FULL NAME: José Carlos Altuve
HEIGHT/WEIGHT: 5'6", 165 lbs
BORN: May 6, 1990, in Puerto Cabello, Venezuela
POSITION: Second baseman
SIGNED: As an undrafted free agent in 2007
AWARDS AND RECOGNITION: 2017 World Series Champion; 6x AL All-Star; 2015 AL Gold Glove Award; 5x AL Silver Slugger Award; 3x AL batting title; 2x AL stolen base leader; 2017 AL MVP; 2017 AL Hank Aaron Award
My motivation for eating smart comes from my family. We are a healthy family that likes to eat right. Also, my dad noticed some of the big league players eating well and playing well, so he recommended that I improve my diet. Since I changed my diet a few years ago, I’ve noticed a big difference in my performance.
I’ve noticed a connection between my eating habits and performance because when I eat right, I not only go out there and play well, I also feel well. I feel better on and off the field, and my recovery is much faster. Once I started eating better, I noticed a 100 percent change. Now I can play all season and I still feel great after it’s over. After the season, I still want to go out there and play baseball. I feel faster, and after a game I sleep better. I feel very healthy.
My breakfast routine starts at about 7:00 a.m. with an omelet of spinach, onions, and tomatoes and two pieces of wheat bread. I eat some fruit too, usually pineapple. I also eat bananas and watermelon, and occasionally an apple. I like a mixed fruit salad with strawberries.
In my refrigerator you’ll always find fruit and yogurt. For a midmorning snack, I will eat yogurt and granola. Then later in the day I eat a protein bar or a smoothie for energy—especially on really active days when I need to keep my calories high. My favorite smoothie has a mix of vegetables and fruit. I like spinach with a banana and unflavored protein powder. I just add water, mix, and drink.
My biggest meal is lunch and it’s usually two pieces of grilled chicken breast, a cup or half a cup of brown rice, and vegetables. I also eat big salads with lettuce, tomatoes, and all kinds of vegetables. And then for dinner, I usually have more protein and vegetables, but fewer carbohydrates than at breakfast or lunch. I find that eating this way works best for my body and helps my performance on the field. I feel strong and energized. But I also know that I need to maintain a certain level of body fat and not get too lean because it can affect my power. I know when I’m hitting well and I know when I’m not, and sometimes it is as simple as needing to balance my intake of carbohydrates.
I recently discovered that I like fish, and will usually choose salmon or sea bass. Yesterday I had red snapper. I put it in the oven with just a little olive oil. But once a week I just eat whatever I feel like eating. A once-a-week treat is good for my mind and my body.
I got some great wellness advice from my teammate Carlos Correa. He showed up to training camp one year in really good physical shape. At the time, I was trying to get to the same place because I wanted to become a better player. So Carlos gave me some great advice: “You have to eat well. If you eat well, you’re going to look good and feel good, and you’re going to go out there and play well.” Even though it seems like obvious advice, I always remembered it.
“Once I started eating better, I noticed a 100 percent change. Now I can play all season and I still feel great after it’s over. After the season, I still want to go out there and play baseball. I feel faster, and after a game I sleep better. I feel very healthy.”
with Veggies
SERVES: 1 // PREP: 15 minutes // COOK: 5 minutes
This is a no-fuss alternative to José Altuve’s everyday omelet that is reminiscent of his Venezuelan roots. The added vegetables give these eggs a delicious and healthy boost.
2 large eggs
1½ teaspoons coconut oil
1 tablespoon finely diced onion
½ teaspoon minced garlic
½ cup chopped tomatoes
2 cups chopped baby spinach
Salt and freshly ground pepper
1. In a small bowl, whisk the eggs. Set aside.
2. In a small skillet, heat the oil over medium-high heat and cook the onion and garlic, stirring frequently, until softened, about 2 minutes. Add the tomatoes and cook, stirring frequently, for about 30 seconds.
3. Pour in the eggs and continue to stir the mixture with a rubber spatula until the eggs begin to scramble, about 1 minute. Turn off the heat and add the spinach. Cover to allow the spinach to wilt, about 30 seconds. Fold in the spinach and season with salt and pepper to taste.
with Baked Acorn Squash and Escarole
SERVES: 2 // PREP: 20 minutes // COOK: 1 hour 10 minutes
José Altuve knows a thing or two about big hits on the field—now here is one off the field! The roasted spiced acorn squash is what makes this entire recipe. Sometimes snapper is hard to find; striped bass works really well too.
