A box of doughnuts sits untouched in plain sight on a table outside the Houston Astros Spring Training clubhouse. It is 8:00 a.m., and I’m about to interview José Altuve. Soon after that, I’ll talk with his teammate Carlos Correa. I can’t help but notice that the indulgent breakfast sweets do not tempt either megastar. When it comes to clubhouse cravings, baseball players these days reach for fruits and vegetables, not pastries and other highly processed foods.
But that change is just the beginning. In Major League Baseball, the transition to eating healthy food has become more than a movement; it’s a revolution. Players have learned that proper nutrition has a positive impact on athletic performance. Their superfit physiques are like high-end sports cars. And much like Ferrari owners, professional baseball players know not to put low-octane gas into their tanks if they want their finely tuned engines to run well. They now know it’s vital to fuel themselves with food that boosts energy and, in turn, confidence. These players credit their improved eating habits with fewer aches, pains, and injuries, faster muscle recovery, better focus on the field—and, in some cases, longer careers.
When I became aware of the lifestyle changes these players have undertaken, I knew I needed to share their insider know-how. Traveling around the country to interview today’s elite players was a significant part of my journey toward writing this book. Many of them candidly revealed their personal views on nutrition. They talked openly with me about their eating habits during the season and in the off-season. Some players avoid gluten and dairy altogether. Some prefer plant-based meals and have greatly reduced their red meat intake. Many have cut back on refined sugar, and nearly all of them emphasized the importance of staying hydrated.
Visiting Major League and Spring Training clubhouse kitchens was also an eye-opener. I saw firsthand how much the food scene has changed in professional baseball since I first set foot in a clubhouse more than ten years ago. For too long, doughnuts and other nutrient-free foods were the favored fare. But in the last few years, the seismic shift toward eating nourishing food has become the new normal.
Nearly all of the thirty MLB teams have moved toward serving healthy food and emphasizing a nutritional eating plan. Many of the clubhouses are newly equipped with fresh juice bars and smoothie stations. High-tech appliances are in place to enable the preparation of turmeric and wheatgrass shots. Shelves are stocked with almond and coconut milks, protein powders and superfoods, and side-by-side dispensers full of raw organic nuts and seeds for on-the-go snacks. Jars of coconut oil and shakers of Himalayan pink salt are on hand. And all this just scratches the surface of this food revolution.
That said, top athletes are only human. Though very mindful of the food they eat, now and then, these players still enjoy an occasional slice of pizza, a scoop of ice cream, or maybe even a doughnut. But you can be certain that such indulgences are now the exception, not the rule. When it comes to what they eat, the goal of today’s top baseball players is not perfection, but to make healthy choices more often than not.
It’s relatively simple to crave nutrient-dense whole foods when you start to feel and look amazing. The twenty-one star ballplayers featured in this book are living proof of the positive effect of keeping your body fueled the right way. That doesn’t mean calorie-counting and fad diets. It simply means consuming more nourishing food—including leafy greens, lean protein, and fresh fruit—that eventually decreases the desire to make unhealthy choices. Of course, you don’t have to be a professional athlete to notice the benefits of eating right. The healthy food movement is all around us, and with these simple and nourishing recipes, you too can get into the game of eating smart.
—Julie Loria
After I finished all of my interviews, I wanted to develop recipes that reflected the healthy-food philosophies of each of the Major League Baseball players who spoke with me. I wanted to be sure every dish was expertly and carefully created based on what they liked to eat. To help accomplish that goal, I sought out Chef Allen Campbell.
Like Allen, I am Massachusetts-born, and like most natives, I was raised with a passion for Boston sports teams. And though it has been twenty years since I lived in New England, I was very familiar with Allen’s work promoting health and wellness for elite athletes in the region: His reputation preceded him. For three years he was the personal chef for New England Patriots’ star quarterback Tom Brady and his supermodel wife, Gisele Bündchen.
Together we have teamed up to share more than 100 nutritious and mouthwatering recipes inspired by the palates of twenty-one elite athletes. These include several plant-based dishes along with fish and meat recipes. Many of the players I spoke with try to eat wild-caught fish and grass-fed beef whenever possible. They also try to minimize inflammation as much as they can, so all of the recipes are free of dairy and gluten, which can exacerbate swelling throughout the body. Nor do these recipes include any refined sugar.
Both Allen and I believe that we can make a difference in the health of current and future generations by providing you with the knowledge to make nourishing food that fuels mind and body. What’s more, we want to show you just how flavorful healthy food can be.