping & dusting

YOU DO
Measure the flour and salt into a large bowl. In a small bowl sprinkle the yeast over warm water and leave it to get frothy (10 min.). While you’re waiting trim your beet and grate it coarsely. Add the water-yeast mixture to the flour. Using your hand (the easiest way) mix until a shaggy firm-ish dough forms. It will stick to you. That’s fine✌️😄 Cover and leave to rest for about 20 minutes. Important for the gluten to do their thing. Chuck the grated beets in. Mix them through the dough with your hands until they are distributed well and everything turns red. The dough shouldn’t be sticking as much anymore. Clean your hands and moisten one of them slightly with water. You’re going to use this hand to fold the dough by taking the dough from underneath, pull it up and press it down. Flip the dough and repeat for about 10 times. Now cover the dough and leave it in a warm place. After it has doubled in size sprinkle some flour on hands and work surface. Using the outside edge of your hand (and pinky finger), turn the dough gently while pressing inwards to effectively tuck the edges of the ball underneath. Continue until a soft round ball is formed. Leave to rest for another 30min. In the meantime preheat the oven at 220 degrees C. Just before baking place a bucket of water in your oven to create some steam while baking. Place the bread carefully on a piece of baking paper and bake in the oven (preferably on a pizza stone) for about 40 min. Leave the loaf to cool before slicing. Enjoy with some garlic thyme butter or hummus & pomegranate ❤️🍞💯

T R A I N I N G C A M P 2021 • Back home after

T R A I N I N G C A M P 2021 • Back home after 2 weeks in Alicante. To sum up our start of this 2021 season (pictures speak for themselves I guess 😄) >>>
• 1 hotel (completely taken over).
• 1 kitchen.
• 2 weeks.
• 8 chefs 👩‍🍳👨🏻‍🍳🧑🏽‍🍳
• 2 dishwashers (thank god).
• 1 handy lady 🙏
• 118 mouths fed every day ⚡️🍽.
• 18000 @jumbo products (a 13m truck delivered all foods to our hotel! 🙌🚚)
• Cooking & calculating 15h per day 💪✌️🧮.
• 27 @jumbovisma_road riders.
• 15 @jumbovisma_academy riders.
• 11 @jumbovisma_women riders.
• 5 birthdays
• Special and precious times with staff & riders in these Corona period 🙏.
• Lot’s of fun 💥.
• 30 mouthcaps per person 😷.
• Drank some good wine & lot’s of coffee (and water ofcourse).
• Sunny stormy weather.
• Many silly (dance/kitchen) moves
• Created kitchen tattoos & baggy eyes 😬.
• Teambuilding the luxe!! 🤝
• Foodcoach (feels like) family.
• An unforgettable experience.

Now: recap & digest until the first races start.🤞🤞🤞 Super proud of “my” chefs/Foodcoaches & this whole team. Let’s make 2021 a good, bright, lovely, dynamic, joyful and 🍀🏆🖤💛 year.

📸 @bramberkien

#samenwinnen #jumbofoodcoach #performancechef #highperformancechefs #sportsdietitian #cyclingchef #lovemyjob #trainingcamp #fuelyourpassion #fuelyourride #teamwork #dreamwork #gratefulness

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