Perfect meal after a big training session, high in protein and the right amount of carbs to replenish Glycogen Stores.  Glycogen is found in the liver and muscles. The muscles convert glycogen into usable energy and your body utilizes your glycogen stores throughout the day. This is why it’s important to maintain proper nutrition to keep those stores replenished. With exercise, those stores are quickly depleted. Your body stores enough glycogen to last 12 to 14 hours of daily activity. That same amount of glycogen will get you through two hours of sustained exercise. While the body uses glycogen at the beginning of any exercise, the body will eventually use fat stores for energy, but glycogen is required to convert the fat into usable energy. Glycogen is the fuel in your gas tank that you need to keep going.

Ingredients

• Organic Grass fed beef steak seasoned in Cracked salt &
• Beetroot
• English Spinach
• Sweet potato ribboned drizzled with oil, cracked salt & pepper and paprika
• Spanish onion half diced half sliced
• Brocolini chopped
• Garlic diced
• Fresh Parsley
• Cauliflower roughly chopped
• Butter
• White wine vinegar
• Olive oil
• Organic Tomato Chutney (I used Macro from Thomas Dux Grocer)

Method

1.        Boil the beetroot in saucepan of salted water
2.        Season the steaks with olive oil and cracked salt & Pepper
3.        When beetroot is 75% cooked boil add the cauliflower to salted water
4.        Oven bake the ribboned paprika sweet potato with some fresh parsley until golden brown and crispy
5.        Add garlic & steaks to heated fry pan
6.        Prep the salad – add spinach, diced onion, parsley
7.        When steaks are 50% cooked adds broccolini to the pan, season and roast them slighty.
8.        Mash the cauliflower with some fresh diced garlic and butter
9.        Chop the beetroot, add to salad with the broccolini and crispy paprika sweet potato thins
10.    Rest steak for a few minutes
11.    Serve with a dollop of organic tomato chutney on the steak