yourbody | WHAT DANCERS EAT
on the Road
BY COURTNEY ESCOYNE
As fun as it can be to taste the local cuisine
when you’re on tour, fueling your body for
peak performance can prove a challenge. Restaurant options might be limited, and foreign
;avors may not sit well. By packing a few
tools and taking a trip to the market, you can
make your own healthy recipes on the road.
Keigwin + Company
“Eating on tour is
a lot of throwing
food groups. One
tour I brought my
I love making smoothies. Having this
for breakfast sustains me.”
1/2 frozen banana
1 cup frozen straw-
1 tbsp. nut butter
1–2 cups almond
1. Combine ingredients in food
careful not to
2. Blend and enjoy!
Carolyn Dorfman Dance
“I often make this for lunch. We
sometimes rehearse in studios that have
no fridge, no microwave and no quick
so I need something
that’s ;lling and
healthy, and won’t
go bad or need to be
1 red bell pepper
2 stalks celery
1/2 red onion
1 can red kidney beans
1 can chickpeas
1 can cannellini beans
1 small container feta
1 bunch fresh mint
1 bunch fresh parsley
extra-virgin olive oil (to
lemon juice (to taste)
salt and pepper (to
1. Chop cucumber, pepper, celery and
onion to preferred sizes.
2. Combine all ingredients in bowl.
3. Toss salad and enjoy!
Katherine Eberle Bolaños
Aspen Santa Fe Ballet
“On tour, there are many late nights
after shows with few food options.
In some cases, we are lucky to have
a kitchen in our hotel room, and my
roommate and I take
full advantage. I love
to make risotto: It’s
easy and makes a nice
comfort food if you’ve
been on the road for
a while. You can put
whatever you feel like
that day in it.”
Lemon, Onion and
1–2 cloves garlic (to taste)
1 cup Arborio rice
5 cups vegetable broth
1 cup mushrooms
grated Parmesan cheese (to taste)
salt and pepper (to taste)
1. Chop onion and mince garlic. Sauté
in oil over medium heat for about 5
2. Add rice. Cook for 2 minutes.
3. Add 1 cup of broth, stirring con-
4. Once the liquid is absorbed, add 1
more cup of broth, continuing to stir.
5. After the 3rd cup of broth is ab-
sorbed, add mushrooms and juice
from 1/2 a lemon.
6. Continue to add and stir remaining
broth (should take about 30 minutes).
7. Serve with salt and pepper, Parmesan
and a dash of fresh lemon juice.;■