YOUR GOLF FITNESS | YOUR DIET
We all know that feeling. You’ve made
it to the halfway house, your gut’s
rumbling, you’re light headed and
just bogeyed the last hole and if it’s
a weekend you’re probably 2+ hours
away from the 19th hole.
You can smell the kitchen aromas
floating across the 9th fairway so
you venture in to see what’s on offer
-there’s something on the hotplate that
started out as sausage earlier on in the
day, a sandwich with yesterday’s date
on it sits in the fridge, there are a few
packs of crisps and the standard Twix
or Mars bar, normally you wouldn’t
give them a second thought but now
it all looks like a gourmet meal.
something to a golfer, they think they’ll
never see proper food again! When
was the last time you put a sausage on
the grill to cook at nine in the morning
at home and decided it was a brilliant
idea to chomp on it around two in the
afternoon?
No one likes playing courses in poor
conditions. So don’t eat sub-par food.
Instead, here are some quick to make,
healthy and tasty alternatives to the
usual on course grub!
Four-plus hours and 7,000 yards does
BAKED CARROT CHIPS
WHY IT’S GOOD FOR GOLFERS:
Because you might want a chip and this
one provides vitamin A for healthy eyes,
so you can track your shot from tee to
green.
INGREDIENTS:
• 2
-3 large carrots, peeled and thinly
sliced on a diagonal
• Olive oil
• Sea salt
Preheat oven to 350°F. Place carrot
slices in a bowl, lightly toss with oil.
Lay carrots on a parchment paper lined
baking sheet in a single layer. Sprinkle
with salt. Bake 15-20 minutes until
slices are dry and crisp. Be careful not
GARLIC EDAMAME
WHY IT’S GOOD FOR GOLFERS:
Low maintenance satisfying finger food for a
quick snack.
INGREDIENTS:
• ½ lb uncooked edamame in pods
• Garlic salt
• ¼ teaspoon salt
Cook pods in salted boiling water for 5 to 6
minutes. Drain well. Sprinkle warm edamame
with garlic salt, toss again to distribute.
64 | YOURCADDY MAG - ISSUE 04