Cooking for a Jockey

... at the beginning of december my brother Jesse came home for the holidays! this year he moved out to kentucky to go to jockey school. one of the important things that it takes to be a jockey is being the perfect weight. a jockey his age should weigh 115 with the saddle. so he has to be constantly keeping track of how many calories he consumes. he tries to only eat 1,300 calories a day. so when tuesday night came around i tried to make something that was nutritious and did not have a lot of calories. i made Baja Stir-Fry with rice, apples, and a fresh garden salad.

this is his plate. there are 388 calories on it.

this a picture of his calorie counter on his phone. this is how he keeps track of how many calories he has taken in.

Jesse riding his horse Ellie, jockey style

Jesse riding on the race track in Kentucky

...Jesse has his own blog about his experience of trying to become a jockey. he posts about once a week. it's pretty interesting to get an insight into a jockey's lifestyle. this is the site to his blog http://myracetothekentuckyderby.blogspot.com/

Baja Stir-Fry

Ingredients:

1/4 cup fat-free, lower-sodium chicken broth
1 1/2 teaspoons cornstarch
1/2 teaspoon ground cumin
2 garlic cloves, minced
1 (1-pound) chicken breast, cut into 1-inch pieces
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 tablespoons canola oil, divided
1/2 red onion, cut into wedges
1/2 cup julienne-cut yellow bell pepper
1/2 cup julienne-cut green bell pepper
1/2 cup julienne-cut red bell pepper
1/2 jalapeño pepper, minced
10 cherry tomatoes, halved
1/4 cup fresh cilantro leaves
Directions: 
1 Combine first 4 ingredients.
2. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon black pepper; toss. Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil; swirl. Add pork, and cook for 3 minutes, browning on all sides. Remove pork from pan; keep warm.
3. Heat pan over high heat, add remaining 1 tablespoon canola oil, and swirl to coat. Add onion, and stir-fry for 1 minute. Add the bell peppers and jalapeño; stir-fry for 1 minute. Return pork to pan, and stir-fry for 1 minute. Stir in broth mixture, the remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper, and bring to a boil. Remove from heat, and stir in tomatoes. Sprinkle with cilantro.
Nutrition Information:
Calories 221; Fat 9.8g(sat 1.3g. mono 5.3g, poly 2.5g); Protein 25g; Carb 7.4; Fiber 1.9g; Chol 74,g; Iron 1.6mg; Sodium 536mg; Calc 22mg