FULL NAME: Matthew Ryan Kemp
HEIGHT/WEIGHT: 6'4", 210 lbs
BORN: September 23, 1984, in Midwest City, OK
POSITION: Outfielder
DRAFT: Drafted by the Los Angeles Dodgers in the 6th round of the 2003 MLB Draft
HIGH SCHOOL: Midwest City High School (Midwest City, OK)
AWARDS AND RECOGNITION: 3x NL All-Star; 2x NL Gold Glove Award; 2x NL Silver Slugger Award; 2011 NL Hank Aaron Award; 2011 NL home run leader; 2011 NL RBI leader; hit for the cycle on August 14, 2015
Recently in the off-season, I changed my eating habits. The main reason was because I wanted to be faster and play the outfield better in order to compete with our crowded competition.
One of the biggest changes to my diet was to eat six small meals a day, and mostly protein. Playing in LA is great when it comes to eating all of the healthy stuff.
You can make all kinds of things for breakfast. I have oatmeal for breakfast, but you can make your own healthy choices like nutritious wraps with protein and vegetables, or if you want something lighter, a protein shake is always good too.
I eliminated dairy from my diet because it doesn’t sit right in my stomach. Dairy is tough for me to digest. I’ve heard that milk affects a lot of people the same way.
When I’m hungry and looking for a snack, I like homemade granola bars with nuts in them for protein and healthy fat. Protein bars don’t need a lot of ingredients to be good, and when they are homemade, you know they are filled with the healthy stuff.
Sometimes it is easier to drink my veggies. When our team is on the road, fresh juices are a convenient and healthy option when I am not eating enough green vegetables. When I am home, I like to make fresh green juices with a bit of lemon. I don’t put any other fruit in them because I don’t eat a lot of fruit in general.
I’ve cut back on eating carbs at night. I don’t eat them after seven o’clock. My meals are primarily protein like salmon, chicken, and lean meat. For dinner, I eat protein without the carbs and a green vegetable. I don’t feel bloated after eating this way and it helps me to sleep better.
I like almost all vegetables, including the popular kale. I eat most of the good stuff. It is pointless to work out and then eat poorly. Eating a burger right after your workout defeats the purpose. And if you’re trying to lose weight, that’s not the right approach.
It is fun to come up with new ways of eating smart because in the end I like the way I feel afterward. But sometimes healthy eating is all about just eating for fuel. If I am working out and doing a lot, I will eat more because my body is telling me, “Dude, you’re hungry and if you don’t eat, you’re going to pass out.” I know to listen to what my body needs.
When I eat poorly, I am super moody. I’ve learned that you are what you eat, because I know when I eat well it affects me physically and mentally. Not only do I feel great, but my mind is clear and I can think straight. In the end, I know I am much more productive.
“I’ve cut back on eating carbs at night. I don’t eat them after seven o’clock. My meals are primarily protein like salmon, chicken, and lean meat. For dinner, I eat protein without the carbs and a green vegetable. I don’t feel bloated after eating this way and it helps me to sleep better.”
with Cauliflower Rice and Spicy Spinach
SERVES: 4 // PREP: 15 minutes // COOK: 10 minutes
As an excellent source of lean protein, bison has become a favorite among many players. Cauliflower rice is the perfect noncarb choice to accompany the meatballs. For some tasty greens, spicy spinach is just right.
2½ tablespoons coconut oil
2 tablespoons minced seeded serrano pepper
1½ tablespoons minced garlic
1 pound ground bison
1 large egg
2 tablespoons almond flour
½ teaspoon smoked paprika
½ teaspoon salt
Cauliflower Rice (recipe follows)
Spicy Spinach (recipe follows)
1. In a small skillet, heat ½ tablespoon of the oil over medium heat. Add the serrano and garlic and cook, stirring, until golden brown, about 2 minutes. Transfer to a large bowl and add the bison, egg, flour, paprika, and salt.
2. Using your hands, mix all ingredients until evenly combined. Use a #60 scoop (about 1 tablespoon) to portion the meatballs and roll them in your hands to shape. You should have about thirty-six 1-inch meatballs.
3. In a large skillet, heat 1 tablespoon of the oil over medium heat. Add half of the meatballs and cook, turning often, until golden brown and cooked through, 4 to 5 minutes total. Transfer to a plate and cover to keep warm. Repeat with the remaining 1 tablespoon oil and meatballs.
4. Serve with cauliflower rice and spicy spinach.
CAULIFLOWER RICE
SERVES: 4 // PREP: 15 minutes // COOK: 5 minutes
6 cups chopped cauliflower florets
2 tablespoons coconut oil
¾ cup finely chopped yellow onion
½ cup chopped fresh flat-leaf parsley
Salt and freshly ground pepper
1. In a food processor, pulse the cauliflower for 15 to 20 seconds until it resembles grains of rice (once processed, you’ll have about 3¾ cups).
