She was the youngest player ever to qualify for the LPGA. She claimed the U.S. Open at 25. Golf pro Michelle Wie credits her nutrition with making her meteoric rise possible. “It’s not about denying yourself,” she says. “It’s all about staying aware.” On the newest episode of Athlete’s Cookbook, Michelle shares the recipe for her healthy Bolognese, host James Davis makes zoodles sexy, and Michelle’s sheepdog, Gatsby, does something very bad on a putting green.
Ingredients
Serves 4
For the turkey Bolognese:
2 tbsp. olive oil
1 heaping tsp. minced garlic
½ tsp. chili flakes
1 cup diced onion
½ cup diced carrot
½ cup diced celery
½ cup diced mushrooms
1 pound lean ground turkey breast
1 tsp. Italian seasoning
1 28-oz. can crushed tomatoes
1 tbsp. slivered fresh basil
1 tsp. dried oregano
For the zucchini noodles:
4 large zucchini
2 tbsp. olive oil
A pinch of sea salt
How to make it
Heat the oil in a pan over medium-high, then add the garlic and chili flakes. Add the onion and sauté for 5 minutes. Add the carrots, celery, and mushrooms and continue sautéing for another 5 minutes. Add the ground turkey, breaking it up in the pan. Cook the turkey until it browns. Season with salt and Italian seasoning. Pour in the crushed tomatoes, then add the basil and oregano. Let the sauce simmer for up to 2 hours, tasting throughout so you can add additional seasoning if you want to.
When the sauce is almost ready, spiralize the zucchini and pat dry. Heat oil in another pan over medium, then sauté the zoodles until just softened (they should be about as “al dente” as James Davis’s abs). Mix in the Bolognese sauce and serve immediately.