From "Diamond Dishes" (Photo by EJ Camp)
Rodriguez in "Diamond Dishes"
Looks like some of this town's favorite baseball players have some side talent in the kitchen.
They're profiled in a new cookbook out today, "Diamond Dishes," in which baseball stars share some of their favorite recipes, food memories and rituals, guilty food pleasures, and current fitness routines.
The cookbook's author, Julie Loria (wife of Florida Marlins owner Jeffrey Loria), told the New York Post she wanted to publish a baseball-related book both men and women would enjoy. "To me, food and baseball are social activities -- both of them were big passions growing up," she told the Post.
Sure, there are some indulgences, like apple pie and buttermilk pancakes. But there are tasty-sounding healthy noshes, too.
When it comes to diet, Yankees third baseman Alex Rodriguez says he eats clean and prefers organic food. His breakfast consists of fruit, brown rice and scrambled egg whites.
Before a game, A-Rod says he always eats the same thing: five slices of turkey, no bread, and half a sweet potato -- "no oil, no butter, no nothing."
And for dinner, Rodriguez loads up on fish and vegetables, like steamed spinach or asparagus -- again, plain, without oil, butter or salt.
And when he gets to cooking, he's got a mean recipe for baked kale chips:
ALEX RODRIGUEZ'S BAKED KALE CHIPS
Makes 4–6 servings
Alex Rodriguez eats sensibly, and that includes plenty of nutritious leafy greens. But he also can’t resist a bowl of crunchy baked chips when it comes to a snack. As a healthier alternative to potato chips, try these homemade kale chips that will have your guests asking “Is this really kale?” Use lacinato kale, which has very curly, dark green leaves. Look for it at your natural foods market or well-stocked supermarkets.
1 10-ounce bunch lacinato kale
2 tablespoons extra-virgin olive oil
Excerpted from "Diamond Dishes," Copyright 2011 by Julie Loria. Published by Lyons Press.