2. In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring, until golden brown, about 3 minutes.
3. Add the cauliflower to the skillet and cook, stirring, until softened, 2 to 3 minutes. Remove from the heat and fold in the parsley. Season with salt and pepper to taste.
SPICY SPINACH
SERVES: 4 // PREP: 5 minutes // COOK: 5 minutes
2 pounds baby spinach
1 tablespoon coconut oil
2 tablespoons minced garlic
¼ teaspoon cayenne
2 tablespoons fresh lemon juice (optional)
Salt and freshly ground pepper
1. In a 5- to 6-quart pot with a steamer basket, bring 1 inch of water to a boil. Add half the spinach, cover, and steam until slightly wilted, about 5 seconds. Uncover and stir in the remaining spinach. Cover and steam until just wilted, 15 to 20 seconds. Remove the steamer basket and let the spinach cool enough to handle. Squeeze some of the water from the spinach, place in a medium bowl, and cover to keep warm.
2. In a small skillet, heat the oil over medium heat. Add the garlic and cook until golden brown, about 2 minutes. Add the garlic, cayenne, and lemon juice (if using) to the spinach. Season with salt and pepper to taste and stir to combine.
SERVES: 2 // PREP: 5 minutes // COOK: 10 minutes
These salmon skewers are super satisfying for entertaining hungry guests, a light lunch, or a sensational snack. The crispy sesame seed coating is the impeccable complement to the tender salmon. Each morsel is bursting with flavor and texture.
8 ounces skinned salmon fillets, pin bones removed
½ cup ground raw cashews
2 tablespoons raw sesame seeds, white or black
¼ teaspoon salt plus more to taste
1 tablespoon tahini
2 teaspoons fresh lemon juice
6 (4-inch) bamboo wooden skewers
1½ tablespoons coconut oil, melted
1½ teaspoons sesame oil
1 tablespoon sliced scallions, white and green parts
2 lemon wedges, for serving
1. Cut the salmon into 6 equal pieces. Mix the cashews, sesame seeds, and ¼ teaspoon salt in a shallow, wide bowl.
2. In another small bowl, whisk together 1½ tablespoons water, tahini, and lemon juice. Season with salt.
3. Toss the salmon in the tahini mixture until evenly coated. Dredge the salmon in the nut mixture to coat evenly.
4. In a medium nonstick skillet, heat the oil over medium heat until hot but not smoking. Cook the salmon, turning, until golden brown on all sides, about 8 minutes total. Remove from the pan and cool slightly.
5. Skewer each salmon piece securely (so it resembles a lollipop). Sprinkle with scallions, drizzle with sesame oil, and serve with lemon wedges.
SERVES: 2 // PREP: 5 minutes, plus soaking time // COOK: 5 minutes
Protein-rich oatmeal is a favorite breakfast for Matt Kemp. Cooking in almond milk adds a creamy texture without the dairy. When pressed for time, the oats can be prepared overnight so they’re ready to go the next morning. Added toppings are optional, so spice it up or simply choose whichever appeals to you.
1 cup gluten-free steel-cut oats
½ cup unsweetened almond milk (see this page)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
2 teaspoons maple syrup (optional)
Pinch of salt
½ cup sliced banana or fresh berries (optional)
2 tablespoons nuts and seeds (optional)
1. The night before, in a medium saucepan over medium heat, bring 3 cups water and the oats to a boil and cook for 1 minute. Remove from the heat, cover, and refrigerate overnight in the saucepan.
2. In the morning, the oats will have soaked up the water and softened to a perfect consistency. Add the almond milk, spices, maple syrup (if using), and salt to the oats. Heat over medium-low heat until hot, stirring occasionally, about 4 minutes. Top with fresh fruit, nuts, and seeds, if desired.
SERVES: 2 // PREP: 20 minutes // COOK: 30 minutes
Kale is king for this bowl of nourishing comfort food. With the added sweet potato and rice, there are plenty of hearty ingredients to make this a substantial meal for lunch, dinner, or even breakfast.
2 cups diced peeled sweet potato
½ teaspoon coconut oil, melted
3 cups chopped curly kale leaves, tough stems removed first
1½ tablespoons fresh lime juice
1½ tablespoons fresh lemon juice
Salt and freshly ground pepper
2 cups cooked basmati or jasmine rice, warm (see this page)
2 tablespoons thinly sliced scallions, white and green parts
2 tablespoons chopped fresh cilantro
1 tablespoon extra-virgin olive oil
1. Preheat the oven to 400°F.
2. Toss the sweet potato with the coconut oil and arrange in one layer on a baking sheet. Roast for about 30 minutes, until tender and golden.
3. In a saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Put the kale in the basket, cover, and steam for 15 to 20 seconds. Remove from the heat and transfer to a large bowl. Toss the kale with the roasted sweet potato and lime and lemon juice. Season with salt and pepper to taste.
4. In another bowl, toss the cooked rice with the scallions, cilantro, and olive oil. Season with salt and pepper to taste. Divide the rice and sweet potato mixture between 2 bowls and serve.
