FULL NAME: Corey Scott Kluber
HEIGHT/WEIGHT: 6'4", 215 lbs
BORN: April 10, 1986, in Birmingham, AL
POSITION: Pitcher
DRAFT: Drafted by the San Diego Padres in the 4th round of the 2007 MLB Draft
HIGH SCHOOL: Coppell High School (Coppell, TX)
COLLEGE: Stetson University (DeLand, FL)
AWARDS AND RECOGNITION: 3x AL All-Star; 2x AL Cy Young Award; 2x AL wins leader; 2017 AL ERA leader
Once I started eating better, I started to feel better—it not only improved my energy levels, but my joints felt better. I moved better. This started about five years ago. That was the first time it started to click for me. I noticed a difference in how I felt when I woke up in the morning. I wasn’t eating fast food every day, but I wasn’t eating particularly well. I didn’t make a connection between how I felt and what I ate. I wouldn’t say I’m extreme by any means, but I try to pay attention to what I do, and it becomes a habit over time.
I make sure I’m eating food that gives my body the fuel it needs to perform well. I notice how food affects my workouts during the off-season when I’m sitting around watching football and I order a pizza or eat chips and salsa. Getting up that next day and going to work out, I feel the difference from when I’ve eaten food that’s healthy. I’ve educated myself enough to know what foods are basically good for me and what’s not. And I try to lean toward the good.
Breakfast is my biggest meal of the day during Spring Training—I will have an omelet with vegetables in it and an avocado, and then oatmeal with nuts and flaxseeds. During the season if we have a day game and I’m pitching, then breakfast is not my biggest meal.
For lunch I don’t zone in on eating the same thing every day. I’m pretty flexible. Some days I might eat a turkey burger or boneless chicken wings with Mexican or Asian flavors just to mix it up. I don’t eat a lot of bread. On the days I pitch I eat a pasta with protein and mixed vegetables. Usually it is chicken or shrimp and a vegetable stir-fry.
During the off-season I eat differently, and my wife and I do a lot of the cooking. If I’m home on an off-season day, I usually make eggs, but if I’m going to the gym and I’m pressed for time, I just make a protein shake.
My energy snack is a small smoothie with frozen berries, fresh-squeezed orange juice, peanut butter, yogurt, oatmeal, and protein powder. I also eat nuts from the clubhouse.
My favorite vegetables are asparagus, Brussels sprouts, and broccoli with olive oil and salt and pepper all roasted. I could eat a plate full of vegetables every day.
During the off-season dinner is some sort of protein like salmon with vegetables and a carb, usually pasta, quinoa, or couscous. My wife and I cook together probably half of the week.
I recently discovered that I like avocados. I eat them plain, in guacamole, on a turkey burger, or in an omelet.
The best wellness advice I’ve received is that health is about finding balance. It’s not the worst thing in the world to have a slice of pizza, as long as it’s in moderation. I allow myself to eat things that are unhealthy. But more often than not, I try to choose healthy foods.
Wellness is made up of different pieces of a puzzle: Food is a piece, working out is a piece, and family is a piece. Working out is my meditation and training for my brain, so to speak. It stimulates my mind.
“I’ve educated myself enough to know what foods are basically good for me and what’s not. And I try to lean toward the good.”
SERVES: 2 // PREP: 20 minutes // COOK: 20 minutes
Grain salads are nutritious and filling without weighing you down. This undeniably good, nutrient-dense recipe is so satisfying as a lunch or dinner. Be sure to save any leftovers for a really quick next-day meal.
2 cups broccoli florets
½ cup peas (frozen peas are great for this)
2 cups diced sweet potato, unpeeled
2 tablespoons finely chopped shallots
1½ teaspoons coconut oil, melted
Salt and freshly ground pepper
1 cup cooked quinoa, warm (see this page)
1 cup cooked millet, warm (see this page)
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh thyme
1. Preheat the oven to 400°F.
2. In a saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Put the broccoli in the basket, cover, and steam for 1½ minutes. Drain well and transfer to a large bowl. Set aside.
3. In a saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Put the peas in the basket, cover, and steam for 1 minute. Drain well and transfer to a large bowl. Set aside. For frozen peas, spread in an even layer on a dish, and let thaw for 15 to 20 minutes before steaming.
4. In a medium bowl, combine the sweet potato, shallots, and oil. Season with salt and pepper to taste and spread in an even layer on a baking sheet. Bake for 16 to 18 minutes, until the potatoes are tender.
