FULL NAME: Clayton Edward Kershaw
HEIGHT/WEIGHT: 6'4", 228 lbs
BORN: March 19, 1988, in Dallas, TX
POSITION: Pitcher
DRAFT: Drafted by the Los Angeles Dodgers in the 1st round (7th) of the 2006 MLB Draft
HIGH SCHOOL: Highland Park High School (University Park, TX)
AWARDS AND RECOGNITION: 7x NL All-Star; 5x NL ERA title; 3x NL Cy Young Award; 2011 NL Pitching Triple Crown (Wins, ERA, Ks); 2014 NL MVP; 2011 NL Gold Glove Award; 2014 no-hitter; 2012 Roberto Clemente Award; 3x NL wins leader; 3x NL strikeout leader
My motivation for eating smart began in high school, as I had always been a chubby kid. Then I started growing in high school and eating better, and it all came together for me.
My breakfast routine depends on whether I’m pitching or not—on the days I pitch, I always eat a full breakfast. On the days I don’t, I’m usually a sleep-in guy and don’t eat a lot—a banana and yogurt. That’s it. I like to work out on an empty stomach. Then I go to the field, and I’ll have a big lunch after that.
On days I don’t pitch, I’ll just make a healthy smoothie after our game because our games end so late, and I don’t want to overeat. I’ll put spinach or kale, almond milk, blueberries, strawberries, some protein powder, and cinnamon in the smoothie. After a tough workout I’ll usually have a shake with protein powder and amino acids, mixed with water. I also love pineapple—can’t live without it.
Our clubhouse is completely organic now—there has been a complete shift in food. For lunch I usually have a protein like grilled or broiled chicken and a complex carbohydrate like brown rice. That is my go-to lunch. And we now have grass-fed beef in our clubhouse, so I’ll have that for dinner.
I recently discovered that I like salmon sushi, but I eat it without the white rice so it’s healthier. I never liked it before, but since I like salmon so much I thought I’d give it a try, and now it’s the only sushi I eat.
I try to have the same workout routine between each start, and that way—every fifth day—I know I’ve done everything I possibly can do to be ready for the game. A routine helps me with peace of mind. My biggest workout day is the one after I pitch. It’s my biggest day for running and other cardio, but not a whole lot of throwing. Over the next few days, I progressively reduce my running and cardio workout and increase my throwing until the day I’m scheduled to pitch again.
Being a parent allows me to remove myself from the game a little bit, and it’s really important for me to find that balance. Before I got married and had kids, the game sometimes would wear on me, especially if I pitched poorly. I would just wear it for four days. Having a family really helped me. Once I go home, I kind of turn it off.
SERVES: 1 // PREP: 5 minutes
The combination of dates, cinnamon, and vanilla creates a light and chocolaty taste without any chocolate. Blueberries are a natural low-calorie sweetener and are full of healthy antioxidants that help minimize inflammation and improve brain health.
1½ cups chilled unsweetened almond milk (see this page)
1 cup frozen blueberries, broken up
¼ avocado
1 pitted date
½ teaspoon ground cinnamon
⅛ teaspoon vanilla extract
In a high-powered blender, combine the milk, blueberries, avocado, date, cinnamon, and vanilla and process until smooth.
MAKES: 6 muffins // PREP: 10 minutes // COOK: 20 minutes
Made with almond flour and oat flour, these gluten-free blueberry muffins are super satisfying without being overly filling. Whip up a batch (or two or three) for breakfast, as a treat, or as an after-school snack.
¾ cup almond flour
¾ cup oat flour
⅛ teaspoon baking powder
⅛ teaspoon baking soda
⅛ teaspoon salt
½ cup frozen blueberries, broken up
1 large egg
½ cup full-fat canned coconut milk (shake well before measuring)
3 tablespoons maple syrup
1½ teaspoons coconut oil, melted
1. Preheat the oven to 375°F. Line 6 wells of a muffin tin with paper baking cups.
2. In a medium bowl, whisk together the almond flour, oat flour, baking powder, baking soda, and salt. Mix in the blueberries until well combined.
3. In a separate bowl, whisk together the egg, milk, maple syrup, and oil. Fold the wet ingredients into the dry until evenly incorporated.
4. Fill the muffin cups evenly with batter (about 1/3 cup each) and bake for about 20 minutes, until a toothpick inserted in the center comes out clean and the top is firm to the touch.
SERVES: 2 // PREP: 5 minutes // COOK: 20 minutes
Instead of the usual yogurt and fruit breakfast, why not try this protein-packed quinoa bowl featuring baked cinnamon apples and banana? Quinoa is full of iron, calcium, magnesium, and fiber, all of which help boost antioxidant levels and your immune system.
1 teaspoon coconut oil, melted
½ teaspoon ground cinnamon
1 medium apple (such as Fuji), cored and cut into ½-inch slices
2 cups cooked white quinoa, warm (see this page)
½ cup unsweetened almond milk (see this page)
2 teaspoons maple syrup (optional)
1 ripe medium banana, sliced
1 tablespoon hemp hearts
1 tablespoon pumpkin seeds
1. Preheat the oven to 400°F.
2. In a small bowl, combine the oil and cinnamon. Toss the apple slices in the mixture and arrange on a baking sheet. Bake until softened, 18 to 20 minutes. Set the apple aside to cool slightly, then chop coarsely.
3. Divide the quinoa between 2 bowls and pour ¼ cup milk into each bowl. Drizzle maple syrup over the quinoa if you’d like.
4. Divide the banana and apple between the 2 bowls and sprinkle the hemp hearts and pumpkin seeds over top. Serve immediately.
SERVES: 2 // PREP: 30 minutes // COOK: 15 minutes
This wrap is full of crunchy vegetables and tangy flavors, all rolled up in the Japanese seaweed known as nori. Creamy avocado is key to holding it all together. Enjoy these rolls right away while the nori is still crisp.
½ teaspoon coconut oil, melted
6 ounces wild salmon fillets, pin bones removed
Salt and freshly ground pepper
1 avocado, peeled and pitted
1 tablespoon fresh lime juice
1 teaspoon tamari
2 tablespoons thinly sliced scallions, white and green parts
2 toasted nori sheets
¼ cup julienned carrots
¼ cup julienned zucchini
¼ cup thinly shaved cabbage
2 tablespoons julienned radishes
1. Preheat the oven to 375°F.
2. Rub the oil over the fish, season with salt and pepper to taste, and arrange on a baking sheet. Bake until slightly opaque and firm to the touch, about 12 minutes depending on thickness. Let cool and break up into pieces (keeping the skin is optional).
3. In a small bowl, smash the avocado slightly with the lime juice, tamari, and scallions (you should have about ¾ cup).
4. Lay the nori sheets on a flat surface and spread a tablespoon or so of the mashed avocado over half of each nori sheet, leaving a ½-inch border on one edge. Press some salmon into the avocado and arrange the carrots, zucchini, cabbage, and radishes on top.
5. Starting with the side with the ½-inch border, roll each nori sheet tightly to enclose the filling, using a dab of water along the last edge so it will stick when closed. Cut each roll into 3 or 4 pieces with a sharp knife.