2 snapper or striped bass fillets (4 ounces each), with skin
1 small (about 1¼ pounds) acorn squash, halved and seeds removed
3 teaspoons coconut oil, melted
4 small garlic cloves, smashed
¼ teaspoon ground cumin
¼ teaspoon cayenne
Salt and freshly ground pepper
4 small shallots, peeled and quartered
4 cups chopped escarole or watercress
1. Preheat the oven to 400°F.
2. Holding a sharp knife at a 45-degree angle, score just the skin of the snapper, making a crosshatch pattern to prevent curling while cooking. Set aside.
3. Rub the flesh side of the acorn squash with 1 teaspoon of the oil and place both halves on a large baking sheet, cut-side up. Bake for 30 minutes. Place 2 of the garlic cloves in each squash half and season with the cumin, cayenne, and salt and pepper to taste. Continue baking for 30 to 40 minutes, until the squash and the garlic are fork tender and can be easily mashed.
4. While the squash is still baking, toss the shallots in a small bowl with salt and pepper and ½ teaspoon of the coconut oil. Lay the shallots cut-side down on the baking sheet and bake for about 20 minutes, until carmelized. Reserve the shallots.
5. Scoop the flesh from the squash into a large bowl, discarding the skin, and mash it with the garlic until almost smooth. Season with salt and pepper to taste and cover to keep warm.
6. In a nonstick medium skillet, heat the remaining 1½ teaspoons oil over medium-high heat, until hot but not smoking. Place the fish in the pan skin-side down. Using an offset spatula to hold the fish flat for a few minutes to further prevent curling, cook for 3 to 4 minutes, until the skin is golden brown. Flip the fish and continue to cook about 2 minutes more, until the fish is just cooked through.
7. Transfer the fish to a plate and cover to keep warm. Add the escarole to the same skillet with a couple drops of water and cook, stirring, for about 30 seconds, until just wilted. Remove from the heat and stir in the reserved shallots. Season with salt and pepper to taste. Serve the fish with the squash and escarole alongside.
SERVES: 12 // PREP: 10 minutes
The chewy goodness of all-natural sweetness in every bite is why you won’t be able to eat just one bar. Make a big batch and refrigerate in an airtight container for up to three months so you can enjoy them to your heart’s content.
1 cup raw cashews
½ cup raw whole almonds
1 cup pitted dates
1 cup chopped dried apricots
½ cup chopped dried mango
½ cup unsweetened shredded coconut
1. In a food processor, blend all ingredients for 2 to 3 minutes, until well combined and sticky. On a baking sheet, shape the mixture into a rectangle 8½ x 4 x ¾ inches and refrigerate, covered, for at least 1 hour.
2. Cut into 12 bars. The bars will keep in the refrigerator, wrapped in wax paper in a sealed plastic bag or airtight container, for about 3 months.
SERVES: 8 (2 per serving) // PREP: 5 minutes // COOK: 20 minutes
Granola is a go-to topping for coconut yogurt or gluten-free oatmeal, but it also makes for a great snack on its own. These super-tasty granola bars are the perfect pick-me-ups for any time of day. Keep a jarful on hand for a quick snack. Rotating the pan halfway through the baking time is key to achieving a crunchy texture.
⅓ cup rolled oats
⅓ cup unsweetened coconut flakes
2 tablespoons sunflower seeds
2 tablespoons pumpkin seeds
2 tablespoons sesame seeds
2 tablespoons mini dark chocolate chips
3 tablespoons almond butter
3 tablespoons honey
1. Preheat the oven to 350°F.
2. In a medium bowl, combine the oats, coconut, seeds, and chocolate chips. In a medium saucepan over medium heat, melt the almond butter and honey. Remove from the heat and fold the dry ingredients into the wet.
3. Scrape the mixture onto a sheet pan lined with a nonstick silicone mat. Using a rubber spatula, shape into a 5-inch square.
4. Bake for 16 to 20 minutes, rotating the pan halfway through baking, until golden brown. Let cool before cutting into 16 pieces. Granola bites will keep in an airtight container in the refrigerator for up to 6 weeks.