5. Add the sweet potato to the bowl with the broccoli along with the quinoa, millet, peas, lemon juice, and thyme. Season with salt and pepper to taste. Divide between 2 bowls.
with Avocado Mayo
SERVES: 2 // PREP: 20 minutes // COOK: 25 minutes
These easy turkey burgers are a must. The walnuts and rosemary bring the burger flavors to a new level. Serve with the simple-to-make avocado mayo for the ultimate burger condiment.
½ cup walnuts
1 tablespoon plus 1 teaspoon coconut oil, melted
¼ cup finely chopped yellow onion
8 ounces ground turkey (white and dark meat)
2 teaspoons chopped fresh rosemary
⅛ teaspoon crushed red pepper flakes
½ teaspoon salt
4 cups salad greens
2 cups sliced cucumber
1 lemon, halved
¼ cup Avocado Mayo (recipe follows on this page)
1. Preheat the oven to 375°F.
2. Arrange the walnuts in a single layer on a baking sheet and toast for 8 to 10 minutes. Remove from the oven and let cool. In a food processor, chop the nuts until coarsely ground, about 10 seconds.
3. Heat the 1 teaspoon oil in a skillet over medium heat. Add the onion and cook, stirring, until golden brown, about 3 minutes. Let cool.
4. In a medium bowl, combine the turkey, ground walnuts, rosemary, red pepper flakes, salt, and cooled onion. Shape into 2 burgers. Heat the remaining 1 tablespoon oil in a medium skillet over medium heat until hot but not smoking. Cook the burgers until golden brown and cooked through, 4 to 5 minutes per side.
5. Divide the greens and cucumber between 2 bowls and squeeze a lemon half over the top of each portion. Add a turkey burger to each bowl and serve with avocado mayo.
AVOCADO MAYO
MAKES: 1½ cups // PREP: 5 minutes
2 ripe avocados, halved, pitted, and flesh scooped out with a spoon
1½ teaspoons fresh lemon juice
¼ teaspoon grated garlic
Salt and freshly ground pepper
Combine the avocados, lemon, and garlic in a high-speed blender and process until smooth. Season with salt and pepper to taste. Store in an airtight container in the refrigerator for up to 2 days.
SERVES: 4 // PREP: 20 minutes // COOK: 5 minutes
Tamari and rice noodles help make this veggie stir-fry light and luscious, and the blend of citrus, garlic, herbs, and spices is spot-on.
2 tablespoons tamari
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
3 cups thinly sliced trimmed bok choy
½ cup julienned daikon radish
½ cup julienned carrots
½ cup drained canned sliced water chestnuts
¼ cup thinly sliced scallions, white and green parts
1½ teaspoons grated garlic
1½ teaspoons grated ginger
4 ounces brown rice noodles
1 tablespoon toasted sesame oil
1½ teaspoons coconut oil
2 tablespoons chopped fresh mint (optional)
2 tablespoons chopped fresh cilantro (optional)
1 tablespoon toasted sesame seeds
4 lime wedges, for serving
1. In a small bowl, whisk the tamari, lime and lemon juices, and 1 tablespoon water. Set aside.
2. In a large bowl, combine the bok choy, daikon, carrots, water chestnuts, scallions, garlic, and ginger. Toss until all the vegetables are evenly coated in garlic and ginger.
3. Cook the rice noodles according to the package directions. Rinse, drain well, and toss in the toasted sesame seed oil.
4. Heat the coconut oil in a large skillet over high heat. Cook the vegetables, stirring continuously, for just 10 seconds. Remove from the heat and toss in the rice noodles, reserved tamari citrus sauce, and herbs (if using). Divide between 2 bowls. Top with sesame seeds and serve with lime wedges.
and Salsa
SERVES: 6 // PREP: 15 minutes
This rich and creamy nondairy “cheese” dip is so over-the-moon good you’ll be making it again and again. The bold flavors pair beautifully with salsa. Together they can be served with a side of raw veggies or organic corn tortilla chips for a healthful, crowd-pleasing snack.
1 cup raw cashews (If not using a high-powered blender, soak the cashews for 8 hours or up to 12 hours in room-temperature water. Drain and rinse well.)
2 red bell peppers, roasted, skin and seeds removed (see Tomato Sauce on this page)
¼ cup fresh lemon juice
3 tablespoons nutritional yeast
1 teaspoon salt
½ teaspoon crushed red pepper flakes, or to taste
In a high-powered blender, combine all ingredients with 2 tablespoons water and process until smooth.
SALSA
1½ cups diced tomato
½ cup diced bell pepper
¼ cup finely chopped red onion
½ teaspoon grated garlic
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lime juice
1 tablespoon chopped fresh cilantro
1 teaspoon minced seeded jalapeño
Salt and freshly ground pepper
In a medium bowl, combine all ingredients through the jalapeño. Season with salt and pepper to taste.
